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Issue | Title | |
Vol 8, No 4 (2023) | Analysis of antioxidant potential and study of the features of the microstructure in certain types of spices and herbs used in the meat processing industry | Abstract PDF (Eng) similar documents |
V. A. Pchelkina, N. V. Kupaeva | ||
"... possessing antioxidant potential. Surge of spices consumption leads to their adulteration; at the same time ..." | ||
Vol 9, No 1 (2024) | Study of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat pates | Abstract PDF (Eng) similar documents |
N. V. Kupaeva, Yu. I. Bogdanova, A. A. Motovilina, D. A. Utyanov, A. S. Knyazeva, M. E. Spirina, V. A. Pchelkina, E. A. Kotenkova | ||
"... The wide use of antioxidants is due to their involvement in free radical processes in foods ..." | ||
Vol 10, No 2 (2025) | Antioxidant activity and color of beef jerky with kluwek | Abstract PDF (Eng) similar documents |
A. R. Febriana, H. Hajrawati, W. Hatta | ||
"... was conducted to examine the potential of kluwak as a natural antioxidant that can reduce the oxidation process ..." | ||
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 | ||
"... ready-to-eat products enriched with ω‑3 fatty acids and an antioxidant complex were studied ..." | ||
Vol 8, No 1 (2023) | Hydrolysate of ovalbumin: production and evaluation of the functional properties of peptides | Abstract PDF (Eng) similar documents |
S. D. Zhamsaranova, S. N. Lebedeva, B. A. Bolkhonov, D. V. Sokolov, B. A. Bazhenova | ||
"... and low molecular weight). The summarized antioxidant activity (SAA) of the hydrolysate is considered ..." | ||
Vol 10, No 1 (2025) | Meatball properties as affected by substitution of tapioca with purple sweet potato | Abstract PDF (Eng) similar documents |
H. Hajrawati, F. Maruddin, M. R. Hakim, Yu. Yulianti, A. N. M. Rasak, S. Suharyanto | ||
"... flour (PSPF) on the physicochemical properties, antioxidant activity, and microstructure of chicken ..." | ||
Vol 8, No 2 (2023) | Effect of blueberry (vaccínium myrtíllus) leaves extract, obtained by microwave heating on the dynamics of animal fat oxidation processes | Abstract PDF (Eng) similar documents |
B. A. Bazhenova, S. Yu. Leskova, R. A. Dobretsky, I. A. Khankhalaeva, D. V. Shalbuev, B. Kong | ||
"... The potential of antioxidant properties of blueberry leaves extract (vaccínium myrtíllus ..." | ||
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