ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)
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Результаты поиска: 53 статей
Строка поиска: meat raw materials
Авторы Название статьи Том Номер Год
1 Rincón Soledad E. M., Arredondo Nontién M. A., Castro J. W., Barrios D., Vásquez Mejía S. M. Chorizo sausage with shiitake mushrooms (Lentinula edodes) as a fat substitute: quality evaluation 12 1 2024
2 Azizpour N., Razavi S. H., Azizpour M., Khazaei Poul E. The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham 12 1 2024
3 Arriaga-Lorenzo P., de Jesús Maldonado-Simán E., Ramírez-Valverde R., Martínez-Hernández P. A. , Tirado-González D. N. , Saavedra-Jiménez L. A. Cold chain relevance in the food safety of perishable products 11 1 2023
4 Logutov V. I., Abdrakhmanov V. I., Kulikovskii A. V., Knyazeva A. S., Utiyanov D. A. Liquid products of meat and bone meal pyrolysis: comprehensive assessment by chromatographic methods 11 1 2023
5 Marynich A. P., Abilov B. T., Semenov V. V., Dzhafarov N. M. O., Kulintsev V. V., Serdyukov I. G. Effects of high-protein feed supplements on lamb productivity 10 1 2022
6 Sadovoy V. V., Shchedrina T. V., Trubina I. A., Morgunova A. V., Franko E. P., Sadovoy V. V. Cooked sausage enriched with essential nutrients for the gastrointestinal diet 9 2 2021
7 Aslanova M. A., Semenova A. A., Derevitskaya O. K. Formulating a functional drink with antiosteoporosis effects 9 2 2021
8 Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I. Electrochemical activation as a fat rendering technology 9 1 2021
9 Ryabtseva S. A., Tabakova Yu. A., Khramtsov A. G., Anisimov G. S., Kravtsov V. A. Modelling formation and removal of biofilms in secondary dairy raw materials 9 1 2021
10 Karimi E., Yari M., Ghaneialvar H., Kazemi H. R., Asadzadeh R., Aidy A., Abbasi N. Effects of dust phenomenon on heavy metals in raw milk in western Iran 8 2 2020
11 Bazhenova B. A., Zhamsaranova S. D., Zabalueva Yu. Yu., Gerasimov A. V., Zambulaeva N. D. Effects of lingonberry extract on the antioxidant capacity of meat paste 8 2 2020
12 Velemir A., Mandić S., Vučić G., Savanović D. Effects of non-meat proteins on the quality of fermented sausages 8 2 2020
13 Ivankin A. N., Verevkin A. N., Efremov A. S., Vostrikova N. L., Kulikovskii A. V., Baburina M. I. Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components 8 2 2020
14 Oleynikov V. V. Antioxidant and antimicrobial properties of oregano extract (Origani vulgaris herba L.) 8 1 2020
15 Gurinovich G. V., Patrakova I. S. , Seregin S. A., Gargaeva A. G. , Alekseevnina O. Ya., Myshalova O. M., Patshina M. V. Biological value of semi-smoked sausages with cedar oil cake 8 1 2020
16 Uzakov Ya. M., Kaldarbekova M. A. , Kuznetsova O. N. Improved technology for new-generation Kazakh national meat products 8 1 2020
17 Pleskacheva M. A., Artamonova M. P., Litvinova E. V., Gergel M. A., Davydova E. E. Methodology for identification and quantification of chicken meat in food products 8 1 2020
18 Pérez-Lomas M., Cuaran-Guerrero M. J., Yépez-Vásquez L., Pineda-Flores H. , Núñez-Pérez J., Espin-Valladares R., Recalde-Posso E., Recalde-Posso E., Trujillo-Toledo L. E., Pais-Chanfrau J. M. The extended methylene blue reduction test and milk quality 8 1 2020
19 Ramezani H., Abhari K., Pilevar Z., Hosseini H., Mohammadi A. Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage 8 1 2020
20 Giro T. M., Beloglazova K. E., Rysmukhambetova G. E., Simakova I. V. , Karpunina L. V., Rogojin A. A., Kulikovsky A. V., Andreeva S. V. Xanthan-based biodegradable packaging for fish and meat products 8 1 2020
21 Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. Chemical composition of indigenous raw meats 7 2 2019
22 Soltaninejad F., Sekhavatizadeh S. S. Effects of encapsulated black caraway extract and sesame oil on kolompeh quality 7 2 2019
23 Gavrilova K. V., Gavrilova K. V., Bychkov A. L., Bychkov A. L., Bychkova E. S., Akimenko Z. A., Chernonosov A. A., Kalambet Yu. A., Lomovskii O. I. Mechanically activated hydrolysis of plant-derived proteins in food industry 7 2 2019
24 Babich O. O., Kriger O. V., Chupakhin E. G., Kozlova O. V. Miscanthus plants processing in fuel, energy, chemical and microbiological industries 7 2 2019
25 Sholpan A., Lamas A., Cepeda A., Franco C. M. Raw poultry meatballs with soya flour: Shelf life and nutritional value 7 2 2019
26 Eremeeva N. B., Makarova N. V., Zhidkova E. M., Maximova V. P., Lesova E. A. Ultrasonic and microwave activation of raspberry extract: antioxidant and anti-carcinogenic properties 7 2 2019
27 Naserzadeh Y., Mahmoudi N., Pakina E. Antipathogenic effects of emulsion and nanoemulsion of cinnamon essential oil against Rhizopus rot and grey mold on strawberry fruits 7 1 2019
28 Chernukha I. M., Kovalev L. I., Mashentseva N. G., Kovaleva M. A., Vostrikova N. L. Detection of protein aggregation markers in raw meat and finished products 7 1 2019
29 Buyanova I. V., Altukhov I. V., Tsuglenok N. V., Kriger O. V., Kashirskih E. V. Pulsed infrared radiation for drying raw materials of plant and animal origin 7 1 2019
30 Semenova A. A., Ivankin A. N., Kuznetsova T. G., Dydykin A. S., Nasonova V. V., Mileenkova E. V. Volatile aroma compounds in Moskovskaya cooked smoked sausage formed in different types of casings 7 1 2019
31 Жилин А. А., Жилин А. А., Федоров А. В., Гребенщиков Д. М. Dynamics of acousto-convective drying of sunflower cake compared with drying by a traditional thermo-convective method 6 2 2018
32 Akbari-adergani B., Sallak N., Jahed khaniki G., Rastkari N., Sadighara P. Effect of sodium bicarbonate residue on some characteristics of processed meat products 6 2 2018
33 Бабенышев С. П., Нестеренко П. Г., Брацихин А. А., Жидков В. Е., Мамай Д. С., Максименко А. Т. Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane 6 2 2018
34 Vostrikova N. L., Chernukha I. M. IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING INNOVATIVE MEAT PRODUCTS CORRECTIVE PROPERTIES TO CONFIRM AUTHENTICITY OF MEAT RAW MATERIALS 6 1 2018
35 Khramtsov A. G., Ryabtseva S. A., Nesterenko P. G. PARADIGM OF POSTGENOMIC CONCEPTION ON MILK SCIENCE LACTOMICS FORMATION 6 1 2018
36 Lisitsyn A. B., Semenova A. A., Kuznetsova T. G., Dydykin A. S., Nasonova V. V. STUDY OF THE EFFECT OF SEX AND TYPE OF MUSCLES ON THE DEVELOPMENT OF QUALITY DEFECTS IN TURKEY MEAT AFTER THE SLAUGHTER 6 1 2018
37 Moskvina N.A. DEVELOPMENT OF TEST PROCEDURES AND THE SEARCH FOR OPTIMAL POSITIONS OF THE PRIMERS PLANTING USING THE PROGRAM PRIMERQUEST FOR IDENTIFICATION OF PLANT OBJECTS 5 2 2017
38 Lisitsyn A.B., Chernukha I.M., Lunina O.I. FATTY ACID COMPOSITION OF MEAT FROM VARIOUS ANIMAL SPECIES AND THE ROLE OF TECHNOLOGICAL FACTORS IN TRANS- ISOMERIZATION OF FATTY ACIDS 5 2 2017
39 Fedosova A.N., Kaledina M.V. NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM 5 2 2017
40 Egorova E.Y., Khmelev V.N., Morozhenko Y.V., Reznichenko I.Y. PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION 5 2 2017
41 Timakova R.T., Tikhonov S.L., Tikhonova N.V., Poznyakovskiy V.M. USE OF THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE FOR DETERMINATION OF ABSORBED DOSES OF IONIZING RADIATION OF DIFFERENT TYPES OF MEAT AND FISH RAW MATERIALS 5 2 2017
42 Averyanova E.V., Shkolnikova M.N., Frolov A.V. DEPENDENCE OF PURIFIED RUTIN QUALITY ON ACTIVATED CARBON BRAND 5 1 2017
43 Khankhalaeva I.A., Khamagaeva I.S., Nikiforova A.P. EFFECTS OF PROPIONIC-ACID BACTERIA AND BIFIDOBACTERIA ON THE QUALITY OF RAW SMOKED SAUSAGES 5 1 2017
44 Egorova E.Y., Morozhenko Y.V., Reznichenko I.Y. IDENTIFICATION OF AROMATIC ALDEHYDES IN THE EXPRESS ASSESSMENT OF QUALITY OF HERBAL DISTILLED DRINKS 5 1 2017
45 Gombozhapova N.I., Bazhenova B.A., Leskova S.Y., Badmaeva T.M., Danilov A.M. INFLUENCE OF THE NEW MULTICOMPONENT BRINE ON THE QUALITY CHARACTERISTICS OF THE BOILED HORSE MEAT PRODUCT 5 1 2017
46 Golubtsova Y.V. PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI 5 1 2017
47 Batrachenko A.V., Filimonova N.V. THE INFLUENCE OF STRUCTURAL AND KINEMATIC PARAMETERS OF WORKING BODIES OF THE MEAT GRINDERS ON ITS PRODUCTIVITY 5 1 2017
48 Golubtsova Y.V. REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS 4 2 2016
49 Patrakova I.S., Gurinovich G.V. STUDY OF PROCESSES OF OXIDATION OF LIPIDS AND PROTEINS OF HALF-SMOKED SAUSAGES AT THE STAGES OF TECHNOLOGICAL PROCESSING DEPENDING ON THE COMPOSITION OF CURES 4 2 2016
50 Tikhonov S.L., Tikhonova N.V., Samokhvalova E.V., Poznyakovskiy V.M., Volkov A.Y., Aleksandrov A.V., Terent'ev A.E., Lazarev V.A. USE OF BAR PROCESSING TO INCREASE THE SHELF LIFE OF VITAMINIZED SAUSAGES AND THEIR USE FOR THE CORRECTION OF STUDENTS' HEALTH 4 2 2016
51 Khramtsov A.G. AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY 4 1 2016
52 Kuznetsova O.A. DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY 4 1 2016
53 Lisitsyn A.B., Kriger O.V., Mitrokhin P.V. STUDY OF CHEMISRTY AND HYDROLYSATES DRYING PARAMETERS OF FEATHER-DOWNY RAW MATERIAL 4 1 2016