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151 research outcomes, page 1 of 16
  • publication . Article . 2017
    Open Access English
    Authors:
    A. L. Ishevskiy; I. A. Davydov;
    Persistent Identifiers
    Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute

    .

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  • publication . Article . 2018
    Open Access English
    Authors:
    Viktoriya V. Nasonova;
    Persistent Identifiers
    Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute

    The article describes rationale for using by-products as a source of high-value protein and a number of macro- and micronutrients. The main directions of using the different types of by-products are discussed. Classifications of by-products in different countries are gi...

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  • publication . Article . 2016
    Open Access
    Authors:
    Thanaa Shehab;
    Persistent Identifiers
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have ...

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  • publication . Article . 2016
    Open Access
    Authors:
    O. B. Fedotova; D. M. Myalenko;
    Persistent Identifiers
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    The results of the research works related to investigation of sanitary-hygienic characteristics of multilayer polymer film materials where the inner layer contacting directly with food product is modified by native antimicrobial components.

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  • publication . Article . 2022
    Open Access English
    Authors:
    B. R. Milovanovic; I. V. Djekic; V. M. Tomović; D. Vujadinović; I. B. Tomasevic;
    Persistent Identifiers
    Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute

    Rapid and objective assessment of food color is necessary in quality control. The color evaluation of animal source foods using a computer vision system (CVS) and a traditional colorimeter is examined. With the same measurement conditions, color results deviated between...

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  • publication . Article . 2016
    Open Access
    Authors:
    A. M. Yevtushenko; O. N. Krasulya; I. G. Krasheninnikova;
    Persistent Identifiers
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    This paper studies the features of formation of sausage product structure in the process of cooking. It is shown that the viscosity of sausage meat varies in a complex manner and has three characteristic areas. The characteristic parameters that determine the formation ...

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  • publication . Article . 2020
    Open Access English
    Authors:
    B. Velebit;
    Persistent Identifiers
    Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute

    Viral foodborne illnesses which have become a significant cause of all reported foodborne illnesses in recent years and considered as an emerging risk in veterinary public health. Foodborne transmission can occur by contamination of food by infected food handlers, by co...

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  • publication . Article . 2016
    Open Access English
    Authors:
    N. A. Gorbunova; E. K. Tunieva;
    Persistent Identifiers
    Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute

    The problem of healthy and quality nutrition has a global character. The modern development of technologies including nanotechnologies allowed obtaining materials with unique properties, which began to be actively used in food industry and agriculture but, at the same t...

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  • publication . Article . 2017
    Open Access
    Authors:
    Galia Zamaratskaia; Shengjie Li;
    Persistent Identifiers
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    The aim of proteomics is to identify all proteins, their biological activity, post-translational modifications and interactions in a cell, and to identify (quantify?) changes in «proteome» in response to altered biological conditions. A typical proteomics work flow consis...

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  • publication . Article . 2018
    Open Access
    Authors:
    Andrew N. Ivankin; Natal’ya L. Vostrikova; Andrey V. Kulikovskii; Galina L. Oliferenko;
    Persistent Identifiers
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    The problems of the microcomponent composition of modern food systems based on natural raw materials are considered. It is shown that modern methods of physical and chemical analysis make it possible to establish the presence of both useful and unsafe microimpurities wi...

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151 research outcomes, page 1 of 16