Order results by:
| Issue | Title | |
| Vol 9, No 1 (2024) | Development of a premix based on micellar casein for fortification of meat systems with vitamin A | Abstract PDF (Eng) similar documents |
| N. A. Dzhangiryan, V. I. Shipulin, D. N. Volodin | ||
| "... A novel approach to the protection of unstable fat-soluble vitamins, using retinol as an example ..." | ||
| Vol 8, No 1 (2023) | Methodology of adipose tissue type detection in mammals | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, N. V. Kupaeva, J. A. Smirnova, A. G. Akhremko, V. A. Pchelkina, E. A. Kotenkova | ||
| "... cell (adipocyte) of different AT types. The method is based on extraction of heme containing proteins ..." | ||
| Vol 8, No 4 (2023) | Evaluation of meat and meat product oxidation and off-flavor formation: Managing oxidative changes | Abstract PDF (Eng) similar documents |
| M. A. Al-Shibli, R. M. Al-Ali, A. Z. Hashim, A. B. Altemimi, N. Elsayed, T. G. Abedelmaksoud | ||
| "... molecules, such as proteins, leading to the formation of final products of advanced oxidation processes ..." | ||
| Vol 10, No 1 (2025) | Assessment of the consumers’ attitude to the alternative meat. Review | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova | ||
| "... are generally lower than for other alternative proteins (e. g. legumes, plant-based meat). The main negative ..." | ||
| Vol 7, No 1 (2022) | Comparison of the proteomic profile of pork byproducts during their storage | Abstract PDF (Eng) similar documents |
| A. G. Akhremko, V. V. Nasonova, M. E. Spirina, N. N. Godswill | ||
| "... processed in ImageMaster software. Proteomic maps of by-products showed clear changes in protein composition ..." | ||
| 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 | ||
| "... in proteins that contribute to the formation of d-enantiomers of amino acids. These studies will create ..." | ||
| 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 | ||
| "... % to 17.35% (P<0.10) depending on the microelement. The mass fraction of protein in experimental pates 1 ..." | ||
| Vol 8, No 1 (2023) | Water-holding and water-holding capacity of meat and methods of its determination | Abstract PDF (Eng) similar documents |
| L. S. Kudryashov, O. A. Kudryashova | ||
| "... research expressed their own opinion. Basing on the analysis of publications, a characteristic is given to ..." | ||
| Vol 2, No 1 (2017) | BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILES OF MEAT PROTEIN | Abstract PDF (Eng) similar documents |
| N. L. Vostrikova, I. M. Chernukha | ||
| "... changes, such as changes in heat resistant and species-specific proteins that could be relevant bio-markers ..." | ||
| Vol 4, No 3 (2019) | METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM | Abstract PDF (Eng) similar documents |
| Irina M. Chernukha, Natal’ya L. Vostrikova, Daniil V. Khvostov, Elena A. Zvereva, Nadezhda A. Taranova, Anatoly V. Zherdev | ||
| "... . The manufacturer, aware of the current control methods, can go to the deception, using vegetable protein, new ..." | ||
| 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 | ||
| "... Abstract Study of protein stability depending on the various technological factors allows ..." | ||
| Vol 6, No 2 (2021) | Optimization of protein-lipid comlex by its fatty acid and vitamin composition | Abstract PDF (Eng) similar documents |
| B. A. Bazhenova, A. G. Burkhanova, Yu. Yu. Zabalueva, A. A. Mordovina | ||
| "... The polycomponent protein-lipid compositions are traditionally used in minced meat products ..." | ||
| Vol 5, No 3 (2020) | Study of the functional product’s protein compounds digestion features | Abstract PDF (Eng) similar documents |
| E. R. Vasilevskaya, A. G. Akhremko, E. K. Polishchuk, L. V. Fedulova | ||
| "... The aim of the study was to investigate the transformation of meat product’s proteins from pig ..." | ||
| Vol 5, No 3 (2020) | A system approach to simulation of individual food products | Abstract PDF (Eng) similar documents |
| A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina | ||
| "... (GI) tract status. The differential equations of the concentration dynamics of protein, denatured ..." | ||
| Vol 1, No 2 (2016) | USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION | Abstract PDF (Eng) similar documents |
| A. K. Kakimov, B. B. Kabulov, Zh. S. Yessimbekov, N. A. Kuderinova | ||
| "... In this paper, the results of the experimental research on developing the technology of a protein ..." | ||
| Vol 7, No 4 (2022) | The study of proteotomic profile of mutton with consideration to the influence of feed combinatorics | Abstract PDF (Eng) similar documents |
| T. M. Giro, L. I. Kovalev, A. V. Kulikovskii, M. A. Kovaleva, A. V. Giro, T. Yu. Isaikina | ||
| "... The present article is devoted to the search for markers that attest the changes in the protein ..." | ||
| Vol 4, No 2 (2019) | DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS | Abstract PDF (Eng) similar documents |
| Marianna I. Kremenevskaya, Ruslan V. Dobryagin, Vladimir V. Bogomolov, Sergey I. Snarkiy | ||
| "... The development of protein ingredients based on the composites from secondary collagen-containing ..." | ||
| 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 | ||
| "... Effective isolation and purification of protein is a great challenge nowadays. The key aspect ..." | ||
| Vol 4, No 3 (2019) | THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY | Abstract PDF (Eng) similar documents |
| Irina V. Agafonkina, Igor A. Korolev, Taras A. Sarantsev | ||
| "... complex of muscle proteins in meat takes place. An effective mode to register the thermal denaturation ..." | ||
| Vol 6, No 4 (2021) | Comparative proteomic study of pig muscle proteins during growth and development of an animal | Abstract PDF (Eng) similar documents |
| A. G. Akhremko, E. S. Vetrova | ||
| "... of weaned pigs’ muscles, 18 protein fractions were revealed with Fold > 2. When examining the muscle tissue ..." | ||
| 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 | ||
| "... of technologies. The total protein concentration based on the biuret reaction in the samples taken during ..." | ||
| Vol 2, No 3 (2017) | ANTIMICROBIAL SUBSTANCES: AN ALTERNATIVE APPROACH TO THE EXTENSION OF SHELF LIFE | Abstract PDF (Eng) similar documents |
| Ekaterina A. Lukinova, Elena A. Kotenkova, Alexander N. Makarenko | ||
| "... Protein Database is systematized in relation to the presence of antimicrobial substances in the tissues ..." | ||
| 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.a ..." | ||
| Vol 2, No 1 (2017) | STUDY ON THE BIOLOGICAL VALUE OF PROTEINS WITH HYPOTENSIVE PROPERTIES FROM AIR-DRIED BEEF | Abstract PDF (Eng) similar documents |
| O. A. Kovaleva, C. M. Zdrabova | ||
| "... -dried beef products on a degree of protein hydration and solubility. The processes of the protein ..." | ||
| 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 | ||
| "... is a rich source of bioactive protein substances, effective extraction of which is a serious problem today ..." | ||
| Vol 8, No 3 (2023) | Microalgae as alternative proteins for the sustainable food industry: A review | Abstract PDF (Eng) similar documents |
| E. Son, K. H. Kwon | ||
| "... various recent studies on alternative protein sources. Food choices, including meat consumption ..." | ||
| Vol 8, No 2 (2023) | Optical-spectroscopic analysis of colorimetric changes in meat during its storage | Abstract PDF (Eng) similar documents |
| A. U. Shkabrou, I. M. Chernukha, V. D. Raznichenka, L. U. Lazovikava | ||
| Vol 6, No 2 (2021) | Lactoferrin: properties and application. A review | Abstract PDF (Eng) similar documents |
| I. V. Bobreneva, M. V. Rokhlova | ||
| "... The current state, prospects for using and priorities in studying multifunctional protein ..." | ||
| Vol 6, No 1 (2021) | Edible insects as a source of alternative protein. A review | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova, A. N. Zakharov | ||
| "... protein, has stimulated the interest to new food sources that can include insects as future alternative ..." | ||
| 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 | ||
| "... in the control group. Analysis of the Musculus longissimus showed a significant increase in protein content ..." | ||
| Vol 2, No 3 (2017) | RESEARCH METHODOLOGY OF SUS SCROFA TISSUE EXTRACTS PROTEIN-PEPTIDE COMPONENTS | Abstract PDF (Eng) similar documents |
| Ekaterina R.. Vasilevskaya, Elena A. Kotenkova, Ekaterina A. Lukinova, Evgenia A. Kalinova | ||
| "... The article presents a comparative analysis of four methods for quantifying the protein-peptide ..." | ||
| 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 ..." | ||
| 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 | ||
| "... proteins (MP). Application of moderate high hydrostatic pressure at 100–200 MPa has been successfully used ..." | ||
| 1 - 33 of 33 Items | ||
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