Issue | Title | |
Vol 5, No 1 (2020) | POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW | Abstract PDF (Eng) similar documents |
Nataliya A. Gorbunova | ||
"... technology for meat processing and aspects influencing the possibility of printing and following processing ..." | ||
Vol 8, No 4 (2023) | Cyber-physical systems in food production chain | Abstract PDF (Eng) similar documents |
A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina | ||
"... in particular were identified and discussed with an emphasis on food production (including meat products). ..." | ||
Vol 7, No 1 (2022) | Shockwave effects in the technology of meat raw material processing | Abstract PDF (Eng) similar documents |
N. A. Gorbunova | ||
"... ) technology as an alternative method for meat tenderization. The paper analyzes the means of shockwave ..." | ||
Vol 7, No 3 (2022) | Atmospheric cold plasma technology for meat industry: A bibliometric review | Abstract PDF (Eng) similar documents |
M. Vukić, D. Vujadinović, M. Smiljanić, V. Gojković–Cvjetković | ||
"... uncover the knowledge development in the atmospheric cold plasma technology within the context of meat ..." | ||
Vol 7, No 2 (2022) | Review of new technologies used for meat identification | Abstract PDF (Eng) similar documents |
V. Yu. Kornienko, T. A. Fomina, M. Yu. Minaev | ||
"... for identification of meat. These test systems are commonly used in food production and research laboratories ..." | ||
Vol 7, No 3 (2022) | Aspects of life cycle in its projection onto production of meat and meat-containing canned food: systematic review | Abstract PDF (Eng) similar documents |
T. V. Gustova | ||
"... life cycle of production of meat and meat-containing canned food within the system “from the field ..." | ||
Vol 7, No 1 (2022) | Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology | Abstract PDF (Eng) similar documents |
E. V. Litvinova, E. I. Titov, S. N. Kidyaev, A. Yu. Sokolov, V. L. Lapshina | ||
"... of the modern nutrition science and meat industry enables creating food products that satisfy consumers’ demand ..." | ||
Vol 4, No 1 (2019) | LOW-TEMPERATURE ATMOSPHERIC-PRESSURE PLASMA IN MICROBIAL DECONTAMINATION AND MEAT TECHNOLOGY. A REVIEW | Abstract PDF (Eng) similar documents |
Natalia A. Gorbunova | ||
"... The development of plasma technology is associated with the unique features of non-equilibrium low ..." | ||
Vol 3, No 1 (2018) | SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY | Abstract PDF (Eng) similar documents |
Tatyana S. Fofanova | ||
"... vide is a technology of low temperature thermal processing of food under vacuum. Preparation of food ..." | ||
Vol 8, No 1 (2023) | Water-holding and water-holding capacity of meat and methods of its determination | Abstract PDF (Eng) similar documents |
L. S. Kudryashov, O. A. Kudryashova | ||
"... in the development of technology and the production of meat food. In the review, the authors focus on theoretical ..." | ||
Vol 4, No 2 (2019) | TO THE QUESTION ABOUT MEAT FREEZING. REVIEW | Abstract PDF (Eng) similar documents |
Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina | ||
"... The overview of studies of freezing and defrosting of raw meat, conducted during the recent years ..." | ||
Vol 7, No 3 (2022) | Management of food cold chains traceability amid the COVID‑19 pandemic | Abstract PDF (Eng) similar documents |
N. A. Gorbunova, V. N. Kornienko | ||
"... — a continuous cold chain of perishable food products, including meat products, under the conditions of COVID‑19 ..." | ||
Vol 2, No 2 (2017) | FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES | Abstract PDF (Eng) similar documents |
A. B. Lisitsyn, I. M. Chernukha, O. I. Lunina | ||
"... The number of people with food hypersensitivity, namely food intolerance and food allergies, grows ..." | ||
Vol 7, No 1 (2022) | Dioxins and dioxin-like compounds in meat and meat products | Abstract PDF (Eng) similar documents |
E. Aoudeh, E. Oz, M. R. Khan, F. Oz | ||
"... in meat and other foods were reviewed. ..." | ||
Vol 8, No 4 (2023) | Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects | Abstract PDF (Eng) similar documents |
I. V. Safenkova, N. L. Vostrikova, N. A. Taranova, E. A. Zvereva, B. B. Dzantiev, A. V. Zherdev | ||
"... laboratories, which are focused on evaluation of the conformity of food products, have faced issues ..." | ||
Vol 6, No 4 (2021) | Meat consumption: theory, practice and future prospects | Abstract PDF (Eng) similar documents |
P. Putnik, D. B. Kovačević | ||
"... problem with meat consumption that food industry and science addresses by non-thermal replacements (e. g ..." | ||
Vol 3, No 3 (2018) | METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTS | Abstract PDF (Eng) similar documents |
Natal’ya L. Vostrikova, Irina M. Chernukha, Daniil V. Khvostov | ||
"... of quality and safety of meat and meat products. The world laboratory practice in the field of food quality ..." | ||
Vol 7, No 1 (2022) | Scientific challenges in modeling mastication of meat using engineering tools | Abstract PDF (Eng) similar documents |
I. V. Djekic | ||
"... meat (as a product) and simulating mastication by using engineering tools. To evaluate these challenges ..." | ||
Vol 2, No 1 (2017) | STUDY ON THE BIOLOGICAL VALUE OF PROTEINS WITH HYPOTENSIVE PROPERTIES FROM AIR-DRIED BEEF | Abstract PDF (Eng) similar documents |
O. A. Kovaleva, C. M. Zdrabova | ||
"... using the traditional technology of air drying, an accumulation of the protein spectra in meat ..." | ||
Vol 5, No 1 (2020) | RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT | Abstract PDF (Eng) similar documents |
Irina A. Prokopenko | ||
"... High hydrostatic pressure (ННP) technology has been widely used in the developed countries food ..." | ||
Vol 8, No 4 (2023) | Evaluation of meat and meat product oxidation and off-flavor formation: Managing oxidative changes | Abstract PDF (Eng) similar documents |
M. A. Al-Shibli, R. M. Al-Ali, A. Z. Hashim, A. B. Altemimi, N. Elsayed, T. G. Abedelmaksoud | ||
"... and proteins in food, particularly in meat products, since these components are among the primary constituents ..." | ||
Vol 6, No 2 (2021) | Assessment of genotoxic and mutagenic effects of food products by bioassay methods | Abstract PDF (Eng) similar documents |
M. V. Zaytseva | ||
"... The current state of studies on application and safety of food additives in various technologies ..." | ||
Vol 4, No 3 (2019) | DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING | Abstract PDF (Eng) similar documents |
Andrey B. Lisitsyn, Irina M. Chernukha, Marina A. Nikitina | ||
"... presents existing descriptors in this field of food science: precision nutrition, nutrigenomics ..." | ||
Vol 7, No 2 (2022) | Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective | Abstract PDF (Eng) similar documents |
E. Oz, F. Oz | ||
"... process. Heterocyclic aromatic amines can be formed during cooking of the proteinaceous foods such as meat ..." | ||
Vol 1, No 3 (2016) | ASPECTS OF THE DESTRUCTIVE CHANGES IN THE MAIN NUTRIENTS OF CANNED MEAT IN PIECES «STEWED BEEF OF THE TOP GRADE» UNDER THE NON-NORMATIVE TEMPERATURE AND HUMIDITY CONDITIONS OF STORAGE | Abstract PDF (Eng) similar documents |
V. B. Krylova, T. V. Gustova | ||
"... and aroma of the broth and meat of the canned foods compared to the unregulated temperature and humidity ..." | ||
Vol 5, No 2 (2020) | Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products | Abstract PDF (Eng) similar documents |
A. A. Maksimenko, A. V. Lyude, A. A. Semenova, A. S. Dydykin, T. Nishiumi | ||
"... and water retention using this technology is an important task for the production of healthy food products. ..." | ||
Vol 8, No 4 (2023) | Effect of incorporating food-grade lactic acid in minced beef on storage stability and sensory evaluation of the produced patties | Abstract PDF (Eng) similar documents |
M. Abd Elgadir, A. A. Mariod | ||
"... patties formulated from fresh beef incorporated with food-grade lactic acid (LA). Fresh beef was purchased ..." | ||
Vol 7, No 2 (2022) | Loop-mediated isothermal amplification (LAMP) method for fast detection of Campylobacter spp in meat food products and environmental objects of a processing plant’s | Abstract PDF (Eng) similar documents |
Yu. K. Yushina, E. V. Zajko, M. A. Grudistova, M. D. Reshchikov, N. A. Nasyrov, D. V. Nikitchenko | ||
"... . Fast identification of Campylobacter at all stages of the food life cycle is an efficient strategy ..." | ||
Vol 1, No 2 (2016) | USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION | Abstract PDF (Eng) similar documents |
A. K. Kakimov, B. B. Kabulov, Zh. S. Yessimbekov, N. A. Kuderinova | ||
"... In this paper, the results of the experimental research on developing the technology of a protein ..." | ||
Vol 8, No 1 (2023) | Assessment of causes and consequences of food and agricultural raw material loss and opportunities for its reduction | Abstract PDF (Eng) similar documents |
I. V. Petrunina, N. A. Gorbunova, A. N. Zakharov | ||
"... The article summarizes and systematizes the causes and consequences of food loss and waste ..." | ||
Vol 7, No 2 (2022) | Raman spectroscopic techniques for meat analysis: A review | Abstract PDF (Eng) similar documents |
V. A. Pchelkina, I. M. Chernukha, L. V. Fedulova, N. A. Ilyin | ||
"... and has demonstrated the unique capabilities of food analysis. The use of Raman spectroscopic methods ..." | ||
Vol 5, No 4 (2020) | The methodology of food design. Part 1. The individual aspect | Abstract PDF (Eng) similar documents |
A. Yu. Prosekov | ||
"... Innovative technologies for food raw material processing and food production are becoming globally ..." | ||
Vol 3, No 3 (2018) | THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK | Abstract PDF (Eng) similar documents |
Oksana A. Kovaleva, Katherine M. Zdrabova | ||
"... The aspects of the blueberry concentrated juice application in the production of dried pork ..." | ||
Vol 6, No 2 (2021) | Lactoferrin: properties and application. A review | Abstract PDF (Eng) similar documents |
I. V. Bobreneva, M. V. Rokhlova | ||
"... lactoferrin (LF) in the food industry are discussed. Over the last decades, the studies of iron-binding ..." | ||
Vol 4, No 4 (2019) | Products of chemical reactions that occur during high-temperature heat treatment of the meat products | Abstract PDF (Eng) similar documents |
D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, O. A. Kuznetsova | ||
"... these products. Meat, as a source of full-featured animal protein, is especially popular in this aspect ..." | ||
Vol 8, No 4 (2023) | Strategies for replacing saturated fat in meat products: A review | Abstract PDF (Eng) similar documents |
E. Son, K. H. Kwon | ||
"... . In particular, we focused on various approaches and technologies to replace saturated fat in meat products ..." | ||
Vol 3, No 1 (2018) | MODERN TRENDS IN THE DEVELOPMENT OF THE FUNCTIONAL FOOD INDUSTRY IN RUSSIA AND ABROAD | Abstract PDF (Eng) similar documents |
Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina | ||
"... Modern technologies of food production that often lead to losses in the main nutrients ..." | ||
Vol 6, No 4 (2021) | Color measurement of animal source foods | Abstract PDF (Eng) similar documents |
B. R. Milovanovic, I. V. Djekic, V. M. Tomović, D. Vujadinović, I. B. Tomasevic | ||
"... Rapid and objective assessment of food color is necessary in quality control. The color evaluation ..." | ||
Vol 4, No 1 (2019) | PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS | Abstract PDF (Eng) similar documents |
Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Valentina B. Krylova, Andrey V. Kulikovskii | ||
"... in animal tissues or organs, in meat products during its production processes. It is shown that the process ..." | ||
Vol 2, No 3 (2017) | MODELING AS A METHOD FOR SCIENTIFIC COGNITION OF COMPLEX MEAT SYSTEMS | Abstract PDF (Eng) similar documents |
Marina A. Nikitina, Aleksandr N. Zakharov, Victoria V. Nasonova, Andrey B. Lisitsyn | ||
"... methods for an optimal solution to tasks in the field of food biotechnology and meat product technology ..." | ||
Vol 4, No 2 (2019) | DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS | Abstract PDF (Eng) similar documents |
Marianna I. Kremenevskaya, Ruslan V. Dobryagin, Vladimir V. Bogomolov, Sergey I. Snarkiy | ||
"... meat raw materials and obtained by the methods of deep processing attracts increasing attention ..." | ||
Vol 6, No 3 (2021) | Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatures | Abstract PDF (Eng) similar documents |
Yu. M. Berezovsky, I. A. Korolev, T. A. Sarantsev | ||
"... Thermal conductivity factor and specific isobaric heat capacity of food products are currently ..." | ||
Vol 3, No 3 (2018) | IN VIVO ENRICHMENT OF THE LAMB OF ESSENTIAL TRACE ELEMENTS FOR ITS USE IN THE TECHNOLOGY OF FUNCTIONAL FOODS | Abstract PDF (Eng) similar documents |
Tatiana M. Giro, Ivan F. Gorlov, Marina I. Slozhenkina, Sergey V. Kozlov, Nogman V. Tasmuchanov | ||
"... in the iodine, selenium and zinc content in meat of the test animals fed enriched diets was noted, with more ..." | ||
Vol 4, No 3 (2019) | METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM | Abstract PDF (Eng) similar documents |
Irina M. Chernukha, Natal’ya L. Vostrikova, Daniil V. Khvostov, Elena A. Zvereva, Nadezhda A. Taranova, Anatoly V. Zherdev | ||
"... an acute problem in the field of technical regulation, including with regard to food safety and quality ..." | ||
Vol 1, No 3 (2016) | ASSESSMENT OF RADIATION SAFETY OF CHILLED MEAT USING THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE | Abstract PDF (Eng) similar documents |
R. T. Timakova, S. L. Tikhonov, A. N. Tararkov, I. S. Kudryashov | ||
"... In the world practice, the radiation technologies for food product processing are extensively used ..." | ||
Vol 6, No 3 (2021) | Development of regression model of proteins attackability process in meat food (in vitro) | Abstract PDF (Eng) similar documents |
A. S. Pulatov, M. A. Nikitina | ||
"... ) are developed. It is proved that the obtained equation represents a regression model of the process of meat food ..." | ||
Vol 5, No 3 (2020) | Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products | Abstract PDF (Eng) similar documents |
E. V. Kryuchenko, Yu. A. Kuzlyakina, V. S. Zamula, I. M. Chernukha | ||
"... The article discusses the definition and mechanism of IgE‑mediated food allergy, provides ..." | ||
Vol 5, No 1 (2020) | DEVELOPMENT OF LITHIUM–CONTAINING FEED ADDITIVE AND ITS USE FOR FORTIFICATION OF CHICKEN BROILERS MEAT AND BY-PRODUCTS | Abstract PDF (Eng) similar documents |
Elena A. Miftahutdinova, Sergey L. Tikhonov, Natal’ya V. Tikhonova | ||
"... the raw meat and by-product for the production of lithium fortified food products. ..." | ||
Vol 8, No 3 (2023) | Microalgae as alternative proteins for the sustainable food industry: A review | Abstract PDF (Eng) similar documents |
E. Son, K. H. Kwon | ||
"... various recent studies on alternative protein sources. Food choices, including meat consumption ..." | ||
Vol 5, No 4 (2020) | The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions | Abstract PDF (Eng) similar documents |
A. N. Ivankin, N. L. Vostrikova, O. N. Krasulya, E. V. Kazakova, A. V. Kulikovskii, A. S. Knyazeva | ||
"... were used as flavoring additives (FA). To assess the effect of composition of meat product recipe ..." | ||
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