Order results by:
| Issue | Title | |
| Vol 8, No 3 (2023) | Comparative antioxidant effect of ascorbic acid and rosemary extract | Abstract PDF (Eng) similar documents |
| E. K. Tunieva, V. V. Nasonova, N. M. Revutskaya | ||
| "... The aim of the work was to study an effect of ascorbic acid and the extract of rosemary on fat ..." | ||
| Vol 8, No 2 (2023) | The influence of heat treatment type on the fat component and heterocyclic aromatic amines formation in minced poultry meat products | Abstract PDF (Eng) similar documents |
| M. A. Aslanova, O. K. Derevitskaya, A. S. Dydykin, A. L. Bero, N. E. Soldatova | ||
| "... ready-to-eat products enriched with ω‑3 fatty acids and an antioxidant complex were studied ..." | ||
| 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 6, No 2 (2021) | Optimization of protein-lipid comlex by its fatty acid and vitamin composition | Abstract PDF (Eng) similar documents |
| B. A. Bazhenova, A. G. Burkhanova, Yu. Yu. Zabalueva, A. A. Mordovina | ||
| "... The polycomponent protein-lipid compositions are traditionally used in minced meat products ..." | ||
| Vol 10, No 2 (2025) | Effect of Cistus ladaniferus L. essential oil on the microbiological, physicochemical and textural quality of minced chicken patties during refrigeration | Abstract PDF (Eng) similar documents |
| L. Mohssen, B. Nouri, A. Khemmouli, Ya. Noui | ||
| "... for minced chicken patties during 10-day storage at 4 ± 1 °C. CLEO was applied either directly ..." | ||
| Vol 4, No 4 (2019) | A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect | Abstract PDF (Eng) similar documents |
| A. V. Gerasimov, B. A. Bazhenova, S. D. Zhamsaranova, Yu. Yu. Zabalueva, N. D. Zambulaeva, A. D. Burkhanova | ||
| "... ) and to develop semi-finished minced meat products with antioxidant effect without changing their nutritional ..." | ||
| Vol 10, No 2 (2025) | Antioxidant effect of nigella oil on heated camel and rabbit meat | Abstract PDF (Eng) similar documents |
| Kh. Rachchad, M. Farh, M. E. Khasmi | ||
| "... , thiobarbituric acid reactive substances (TBARS) and carbonyls levels, as well as activities of catalase (CAT ..." | ||
| Vol 9, No 1 (2024) | Study of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat pates | Abstract PDF (Eng) similar documents |
| N. V. Kupaeva, Yu. I. Bogdanova, A. A. Motovilina, D. A. Utyanov, A. S. Knyazeva, M. E. Spirina, V. A. Pchelkina, E. A. Kotenkova | ||
| "... as liquid. The total antioxidant capacity by the DPPH radical method (TACDPPH), fatty acid composition ..." | ||
| Vol 1, No 1 (2016) | INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL | Abstract PDF (Eng) similar documents |
| V. V. Gushchin, I. L. Stefanova, Yu. N. Krasyukov, L. V. Shakhnazarova | ||
| "... of the investigation of the fatty acids composition and fatty acid balance of the lipid fraction of minced meat as well ..." | ||
| Vol 9, No 2 (2024) | Chemical composition and broiler meat quality when using melanin | Abstract PDF (Eng) similar documents |
| N. V. Bogolyubova, R. V. Nekrasov, A. A. Zelenchenkova, N. S. Kolesnik, P. D. Lahonin, R. A. Rykov, J. A. Bogolyubova | ||
| "... nutrition on the chemical composition, antioxidant and technological properties of meat, and the fatty acid ..." | ||
| 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 | ||
| "... , including succinic (amber) acid, zinc sulfate, manganese sulfate, copper sulfate, lithium carbonate, L ..." | ||
| Vol 9, No 4 (2024) | Nutritional assessment and antioxidant potential of selected meat types consumed in Owhelogbo, Delta State, Nigeria | Abstract similar documents |
| J. O. Owheruo, G. I. Edo, P. O. Akpoghelie, A. O. Faturoti, E. F. Isoje, U. A. Igbuku, E. E.A. Oghroro, D. S. Ahmed, E. Yousif, Kh. Zainulabdeen, A. A. Mohammed, A. E.A. Essaghah, H. Umar | ||
| "... The present study aims at evaluating the nutritional value and antioxidant potential of various ..." | ||
| Vol 5, No 1 (2020) | A STUDY ON AN EFFECT OF THE GREEN TEA EXTRACT ON QUALITY AND SHELF LIFE OF ANIMAL FATS DURING STORAGE | Abstract PDF (Eng) similar documents |
| Konstantin A. Lehukov, Sergei S. Tsikin | ||
| "... the storage temperature, the higher the rate of fat hydrolysis and, consequently, the acid value. During ..." | ||
| Vol 8, No 1 (2023) | Hydrolysate of ovalbumin: production and evaluation of the functional properties of peptides | Abstract PDF (Eng) similar documents |
| S. D. Zhamsaranova, S. N. Lebedeva, B. A. Bolkhonov, D. V. Sokolov, B. A. Bazhenova | ||
| "... Chicken eggs proteins and their derivatives, like protein hydrolysates, peptides and amino acids ..." | ||
| Vol 10, No 2 (2025) | Antioxidant activity and color of beef jerky with kluwek | Abstract PDF (Eng) similar documents |
| A. R. Febriana, H. Hajrawati, W. Hatta | ||
| "... was conducted to examine the potential of kluwak as a natural antioxidant that can reduce the oxidation process ..." | ||
| Vol 6, No 2 (2021) | An effect of the recipe composition on minced meat properties | Abstract PDF (Eng) similar documents |
| E. V. Tsaregorodtseva | ||
| "... The paper describes an experiment on the development of minced meat recipes for poultry-based semi ..." | ||
| 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 | ||
| "... . The improved amino acid composition of the protein ingredient due to addition of dry blood plasma suggests ..." | ||
| Vol 1, No 4 (2016) | INFLUENCE OF THE RADISH HOMOGENATE ON THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MODEL MINCED MEAT | Abstract PDF (Eng) similar documents |
| E. B. Bitueva, T. V. Biltrikova | ||
| "... It was established that inclusion of black radish homogenate into model minced meat from different ..." | ||
| Vol 4, No 4 (2019) | Thawing process calculation of egg ingredients particles in minced meat | Abstract PDF (Eng) similar documents |
| V. P. Agafonychev, V. N. Makhonina | ||
| "... of the raw meat in the minced meat for sausages with chicken egg products (pasteurized liquid egg, egg white ..." | ||
| Vol 9, No 3 (2024) | Improving the functional and technological properties of minced pork using a proteolytic enzyme | Abstract PDF (Eng) similar documents |
| A. A. Semenova, T. G. Kuznetsova, O. A. Seliverstova, M. N. Salikova, M. E. Spirina, Yu. M. Bukhteeva | ||
| "... properties of minced pork using a proteolytic enzyme of animal origin. Model samples of minced meat were ..." | ||
| Vol 10, No 1 (2025) | Quality evaluation of fresh camel meat dipped in edible citric acid | Abstract PDF (Eng) similar documents |
| M. Abd Elgadir, A. A. Mariod, N. Alrumaih, S. H. S. Mohamed, M. A. Aladhadh, R. R. Alayouni | ||
| "... This study investigates the impact of dipping in food-grade citric acid on the shelf-life ..." | ||
| 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 | ||
| "... . The ways for taste correction using FA was studied. For this, a chopped semi-finished product — minced meat ..." | ||
| Vol 10, No 1 (2025) | Meatball properties as affected by substitution of tapioca with purple sweet potato | Abstract PDF (Eng) similar documents |
| H. Hajrawati, F. Maruddin, M. R. Hakim, Yu. Yulianti, A. N. M. Rasak, S. Suharyanto | ||
| "... flour (PSPF) on the physicochemical properties, antioxidant activity, and microstructure of chicken ..." | ||
| 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 | ||
| "... activity depends on the amino acid sequence molecular weight and chain length, type and charge of an amino ..." | ||
| Vol 8, No 4 (2023) | Analysis of antioxidant potential and study of the features of the microstructure in certain types of spices and herbs used in the meat processing industry | Abstract PDF (Eng) similar documents |
| V. A. Pchelkina, N. V. Kupaeva | ||
| "... possessing antioxidant potential. Surge of spices consumption leads to their adulteration; at the same time ..." | ||
| Vol 4, No 3 (2019) | ASSESSING THE EFFECT OF THERMAL TREATMENT ON MEAT PROTEINS USING PROTEOMIC METHODS | Abstract PDF (Eng) similar documents |
| Irina M. Chernukha, Anastasiya G. Akhremko | ||
| "... The results of studying the effect of various temperatures on the protein composition of minced ..." | ||
| Vol 6, No 1 (2021) | Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo) | Abstract PDF (Eng) similar documents |
| A. A. Baioumy, T. G. Abedelmaksoud | ||
| "... analysis of frozen minced meat semi-finished products (burger patties, at minus 18 °C) stored for 126 days ..." | ||
| 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 | ||
| "... is protein stability and solubility, which primarily depend on protein structure and its amino acid sequence ..." | ||
| Vol 1, No 1 (2016) | LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING | Abstract PDF (Eng) similar documents |
| Josef Kameník, Marta Dušková | ||
| "... Abstract Lactic acid bacteria (LAB) play in meat processing a positive but also a negative role ..." | ||
| Vol 7, No 1 (2022) | Research of compositions of amino acids, fatty acids and minerals in meat pate with addition of meat-and-bone paste | Abstract PDF (Eng) similar documents |
| B. K. Kabdylzhar, A. K. Kakimov, Zh. S. Yessimbekov, G. V. Gurinovich, A. K. Suychinov | ||
| "... was replaced with the meat-and-bone paste. The comparative characteristic of the chemical, amino acid, fatty ..." | ||
| Vol 3, No 4 (2018) | THE INFLUENCE OF BIOACTIVE SUBSTANCES ISOLATED FROM PORCINE AORTA ON THE SERUM FATTY ACID COMPOSITION OF HYPERLIPIDEMIC RATS | Abstract PDF (Eng) similar documents |
| Irina M. Chernukha, Liliya V. Fedulova, Elena A. Kotenkova | ||
| "... Based on results of fatty acid composition in serum of hyperlipidemic rats atherogenic index (AI ..." | ||
| Vol 1, No 4 (2016) | EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT | Abstract PDF (Eng) similar documents |
| Thanaa Shehab | ||
| "... of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids ..." | ||
| Vol 6, No 3 (2021) | Research of the overall chemical and amino acid composition of meat from young animals of new sheep genotypes | Abstract PDF (Eng) similar documents |
| O. N. Orlova, V. S. Mkrtichyan, L. V. Skrypnik, L. V. Krichun | ||
| "... fraction of moisture, fat, protein and ash) and the amino acid composition of mutton from the experimental ..." | ||
| Vol 6, No 3 (2021) | Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine | Abstract PDF (Eng) similar documents |
| R. A. Voroshilin | ||
| "... . This research represents the results of enzymatic-acid hydrolysis of raw material in the process of gelatin ..." | ||
| Vol 8, No 2 (2023) | Effect of blueberry (vaccínium myrtíllus) leaves extract, obtained by microwave heating on the dynamics of animal fat oxidation processes | Abstract PDF (Eng) similar documents |
| B. A. Bazhenova, S. Yu. Leskova, R. A. Dobretsky, I. A. Khankhalaeva, D. V. Shalbuev, B. Kong | ||
| "... The potential of antioxidant properties of blueberry leaves extract (vaccínium myrtíllus ..." | ||
| Vol 2, No 2 (2017) | QUALITY INDICATORS OF BEEF FROM YOUNG BULLS OF VARIOUS DAIRY AND BEEF BREEDS | Abstract PDF (Eng) similar documents |
| S. A. Miroshhikov, A. V. Kharlamov, I. V. Markova | ||
| "... acid and fatty acid composition and by fatty acid ratio. In terms of safety, it corresponds to all ..." | ||
| 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 | ||
| "... for the liposomal form of minor nutrients (omega-3 polyunsaturated fatty acids, vitamin D3, essential oil of clove ..." | ||
| 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 | ||
| "... : SFAs (10:60:30). The authors also noted that the presence of ascorbic acid in the extract led ..." | ||
| Vol 6, No 4 (2021) | Application of concave induction cooking to improve the texture and flavor of braised pork | Abstract PDF (Eng) similar documents |
| D. Da, C. Li | ||
| "... , fatty acid profile, lipid and protein oxidation, volatile flavor and sensory test in braised meat were ..." | ||
| 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 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 | ||
| "... The paper presents studies on the presence or formation of d - enantiomers of amino acids ..." | ||
| Vol 7, No 3 (2022) | Systemic approach in the development of functional foods for various noncommunicable diseases | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, M. A. Nikitina, M. A. Aslanova, A. T. Qusay | ||
| "... + cystine amino acids, tryptophan), 2) spicy herbs and spices were analyzed for inclusion in the Muhammara ..." | ||
| 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 | ||
| "... and after thermal treatment of minced meat made from meat raw material with different content ..." | ||
| Vol 5, No 3 (2020) | The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment | Abstract PDF (Eng) similar documents |
| I. L. Stefanova, L. V. Shakhnazarova, A. Yu. Klimenkova, I. M. Sorokina | ||
| "... The changes in the amino and fatty acid profiles in the semifinished foodstuffs (SFFs) based ..." | ||
| Vol 6, No 1 (2021) | Edible insects as a source of alternative protein. A review | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova, A. N. Zakharov | ||
| "... amino acids, minerals (K, Na, Ca, Cu, Fe, Zn, Mn and P), vitamins (В-group, А, D, Е, К and С ..." | ||
| Vol 7, No 4 (2022) | Study of adipose tissue of Kemerovo piglets: Detection of beige adipocytes | Abstract PDF (Eng) similar documents |
| V. A. Pchelkina, I. M. Chernukha, I. A. Korotkiy, N. A. Ilyin | ||
| "... fatty acid profile of the tested samples. The main peaks were noted in all samples: 970 cm-1 (=C-H out ..." | ||
| Vol 2, No 2 (2017) | MEAT PRODUCTIVITY THE QUALITY OF RAW MEAT OF ANIMALS OF KALMYK BREED NEW FACTORY LINES | Abstract PDF (Eng) similar documents |
| V. N. Pristupa, A. Y. Kolosov, Y. A. Kolosov, O. N. Orlova, L. S. Dmitrieva, V. I. Eroshenko, L. V. Skripnik, D. V. Torosyan | ||
| "... and chemical properties, amino acid and fatty acid compositions of muscle tissue, control slaughter of young ..." | ||
| Vol 1, No 2 (2016) | IDENTIFICATION OF THE MICROBIOLOGICAL RISKS OF CONTAMINATION OF CATTLE AND PIG CARCASSES WITH PATHOGENS AT SLAUGHTER AND PROCESSING | Abstract PDF (Eng) similar documents |
| D. S. Bataeva, Yu. K. Yushina, E. V. Zaiko | ||
| "... -sized and minced), which was established during the study. ..." | ||
| Vol 7, No 4 (2022) | The ways to improve the biological and morphological parameters of young fattening pigs | Abstract PDF (Eng) similar documents |
| I. N. Mikolaychik, L. A. Morozova, A. V. Iltyakov, E. S. Stupina, O. P. Neverova, T. I. Uryumtseva | ||
| "... . The maximum content of oleic acid was found in the lard of animals of the 3rd experimental group — 49 ..." | ||
| Vol 5, No 2 (2020) | Biochemical and histological indicators of blood and m. longissimus dorsi of young bulls of Kazakh white-headed breed of different genotypes by the CAPN1 and GH genes | Abstract PDF (Eng) similar documents |
| M. I. Selionova, V. R. Plakhtyukova | ||
| "... by the calpain (CAPN1) and growth hormone (GH) genes on live weight, fatty acid composition of blood plasma ..." | ||
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