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Issue |
Title |
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Vol 8, No 2 (2023) |
Salmonella enterica species isolated from local foodstuff and patients suffering from foodborne illness: Surveillance, antimicrobial resistance and molecular detection |
Abstract
PDF (Eng)
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Z. A. AlShaheeb, Z. A. Thabit, A. G. Oraibi, A. A. Baioumy, T. G. Abedelmaksoud |
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Vol 5, No 4 (2020) |
A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization |
Abstract
PDF (Eng)
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A. G. Belozerov, Y. M. Berezovskiy, I. A. Korolev, T. A. Sarantsev |
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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)
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A. V. Gerasimov, B. A. Bazhenova, S. D. Zhamsaranova, Yu. Yu. Zabalueva, N. D. Zambulaeva, A. D. Burkhanova |
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Vol 5, No 1 (2020) |
A STUDY ON AN EFFECT OF THE GREEN TEA EXTRACT ON QUALITY AND SHELF LIFE OF ANIMAL FATS DURING STORAGE |
Abstract
PDF (Eng)
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Konstantin A. Lehukov, Sergei S. Tsikin |
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Vol 6, No 1 (2021) |
A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials |
Abstract
PDF (Eng)
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A. K. Kakimov, Zh. S. Yessimbekov, B. K. Kabdylzhar, A. K. Suychinov, A. M. Baikadamova |
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Vol 5, No 3 (2020) |
A system approach to simulation of individual food products |
Abstract
PDF (Eng)
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A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina |
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Vol 5, No 1 (2020) |
ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT |
Abstract
PDF (Eng)
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Marina A. Nikitina, Irina M. Chernukha, Andrey B. Lisitsyn |
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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)
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E. V. Kryuchenko, Yu. A. Kuzlyakina, V. S. Zamula, I. M. Chernukha |
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Vol 2, No 1 (2017) |
ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS |
Abstract
PDF (Rus)
PDF (Eng)
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E. K. Tunieva, N. A. Gorbunova |
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Vol 5, No 2 (2020) |
An effect of anti-stress feed additives on broiler productivity and meat quality |
Abstract
PDF (Eng)
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E. A. Miftakhutdinova, S. L. Tikhonov, N. V. Tikhonova, R. T. Timakova |
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Vol 6, No 3 (2021) |
An effect of food additives on microbiome |
Abstract
PDF (Eng)
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V. Yu. Kornienko, M. Yu. Minaev |
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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)
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A. A. Semenova, A. I. Sinichkina, I. V. Kozyrev, T. M. Mittelstein |
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Vol 2, No 3 (2017) |
AN EFFECT OF THE ELECTROMAGNETIC TREATMENT ON OXIDATIVE STABILITY AND MICROBIOLOGICAL SAFETY OF MEAT SEMI-PREPARED PRODUCTS |
Abstract
PDF (Rus)
PDF (Eng)
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Marietta A. Aslanova, Andrei S. Dydykin, Lilija V. Fedulova, Olga K. Derevitskaya |
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Vol 6, No 2 (2021) |
An effect of the recipe composition on minced meat properties |
Abstract
PDF (Eng)
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E. V. Tsaregorodtseva |
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Vol 2, No 4 (2017) |
AN INFLUENCE OF SPONTANEOUS MICROFLORA OF FERMENTED HORSEMEAT PRODUCTS ON THE FORMATION OF BIOLOGICALLY ACTIVE PEPTIDES |
Abstract
PDF (Rus)
PDF (Eng)
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I. M. Chernukha, I. N. Nikonov, N. G. Mashentseva, D. L. Klabukova, D. A. Afanasev, L. I. Kovalyov, L. А. Ilina |
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Vol 8, No 2 (2023) |
Analysis of agriculture sustainable development in Russia |
Abstract
PDF (Eng)
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Yu. A. Kuzlyakina, V. S. Zamula, O. A. Kuznetsova |
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Vol 8, No 4 (2023) |
Analysis of antioxidant potential and study of the features of the microstructure in certain types of spices and herbs used in the meat processing industry |
Abstract
PDF (Eng)
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V. A. Pchelkina, N. V. Kupaeva |
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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)
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V. Yu. Kornienko |
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Vol 6, No 4 (2021) |
Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles |
Abstract
PDF (Eng)
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I. E. Gorlov, S. E. Bozhkova, A. R. Nichiporova, Y. D. Danilov, M. I. Slozhenkina, E. A. Romanenko |
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Vol 1, No 1 (2016) |
ANTE-MORTEM FORMATION OF THE QUALITATIVE CHARACTERISTICS OF ENVIRONMENTALLY FRIENDLY MEAT RAW MATERIAL BY INTENSIFICATION OF THE MECHANISMS OF THE METABOLIC PROCESSES IN GILTS |
Abstract
PDF (Rus)
PDF (Eng)
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T. M. Giro, Zh. G. Egorova, V. S. Avdeenko, A. V. Molchanov |
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Vol 2, No 3 (2017) |
ANTIMICROBIAL SUBSTANCES: AN ALTERNATIVE APPROACH TO THE EXTENSION OF SHELF LIFE |
Abstract
PDF (Rus)
PDF (Eng)
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Ekaterina A. Lukinova, Elena A. Kotenkova, Alexander N. Makarenko |
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Vol 6, No 4 (2021) |
Application of concave induction cooking to improve the texture and flavor of braised pork |
Abstract
PDF (Eng)
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D. Da, C. Li |
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Vol 5, No 2 (2020) |
Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products |
Abstract
PDF (Eng)
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A. A. Maksimenko, A. V. Lyude, A. A. Semenova, A. S. Dydykin, T. Nishiumi |
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Vol 3, No 4 (2018) |
APPLICATION OF PROTEOMIC TOOLS: THE AUTOLYTIC CHANGES OF PORK MUSCULAR TISSUE |
Abstract
PDF (Rus)
PDF (Eng)
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Irina M. Chernukha, Anastasiya G. Akhremko |
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Vol 7, No 3 (2022) |
Aspects of life cycle in its projection onto production of meat and meat-containing canned food: systematic review |
Abstract
PDF (Eng)
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T. V. Gustova |
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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 (Rus)
PDF (Eng)
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V. B. Krylova, T. V. Gustova |
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Vol 4, No 3 (2019) |
ASSESSING THE EFFECT OF THERMAL TREATMENT ON MEAT PROTEINS USING PROTEOMIC METHODS |
Abstract
PDF (Eng)
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Irina M. Chernukha, Anastasiya G. Akhremko |
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Vol 8, No 1 (2023) |
Assessment of causes and consequences of food and agricultural raw material loss and opportunities for its reduction |
Abstract
PDF (Eng)
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I. V. Petrunina, N. A. Gorbunova, A. N. Zakharov |
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Vol 6, No 2 (2021) |
Assessment of genotoxic and mutagenic effects of food products by bioassay methods |
Abstract
PDF (Eng)
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M. V. Zaytseva |
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Vol 6, No 1 (2021) |
Assessment of quality and safety of pork treated with low-temperature atmospheric-pressure plasma |
Abstract
PDF (Eng)
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N. Yu. Moskalenko, O. A. Kudryashova, L. S. Kudryashov, S. L. Tikhonov, N. V. Tikhonova, V. V. Pestov |
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Vol 1, No 3 (2016) |
ASSESSMENT OF RADIATION SAFETY OF CHILLED MEAT USING THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE |
Abstract
PDF (Rus)
PDF (Eng)
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R. T. Timakova, S. L. Tikhonov, A. N. Tararkov, I. S. Kudryashov |
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Vol 3, No 2 (2018) |
ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSES |
Abstract
PDF (Rus)
PDF (Eng)
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Dagmara S. Bataeva, Olga V. Sokolova, Elena V. Zajko, Victoria V. Pashkova |
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Vol 7, No 3 (2022) |
Atmospheric cold plasma technology for meat industry: A bibliometric review |
Abstract
PDF (Eng)
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M. Vukić, D. Vujadinović, M. Smiljanić, V. Gojković–Cvjetković |
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Vol 5, No 2 (2020) |
Biochemical and histological indicators of blood and m. longissimus dorsi of young bulls of Kazakh white-headed breed of different genotypes by the CAPN1 and GH genes |
Abstract
PDF (Eng)
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M. I. Selionova, V. R. Plakhtyukova |
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Vol 3, No 3 (2018) |
BIOCHEMICAL TRANSFORMATION OF NATURAL LIPIDS: A REVIEW |
Abstract
PDF (Rus)
PDF (Eng)
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Marina I. Baburina, Natal’ya L. Vostrikova, Andrew N. Ivankin, Aleksandr N. Zenkin |
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Vol 2, No 1 (2017) |
BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILES OF MEAT PROTEIN |
Abstract
PDF (Rus)
PDF (Eng)
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N. L. Vostrikova, I. M. Chernukha |
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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)
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I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova |
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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)
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I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova |
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Vol 7, No 4 (2022) |
Biotechnological techniques for intensification of protein extraction from the porcine pancreas |
Abstract
PDF (Eng)
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E. A. Kotenkova, A. G. Akhremko, E. K. Polishchuk, M. A. Aryuzina, M. E. Spirina |
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Vol 5, No 1 (2020) |
CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE |
Abstract
PDF (Eng)
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Yuriy M. Berezovskiy, Igor A. Korolev, Taras A. Sarantsev |
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Vol 1, No 3 (2016) |
CALCULATION OF PERFORMANCE FOR MECHANICAL DEBONING SCREW PRESSES CONSIDERING COUNTERPRESSURE |
Abstract
PDF (Rus)
PDF (Eng)
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A. S. Ostroukh, V. A. Abaldova |
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Vol 7, No 1 (2022) |
Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology |
Abstract
PDF (Eng)
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E. V. Litvinova, E. I. Titov, S. N. Kidyaev, A. Yu. Sokolov, V. L. Lapshina |
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Vol 1, No 2 (2016) |
CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES |
Abstract
PDF (Rus)
PDF (Eng)
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A. M. Yevtushenko, O. N. Krasulya, I. G. Krasheninnikova |
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Vol 6, No 2 (2021) |
Chicken egg white — characteristics of its properties and the prospects for functional foods development |
Abstract
PDF (Eng)
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I. L. Stefanova, A. Yu. Klimenkova, L. V. Shakhnazarova, V. K. Mazo |
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Vol 4, No 1 (2019) |
CLIMATE CHANGE: IMPACT ON MYCOTOXINS INCIDENCE AND FOOD SAFETY |
Abstract
PDF (Eng)
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Dragan Milicevic, Brankica Lakicevic, Radivoj Petronijevic, Zoran Petrovic, Jelena Jovanovic, Srdjan Stefanovic, Sasa Jankovic |
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Vol 2, No 4 (2017) |
COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES |
Abstract
PDF (Rus)
PDF (Eng)
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I. Nastasijevic, B. Lakicevic, Z. Petrovic |
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Vol 6, No 4 (2021) |
Color measurement of animal source foods |
Abstract
PDF (Eng)
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B. R. Milovanovic, I. V. Djekic, V. M. Tomović, D. Vujadinović, I. B. Tomasevic |
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Vol 8, No 4 (2023) |
Comparative analysis of local pig breeds in China and Russia |
Abstract
PDF (Eng)
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K. Zhao, A. B. Lisitsyn, J. Zhang, I. M. Chernukha, H. H. Li, O. I. Lunina, H. G. Tang, L. V. Fedulova, L. H. Chen |
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Vol 8, No 3 (2023) |
Comparative antioxidant effect of ascorbic acid and rosemary extract |
Abstract
PDF (Eng)
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E. K. Tunieva, V. V. Nasonova, N. M. Revutskaya |
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Vol 8, No 3 (2023) |
Comparative assessment of beef characteristics from young bulls of different breeds and the influence of storage conditions on meat quality indicators |
Abstract
PDF (Eng)
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A. G. Donetskikh |
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