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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 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 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
"... horsemeat on formation of biologically active peptides. Using the T-RFLP analysis, it was established ..."
 
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 designing meat-based  functional foods, innovative methods for their production and problems arising ..."
 
Vol 2, No 1 (2017) PROTEOMICS IN MEAT SCIENCE — CURRENT STATUS AND FUTURE PERSPECTIVE Abstract  PDF (Eng)  similar documents
Galia Zamaratskaia, Shengjie  Li
"... , separation, protein or peptide identification and data analysis. Mass spectrometry is the most common method ..."
 
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
"... difficult to determine the proportion of muscle protein in multi-component meat products that have undergone ..."
 
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
"... the biochemical transformation of meat proteins upon curing, which resulted in higher rates of biochemical ..."
 
Vol 4, No 3 (2019) METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM Abstract  PDF (Eng)  similar documents
Irina M. Chernukha, Natal’ya L. Vostrikova, Daniil V. Khvostov, Elena A. Zvereva, Nadezhda A. Taranova, Anatoly V. Zherdev
"... difficult task is to determine the proportion of muscle protein in multicomponent meat products that have ..."
 
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
"... of antimicrobial proteins and peptides are proposed as well as technology for shelf life prolonging. ..."
 
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
"... The development of protein ingredients based on the composites from secondary collagen-containing ..."
 
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
"... complete distribution of protein fractions was observed in fresh raw minced meat, and when it was exposed ..."
 
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 1, No 4 (2016) NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD Abstract  PDF (Eng)  similar documents
I. V. Kaltovich, O. V. Dymar
"... New meat products with immunomodulatory effect creation method reflecting differential ..."
 
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
"... complex based on the meat-bone paste and protein-fat-blood emulsion are shown. The technological scheme ..."
 
Vol 2, No 1 (2017) BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILES OF MEAT PROTEIN Abstract  PDF (Eng)  similar documents
N. L. Vostrikova, I. M. Chernukha
"... to the identification and quantification of emprotein/em markers of quality, functionality and safety of emmeat/em raw material ..."
 
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
"... in animal tissues or organs, in emmeat/em products during its production processes. It is shown that the process ..."
 
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
"... -temperature plasma: high electron energy and high concentration of chemically emactive/em excited and charged ..."
 
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
"... suggests a depth of destruction of the emprotein/em and empeptide/em nitrogen fraction. It was shown ..."
 
Vol 4, No 3 (2019) THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY Abstract  PDF (Eng)  similar documents
Irina V. Agafonkina, Igor A. Korolev, Taras A. Sarantsev
"... complex of muscle emproteins/em in emmeat/em takes place. An effective mode to register the thermal denaturation ..."
 
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
"... with the processes of emprotein/em and fat destruction in canned foods during their storage are fragmented ..."
 
Vol 2, No 3 (2017) RESEARCH METHODOLOGY OF SUS SCROFA TISSUE EXTRACTS PROTEIN-PEPTIDE COMPONENTS Abstract  PDF (Eng)  similar documents
Ekaterina R.. Vasilevskaya, Elena A. Kotenkova, Ekaterina A. Lukinova, Evgenia A. Kalinova
"... The article presents a comparative analysis of four methods for quantifying the emprotein/em-empeptide/em ..."
 
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
"... and bioavailability significantly superior to animal and vegetable emproteins/em. The biological value of the lump emmeat/em ..."
 
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
"... (X2) content in sausage emmeat/em shows that at the constant level of fat, an increase in total emprotein/em ..."
 
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
"... levels of emmeat/em raw material replacement with animal emproteins/em (beef and pork) were established ..."
 
Vol 1, No 2 (2016) THE INFLUENCE OF AUTOLYSIS ON THE PROTEIN-PEPTIDE PROFILE OF Bos taurus AND Sus scrofa HEART AND AORTA TISSUES Abstract  PDF (Eng)  similar documents
I. M. Chernukha, L. V. Fedulova, E. A. Kotenkova, S. S. Shishkin, L. I. Kovalyov
"... The article presents the results of autolytic processes impact on the emprotein/em-empeptide/em profile ..."
 
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
"... of sterilized canned emmeat/em are a temperature in a range from 0 to + 20 °С and the air relative humidity not more ..."
 
Vol 2, No 2 (2017) MEAT PRODUCTIVITY THE QUALITY OF RAW MEAT OF ANIMALS OF KALMYK BREED NEW FACTORY LINES Abstract  PDF (Eng)  similar documents
V. N. Pristupa, A. Y. Kolosov, Y. A. Kolosov, O. N. Orlova, L. S. Dmitrieva, V. I. Eroshenko, L. V. Skripnik, D. V. Torosyan
"... .76 and 0.90%. Chemical composition analysis of deboned emmeat/em showed a higher emprotein/em content in emmeat/em from ..."
 
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 emmeat/em and fish products with reduced content of salt (sodium chloride), phosphate (sodium phosphate ..."
 
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 emmeat/em, conducted during the recent years ..."
 
Vol 2, No 4 (2017) COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES Abstract  PDF (Eng)  similar documents
I. Nastasijevic, B. Lakicevic, Z. Petrovic
"... emMeat/em is a perishable product with a short shelf life and therefore short selling times. Therefore ..."
 
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
"... of the standard for this type of products by the content of emprotein/em (13.2%) and fat (27.8%). The uncooked smoked ..."
 
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
"... This article presents the results of studying the effect of homogeneous model emmeat/em systems produced ..."
 
Vol 5, No 2 (2020) An effect of anti-stress feed additives on broiler productivity and meat quality Abstract  PDF (Eng)  similar documents
E. A. Miftakhutdinova, S. L. Tikhonov, N. V. Tikhonova, R. T. Timakova
"... .1%, high organoleptic indices of emmeat/em were ensured, the emprotein/em content in white and red chicken emmeat/em ..."
 
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
 
Vol 1, No 3 (2016) RESEARCH AND DEVELOPMENT CONTROL METHOD PATHOGENIC PRION INFECTIONS SECONDARY RAW MEAT INDUSTRY Abstract  PDF (Eng)  similar documents
A. Y. Prosekov, O. V. Kriger
"... Highly sensitive and specific method for identification of pathogenic prion emprotein/em was developed ..."
 
Vol 3, No 4 (2018) APPLICATION OF PROTEOMIC TOOLS: THE AUTOLYTIC CHANGES OF PORK MUSCULAR TISSUE Abstract  PDF (Eng)  similar documents
Irina M. Chernukha, Anastasiya G. Akhremko
"... Eight emprotein/em substances that undergo changes during autolysis were found using ..."
 
Vol 1, No 1 (2016) STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY Abstract  PDF (Eng)  similar documents
E. K. Tunieva, I. Dederer
"... Abstract Study of emprotein/em stability depending on the various technological factors allows ..."
 
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 emmeat/em, and leads to emergence of different pathological conditions (PSE or RSE emmeat/em ..."
 
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
"... emMeat/em and emmeat/em products color evaluation ability of a computer vision system (CVS) is investigated ..."
 
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
"... The studies of emmeat/em and fat colour and marbling in Longissimus dorsi of different cattle — beef ..."
 
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
"... Polyphenolic vegetable complexes are emactive/em antioxidants and play an important role ..."
 
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
"... . In different periods, the systems of price setting existed in the emmeat/em sector of the agro-industrial complex ..."
 
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
"... falsification of geographical origin  of food including emmeat/em products is a method of analysis of stable ..."
 
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
 
Vol 4, No 3 (2019) SUBSTANTIATION OF THE METHOD OF MEAT SAMPLE PREPARATION FOR INSTRUMENTAL DETERMINATION OF CONSISTENCY Abstract  PDF (Eng)  similar documents
Kirill I. Spiridonov, Victoria V. Nasonova, Elena K. Tunieva
"... the most important for emmeat/em products — these are organoleptic characteristics, in particular ..."
 
Vol 4, No 1 (2019) THE INFLUENCE OF IONIZING RADIATION ON THE THERMOPHYSICAL PROPERTIES OF MEAT FROM THE BROILER CHICKENS WITH DIFFERENT STRESS RESISTANCE Abstract  PDF (Eng)  similar documents
Roza T. Timakova, Sergey L. Tikhonov, Natal’ya V. Tikhonova, Sergey V. Shikhalev, Leonid S. Kudryashov
"... and stress-sensitive broiler chickens on the thermophysical properties of raw emmeat/em are presented. An increase ..."
 
Vol 1, No 1 (2016) STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOL Abstract  PDF (Eng)  similar documents
A. B. Lisitsyn, V. I. Ivashov, B. R. Kapovsky, O. E. Kozhevnikova
"... Abstract Currently, frozen emmeat/em blocks are widely used in emmeat/em processing for production ..."
 
Vol 3, No 1 (2018) SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY Abstract  PDF (Eng)  similar documents
Tatyana S. Fofanova
"... to an increase in the  demand for convenient ready-to-cook emmeat/em products that retain  healthy components ..."
 
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 emmeat/em products, the mechanisms for managing the identified risks associated with emmeat/em raw ..."
 
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