Order results by:
| Issue | Title | |
| 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 | ||
| "... -type meat and fish products with reduced content of salt (sodium chloride), phosphate (sodium phosphate ..." | ||
| Vol 1, No 1 (2016) | STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY | Abstract PDF (Eng) similar documents |
| E. K. Tunieva, I. Dederer | ||
| "... treatment at lower temperatures for meat products with reduced sodium content. ..." | ||
| 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 2, No 1 (2017) | ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS | Abstract PDF (Eng) similar documents |
| E. K. Tunieva, N. A. Gorbunova | ||
| "... . There are several approaches to a sodium chloride reduction in meat products. The paper presents a review ..." | ||
| Vol 7, No 1 (2022) | Comparison of the proteomic profile of pork byproducts during their storage | Abstract PDF (Eng) similar documents |
| A. G. Akhremko, V. V. Nasonova, M. E. Spirina, N. N. Godswill | ||
| "... In this article, the proteomic profiles of pork by-products (snout, tongue, liver, kidney, spleen ..." | ||
| Vol 7, No 2 (2022) | N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE | Abstract PDF (Eng) similar documents |
| W. Wang, S. Wang, S. Li | ||
| "... of disulfide formation in the oxi dized myofibrillar proteins during the sample preparation of the non ..." | ||
| 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 | ||
| "... (ingredients) of the food recipe composition is given. The main descriptors of a food product ..." | ||
| 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 | ||
| "... molecules, such as proteins, leading to the formation of final products of advanced oxidation processes ..." | ||
| Vol 1, No 1 (2016) | NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT | Abstract PDF (Eng) similar documents |
| Yu. Yu. Zabalueva, B. A. Bazhenova, K. S. Nazimova | ||
| "... smoked pork product with the complex brine. It was found that the use of the starter cultures ..." | ||
| Vol 2, No 4 (2017) | AN INFLUENCE OF SPONTANEOUS MICROFLORA OF FERMENTED HORSEMEAT PRODUCTS ON THE FORMATION OF BIOLOGICALLY ACTIVE PEPTIDES | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, I. N. Nikonov, N. G. Mashentseva, D. L. Klabukova, D. A. Afanasev, L. I. Kovalyov, L. А. Ilina | ||
| "... their detail study. This paper examines an effect of spontaneous microflora of fermented meat products from ..." | ||
| Vol 9, No 2 (2024) | Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products | Abstract PDF (Eng) similar documents |
| M. G. Semenova, M. A. Aslanova, A. R. Galimova, L. V. Fedulova, A. S. Antipova, E. I. Martirosova, D. V. Zelikina, A. L. Bero, D. A. Utyanov | ||
| "... buds) in enriched meat products. A fraction of encapsulated liposomes in the biopolymer delivery system ..." | ||
| Vol 2, No 4 (2017) | COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES | Abstract PDF (Eng) similar documents |
| I. Nastasijevic, B. Lakicevic, Z. Petrovic | ||
| "... Meat is a perishable product with a short shelf life and therefore short selling times. Therefore ..." | ||
| Vol 3, No 3 (2018) | PERSPECTIVE WAYS THE USE OF BY-PRODUCTS | Abstract PDF (Eng) similar documents |
| Viktoriya V. Nasonova | ||
| "... The article describes rationale for using by-products as a source of high-value protein ..." | ||
| Vol 2, No 2 (2017) | FREEZING AS A METHOD OF FOOD PRESERVATION | Abstract PDF (Eng) similar documents |
| A. L. Ishevskiy, I. A. Davydov | ||
| Vol 5, No 3 (2020) | Study of the functional product’s protein compounds digestion features | Abstract PDF (Eng) similar documents |
| E. R. Vasilevskaya, A. G. Akhremko, E. K. Polishchuk, L. V. Fedulova | ||
| "... The aim of the study was to investigate the transformation of meat product’s proteins from pig ..." | ||
| Vol 5, No 1 (2020) | ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT | Abstract PDF (Eng) similar documents |
| Marina A. Nikitina, Irina M. Chernukha, Andrey B. Lisitsyn | ||
| "... twin of a food product is a mathematical (simulation) model that includes the whole variety of factors ..." | ||
| Vol 6, No 4 (2021) | Promotion of cultural heritage — regional and traditional Polish meat products | Abstract PDF (Eng) similar documents |
| J. O. Szafrańska, D. M. Stasiak, B. G. Sołowiej | ||
| "... individual products and their value (not only cultural, but also qualitative), the EU created special ..." | ||
| 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 | ||
| "... -dried beef products on a degree of protein hydration and solubility. The processes of the protein ..." | ||
| 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 | ||
| "... to develop modern techniques and product recipes with specified properties for consumers with food ..." | ||
| 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 | ||
| Vol 2, No 4 (2017) | THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS | Abstract PDF (Eng) similar documents |
| V. N. Makhonina, V. P. Agafonychev | ||
| "... .77 to 81.14%. The new approach of the definition types of meat poultry and poultry products increases ..." | ||
| Vol 3, No 3 (2018) | MULTI–CRITERIA OPTIMIZATION OF A PRODUCT RECIPE COMPOSITION | Abstract PDF (Eng) similar documents |
| Marina A. Nikitina, Irina M. Chernukha | ||
| "... non-dominative options of food products, but slightly extend a subset by choosing a nucleus ..." | ||
| Vol 1, No 1 (2016) | PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS | Abstract PDF (Eng) similar documents |
| A. B. Lisitsyn, M. A. Nikitina, A. N. Zakharov, E. B. Sus, V. V. Nasonova, L. I. Lebedeva | ||
| "... material with animal proteins (beef, pork), and will also allow establishing a relationship of product ..." | ||
| Vol 1, No 3 (2016) | RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova, E. K. Tunieva | ||
| "... and methodical base of the Russian Federation for assurance of safe consumption of food products produced from ..." | ||
| Vol 1, No 4 (2016) | NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD | Abstract PDF (Eng) similar documents |
| I. V. Kaltovich, O. V. Dymar | ||
| "... New meat products with immunomodulatory effect creation method reflecting differential ..." | ||
| Vol 2, No 2 (2017) | INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS | Abstract PDF (Eng) similar documents |
| Dragan Vasilev, Vesna Djordjević, Nedjeljko Karabasil, Mirjana Dimitrijević, Zoran Petrović, Branko Velebit, Vlado Teodorović | ||
| "... Fat reduction in meat products is demanded by consumers concerning health issues but represents ..." | ||
| Vol 5, No 3 (2020) | A system approach to simulation of individual food products | Abstract PDF (Eng) similar documents |
| A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina | ||
| "... . Personalized nutrition is inextricably linked with personalized food products. At present, however, mass ..." | ||
| Vol 6, No 1 (2021) | Risk identification and assessment in production of meat product packaging | Abstract PDF (Eng) similar documents |
| Yu. A. Kuzlyakina, V. S. Zamula, M. V. Kochneva | ||
| "... growth of consumer demand for safer food products. The paper examines the questions dedicated ..." | ||
| 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 | ||
| "... This paper aims to provide a better understanding of how to replace saturated fat in meat products ..." | ||
| Vol 9, No 1 (2024) | Development of an approach to predicting the bioavailability of enteral nutrition products | Abstract PDF (Eng) similar documents |
| V. V. Kondratenko, E. Yu. Agarkova | ||
| "... . To determine it, expensive and timeconsuming clinical studies of developed products are necessary. Using ..." | ||
| Vol 9, No 1 (2024) | The role of enzymes in the formation of meat and meat products | Abstract PDF (Eng) similar documents |
| D. V. Khvostov, A. Yu. Khryachkova, M. Yu. Minaev | ||
| "... the expectations of the modern consumers and to ensure the stable quality of the meat product, meat processing ..." | ||
| Vol 9, No 3 (2024) | Exercising of integrated approach for the specialized meat products development | Abstract PDF (Eng) similar documents |
| M. A. Aslanova, O. K. Derevitskaya, A. S. Didikin, A. L. Bero, N. E. Soldatova | ||
| "... The principles of the specialized food products development differ from the traditional ..." | ||
| Vol 10, No 1 (2025) | Green processing technology of meat and meat products: A review | Abstract PDF (Eng) similar documents |
| A. S. El-tahlawy | ||
| Vol 3, No 1 (2018) | SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY | Abstract PDF (Eng) similar documents |
| Tatyana S. Fofanova | ||
| "... of the increasing number of people to consume «healthy» products and not to spend much time on their preparation led ..." | ||
| 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 | ||
| "... » substances in food products, which are supposedly accumulated in the body of a person who often consumes ..." | ||
| Vol 9, No 2 (2024) | Biodegradable meat packaging: Microbial safety and control for environmental pollution | Abstract PDF (Eng) similar documents |
| K. Saeed, Z. Ali | ||
| "... -based materials and can enhance the shelf life of perishable commodities like meat and meat products ..." | ||
| Vol 1, No 3 (2016) | RISKS ASSOCIATED WITH THE PRESENCE OF ANTIMICROBIAL DRUG RESIDUES IN MEAT PRODUCTS AND PRODUCTS OF ANIMAL SLAUGHTER | Abstract PDF (Eng) similar documents |
| D. S. Bataeva, E. V. Zaiko | ||
| "... The risks associated with the presence of antimicrobial drug residues in meat and products ..." | ||
| Vol 7, No 4 (2022) | Biotechnological techniques for intensification of protein extraction from the porcine pancreas | Abstract PDF (Eng) similar documents |
| E. A. Kotenkova, A. G. Akhremko, E. K. Polishchuk, M. A. Aryuzina, M. E. Spirina | ||
| "... Processing of secondary products after slaughter of farm animals is in demand. The pancreas ..." | ||
| Vol 7, No 4 (2022) | Mutagenic and/or carcinogenic compounds in meat and meat products: polycyclic aromatic hydrocarbons perspective | Abstract PDF (Eng) similar documents |
| E. Oz | ||
| "... . Meat and meat products are one of the major sources of PAH exposure. Since PAH intake increases ..." | ||
| 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 | ||
| "... Meat and meat products, which have a very important place in terms of nutrition, can endanger ..." | ||
| Vol 6, No 4 (2021) | Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles | Abstract PDF (Eng) similar documents |
| I. E. Gorlov, S. E. Bozhkova, A. R. Nichiporova, Y. D. Danilov, M. I. Slozhenkina, E. A. Romanenko | ||
| "... direction in the development of new food products is the expansion of the base of used ingredients used ..." | ||
| Vol 3, No 4 (2018) | COMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEW | Abstract PDF (Eng) similar documents |
| Igor B. Tomasevic | ||
| "... Meat and meat products color evaluation ability of a computer vision system (CVS) is investigated ..." | ||
| Vol 1, No 2 (2016) | CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES | Abstract PDF (Eng) similar documents |
| A. M. Yevtushenko, O. N. Krasulya, I. G. Krasheninnikova | ||
| "... This paper studies the features of formation of sausage product structure in the process ..." | ||
| 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 | ||
| "... instead of the basic raw material in meat product production. The comparative analysis of the nutritive ..." | ||
| 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 ..." | ||
| 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 | ||
| "... and mutagenicity. It is shown that the most rapid and convenient tool for complex monitoring of product toxicity ..." | ||
| Vol 9, No 2 (2024) | Meat products with beetroot extract reduce DNA damage in mouse intestines | Abstract PDF (Eng) similar documents |
| A. A. Lisitsyn, A. K. Zhanataev, I. M. Chernukha | ||
| "... version), the effect of dry red beetroot extract was assessed as part of a meat product on spontaneous ..." | ||
| Vol 9, No 3 (2024) | Coriander as a natural antimicrobial for meat products: A One Health perspective review | Abstract PDF (Eng) similar documents |
| A. E. M. A. Morshdy, A. S. El-tahlawy, A. El-S.E. Hafez, W.S. Darwish | ||
| "... The demand for safe, high-quality meat products drives the need for effective antimicrobial ..." | ||
| Vol 4, No 4 (2019) | Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova | ||
| "... raw materials and meat products. A large part of literature data confirms that mechanisms of formation ..." | ||
| 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 | ||
| "... an increased biological and nutritional value of the developed product. Addition of up to 15 % of the protein ..." | ||
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