Zobrazeno 1 - 10
of 51
pro vyhledávání: '"A V, Kulikovskii"'
Publikováno v:
Пищевые системы, Vol 7, Iss 2, Pp 206-212 (2024)
The understanding of the reaction of HAA formation in foods is a key for finding methods for reduction of their quantity. Currently, more and more experimental works are dedicated to the question of HAA formation in model matrices to establish the ma
Externí odkaz:
https://doaj.org/article/e0e44a863f5f4b3c94cb2aa8edceb6ed
Liquid products of meat and bone meal pyrolysis: comprehensive assessment by chromatographic methods
Autor:
Vladimir I. Logutov, Valery I. Abdrakhmanov, Andrey V. Kulikovskii, Alexsandra S. Knyazeva, Dmitry A. Utiyanov
Publikováno v:
Foods and Raw Materials, Vol 11, Iss 1, Pp 94-105 (2023)
Dorogov’s antiseptic stimulators (fractions 2 and 3) are products of meat and bone meal pyrolysis that are used to treat farm animals. However, there is a lack of detailed information about their chemical composition. We aimed to study individual c
Externí odkaz:
https://doaj.org/article/a308cc57c93e466dae2a28d1f9c4e33f
The study of proteotomic profile of mutton with consideration to the influence of feed combinatorics
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 4, Pp 296-304 (2022)
The present article is devoted to the search for markers that attest the changes in the protein profile when fattening the lambs with enriched diets, taking into account tissue specificity. The purpose of scientific research was to expand scientific
Externí odkaz:
https://doaj.org/article/9cb774c9ca6a4e68bc89254a4663f136
Publikováno v:
Пищевые системы, Vol 5, Iss 3, Pp 223-231 (2022)
Over the last century the people’s mode of life and eating habits has dramatically changed: the people of developed countries began to consume fast food, and also started disorderly and frequent snacking. The production of dietary meals and the inc
Externí odkaz:
https://doaj.org/article/3a349cd65ec44164a9be0ce02f18fe0c
Publikováno v:
Пищевые системы, Vol 4, Iss 3, Pp 190-196 (2021)
Food products undergo a wide range of chemical changes during their processing and storage. As a result of such reactions, both new chemical compounds and optical isomerization of compounds already present in the composition can be formed. The second
Externí odkaz:
https://doaj.org/article/984d92b80a504b7fa2d05724b006fbf4
Publikováno v:
Теория и практика переработки мяса, Vol 6, Iss 2, Pp 118-127 (2021)
Heterocyclic aromatic amines (HAA) are formed in foods of animal origin during the Maillard reaction due to the high creatine and creatinine contents. HAA have carcinogenic and mutagenic effects. HAA content is not standardized in the Russian Federat
Externí odkaz:
https://doaj.org/article/d6e6502640a14985837d0c60e270ef2d
Autor:
A. N. Ivankin, N. L. Vostrikova, O. N. Krasulya, E. V. Kazakova, A. V. Kulikovskii, A. S. Knyazeva
Publikováno v:
Теория и практика переработки мяса, Vol 5, Iss 4, Pp 4-12 (2020)
The article presents the results of the study of changes in flavour characteristics when using corrective additives. Monosodium glutamate, ribotide, yeast extract and hydrolysate of vegetable soy protein were used as flavoring additives (FA). To asse
Externí odkaz:
https://doaj.org/article/6ad11e20fbdc466fbd2e8315e3d07d08
Publikováno v:
Теория и практика переработки мяса, Vol 4, Iss 4, Pp 17-22 (2019)
Recently the actively active studies have begun devoted to the accumulation of «harmful» substances in food products, which are supposedly accumulated in the body of a person who often consumes these products. Meat, as a source of full-featured ani
Externí odkaz:
https://doaj.org/article/b8924ec0a81944ce87d8675f7cf73587
Publikováno v:
Теория и практика переработки мяса, Vol 4, Iss 1, Pp 30-36 (2019)
The paper presents studies on the presence or formation of d - enantiomers of amino acids in animal tissues or organs, in meat products during its production processes. It is shown that the process of epimerization of L - amino acid residues with the
Externí odkaz:
https://doaj.org/article/944a8038278d49d6b7370a756a262961
Publikováno v:
Пищевые системы, Vol 2, Iss 1, Pp 4-8 (2019)
The aim of the investigation was to study an effect of thermal treatment parameters on the content of reducing sugars, amino acids and acrylamide in the meat model system depending on the thermal treatment regime. The authors studied an influence of
Externí odkaz:
https://doaj.org/article/c490086d58ed493cb23c8f94f27291b2