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| Issue | Title | |
| Vol 4, No 4 (2019) | Products of chemical reactions that occur during high-temperature heat treatment of the meat products | Abstract PDF (Eng) similar documents |
| D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, O. A. Kuznetsova | ||
| "... these products. Meat, as a source of full-featured animal protein, is especially popular in this aspect ..." | ||
| Vol 4, No 4 (2019) | Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova | ||
| "... raw materials and meat products. A large part of literature data confirms that mechanisms of formation ..." | ||
| 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 | ||
| "... were used as flavoring additives (FA). To assess the effect of composition of meat product recipe ..." | ||
| 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 ..." | ||
| 1 - 4 of 4 Items | ||
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