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Vol 4, No 2 (2019) TO THE QUESTION ABOUT MEAT FREEZING. REVIEW Abstract  PDF (Eng)  similar documents
Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina
"... The overview of studies of freezing and defrosting of raw meat, conducted during the recent years ..."
 
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
"... meat raw materials and obtained by the methods of deep processing attracts increasing attention ..."
 
Vol 4, No 1 (2019) LOW-TEMPERATURE ATMOSPHERIC-PRESSURE PLASMA IN MICROBIAL DECONTAMINATION AND MEAT TECHNOLOGY. A REVIEW Abstract  PDF (Eng)  similar documents
Natalia A. Gorbunova
"... of nitrite when curing meat products. ..."
 
Vol 4, No 3 (2019) ASSESSING THE EFFECT OF THERMAL TREATMENT ON MEAT PROTEINS USING PROTEOMIC METHODS Abstract  PDF (Eng)  similar documents
Irina M. Chernukha, Anastasiya G. Akhremko
"... meat from porcine m. longissimus dorsi by two-dimensional electrophoresis are presented. The most ..."
 
Vol 4, No 3 (2019) DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING Abstract  PDF (Eng)  similar documents
Andrey B. Lisitsyn, Irina M. Chernukha, Marina A. Nikitina
 
Vol 4, No 3 (2019) MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION Abstract  PDF (Eng)  similar documents
Anastasiia A. Semenova, Tatiana G. Kuznetsova, Victoria V. Nasonova, Roman V. Nekrasov, Nadezhda V. Bogolyubova
"... and technological properties of meat, and leads to emergence of different pathological conditions (PSE or RSE meat ..."
 
Vol 4, No 2 (2019) RISK ANALYSIS AND IDENTIFICATION OF CRITICAL CONTROL POINTS (CCP) IN PRODUCTION OF NATURAL INTESTINAL CASINGS Abstract  PDF (Eng)  similar documents
Yulya A. Kuzlyakina, Zoya A. Yurchak, Elizaveta A. Kryuchenko, Oksana A. Kuznetsova
 
Vol 4, No 4 (2019) Products of chemical reactions that occur during high-temperature heat treatment of the meat products Abstract  PDF (Eng)  similar documents
D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, O. A. Kuznetsova
"... these products. Meat, as a source of full-featured animal protein, is especially popular in this aspect ..."
 
Vol 4, No 4 (2019) Thawing process calculation of egg ingredients particles in minced meat Abstract  PDF (Eng)  similar documents
V. P. Agafonychev, V. N. Makhonina
"... Sausages from poultry meat are present on the domestic market. In this regard, the problem ..."
 
Vol 4, No 4 (2019) Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products Abstract  PDF (Eng)  similar documents
I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova
"... of such physiologically valuable food components as biologically active peptides and methods of their recovery from meat ..."
 
Vol 4, No 4 (2019) A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect Abstract  PDF (Eng)  similar documents
A. V. Gerasimov, B. A. Bazhenova, S. D. Zhamsaranova, Yu. Yu. Zabalueva, N. D. Zambulaeva, A. D. Burkhanova
"... ) and to develop semi-finished minced meat products with antioxidant effect without changing their nutritional ..."
 
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