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93 publications, page 1 of 10
(CSV)
  • Article English OPEN
    A. L. Ishevskiy; I. A. Davydov;
    (2017)
    .
  • Article English OPEN
    O. B. Fedotova; D. M. Myalenko;
    (2016)
    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.
  • Article English OPEN
    Viktoriya V. Nasonova;
    (2018)
    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...
  • Article English OPEN
    Thanaa Shehab;
    (2016)
    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 ...
  • Article English OPEN
    A. M. Yevtushenko; O. N. Krasulya; I. G. Krasheninnikova;
    (2016)
    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 ...
  • Article English OPEN
    M. Kral; K. Honzirkova; M. Pospiech; B. Tremlova; M. Zdarsky;
    (2016)
    Abstract The effect of conventional and shock freezing on thaw drip loss and firmness of beef meat was studied. The meat samples was frozen in conventional freezer at -18 °C and shock frozen meat samples reached -50 °C temperature. Drip loss was measured by weighing the...
  • Article English OPEN
    Josef Kameník; Marta Dušková;
    (2016)
    Abstract Lactic acid bacteria (LAB) play in meat processing a positive but also a negative role. The principal advantage of LAB in the production of dry fermented sausages lies in the fermentation of saccharides, i.e. the creation of lactic acid and the subsequent fall ...
  • Article English OPEN
    Igor B. Tomasevic;
    (2018)
    Meat and meat products color evaluation ability of a computer vision system (CVS) is investigated by a comparison study with color measurements from a traditional colorimeter. A statistical analysis revealed significant differences between the instrumental values in all...
  • Article English OPEN
    Andrey B. Lisitsyn; Irina M. Chernukha; Olga I. Lunina;
    (2019)
    The overview of studies of freezing and defrosting of raw meat, conducted during the recent years, is presented in the article. The freezing is the most effective method of preserving meat, so developments in this area are in demand by the food industry. There is noted ...
  • Article English OPEN
    N. A. Gorbunova; E. K. Tunieva;
    (2016)
    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 agriculturebut, at the same ti...
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(CSV)