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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 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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