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| Issue | Title | |
| 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 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 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 | ||
| "... Wistar rats. After modeling animals in group 2 consumed 0.9 % sodium chloride solution, 3 groups — BAA, 4 ..." | ||
| Vol 9, No 1 (2024) | Analysis of the substances migration within the trophic chain “soil — plant — raw meat materials” | Abstract PDF (Eng) similar documents |
| B. Bazhenova, R. A. Egorova, Y. B. Tcybenov, I. A. Khankhalaeva, V. V. Dorzhiewa, M. B. Danilov | ||
| "... , with a depth of the salt horizon of 0–30 cm, and the salt belongs to chloride-sulfate-soda type of salinity ..." | ||
| 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 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 | ||
| "... of the porcine pancreas using sodium chloride, trehalose, arginine, and combination of glycine and proline ..." | ||
| 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 | ||
| "... , легких цепей миозина и аденилаткиназы увеличивалась в процессе автолиза. Отмечается появление фрагментов ..." | ||
| Vol 4, No 2 (2019) | TECHNOLOGICAL INNOVATIONS FOR TREATMENT OF CASINGS | Abstract PDF (Eng) similar documents |
| Vera V. Eveleva, Tatyana M. Cherpalova, Elena A. Shipovskaya | ||
| "... additives, including polyhexamethylene guanidine hydrochloride and alkyldimethylbenzylammonium chloride ..." | ||
| 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 | ||
| "... различное происхождение: структурные белки (фрагменты тропонинов Т и легкие цепи миозина), а также ..." | ||
| Vol 6, No 4 (2021) | Meat consumption: theory, practice and future prospects | Abstract PDF (Eng) similar documents |
| P. Putnik, D. B. Kovačević | ||
| "... . This overconsumption has caused health problems associated with high intake of cholesterol and sodium chloride. Another ..." | ||
| 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 | ||
| "... method based on 0.9% sodium chloride solution, and the acidic method based on 2.4% trichloroacetic acid ..." | ||
| 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 | ||
| "... to a significant decrease in the residual amount of sodium nitrite by almost three times in the innovative smoked ..." | ||
| Vol 10, No 1 (2025) | Proteolytic activity of Sechium edule, Cosmos caudatus, Medicago sativa in meat tenderization | Abstract PDF (Eng) similar documents |
| B. Budianto, Z. O. Feri, A. Suparmi | ||
| "... sativa L.). The process was carried out at 50°С, for 30 and 60 min. SDS-PAGE (sodium dodecyl sulfate ..." | ||
| 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 | ||
| "... or encapsulated in sodium alginate beads and compared to controls (sterile water). Encapsulated CLEO demonstrated ..." | ||
| 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 | ||
| "... , миозин связывающего белка С быстрого типа, глюкозо-6-фосфат изомеразы, тропонина I быстрых скелетных ..." | ||
| Vol 6, No 3 (2021) | An effect of food additives on microbiome | Abstract PDF (Eng) similar documents |
| V. Yu. Kornienko, M. Yu. Minaev | ||
| "... composition is presented. The data on an effect of polysorbate 80, carboxymethylcellulose, sodium sulfite ..." | ||
| 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 | ||
| "... , i. e. in the supramolecular complex with sodium caseinate (SC), was more than 74%. The difference ..." | ||
| 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 | ||
| "... .2% sodium bicarbonate. Moreover, 0.0001% chymotrypsin was added to the test samples containing similar ..." | ||
| Vol 2, No 4 (2017) | STUDY ON DECREASE OF NITRITE AND NITRATE USAGE IN PROCESSED MEAT WITH ADDITION OF NATURAL SALT AND CARBON MONOXIDE | Abstract PDF (Eng) similar documents |
| R. Sakata, S. Takeda, M. Waga | ||
| "... нитритом натрия в количестве от 0 до 100 ppm, добавляли YS или NaCl в количестве 2% и анализировали ..." | ||
| 1 - 19 of 19 Items | ||
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