Quick search
Advanced search in
Field to searchTerm
Add rule
Filters (1 )
  • Access Mode (1)
    Clear
  • Research Type (4)
    Clear
  • Type (2)
  • Language (2)
  • Content Provider (3)
  • Access Mode (1)
    Clear
  • Research Type (4)
    Clear
  • Type (2)
  • Language (2)
  • Content Provider (3)
Download Results
154 research outcomes, page 4 of 16
  • publication . Article . 2017
    Open Access
    Authors:
    V. T. Tarasyuk; V. P. Filippovich; A. V. Prokopenko; N. E. Strokova; A. V. Egorkin; A. V. Chasovskikh;
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    The polymer material (РА/РЕ/Eva) with a width of 55 μm was studied. Sterilization was carried out on the unit GU–200 at doses from 3 to 18 kGy in the Research Institute of Technical Physics and Automation, Rosatom, Moscow, Russia. The structure of the polymermaterial sa...

  • publication . Article . 2019
    Open Access English
    Authors:
    K. A. Kurbakov; E. A. Konorov; V. N. Zhulinkova; M. Yu. Minaev;
    Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute

    <jats:p>During deep technological processing, DNA of food product components (specifically, in canned foods) is subjected to strong degradation, which makes the PCR-based food components identification more difficult. In this work, a primer-probe system is proposed, whi...

  • publication . Article . 2018
    Open Access English
    Authors:
    I. Yu. Chicherin; I. P. Pogorelsky; I. A. Lundovskikh; I. V. Darmov; M. R. Shabalina;
    Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute

    The interest of scientists, physicians, pediatricians, general practitioners to the problem of intestinal dysbiosis is caused by the fact that there are very close relations between the intestinal microbiocenosis disorders and organic and functional pathology not only o...

  • publication . Article . 2016
    Open Access English
    Authors:
    Thanaa Shehab;
    Publisher: The V.M. Gorbatov 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 ...

  • publication . Article . 2016
    Open Access English
    Authors:
    A. M. Yevtushenko; O. N. Krasulya; I. G. Krasheninnikova;
    Publisher: The V.M. Gorbatov 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 ...

  • publication . Article . 2018
    Open Access
    Authors:
    Viktoriya V. Nasonova;
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    <jats:p>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 countrie...

  • publication . Article . 2017
    Open Access
    Authors:
    Dragan Vasilev; Vesna Djordjević; Nedjeljko Karabasil; Mirjana Dimitrijević; Zoran Petrović; Branko Velebit; Vlado Teodorović;
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    Fat reduction in meat products is demanded by consumers concerning health issues but represents a serious challenge for meat industry as fatty tissue plays an important role for the products properties. Because of that, a special attention is paid to the substances that...

  • publication . Article . Other literature type . 2018
    Open Access
    Authors:
    I. Nastasijevic; B. Lakicevic; Z. Petrovic;
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    Meat is a perishable product with a short shelf life and therefore short selling times. Therefore, cold chain management in meat supply is of utmost importance for the maintenance of quality and safety of meat/meat products. Raw meat/meat products are likely to support ...

  • publication . Article . 2018
    Open Access
    Authors:
    N. L. Vostrikova; O. A. Kuznetsova; A. V. Kulikovskii; M. Yu. Minaev;
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    This review is devoted to formation of the integrated scientific foundation based on the data of different statistical publications (meta data) that are linked to «onko-« risks associated with meat products. In October 2015, World Health Organization (WHO) published a r...

  • publication . Article . 2019
    Open Access
    Authors:
    Irina V. Agafonkina; Igor A. Korolev; Taras A. Sarantsev;
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    <jats:p>In the temperature range from 45 °C to 90 °C the process of thermal denaturation of a whole complex of muscle proteins in meat takes place. An effective mode to register the thermal denaturation process is the method of differential scanning calorimetry (DSC). A...

154 research outcomes, page 4 of 16
Last index information