| Выпуск | Название | |
| Том 5, № 1 (2020) | ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT | Аннотация PDF (Eng) |
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| Том 5, № 1 (2020) | POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW | Аннотация PDF (Eng) |
| Том 5, № 1 (2020) | RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT | Аннотация PDF (Eng) |
| Том 5, № 1 (2020) | CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE | Аннотация PDF (Eng) |
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| Том 5, № 1 (2020) | DEVELOPMENT OF LITHIUM–CONTAINING FEED ADDITIVE AND ITS USE FOR FORTIFICATION OF CHICKEN BROILERS MEAT AND BY-PRODUCTS | Аннотация PDF (Eng) |
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| Том 5, № 1 (2020) | A STUDY ON AN EFFECT OF THE GREEN TEA EXTRACT ON QUALITY AND SHELF LIFE OF ANIMAL FATS DURING STORAGE | Аннотация PDF (Eng) |
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| Том 5, № 2 (2020) | An effect of anti-stress feed additives on broiler productivity and meat quality | Аннотация PDF (Eng) |
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| Том 5, № 2 (2020) | Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides | Аннотация PDF (Eng) |
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| Том 5, № 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 | Аннотация PDF (Eng) |
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| Том 5, № 2 (2020) | Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products | Аннотация PDF (Eng) |
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| Том 5, № 2 (2020) | An effect of the animal condition after gas stunning on quality of slaughter products from Large White pigs | Аннотация PDF (Eng) |
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| Том 5, № 2 (2020) | The electrohydraulic method for meat tenderization and curing | Аннотация PDF (Eng) |
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| Том 6, № 2 (2021) | Optimization of protein-lipid comlex by its fatty acid and vitamin composition | Аннотация PDF (Eng) |
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| Том 6, № 2 (2021) | Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS | Аннотация PDF (Eng) |
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| Том 6, № 2 (2021) | Lactoferrin: properties and application. A review | Аннотация PDF (Eng) |
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| Том 6, № 2 (2021) | Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder | Аннотация PDF (Eng) |
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| Том 6, № 2 (2021) | The effect of herbal supplements on development of internal organs and chemical composition of broilers muscles | Аннотация PDF (Eng) |
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| Том 6, № 2 (2021) | Methods for nonparametric statistics in scientific research. Overview. Part 1. | Аннотация PDF (Eng) |
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| Том 6, № 2 (2021) | Chicken egg white — characteristics of its properties and the prospects for functional foods development | Аннотация PDF (Eng) |
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| Том 6, № 2 (2021) | An effect of the recipe composition on minced meat properties | Аннотация PDF (Eng) |
| Том 6, № 2 (2021) | Factors influencingmicrobial transmission in a meat processing plant | Аннотация PDF (Eng) |
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| Том 6, № 2 (2021) | Assessment of genotoxic and mutagenic effects of food products by bioassay methods | Аннотация PDF (Eng) |
| Том 6, № 3 (2021) | Do insects as feed ingredient affect meat quality? | Аннотация PDF (Eng) |
| Том 6, № 3 (2021) | The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters. | Аннотация PDF (Eng) |
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| Том 6, № 3 (2021) | Exposure assessment to essential elements through the consumption of canned fish in Serbia | Аннотация PDF (Eng) |
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| Том 6, № 3 (2021) | Comparative study of technologies for extraction of biologically active substances from the raw material of animal origin | Аннотация PDF (Eng) |
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| Том 6, № 3 (2021) | Development of regression model of proteins attackability process in meat food (in vitro) | Аннотация PDF (Eng) |
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| Том 6, № 3 (2021) | Meat supply chain in the perspective of UN SDGs | Аннотация PDF (Eng) |
| Том 6, № 3 (2021) | Research of the overall chemical and amino acid composition of meat from young animals of new sheep genotypes | Аннотация PDF (Eng) |
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| Том 6, № 3 (2021) | Quality of carcasses and meat from male and female rabbits | Аннотация PDF (Eng) |
| , | ||
| Том 6, № 3 (2021) | An effect of food additives on microbiome | Аннотация PDF (Eng) |
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| Том 6, № 3 (2021) | Fortification of food with micronutrients: development of methodological and regulatory framework in the Russian Federation | Аннотация PDF (Eng) |
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| Том 6, № 3 (2021) | Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine | Аннотация PDF (Eng) |
| Том 6, № 3 (2021) | Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatures | Аннотация PDF (Eng) |
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| Том 6, № 4 (2021) | Impact of feed supplementation with balsam poplar buds on performance of young bulls | Аннотация PDF (Eng) |
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| Том 6, № 4 (2021) | Evolution of in vitro digestibility techniques: a systematic review | Аннотация PDF (Eng) |
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| Том 6, № 4 (2021) | Color measurement of animal source foods | Аннотация PDF (Eng) |
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| Том 6, № 4 (2021) | Comparative proteomic study of pig muscle proteins during growth and development of an animal | Аннотация PDF (Eng) |
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| Том 6, № 4 (2021) | The methodology of food design. Part 2. Digital nutritiology in personal food | Аннотация PDF (Eng) |
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| Том 6, № 4 (2021) | Meat consumption: theory, practice and future prospects | Аннотация PDF (Eng) |
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| Том 6, № 4 (2021) | Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles | Аннотация PDF (Eng) |
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| Том 6, № 4 (2021) | Application of concave induction cooking to improve the texture and flavor of braised pork | Аннотация PDF (Eng) |
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| Том 6, № 4 (2021) | Promotion of cultural heritage — regional and traditional Polish meat products | Аннотация PDF (Eng) |
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| Том 6, № 4 (2021) | New application of microbial l-glutaminase as a flavor enhancing agent in beef burgers | Аннотация PDF (Eng) |
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| Том 7, № 4 (2022) | Food allergen control at meat processing enterprise: scientific rationale and preliminary hazard analysis | Аннотация PDF (Eng) |
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| Том 7, № 4 (2022) | Effect of pepper and salt blends on microbial quality of quanta: Ethiopian dried red meat | Аннотация PDF (Eng) |
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| Том 7, № 4 (2022) | Prevalence of Listeria monocytogenes in meat products during 2017–2019 depending on technological factors and seasons | Аннотация PDF (Eng) |
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| Том 7, № 4 (2022) | Influence of drying and pretreatment methods on certain parameters of yellow mealworm larvae (Tenebrio molitor) | Аннотация PDF (Eng) |
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| Том 7, № 4 (2022) | Biotechnological techniques for intensification of protein extraction from the porcine pancreas | Аннотация PDF (Eng) |
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| Том 7, № 4 (2022) | Study of adipose tissue of Kemerovo piglets: Detection of beige adipocytes | Аннотация PDF (Eng) |
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Список названий
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ИЗУЧЕНИЕ БИОЛОГИЧЕСКОЙ ЦЕННОСТИ БЕЛКОВ СЫРОВЯЛЕНЫХ ПРОДУКТОВ ИЗ ГОВЯДИНЫ С ГИПОТЕНЗИВНЫМИ СВОЙСТВАМИ
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Главный редактор
Андрей Борисович Лисицын - Доктор технических наук, профессор, Академик РАН, Научный руководитель, Федеральный научный центр пищевых систем им. В.М. Горбатова РАН, Москва, Россия
Облако тегов
beef
chemical composition
color
food safety
histology
meat
meat industry
meat products
meat quality
microstructure
pathogens
pork
proteins
quality
shelf life
texture
vitamins
говядина
двумерный электрофорез
мясные продукты
протеомика
Уведомления
109316, Москва, ул. Талалихина, 26
Федеральный научный центр пищевых систем
им. В.М. Горбатова РАН
тел.: +7(495) 676-9511 доб 300
e-mail: a.zakharov@fncps.ru
Обработка персональных данных
