Order results by:
Issue | Title | |
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 | ||
"... -type meat and fish products with reduced content of salt (sodium chloride), phosphate (sodium phosphate ..." | ||
Vol 5, No 1 (2020) | DEVELOPMENT OF LITHIUM–CONTAINING FEED ADDITIVE AND ITS USE FOR FORTIFICATION OF CHICKEN BROILERS MEAT AND BY-PRODUCTS | Abstract PDF (Eng) similar documents |
Elena A. Miftahutdinova, Sergey L. Tikhonov, Natal’ya V. Tikhonova | ||
"... meat and by-products in comparison with samples of products taken from the experimental group ..." | ||
Vol 5, No 3 (2020) | Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products | Abstract PDF (Eng) similar documents |
E. V. Kryuchenko, Yu. A. Kuzlyakina, V. S. Zamula, I. M. Chernukha | ||
"... an overview of the legal regulation of the production and labeling of allergen-containing food 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 1 (2020) | POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW | Abstract PDF (Eng) similar documents |
Nataliya A. Gorbunova | ||
"... of 3D printed meat products. ..." | ||
Vol 5, No 2 (2020) | The electrohydraulic method for meat tenderization and curing | Abstract PDF (Eng) similar documents |
N. A. Ermoshin, S. A. Romanchikov, O. I. Nikolyuk | ||
"... throughout a product are described. Design of the equipment for meat tenderization URM-1 and URMP-1 ..." | ||
Vol 5, No 4 (2020) | The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions | Abstract PDF (Eng) similar documents |
A. N. Ivankin, N. L. Vostrikova, O. N. Krasulya, E. V. Kazakova, A. V. Kulikovskii, A. S. Knyazeva | ||
"... were used as flavoring additives (FA). To assess the effect of composition of meat product recipe ..." | ||
Vol 5, No 1 (2020) | RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT | Abstract PDF (Eng) similar documents |
Irina A. Prokopenko | ||
"... for production of poultry meat products. ..." | ||
Vol 5, No 1 (2020) | CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE | Abstract PDF (Eng) similar documents |
Yuriy M. Berezovskiy, Igor A. Korolev, Taras A. Sarantsev | ||
"... As a consequence of insufficient study of water phase change in meat accompanied by water ..." | ||
Vol 5, No 2 (2020) | An effect of the animal condition after gas stunning on quality of slaughter products from Large White pigs | Abstract PDF (Eng) similar documents |
A. A. Semenova, A. I. Sinichkina, I. V. Kozyrev, T. M. Mittelstein | ||
"... did not reveal substantial and statistically significant differences between slaughter products from ..." | ||
Vol 5, No 3 (2020) | The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment | Abstract PDF (Eng) similar documents |
I. L. Stefanova, L. V. Shakhnazarova, A. Yu. Klimenkova, I. M. Sorokina | ||
"... on broiler meat and coagulated chicken egg melange after different types of thermal treatment (water or steam ..." | ||
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 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 | ||
"... . Personalized nutrition is inextricably linked with personalized food products. At present, however, mass ..." | ||
Vol 5, No 4 (2020) | The methodology of food design. Part 1. The individual aspect | Abstract PDF (Eng) similar documents |
A. Yu. Prosekov | ||
Vol 5, No 1 (2020) | ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT | Abstract PDF (Eng) similar documents |
Marina A. Nikitina, Irina M. Chernukha, Andrey B. Lisitsyn | ||
"... twin of a food product is a mathematical (simulation) model that includes the whole variety of factors ..." | ||
Vol 5, No 3 (2020) | Development of high sensitive real-time PCR to detect mustard and other allergens of the family Brassicaceae in food samples | Abstract PDF (Eng) similar documents |
K. A. Kurbakov, V. N. Zhulinkova, M. Yu. Minaev | ||
"... Mustard is a commonly used condiment including in production of other food products. As mustard ..." | ||
Vol 5, No 4 (2020) | Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products | Abstract PDF (Eng) similar documents |
N. V. Rudometova, I. S. Kim | ||
"... In Russia, in the production of meat and sausage products, the food colour, named as Red rice ..." | ||
1 - 17 of 17 Items |
Search tips:
- Search terms are case-insensitive
- Common words are ignored
- By default articles containing any term in the query are returned (i.e., OR is implied)
- Make sure that a word exists in an article by prefixing it with +; e.g., +journal +access scholarly academic
- Combine multiple words with AND to find articles containing all terms; e.g., education AND research
- Exclude a word by prefixing it with - or NOT; e.g., online -politics or online NOT politics
- Search for an exact phrase by putting it in quotes; e.g., "open access publishing". Hint: Quoting Chinese or Japanese words will help you to find exact word matches in mixed-language fields, e.g. "中国".
- Use parentheses to create more complex queries; e.g., archive ((journal AND conference) NOT theses)