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Issue | Title | |
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 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 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 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 | ||
"... compared to dairy bulls by 3.7% and 0.9%. In all groups, the essential amino acid content in meat proteins ..." | ||
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 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 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 | ||
"... of changes in the content of free amino acids is the most pronounced when using monosodium glutamate ..." | ||
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 | ||
"... Abstract The paper examines the problem of optimization of the fatty acid composition of lipids ..." | ||
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 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 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 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 | ||
"... In this study the influence of heat treatment type on the change in the fatty acid composition ..." | ||
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 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 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 ..." | ||
1 - 17 of 17 Items |
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