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Theory and practice of meat processing

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Vol 4, No 4 (2019) Detection of soybean by real-time PCR in the samples subjected to deep technological processing Abstract  PDF (Eng)  similar documents
K. A. Kurbakov, E. A. Konorov, V. N. Zhulinkova, M. Yu. Minaev
"... , real-time PCR was carried out using the primer-probe system selected for the single-copy le1 gene ..."
 
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
"... -specific primers for Campylobacter were selected and ready-to-use PCR test system was developed ..."
 
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
"... sequence and the database sequences have no homologues. Two primer of 20 bps were selected for synthesized ..."
 
Vol 3, No 2 (2018) THE STUDY OF PROKARYOTIC GENE EXPRESSION Abstract  PDF (Eng)  similar documents
Mihail Yu. Minaev, Anzhelika A. Makhova
"... for further annealing of the reverse primer during real-time PCR along with preliminary polyadenylation of RNA ..."
 
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 ..."
 
Vol 2, No 2 (2017) FREEZING AS A METHOD OF FOOD PRESERVATION Abstract  PDF (Eng)  similar documents
A. L. Ishevskiy, I. A. Davydov
 
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
 
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
"... Modern technologies of food production that often lead to losses in the main nutrients ..."
 
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 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
"... % by the end of canned food storage duration. Upon sterilization, the losses in protein nitrogen were two ..."
 
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
"... was established. The method was mastered and the PCR approaches to identification and screenings ..."
 
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 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
"... to be actively used in food industry and agriculture but, at the same time, require thorough investigation ..."
 
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
"... The number of people with food hypersensitivity, namely food intolerance and food allergies, grows ..."
 
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
"... transporting canned foods to a consumer, as well as at short-term storage. Therefore, obtaining new ..."
 
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
 
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 1, No 3 (2016) INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS Abstract  PDF (Eng)  similar documents
N. A. Drozdova, V. V. Nasonova
"... describes the data on the influence of various food additives and chemicals (acids, alkalis, salts i ..."
 
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
 
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
 
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
"... -carnitine, betaine. It was found that the introduction of the developed feed additive to mice food in a dose ..."
 
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
 
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
"... presents existing descriptors in this field of food science: precision nutrition, nutrigenomics ..."
 
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 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
"... Recently, there has been a growing demand for healthy processed foods, such as comminuted or gel ..."
 
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
"... an acute problem in the field of technical regulation, including with regard to food safety and quality ..."
 
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
"... in this area are in demand by the food industry. There is noted the work on the creation of innovative ..."
 
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
"... One of the ways to address the food quality issues facing the industry is the development ..."
 
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 1, No 1 (2016) EFFECT OF DISINFECTANTS BASED ON POTASSIUM PERSULFATE, HYDROGEN PEROXIDE, GLUTARALDEHYDE AND QUATERNARY AMMONIUM COMPOUNDS ON THE GENETIC MATERIAL OF THE PATHOGEN BACTERIA SPECIFIC TO MEAT PROCESSING INDUSTRY Abstract  PDF (Eng)  similar documents
V. N. Afonyushkin, K. A. Tabanyukhov, V. S. Cherepushkina, Yu. S. Khomenko, O. P. Tatarchuk
"... products have been investigated. It was confirmed by PCR and genetic engineering that biocidal product ..."
 
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 protein and fat destruction in canned foods during their storage are fragmented ..."
 
Vol 3, No 3 (2018) MULTI–CRITERIA OPTIMIZATION OF A PRODUCT RECIPE COMPOSITION Abstract  PDF (Eng)  similar documents
Marina A. Nikitina, Irina M. Chernukha
"... The scientific direction of multicomponent food modeling with a certain set of indicators ..."
 
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
"... functional foods. The paper describes prospects, pros and cons of using bioactive peptides as functional food ..."
 
Vol 3, No 3 (2018) INFLUENCE OF APPROACHES TO ISOLATION OF ANIMAL BIOACTIVE SUBSTANCES ON ANTIMICROBIAL ACTION Abstract  PDF (Eng)  similar documents
Ekaterina A. Lukinova, Elena A. Kotenkova, Ekaterina K. Polischuk
"... This article highlights the problem of the use of chemical preservatives in the food industry ..."
 
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
"... substances of protein origin have wide application in different industries, including the food industry ..."
 
Vol 1, No 4 (2016) EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT Abstract  PDF (Eng)  similar documents
Thanaa Shehab
"... and their potential in restaurants and food service operation implies the need for more detailed information regarding ..."
 
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 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 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 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
"... resources of the meat industry has been accumulated. However, a proportion of their use for food purposes ..."
 
Vol 3, No 1 (2018) SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY Abstract  PDF (Eng)  similar documents
Tatyana S. Fofanova
"...   vide is a technology of low temperature thermal processing of food  under vacuum. Preparation of food ..."
 
Vol 3, No 3 (2018) BIOCHEMICAL TRANSFORMATION OF NATURAL LIPIDS: A REVIEW Abstract  PDF (Eng)  similar documents
Marina I. Baburina, Natal’ya L. Vostrikova, Andrew N. Ivankin, Aleksandr N. Zenkin
"... time, aspects of fat intake and their biochemical transformation in food systems by human enzymes ..."
 
Vol 4, No 1 (2019) STUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGING Abstract  PDF (Eng)  similar documents
Vladimir M. Stefanovskiy, Evgeny V. Morozov, Vyacheslav M. Bоuznik
"... of frozen foods. ..."
 
Vol 1, No 3 (2016) ASSESSMENT OF RADIATION SAFETY OF CHILLED MEAT USING THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE Abstract  PDF (Eng)  similar documents
R. T. Timakova, S. L. Tikhonov, A. N. Tararkov, I. S. Kudryashov
"... In the world practice, the radiation technologies for food product processing are extensively used ..."
 
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 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 2, No 3 (2017) MEASUREMENT OF QUALITY MANAGEMENT SYSTEM PERFORMANCE IN MEAT PROCESSING Abstract  PDF (Eng)  similar documents
Elena S. Voloshina, Nina I. Dunchenko
"... Modern methods aimed to ensure the quality of foods require to implement and certify quality ..."
 
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
"... that the protein complex consisting of the food component from bone and protein-fat-blood emulsion could be used ..."
 
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 meat products is a method of analysis of stable ..."
 
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