Zobrazeno 1 - 10
of 77
pro vyhledávání: '"A. B. Lisitsyn"'
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 4, Pp 316-325 (2024)
The article reviews the state-of-the-science in the field of cyber-physical systems (CPSs). CPSs are intelligent systems that include physical, biological and computational components using engineering networks. CPSs are able to integrate into produc
Externí odkaz:
https://doaj.org/article/394cafae1fdf40aea0cfb30239e8af7e
Autor:
K. Zhao, A. B. Lisitsyn, J. Zhang, I. M. Chernukha, H. H. Li, O. I. Lunina, H. G. Tang, L. V. Fedulova, L. H. Chen
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 4, Pp 347-360 (2024)
Pork is a favorite type of meat with a large share in the structure of consumption worlwide, including China and Russia. Pork production in China and Russia has been constantly growing over the last years. This type of meat remains to be in high dema
Externí odkaz:
https://doaj.org/article/f7f74dfdc28c4d54bd2ebc31a8b84d08
Publikováno v:
Пищевые системы, Vol 6, Iss 1, Pp 64-71 (2023)
The design of a human personalized diet considering a variety of different factors is associated with system analysis and formalization of data and knowledge, as well as with the development of digital technologies. The paper presents the methodology
Externí odkaz:
https://doaj.org/article/524a2559e2b94ede8a6ff6fb0f7cd54f
Publikováno v:
Теория и практика переработки мяса, Vol 5, Iss 3, Pp 12-17 (2020)
There is no doubt that the further development in the field of nutrition is linked with personalization. Nutrition management with account for metabolism plays a key role in health strengthening and prevention of human diseases. The paper gives a rev
Externí odkaz:
https://doaj.org/article/7469c6afa27947d0b4e85d86f60afa3c
Publikováno v:
Теория и практика переработки мяса, Vol 2, Iss 2, Pp 23-36 (2017)
The number of people with food hypersensitivity, namely food intolerance and food allergies, grows every year. Food intolerance is classified into following types: enzymopathy; leaky gut syndrome; psychogenic food intolerance; detoxification insuffic
Externí odkaz:
https://doaj.org/article/ae3a8984dd394834b66c4d6bc38483d1
Publikováno v:
Теория и практика переработки мяса, Vol 2, Iss 2, Pp 60-68 (2017)
Technological properties were studied for chilled beef of different classes concerning the color of muscle tissue obtained from Hereford (beef cattle) and White-and-Black (beef and dairy cattle) breeds. The color of Longissimus dorsi muscle in CIELab
Externí odkaz:
https://doaj.org/article/c6e04c6ed56e417d8dabc9851b49d6b7
Autor:
A. B. Lisitsyn, I. V. Kozyrev
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 4, Pp 51-56 (2016)
The studies of meat and fat colour and marbling in Longissimus dorsi of different cattle — beef-producing (Aberdeen-Angus,Herefordbreeds) and dual-purpose (Simmental, Black-and-white breeds) — allowed to define groups by the colour values accordi
Externí odkaz:
https://doaj.org/article/fa6b48663c284b859fc6f76c2c033335
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 1, Pp 46-53 (2016)
Abstract Currently, frozen meat blocks are widely used in meat processing for production of sausages and other meat products. Efficient grinding of frozen raw meat is an urgent task for meat industry professionals. The V.M. Gorbatov All-Russian Meat
Externí odkaz:
https://doaj.org/article/1e9eca58f89443b185e7819a2d29c60b
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 1, Pp 75-90 (2016)
Abstract Use of the prediction technologies is one of the directions of the research work carried out both in Russia and abroad. Meat processing is accompanied by the complex physico-chemical, biochemical and mechanical processes. To predict the beha
Externí odkaz:
https://doaj.org/article/3fc2c8a38ad34ab59cadac887365cdd4
Publikováno v:
Foods and Raw Materials, Vol 8, Iss 1, Pp 2-11 (2020)
The article summarizes some scientific and practical prerequisites for creating multicomponent foods with desirable quality characteristics and consumer properties. Mathematical methods were used to model a multicomponent product according to the sel
Externí odkaz:
https://doaj.org/article/25f54f9b345641b4b46413afdeaf6bef