Issue | Title | |
Vol 6, No 3 (2021) | An effect of food additives on microbiome | Abstract PDF (Eng) similar documents |
V. Yu. Kornienko, M. Yu. Minaev | ||
"... The paper presents a review of available data about an effect of food additives on the human ..." | ||
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 | ||
"... compartments (air, water, soil, sludge, sediment, food, feed, blood, animal and human tissues), humans could ..." | ||
Vol 5, No 1 (2020) | POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW | Abstract PDF (Eng) similar documents |
Nataliya A. Gorbunova | ||
"... with a huge potential for food production, which gives an opportunity to create new food products ..." | ||
Vol 4, No 1 (2019) | CLIMATE CHANGE: IMPACT ON MYCOTOXINS INCIDENCE AND FOOD SAFETY | Abstract PDF (Eng) similar documents |
Dragan Milicevic, Brankica Lakicevic, Radivoj Petronijevic, Zoran Petrovic, Jelena Jovanovic, Srdjan Stefanovic, Sasa Jankovic | ||
"... Climate change may have an impact on the occurrence of food safety hazards along the entire agri ..." | ||
Vol 7, No 4 (2022) | Influence of drying and pretreatment methods on certain parameters of yellow mealworm larvae (Tenebrio molitor) | Abstract PDF (Eng) similar documents |
K. A. Trukhanova, E. V. Mechtaeva, M. V. Novikova, P. N. Sorokoumov, D. S. Ryabukhin | ||
"... Nowadays alternative protein sources like edible insects are becoming widely used as human food ..." | ||
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 | ||
"... Recently, there has been a growing demand for healthy processed foods, such as comminuted or gel ..." | ||
Vol 1, No 3 (2016) | INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS | Abstract PDF (Eng) similar documents |
N. A. Drozdova, V. V. Nasonova | ||
"... describes the data on the influence of various food additives and chemicals (acids, alkalis, salts i ..." | ||
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 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 | ||
"... -carnitine, betaine. It was found that the introduction of the developed feed additive to mice food in a dose ..." | ||
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 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 | ||
"... about raw materials, temperature and technological conditions, the degree of food product readiness ..." | ||
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 | ||
"... of deficiency of this component in the diet. A recipe for brine with the addition of the food additive ..." | ||
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 | ||
"... is also interesting as one of the approaches to a sodium chloride reduction in food products. The use ..." | ||
Vol 6, No 4 (2021) | The methodology of food design. Part 2. Digital nutritiology in personal food | Abstract PDF (Eng) similar documents |
A. Y. Prosekov, A. D. Vesnina, O. V. Kozlova | ||
"... and constantly affects the human body. The modern level of science and technology development is able to form ..." | ||
Vol 6, No 4 (2021) | Meat consumption: theory, practice and future prospects | Abstract PDF (Eng) similar documents |
P. Putnik, D. B. Kovačević | ||
"... This research reviewed human meat consumption and highlighted associated history, challenges ..." | ||
Vol 6, No 4 (2021) | Impact of feed supplementation with balsam poplar buds on performance of young bulls | Abstract PDF (Eng) similar documents |
Yu. Balji, M. Knicky | ||
"... production and support sustainability of food production and consumption. Feed additives have been for a long ..." | ||
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 | ||
"... on the influence of food nanotechnologies on human health and environmental ecology, and presents the normative ..." | ||
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 | ||
"... and prevention of human diseases. The paper gives a review of studies associated with personalized nutrition ..." | ||
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 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 | ||
"... This paper reviews the nutritional properties and consumer perceptions of microalgae foods through ..." | ||
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 | ||
"... corrective additives. Monosodium glutamate, ribotide, yeast extract and hydrolysate of vegetable soy protein ..." | ||
Vol 6, No 4 (2021) | Evolution of in vitro digestibility techniques: a systematic review | Abstract PDF (Eng) similar documents |
I. M. Chernukha, A. V. Meliashchenia, I. V. Kaltovich, E. R. Vasilevskaya, M. A. Aryzina, T. M. Smaliak, T. V. Senchenko, L. V. Fedulova | ||
"... . Methods for assessing the digestibility of food products by enzymatic digestion have undergone various ..." | ||
Vol 6, No 2 (2021) | Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS | Abstract PDF (Eng) similar documents |
D. A. Utyanov, A. V. Kulikovskii, A. S. Knyazeva, A. A. Kurzova, A. N. Ivankin | ||
"... Heterocyclic aromatic amines (HAA) are formed in foods of animal origin during the Maillard ..." | ||
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 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 | ||
"... of the properties of food products, including the formation of oncoassociated subsequent effects on the human body ..." | ||
Vol 3, No 1 (2018) | THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS | Abstract PDF (Eng) similar documents |
Leonid S. Kudryashov, Vadim A. Kupriyanov, Ivan T. Scherbakov, Valentina B. Krylova, Tatyana V. Gustova | ||
"... The researches on the development of medical and medical-preventive food products for people ..." | ||
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 | ||
"... for process of food digestion by proteolytic enzymes in human body. The authors use correlation analysis ..." | ||
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 | ||
"... a level of protein utilization by the human body. It was established that the highest growth indicators ..." | ||
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 | ||
"... The present article considers the functioning of food supply chains and their major component ..." | ||
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 7, No 2 (2022) | Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs | Abstract PDF (Eng) similar documents |
D. V. Khvostov, N. L. Vostrikova, I. M. Chernukha | ||
"... food is potentially targeted to help with some issues in the human body. The authors proposed ..." | ||
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 | ||
"... on the quality of the food product, we pay attention to its source, raw material and how this food is made ..." | ||
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 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) | Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective | Abstract PDF (Eng) similar documents |
E. Oz, F. Oz | ||
"... human health if they are not properly prepared and preserved. Meat and meat products except for products ..." | ||
Vol 5, No 2 (2020) | Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides | Abstract PDF (Eng) similar documents |
I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova | ||
"... ingredients and biologically active food additives. ..." | ||
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 2, No 2 (2017) | FREEZING AS A METHOD OF FOOD PRESERVATION | Abstract PDF (Eng) similar documents |
A. L. Ishevskiy, I. A. Davydov | ||
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 7, No 2 (2022) | Technological approaches to the extraction and purification by ultrafiltration techniques of target protein molecules from animal tissues: a review | Abstract PDF (Eng) similar documents |
E. A. Kotenkova, E. K. Polishchuk | ||
"... . Different additives that are allowed or prohibited in the food industry are applied for overcoming protein ..." | ||
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 2, No 1 (2017) | COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE | Abstract PDF (Eng) similar documents |
V. B. Krylova, T. V. Gustova | ||
"... % by the end of canned food storage duration. Upon sterilization, the losses in protein nitrogen were two ..." | ||
Vol 5, No 2 (2020) | An effect of anti-stress feed additives on broiler productivity and meat quality | Abstract PDF (Eng) similar documents |
E. A. Miftakhutdinova, S. L. Tikhonov, N. V. Tikhonova, R. T. Timakova | ||
"... The paper presents the study on an impact of feed additives Peak anti-stress and SPAO (SPAO ..." | ||
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 | ||
"... as the introduction of food raw materials and food additives of artificial origin and the excess introduction ..." | ||
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 | ||
"... salts on protein thermal stability. In order to determine the effect of sodium chloride and its ..." | ||
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 8, No 3 (2023) | The effect of magnetic and electric fields on the processes of food freezing | Abstract PDF (Eng) similar documents |
G. A. Belozerov, A. G. Belozerov, A. V. Konnov | ||
"... tissue and on their properties. The processes of freezing food media on installations equipped ..." | ||
Vol 8, No 3 (2023) | Modern forms of iodine-containing food components | Abstract PDF (Eng) similar documents |
A. S. Dydykin, Yu. N. Zubarev, E. I. Logunova, Yu. A. Kuzlyakina | ||
"... . A review of scientific databases on the topic of iodine-containing food components of various nature ..." | ||
Vol 3, No 1 (2018) | MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RAW MATERIALS. REVIEW | Abstract PDF (Eng) similar documents |
Andrew N. Ivankin, Natal’ya L. Vostrikova, Andrey V. Kulikovskii, Galina L. Oliferenko | ||
"... The problems of the microcomponent composition of modern food systems based on natural raw ..." | ||
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