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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 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 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 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 antioxidants were introduced into minced pork in an amount of 0.05%. After addition of the antioxidant, minced ..."
 
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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