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| Issue | Title | |
| 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 | ||
| "... . This study presents an assessment of a protein complex of air-dried beef products made according to different ..." | ||
| 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 | ||
| "... that in air dried and uncooked smoked sausages produced with the use of the muscle tissue of horsemeat ..." | ||
| 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 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 6, No 3 (2021) | The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters. | Abstract PDF (Eng) similar documents |
| O. V. Zinina, S. P. Merenkova, K. S. Gavrilova, M. B. Rebezov, D. A. Utyanov, A. S. Knyazeva | ||
| "... By-products are the potential source of animal protein obtained from brood chickens and egg-laying ..." | ||
| Vol 8, No 4 (2023) | Entomophagy — An evaluation of quality and acceptability of Raphia palm weevil larvae (Rhynchophorus phoenicis) as influenced by thermal processing methods | Abstract PDF (Eng) similar documents |
| E. S. Apata, I. R. Ebe, O. O. Olaleye, S. A. Olanloye, A. O. Joda | ||
| "... holding capacity (21.78%) and the lowest cooking loss (2.41%). The protein and fat content was higher ..." | ||
| Vol 6, No 1 (2021) | Obtaining and estimating the potential of protein nutraceuticals from highly mineralized collagen-containing beef raw materials | Abstract PDF (Eng) similar documents |
| N. Yu. Mezenova, S. V. Agafonova, O. Ya. Mezenova, L. S. Baidalinova, T. Grimm | ||
| "... weight fraction in the freeze-dried protein hydrolysates was 69.5–89.6%. All studied protein additives ..." | ||
| 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 | ||
| "... . The manufacturer, aware of the current control methods, can go to the deception, using vegetable protein, new ..." | ||
| 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 | ||
| "... protein mass fraction, presence of substances improving homeostasis of the body. The synergism ..." | ||
| 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 | ||
| "... of sterilized canned meat are a temperature in a range from 0 to + 20 °С and the air relative humidity not more ..." | ||
| 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 | ||
| "... Effective isolation and purification of protein is a great challenge nowadays. The key aspect ..." | ||
| Vol 7, No 4 (2022) | Effect of pepper and salt blends on microbial quality of quanta: Ethiopian dried red meat | Abstract PDF (Eng) similar documents |
| S. Seleshe, E. Seifu, S. W. Kidane | ||
| "... concentrations on the microbial quality of Quanta: Ethiopian dried red meat. The experiment had seven treatments ..." | ||
| 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) | THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY | Abstract PDF (Eng) similar documents |
| Irina V. Agafonkina, Igor A. Korolev, Taras A. Sarantsev | ||
| "... complex of muscle proteins in meat takes place. An effective mode to register the thermal denaturation ..." | ||
| 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 development of protein ingredients based on the composites from secondary collagen-containing ..." | ||
| 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 | ||
| "... method as a way for improving the stability of polyphenols in dried cowberry squeezing extract (DCSE ..." | ||
| Vol 2, No 3 (2017) | THE USE OF TOOLS DENSITOMETRY IN THE QUANTITATIVE COMPUTATIONS OF PROTEIN FRACTIONS | Abstract PDF (Eng) similar documents |
| Natalia L. Vostrikova | ||
| "... In the study of proteomic profiles of proteins, many scientists stop at the stage of obtaining ..." | ||
| Vol 2, No 1 (2017) | BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILES OF MEAT PROTEIN | Abstract PDF (Eng) similar documents |
| N. L. Vostrikova, I. M. Chernukha | ||
| "... changes, such as changes in heat resistant and species-specific proteins that could be relevant bio-markers ..." | ||
| 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 | ||
| "... In the course of investigations, the structural changes in proteins were established, which were ..." | ||
| Vol 9, No 4 (2024) | Exploring the potential reservoirs of Pseudomonas spp. bacteria at meat processing factories and poultry farms | Abstract similar documents |
| D. S. Bataeva, Yu. K. Yushina, A. A. Semenova, E. V. Zaiko, M. A. Grudistova | ||
| 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 | ||
| "... protein, has stimulated the interest to new food sources that can include insects as future alternative ..." | ||
| 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 3, No 3 (2018) | COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME | Abstract PDF (Eng) similar documents |
| Irina M. Chernukha, Anastasiya G. Akhremko | ||
| "... by proteomic methods. The changes in the protein fractions were analyzed by one-dimensional and two ..." | ||
| 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 9, No 2 (2024) | Microbiological air control of food industry enterprises: Relevance, regulatory documents and research methods | Abstract PDF (Eng) similar documents |
| Yu. K. Yushina, D. S. Bataeva, M. D. Reshchikov, M. A. Grudistova, A. A. Makhova, E. V. Zaiko | ||
| "... A review of regulatory documents on air control was carried out; approaches to air sampling ..." | ||
| 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 | ||
| "... is a rich source of bioactive protein substances, effective extraction of which is a serious problem today ..." | ||
| Vol 6, No 4 (2021) | Comparative proteomic study of pig muscle proteins during growth and development of an animal | Abstract PDF (Eng) similar documents |
| A. G. Akhremko, E. S. Vetrova | ||
| "... of weaned pigs’ muscles, 18 protein fractions were revealed with Fold > 2. When examining the muscle tissue ..." | ||
| Vol 2, No 3 (2017) | RESEARCH METHODOLOGY OF SUS SCROFA TISSUE EXTRACTS PROTEIN-PEPTIDE COMPONENTS | Abstract PDF (Eng) similar documents |
| Ekaterina R.. Vasilevskaya, Elena A. Kotenkova, Ekaterina A. Lukinova, Evgenia A. Kalinova | ||
| "... The article presents a comparative analysis of four methods for quantifying the protein-peptide ..." | ||
| 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 | ||
| "... , solubility and the strength characteristics of collagen-containing proteins are described. The review also ..." | ||
| 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 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 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 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 | ||
| "... regression model of meat proteins attackability by proteolytic enzymes — in vitro (pepsin, trypsin ..." | ||
| Vol 9, No 3 (2024) | Biotechnological methods for separation of pigs pancreas glands protein substances with membrane technologies | Abstract PDF (Eng) similar documents |
| M. E. Spirina, E. K. Polishchuk, L. V. Fedulova, E. R. Vasilevskaya | ||
| "... for recovery and separation of the gland’s protein-peptide compounds. The extraction was conducted with 0 ..." | ||
| Vol 7, No 4 (2022) | The study of proteotomic profile of mutton with consideration to the influence of feed combinatorics | Abstract PDF (Eng) similar documents |
| T. M. Giro, L. I. Kovalev, A. V. Kulikovskii, M. A. Kovaleva, A. V. Giro, T. Yu. Isaikina | ||
| "... The present article is devoted to the search for markers that attest the changes in the protein ..." | ||
| 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 | ||
| "... processed in ImageMaster software. Proteomic maps of by-products showed clear changes in protein composition ..." | ||
| Vol 2, No 3 (2017) | ANTIMICROBIAL SUBSTANCES: AN ALTERNATIVE APPROACH TO THE EXTENSION OF SHELF LIFE | Abstract PDF (Eng) similar documents |
| Ekaterina A. Lukinova, Elena A. Kotenkova, Alexander N. Makarenko | ||
| "... Protein Database is systematized in relation to the presence of antimicrobial substances in the tissues ..." | ||
| 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 | ||
| "... Abstract Study of protein stability depending on the various technological factors allows ..." | ||
| Vol 1, No 2 (2016) | REDOX POTENTIAL AND DYNAMICS OF PROTEIN AND FAT DESTRUCTION DURING STORAGE OF CANNED MEAT IN PIECES | Abstract PDF (Eng) similar documents |
| V. B. Krylova | ||
| "... with the processes of protein and fat destruction in canned foods during their storage are fragmented ..." | ||
| Vol 3, No 4 (2018) | APPLICATION OF PROTEOMIC TOOLS: THE AUTOLYTIC CHANGES OF PORK MUSCULAR TISSUE | Abstract PDF (Eng) similar documents |
| Irina M. Chernukha, Anastasiya G. Akhremko | ||
| "... Eight protein substances that undergo changes during autolysis were found using ..." | ||
| 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 proteins that contribute to the formation of d-enantiomers of amino acids. These studies will create ..." | ||
| 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 | ||
| "... (GI) tract status. The differential equations of the concentration dynamics of protein, denatured ..." | ||
| Vol 6, No 3 (2021) | Comparative study of technologies for extraction of biologically active substances from the raw material of animal origin | Abstract PDF (Eng) similar documents |
| E. R. Vasilevskaya, M. A. Aryuzina, E. S. Vetrova | ||
| "... of technologies. The total protein concentration based on the biuret reaction in the samples taken during ..." | ||
| 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 9, No 1 (2024) | Development of a premix based on micellar casein for fortification of meat systems with vitamin A | Abstract PDF (Eng) similar documents |
| N. A. Dzhangiryan, V. I. Shipulin, D. N. Volodin | ||
| 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 production. This and new technologies of production of protein products from plant raw materials, as well ..." | ||
| Vol 1, No 2 (2016) | THE INFLUENCE OF AUTOLYSIS ON THE PROTEIN-PEPTIDE PROFILE OF Bos taurus AND Sus scrofa HEART AND AORTA TISSUES | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, L. V. Fedulova, E. A. Kotenkova, S. S. Shishkin, L. I. Kovalyov | ||
| "... The article presents the results of autolytic processes impact on the protein-peptide profile ..." | ||
| 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 | ||
| "... Biologically active peptides (BAP) are regarded as the main products of protein hydrolysis. BAP ..." | ||
| Vol 6, No 1 (2021) | A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials | Abstract PDF (Eng) similar documents |
| A. K. Kakimov, Zh. S. Yessimbekov, B. K. Kabdylzhar, A. K. Suychinov, A. M. Baikadamova | ||
| "... and bone paste showed the following results: protein mass fraction was 18.5% in the meat and bone paste ..." | ||
| 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 | ||
| "... группы были изготовлены сыровяленые снеки. В процессе технологической обработки содержание цинка в ..." | ||
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