Order results by:
| Issue | Title | |
| 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 | ||
| "... of magnetic fields (MF) and electric fields (EF) on the kinetics of freezing processes applied onto biological ..." | ||
| 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 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 1 (2019) | STUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGING | Abstract PDF (Eng) similar documents |
| Vladimir M. Stefanovskiy, Evgeny V. Morozov, Vyacheslav M. Bоuznik | ||
| "... is implemented using magnetic resonance imaging. A technique has been developed to study the displacement ..." | ||
| 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 | ||
| "... The article reviews the state-of-the-science in the field of cyber-physical systems (CPSs). CPSs ..." | ||
| Vol 1, No 4 (2016) | RESEARCH OF MOISTURE MIGRATION DURING PARTIAL FREEZING OF GROUND BEEF | Abstract PDF (Eng) similar documents |
| V. M. Stefanovskiy, I. A. Polyakov, V. V. Petrov | ||
| "... of food products by freezing plate. The ideal product is a product, in which number of factors affecting ..." | ||
| 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 | ||
| "... on average by 7.8%. The preservation of the fatty constituent of the canned foods in the stably freezing ..." | ||
| 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 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 | ||
| "... by the Russian Federation in the field of waste management and reduction of food loss are considered. Attention ..." | ||
| 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 9, No 4 (2024) | Immunochromatographic food control tools: New developments and practical prospects | Abstract similar documents |
| A. V. Zherdev, E. A. Zvereva, N. A. Taranova, I. V. Safenkova, N. L. Vostrikova, B. B. Dzantiev | ||
| "... In the modern food production technologies, the tools and means of simple and rapid testing raw ..." | ||
| 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 | ||
| "... One of the primary issues with processed foods during heat treatment and freezing storage is fat ..." | ||
| 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 5, No 1 (2020) | CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE | Abstract PDF (Eng) similar documents |
| Yuriy M. Berezovskiy, Igor A. Korolev, Taras A. Sarantsev | ||
| "... propose an approach to modeling the phase change process of meat during its freezing on the basis ..." | ||
| 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 1, No 1 (2016) | THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT | Abstract PDF (Eng) similar documents |
| M. Kral, K. Honzirkova, M. Pospiech, B. Tremlova, M. Zdarsky | ||
| "... Abstract The effect of conventional and shock freezing on thaw drip loss and firmness of beef ..." | ||
| 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 | ||
| "... There is no doubt that the further development in the field of nutrition is linked ..." | ||
| Vol 9, No 3 (2024) | HACCP operation in two Latin American meat packers: Case study | Abstract PDF (Eng) similar documents |
| N. M. Guerrero-Castiblanco, E. Maldonado-Simán, P. A. Martínez-Hernández | ||
| "... food safety, especially in companies dedicated to meat processing. Companies in food international ..." | ||
| Vol 5, No 4 (2020) | Analysis of requests for journals Nature Food and npj Science of Food by the data of the SCI-HUB service for the first half of 2020 | Abstract PDF (Eng) similar documents |
| V. Yu. Kornienko | ||
| "... to the food industry and papers from other fields. Based on the analysis of the obtained data we made ..." | ||
| 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 9, No 1 (2024) | Food safety knowledge, attitude and practices of meat handlers in Khulna City, Bangladesh | Abstract PDF (Eng) similar documents |
| G. Biswas, Md. S. Islam, S. M. M. Rahman, Md. M. Islam | ||
| "... The research was conducted to identify the present status of the food safety knowledge, attitude ..." | ||
| Vol 10, No 1 (2025) | Fast food consumption has a great impact on the aging process — A review | Abstract PDF (Eng) similar documents |
| F. H. Awlqadr, A. B. Altemimi, S. A. Qadir, Z. T. Alkanan, A. M. Faraj, Q. H. ALKaisy, T. G. Abedelmaksoud | ||
| "... This review examines the impact of fast food consumption on health and its role in the development ..." | ||
| 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 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 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 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 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 | ||
| "... and widely used in various fields. Since dioxin and dioxin-like compounds are found in various environmental ..." | ||
| Vol 9, No 2 (2024) | Diversity of sate (satay) as Indonesian ancient food | Abstract PDF (Eng) similar documents |
| L. Rahmah, N. I. P. I. Sari, A. N. M. Ansori | ||
| "... food culture. On average, sate is made using grilling, which is an ancient type of cooking technique ..." | ||
| Vol 2, No 1 (2017) | CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK | Abstract PDF (Eng) similar documents |
| A. V. Borodin, I. M. Chernukha, M. A. Nikitina | ||
| "... and critical parameters control at every stage of food production from raw material and auxiliary materials ..." | ||
| 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 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 | ||
| "... The current state and research priorities in the field of using insects as foods ..." | ||
| Vol 5, No 4 (2020) | A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization | Abstract PDF (Eng) similar documents |
| A. G. Belozerov, Y. M. Berezovskiy, I. A. Korolev, T. A. Sarantsev | ||
| Vol 8, No 2 (2023) | Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation | Abstract PDF (Eng) similar documents |
| E. A. Apata, O. O. Olaleye, O. A. Apata, M. T. Olugbemi, A. B. Omojola | ||
| "... This study was conducted to investigate the effects of post-mortem dressing methods and freezing ..." | ||
| 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 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 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 | ||
| "... in the field of geology, semiconductors, materials and polymers. Over the past decade, Raman spectroscopy has ..." | ||
| 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 | ||
| "... that in the range of the magnetic fields from 3272 to 3280 Gs, there was a weak EPR signal with an amplitude of 7 ..." | ||
| 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 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 | ||
| "... . The language of search is Russian and English, search depth is 12 years. In the course of the research two food ..." | ||
| 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 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 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 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 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 9, No 1 (2024) | Assessing the role of meat consumption in human evolutionary changes. A review | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova | ||
| "... The historical study of changes in food patterns is an integral part of the study of biological ..." | ||
| Vol 10, No 1 (2025) | Assessment of the consumers’ attitude to the alternative meat. Review | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova | ||
| "... Cultivated meat technology is a new and pretty controversial food technology presented as a method ..." | ||
| Vol 10, No 1 (2025) | Green processing technology of meat and meat products: A review | Abstract PDF (Eng) similar documents |
| A. S. El-tahlawy | ||
| "... , pulsed electric field (PEF) processing, and fermentation. These technologies offer significant ..." | ||
| 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 | ||
| "... to be actively used in food industry and agriculture but, at the same time, require thorough investigation ..." | ||
| 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 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 ..." | ||
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