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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
"... difficult. In this work, a primer-probe system is proposed, which was selected for the multi-copy region ..."
 
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 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 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 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 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
"... The modern approach to quality assurance of food products based on the ISO 9000 standards ..."
 
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 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 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 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 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 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
"... The article discusses the definition and mechanism of IgE‑mediated food allergy, provides ..."
 
Vol 6, No 1 (2021) Scientific rationale of ingredients choice for functional fish pastes Abstract  PDF (Eng)  similar documents
A. S. Kupriy, N. I. Dunchenko, E. S. Voloshina
"... are not in demand by the food production of fish products. Perishable substandard fish raw materials can be used ..."
 
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 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
 
Vol 5, No 4 (2020) Analysis of requests for journals Nature Food and npj Science of Food by the data of the SCI-HUB service for the first half of 2020 Abstract  PDF (Eng)  similar documents
V. Yu. Kornienko
"... This paper analyses the history of Sci-Hub service requests for two food industry journals Nature ..."
 
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 6, No 1 (2021) Edible insects as a source of alternative protein. A review Abstract  PDF (Eng)  similar documents
N. A. Gorbunova, A. N. Zakharov
"... The current state and research priorities in the field of using insects as foods ..."
 
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 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 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 3, No 2 (2018) THE STUDY OF PROKARYOTIC GENE EXPRESSION Abstract  PDF (Eng)  similar documents
Mihail Yu. Minaev, Anzhelika A. Makhova
"... salmonicida AS1 gyrase B and collagenase genes. As a result of the research, Random primer and oligo (dT ..."
 
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 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 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 4 (2016) IDENTIFICATION OF ENTEROTOXIGENIC STAPHYLOCOCCI IN MEAT RAW MATERIALS Abstract  PDF (Eng)  similar documents
D. S. Bataeva, M. Yu. Minaev, A. A. Makhova
"... . In addition, short fragments of a nuclear acid (primers) corresponding to these revealed genes were ..."
 
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 ..."
 
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