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Theory and practice of meat processing

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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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