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| Issue | Title | |
| Vol 3, No 4 (2018) | COMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEW | Abstract PDF (Eng) similar documents |
| Igor B. Tomasevic | ||
| "... Meat and meat products color evaluation ability of a computer vision system (CVS) is investigated ..." | ||
| Vol 2, No 2 (2017) | TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES | Abstract PDF (Eng) similar documents |
| I, V. Kozyrev, T. M. Mittelstein, V. A. Pchelkina, A. B. Lisitsyn | ||
| "... Technological properties were studied for chilled beef of different classes concerning the color ..." | ||
| Vol 1, No 4 (2016) | RESEARCHING OF MEAT AND FAT COLOUR AND MARBLING IN BEEF | Abstract PDF (Eng) similar documents |
| A. B. Lisitsyn, I. V. Kozyrev | ||
| "... показателю цвета в международной цветовой модели Lab. Измерения проводили через 24 часа после убоя между 12 и ..." | ||
| Vol 3, No 4 (2018) | THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT | Abstract PDF (Eng) similar documents |
| Zenon V. Lovkis, Irina M. Pochitskaya, Natallia V. Komarova | ||
| "... The article presents the study results of changes in the odor profile and color characteristics ..." | ||
| Vol 2, No 4 (2017) | STUDY ON DECREASE OF NITRITE AND NITRATE USAGE IN PROCESSED MEAT WITH ADDITION OF NATURAL SALT AND CARBON MONOXIDE | Abstract PDF (Eng) similar documents |
| R. Sakata, S. Takeda, M. Waga | ||
| "... to nitrite (0~100 ppm) treatment, color development due to this addition was analyzed optically. Heme pigment ..." | ||
| Vol 2, No 3 (2017) | MODELING AS A METHOD FOR SCIENTIFIC COGNITION OF COMPLEX MEAT SYSTEMS | Abstract PDF (Eng) similar documents |
| Marina A. Nikitina, Aleksandr N. Zakharov, Victoria V. Nasonova, Andrey B. Lisitsyn | ||
| "... + компьютеры + математические методы». Показаны возможности использования компьютерной системы и математических ..." | ||
| Vol 1, No 1 (2016) | NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT | Abstract PDF (Eng) similar documents |
| Yu. Yu. Zabalueva, B. A. Bazhenova, K. S. Nazimova | ||
| "... : taste, aroma, color and its structural and mechanical properties. The product had the more monolithic ..." | ||
| Vol 3, No 4 (2018) | THE STUDY OF ORGANOLEPTIC AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PORK MUSCLE TISSUE NOR AND PSE AT THE INDUSTRIAL ENTERPRISES OF THE SOUTHERN FEDERAL DISTRICT | Abstract PDF (Eng) similar documents |
| Olga N. Orlova, Vitaliy S. Mkrtichyan, Ludmila V. Skripnik, Ludmila V. Krichun | ||
| "... The paper presents the results of studies of organoleptic (color, consistency, water content ..." | ||
| Vol 2, No 1 (2017) | THE STUDY OF THE INFLUENCE OF MODEL MEAT SYSTEMS ON THE ALLERGIC IMMUNE RESPONSE IN VIVO | Abstract similar documents |
| A. S. Dydykin, M. Yu. Minaev, G. S. Tolmacheva, A. A. Musatova | ||
| "... В данной статье представлены результаты изучения влияния гомогенных мясных модельных систем ..." | ||
| Vol 3, No 1 (2018) | MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RAW MATERIALS. REVIEW | Abstract PDF (Eng) similar documents |
| Andrew N. Ivankin, Natal’ya L. Vostrikova, Andrey V. Kulikovskii, Galina L. Oliferenko | ||
| "... Рассмотрены вопросы микрокомпонентного состава современных пищевых систем на основе природных ..." | ||
| 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 | ||
| "... of structural forms, the third with perception of sensory characteristics (color, odor and so on). The universal ..." | ||
| 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 | ||
| "... of the internal organs, dynamics of pH changes, comparison of moisture holding capacity and color characteristics ..." | ||
| Vol 2, No 3 (2017) | MEASUREMENT OF QUALITY MANAGEMENT SYSTEM PERFORMANCE IN MEAT PROCESSING | Abstract PDF (Eng) similar documents |
| Elena S. Voloshina, Nina I. Dunchenko | ||
| "... 9000, указывает на необходимость внедрения и сертификации систем менеджмента качества на ..." | ||
| Vol 1, No 2 (2016) | CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES | Abstract PDF (Eng) similar documents |
| A. M. Yevtushenko, O. N. Krasulya, I. G. Krasheninnikova | ||
| "... характеристические параметры, определяющие формирование структуры колбасных изделий для каждой области. Установлено ..." | ||
| Vol 1, No 3 (2016) | CALCULATION OF PERFORMANCE FOR MECHANICAL DEBONING SCREW PRESSES CONSIDERING COUNTERPRESSURE | Abstract PDF (Eng) similar documents |
| A. S. Ostroukh, V. A. Abaldova | ||
| "... параметры, структурно-механические характеристики сырья и величину противодавления с производительностью ..." | ||
| Vol 1, No 3 (2016) | PRINCIPLES OF DETERMINATION OF VALUE IN USE FOR MEAT AND MEAT PRODUCTS BASED ON QUALITY INDICATORS — THE COEFFICIENTS OF CONSUMER PROPERTIES | Abstract PDF (Eng) similar documents |
| N. F. Neburchilova, I. V. Petrunina | ||
| "... отрасли АПК в различные периоды существовали системы постро- ения цен, которые учитывали только внешние ..." | ||
| Vol 2, No 4 (2017) | CONCEPTUAL APPROACHES TO THE RAPID DETECTION OF CAMPYLOBACTER SPP. IN MEAT OF SLAUGHTER ANIMALS | Abstract PDF (Eng) similar documents |
| D. S. Bataeva, M. Yu. Minaev, Yu. K. Yushina, O. V. Sokolova, E. V. Zajko | ||
| "... , указывает на необходимость внедрения систем менеджмента качества на перерабатывающих предприятиях. Согласно ..." | ||
| Vol 3, No 1 (2018) | POSSIBILITIES OF USING STABLE ISOTOPES FOR IDENTIFICATION OF GEOGRAPHICAL ORIGIN OF MEAT AND MEAT PRODUCTS. A REVIEW | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova | ||
| "... географического происхождения и систем откорма, в основном, отличающихся содержанием в рационах растений С3 и С4 ..." | ||
| Vol 2, No 2 (2017) | STUDY STRUCTURE OF THREE-COMPONENT POLYMERIC MATERIAL UNDER INFLUENCE OF γ-IRRADIATION | Abstract PDF (Eng) similar documents |
| V. T. Tarasyuk, V. P. Filippovich, A. V. Prokopenko, N. E. Strokova, A. V. Egorkin, A. V. Chasovskikh | ||
| "... . Данные нарушения могут повлечь изменения физико-механических и барьерных параметров полимерного материала ..." | ||
| Vol 1, No 2 (2016) | REDOX POTENTIAL AND DYNAMICS OF PROTEIN AND FAT DESTRUCTION DURING STORAGE OF CANNED MEAT IN PIECES | Abstract PDF (Eng) similar documents |
| V. B. Krylova | ||
| "... Исследования, касающиеся динамики окислительно-восстановительного потенциала систем и его ..." | ||
| Vol 1, No 4 (2016) | RESEARCH OF MOISTURE MIGRATION DURING PARTIAL FREEZING OF GROUND BEEF | Abstract PDF (Eng) similar documents |
| V. M. Stefanovskiy, I. A. Polyakov, V. V. Petrov | ||
| "... «идеальная» и пищевая «реальная» среда переходят из замкнутой в открытую систему с обеспеченным подтоком ..." | ||
| Vol 3, No 2 (2018) | METHODOLOGICAL ASPECTS OF LIPID EXTRACTION FROM BIOLOGICAL MATRICES | Abstract PDF (Eng) similar documents |
| Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Andrey V. Kulikovskii | ||
| "... систем различными методами. Показаны сравнительные отличия методов экстракции в зависимости от полярности ..." | ||
| Vol 3, No 3 (2018) | MULTI–CRITERIA OPTIMIZATION OF A PRODUCT RECIPE COMPOSITION | Abstract PDF (Eng) similar documents |
| Marina A. Nikitina, Irina M. Chernukha | ||
| "... многокритериальные задачи, в которых систему необходимо оптимизировать по нескольким критериям одновременно. Цель ..." | ||
| Vol 1, No 1 (2016) | PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS | Abstract PDF (Eng) similar documents |
| A. B. Lisitsyn, M. A. Nikitina, A. N. Zakharov, E. B. Sus, V. V. Nasonova, L. I. Lebedeva | ||
| "... помощью методов регрессионного анализа были получены параметры модели (стохастической зависимости ..." | ||
| Vol 2, No 1 (2017) | COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE | Abstract PDF (Eng) similar documents |
| V. B. Krylova, T. V. Gustova | ||
| "... изменения белков, связанные как с предварительной обработкой мясных ингредиентов, уровнем рН системы, так и ..." | ||
| Vol 2, No 1 (2017) | CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK | Abstract PDF (Eng) similar documents |
| A. V. Borodin, I. M. Chernukha, M. A. Nikitina | ||
| "... управления критическими параметрами на каждом этапе производства пищевого продукта от момента поступления на ..." | ||
| Vol 2, No 4 (2017) | PREPARATION OF THE ENZYME SOLUTION FROM THE WHOLE BOVINE ABOMASUM FOR MODIFICATION OF PROPERTIES OF THE COLLAGEN CONTAINING RUMEN | Abstract PDF (Eng) similar documents |
| B. A. Bazhenovа, A. М. Danilov | ||
| "... -технологических характеристик. Экспериментально установлены режимы и параметры процесса ферментативной ..." | ||
| Vol 3, No 4 (2018) | IDENTIFICATION OF RISKS ASSOCIATED WITH RAW MATERIALS OF ANIMAL ORIGIN | Abstract PDF (Eng) similar documents |
| Elena V. Zajko, Dagmara S. Bataeva | ||
| "... условиях практически всегда сохраняет параметры исходного сырья (например, наличие антибиотиков, патогенных ..." | ||
| 1 - 28 of 28 Items | ||
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