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Theory and practice of meat processing

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Vol 2, No 2 (2017) FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES Abstract  PDF (Eng)  similar documents
A. B. Lisitsyn, I. M. Chernukha, O. I. Lunina
"... produce and scientific approaches to creating hypoallergenic food products based on raw materials ..."
 
Vol 3, No 1 (2018) MODERN TRENDS IN THE DEVELOPMENT OF THE FUNCTIONAL FOOD INDUSTRY IN RUSSIA AND ABROAD Abstract  PDF (Eng)  similar documents
Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina
"... of processed raw materials, incorporation into  food recipes of large amounts of ingredients, which ..."
 
Vol 2, No 2 (2017) FREEZING AS A METHOD OF FOOD PRESERVATION Abstract  PDF (Eng)  similar documents
A. L. Ishevskiy, I. A. Davydov
 
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
"... The problems of the microcomponent composition of modern food systems based on natural raw ..."
 
Vol 2, No 1 (2017) STUDY ON THE BIOLOGICAL VALUE OF PROTEINS WITH HYPOTENSIVE PROPERTIES FROM AIR-DRIED BEEF Abstract  PDF (Eng)  similar documents
O. A. Kovaleva, C. M. Zdrabova
"... -dried beef products on a degree of protein hydration and solubility. The processes of the protein ..."
 
Vol 3, No 1 (2018) SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY Abstract  PDF (Eng)  similar documents
Tatyana S. Fofanova
"... of the  increasing number of people to consume «healthy» products and not to spend much time on their preparation led ..."
 
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
"... pork product, which increased its food safety. The results of the study showed that addition ..."
 
Vol 3, No 3 (2018) IN VIVO ENRICHMENT OF THE LAMB OF ESSENTIAL TRACE ELEMENTS FOR ITS USE IN THE TECHNOLOGY OF FUNCTIONAL FOODS Abstract  PDF (Eng)  similar documents
Tatiana M. Giro, Ivan F. Gorlov, Marina I. Slozhenkina, Sergey V. Kozlov, Nogman V. Tasmuchanov
"... products with balanced essential nutrients. Based on the data on greater localization of microelements ..."
 
Vol 1, No 3 (2016) RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW Abstract  PDF (Eng)  similar documents
N. A. Gorbunova, E. K. Tunieva
"... and methodical base of the Russian Federation for assurance of safe consumption of food products produced from ..."
 
Vol 1, No 4 (2016) NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD Abstract  PDF (Eng)  similar documents
I. V. Kaltovich, O. V. Dymar
"... of prospective meat raw materials for the manufacture of products with immunomodulatory effect was established ..."
 
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
"... (ingredients) of the food recipe composition is given. The main descriptors of a food product ..."
 
Vol 3, No 3 (2018) METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTS Abstract  PDF (Eng)  similar documents
Natal’ya L. Vostrikova, Irina M. Chernukha, Daniil V. Khvostov
"... and safety shows a constant expansion of the list of controlled indicators of food raw materials and products ..."
 
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
"... and critical parameters control at every stage of food production from raw material and auxiliary materials ..."
 
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
"... of geographical origin of raw materials and animal-derived products to exclude a possibility ..."
 
Vol 1, No 2 (2016) USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION Abstract  PDF (Eng)  similar documents
A. K. Kakimov, B. B. Kabulov, Zh. S. Yessimbekov, N. A. Kuderinova
"... instead of the basic raw material in meat product production. The comparative analysis of the nutritive ..."
 
Vol 2, No 1 (2017) ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS Abstract  PDF (Eng)  similar documents
E. K. Tunieva, N. A. Gorbunova
"... in the salty taste intensity in food products. Investigation of the compatibility of different taste directions ..."
 
Vol 3, No 3 (2018) MULTI–CRITERIA OPTIMIZATION OF A PRODUCT RECIPE COMPOSITION Abstract  PDF (Eng)  similar documents
Marina A. Nikitina, Irina M. Chernukha
"... non-dominative options of food products, but slightly extend a subset by choosing a nucleus ..."
 
Vol 3, No 3 (2018) THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK Abstract  PDF (Eng)  similar documents
Oksana A. Kovaleva, Katherine M. Zdrabova
"... as an ingredient of the salt mixture were studied. The organoleptic evaluation of the obtained products using ..."
 
Vol 5, No 4 (2020) The methodology of food design. Part 1. The individual aspect Abstract  PDF (Eng)  similar documents
A. Yu. Prosekov
"... Innovative technologies for food raw material processing and food production are becoming globally ..."
 
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 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
"... raw materials and meat products. A large part of literature data confirms that mechanisms of formation ..."
 
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
"... to the qualitative parameters of the raw material constituent was developed. Quality characteristics of meat products ..."
 
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 2, No 4 (2017) THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS Abstract  PDF (Eng)  similar documents
V. N. Makhonina, V. P. Agafonychev
"... the range of foods allowed by the introduction in the recipe of sausage stuffing alternative sources of raw ..."
 
Vol 2, No 4 (2017) AN INFLUENCE OF SPONTANEOUS MICROFLORA OF FERMENTED HORSEMEAT PRODUCTS ON THE FORMATION OF BIOLOGICALLY ACTIVE PEPTIDES Abstract  PDF (Eng)  similar documents
I. M. Chernukha, I. N. Nikonov, N. G. Mashentseva, D. L. Klabukova, D. A. Afanasev, L. I. Kovalyov, L. А. Ilina
"... At present, different methods are used to accumulate functional peptides in meat raw materials ..."
 
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 1, No 4 (2016) IDENTIFICATION OF ENTEROTOXIGENIC STAPHYLOCOCCI IN MEAT RAW MATERIALS Abstract  PDF (Eng)  similar documents
D. S. Bataeva, M. Yu. Minaev, A. A. Makhova
"... The need to renew the safety criteria for meat raw material used in production of fermented ..."
 
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
"... the raw meat and by-product for the production of lithium fortified food products. ..."
 
Vol 5, No 1 (2020) POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW Abstract  PDF (Eng)  similar documents
Nataliya A. Gorbunova
"... with a huge potential for food production, which gives an opportunity to create new food products ..."
 
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 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
"... , biochemical and mechanical processes. To predict the behavior of meat raw material during the technological ..."
 
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
"... » substances in food products, which are supposedly accumulated in the body of a person who often consumes ..."
 
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
"... of food products by freezing plate. The ideal product is a product, in which number of factors affecting ..."
 
Vol 1, No 3 (2016) ASPECTS OF THE DESTRUCTIVE CHANGES IN THE MAIN NUTRIENTS OF CANNED MEAT IN PIECES «STEWED BEEF OF THE TOP GRADE» UNDER THE NON-NORMATIVE TEMPERATURE AND HUMIDITY CONDITIONS OF STORAGE Abstract  PDF (Eng)  similar documents
V. B. Krylova, T. V. Gustova
"... canned foods on the indicators of product safety and quality are topical and important for understanding ..."
 
Vol 3, No 1 (2018) THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS Abstract  PDF (Eng)  similar documents
Leonid S. Kudryashov, Vadim A. Kupriyanov, Ivan T. Scherbakov, Valentina B. Krylova, Tatyana V. Gustova
"... The researches on the development of medical and medical-preventive food products for people ..."
 
Vol 2, No 2 (2017) INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS Abstract  PDF (Eng)  similar documents
Dragan Vasilev, Vesna Djordjević, Nedjeljko Karabasil, Mirjana Dimitrijević, Zoran Petrović, Branko Velebit, Vlado Teodorović
"... Fat reduction in meat products is demanded by consumers concerning health issues but represents ..."
 
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 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 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 1, No 3 (2016) RISKS ASSOCIATED WITH THE PRESENCE OF ANTIMICROBIAL DRUG RESIDUES IN MEAT PRODUCTS AND PRODUCTS OF ANIMAL SLAUGHTER Abstract  PDF (Eng)  similar documents
D. S. Bataeva, E. V. Zaiko
"... The risks associated with the presence of antimicrobial drug residues in meat and products ..."
 
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
"... , it is established that experimental products have no negative effect on the clinical parameters of laboratory animals ..."
 
Vol 2, No 1 (2017) SELECTION OF DNA MATRIX FOR JUSTIFICATION OF THRESHOLD FOR CONTAMINATION OF PROCESSED MEAT PRODUCTS WITH UNDECLARED POULTRY COMPONENTS Abstract  PDF (Eng)  similar documents
M. Yu. Minaev, G. I. Solodovnikova, K. A. Kurbakov
"...   Differentiation between adulteration and accidental meat raw material contamination in meat ..."
 
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
"... . In the production of meat products, the mechanisms for managing the identified risks associated with meat raw ..."
 
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 ..."
 
Vol 4, No 1 (2019) PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS Abstract  PDF (Eng)  similar documents
Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Valentina B. Krylova, Andrey V. Kulikovskii
"... of the properties of food products, including the formation of oncoassociated subsequent effects on the human body ..."
 
Vol 1, No 2 (2016) INVESTIGATION OF SANITARY-HYGIENIC CHARACTERISTICS OF MULTILAYER POLYMER FILMS USED FOR VACUUM PACKAGING MODIFIED BY NATIVE ANTIMICROBIAL COMPONENTS Abstract  PDF (Eng)  similar documents
O. B. Fedotova, D. M. Myalenko
"... of multilayer polymer film materials where the inner layer contacting directly with food product is modified ..."
 
Vol 2, No 3 (2017) ANTIMICROBIAL SUBSTANCES: AN ALTERNATIVE APPROACH TO THE EXTENSION OF SHELF LIFE Abstract  PDF (Eng)  similar documents
Ekaterina A. Lukinova, Elena A. Kotenkova, Alexander N. Makarenko
"... The problem of high losses of raw materials and products in the food industry is reviewed ..."
 
Vol 5, No 4 (2020) Foodborne viruses — an emerging pathogens Abstract  PDF (Eng)  similar documents
B. Velebit
"... transmission can occur by contamination of food by infected food handlers, by contamination of food during ..."
 
Vol 4, No 1 (2019) CLIMATE CHANGE: IMPACT ON MYCOTOXINS INCIDENCE AND FOOD SAFETY Abstract  PDF (Eng)  similar documents
Dragan Milicevic, Brankica Lakicevic, Radivoj Petronijevic, Zoran Petrovic, Jelena Jovanovic, Srdjan Stefanovic, Sasa Jankovic
"... Climate change may have an impact on the occurrence of food safety hazards along the entire agri ..."
 
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