Zobrazeno 1 - 10
of 45
pro vyhledávání: '"A P, Zabalueva"'
Autor:
Mikhail B. Danilov, Svetlana Yu. Leskova, Aldar V. Purbuev, Svetlana N. Pavlova, Yuliya Yu. Zabalueva
Publikováno v:
Техника и технология пищевых производств, Vol 54, Iss 1, Pp 146-155 (2024)
Nomad livestock farming is an extra raw material resource for regions with harsh climate. Foods based on meat of indigenous animals expand the range of products with high consumer properties. The quality and safety of meat products usually depend on
Externí odkaz:
https://doaj.org/article/daae6c1479374be4a251dac2e6c7ca7a
Autor:
Yara Saoud, Tatiana R. Zabalueva
Publikováno v:
Stroitel’stvo: Nauka i Obrazovanie, Vol 10, Iss 3, Pp 17-38 (2023)
Introduction. Latakia Governorate, Syria, includes Kesab located in a mountainous area. Plains, that are good for construction purposes, are depleted; therefore, mountain slopes have to accommodate new construction projects. The analysis of space pla
Externí odkaz:
https://doaj.org/article/9887b5d9f9ab42a0a4919de6ca6158ed
Publikováno v:
Теория и практика переработки мяса, Vol 6, Iss 2, Pp 108-117 (2021)
The polycomponent protein-lipid compositions are traditionally used in minced meat products to regulate nutritional value, functional, technological and organoleptic characteristics of the finished product. The present article presents the results of
Externí odkaz:
https://doaj.org/article/9411a094586342a5abb705f245507393
Autor:
Olga Zabalueva
Publikováno v:
Culture Unbound: Journal of Current Cultural Research, Vol 14, Iss 2 (2022)
This article focuses on the 2013–2016 exhibitions in Moscow Manege which were later transformed into a network of entertainment centres (“historical parks”) Russia––my (hi)story. The exhibitions are built on multimedia technologies and incl
Externí odkaz:
https://doaj.org/article/4812c5721deb41af90c137f81461ee3c
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 2, Pp 301-311 (2021)
Introduction. Antioxidant system is one of the main cellular mechanisms of adaptation. It is able to neutralize the destructive effect of free radicals, both external and internal. Functional products, especially of meat origin, can provide necessary
Externí odkaz:
https://doaj.org/article/23ccd71a593e4b549c1b7be2fa47d34b
Autor:
Bazhenovа Bayana A., Zhamsaranova Sesegma D., Zabalueva Yuliya Yu., Gerasimov Alexander V., Zambulaeva Natalya D.
Publikováno v:
Foods and Raw Materials, Vol 8, Iss 2, Pp 250-258 (2020)
Introduction. Modern meat scientists are currently interested in combining meat raw materials with plant ingredients to enrich products with biologically active substances of natural origin, including antioxidants. In this regard, we studied the anti
Externí odkaz:
https://doaj.org/article/9ec4480cbb9546e594f32b722c811159
Autor:
A. V. Gerasimov, B. A. Bazhenova, S. D. Zhamsaranova, Yu. Yu. Zabalueva, N. D. Zambulaeva, A. D. Burkhanova
Publikováno v:
Теория и практика переработки мяса, Vol 4, Iss 4, Pp 4-11 (2019)
Polyphenolic vegetable complexes are active antioxidants and play an important role in the processes of free radicals quenching in the human body. The aim of the work was to develop an immobilization method as a way for improving the stability of pol
Externí odkaz:
https://doaj.org/article/24476b20420c4c7f8159821e5afa134c
Autor:
Mayya P. Razgonova, Bayana A. Bazhenova, Yulia Yu. Zabalueva, Anastasia G. Burkhanova, Alexander M. Zakharenko, Andrey N. Kupriyanov, Andrey S. Sabitov, Sezai Ercisli, Kirill S. Golokhvast
Publikováno v:
Applied Sciences, Vol 12, Iss 19, p 9401 (2022)
Rosa rugosa Thumb., Rosa davurica Pall., and Rosa acicularis Lindl. contain a large number of target analytes which are bioactive compounds. High performance liquid chromatography (HPLC), in combination with the ion trap (tandem mass spectrometry), w
Externí odkaz:
https://doaj.org/article/64ea94cff66344d485e2aea9c6b475ac
Publikováno v:
Техника и технология пищевых производств, Vol 48, Iss 3, Pp 16-33 (2018)
The present research features comparative data on the dynamics of meat production and consumption in the Republic of Buryatia. The analysis revealed stability and a slight increase in meat production and consumption per capita. The main sources of ra
Externí odkaz:
https://doaj.org/article/7b5d3e0879094aac9a4cf8233f81980e
Autor:
Gorbachev, Victor, Nikitin, Igor, Velina, Daria, Klokonos, Maria, Mutallibzoda, Sherzodkhon, Tefikova, Svetlana, Orlovtseva, Olga, Ivanova, Natalia, Posnova, Galina, Bychkova, Tatyana, Zabalueva, Yuliya, Matsikova, Olga
Publikováno v:
Current Nutrition & Food Science; 2024, Vol. 20 Issue: 2 p220-226, 7p