Zobrazeno 1 - 10
of 17
pro vyhledávání: '"A. G. Kruchinin"'
Publikováno v:
Пищевые системы, Vol 7, Iss 2, Pp 238-245 (2024)
Iodine performs a number of important functions in the body, participating in the synthesis of thyroid hormones, which creates the need for constant replenishment of the element in adequate amounts. Continuous monitoring of micronutrient deficiency i
Externí odkaz:
https://doaj.org/article/a2747d876c094814a3d968d42ed5b50f
Hybrid Strategy of Bioinformatics Modeling (in silico): Biologically Active Peptides of Milk Protein
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 1, Pp 46-57 (2022)
Bioinformatic analysis methods are an auxiliary tool in the preliminary stage of research into biocatalytic conversion of proteins with predicted release of biologically active peptides. However, there are a number of factors ignored in current strat
Externí odkaz:
https://doaj.org/article/6d3d4fe95e01446f942f755e366318f3
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 3, Pp 503-519 (2021)
Introduction. An integrated monitoring of raw milk’s contents, quality, and security is a key factor that guarantees the high-quality dairy production. As a result, new research methods of rennet clotting are a topical and urgent area of study. The
Externí odkaz:
https://doaj.org/article/46e463c6503e418c9c1c6a4b8610676f
Publikováno v:
Вестник медицинского института «Реавиз»: Реабилитация, врач и здоровье, Vol 0, Iss 4, Pp 120-134 (2021)
Despite the active introduction of surgical treatments for cardiac pathology and new synthetic cardiotonic drugs, cardiac glycosides (CG) remain an important component of the pharmacological treatment of heart diseases. Moreover, interest in this gro
Externí odkaz:
https://doaj.org/article/ab80095ab12e45aa82853e6a4f9f26e1
Autor:
Ramil R. Vafin, Iskra A. Radaeva, Alexandr G. Kruchinin, Elena E. Illarionova, Alana V. Bigaeva, Svetlana N. Turovskaya, Georgy A. Belozerov, Khamid Kh. Gilmanov, Elena A. Yurova
Publikováno v:
Foods and Raw Materials, Vol 9, Iss 1, Pp 95-105 (2021)
Introduction. Numerous molecular genetic studies have revealed a correlation between the polymorphism of milk protein genes and the technological properties of milk raw materials. DNA analysis, in particular, initiated research into the influence of
Externí odkaz:
https://doaj.org/article/aed840ae14444fdcba52867801ccba60
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 1, Pp 53-66 (2021)
Introduction. Yoghurt has become one of the most popular acid-induced dairy products in the world. Consumers see yoghurt not only as a tasty, protein-rich, and calcium-fortified dessert, but also as a product that improves intestinal microflora and p
Externí odkaz:
https://doaj.org/article/61eb51a591084906a8736e1e037dffc8
Autor:
Eugeniya Yu. Agarkova, Alexandr G. Kruchinin, Nikita A. Zolotaryov, Nataliya S. Pryanichnikova, Zinaida Yu. Belyakova, Tatyana V. Fedorova
Publikováno v:
Foods and Raw Materials, Vol 8, Iss 1, Pp 52-59 (2020)
Introduction. The study offers a new rational approach to processing cottage cheese whey and using it as a highly nutritional functional ingredient in food production. We proposed a scientifically viable method for hydrolyzing cottage cheese whey wit
Externí odkaz:
https://doaj.org/article/ad35256e7ca7452d93db1fc4cbc63461
Autor:
Aleksandr G. Kruchinin, Elena E. Illarionova, Aram G. Galstyan, Svetlana N. Turovskaya, Alana V. Bigaeva, Ekaterina I. Bolshakova, Mariya N. Strizhko
Publikováno v:
Foods; Volume 12; Issue 9; Pages: 1767
During the last decade, research into genetic markers in the casein gene cluster has been actively introduced in cattle breeding programs. A special interest has been paid to the polymorphism of the CSN3 gene, responsible for the expression of the k-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25f62e308a24d1cb572c834b6a9022d2
Autor:
Evgeny G. Kruchinin, Vadim A. Myasnikov, Mikhail A. Tyunin, Anatoly A. Yeltsov, Nadezhda S. Yudina, Ivan V. Perelygin
Publikováno v:
Pharmacy Formulas.
The study is devoted to the problems of poisoning by cardiotoxic diseases. The relevance of the study was confirmed by the analysis of literature containing the following information: during recent decades poisoning with cardiotoxic substances while
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b212f1991af967bbdcf7149576c4a977
https://doi.org/10.17816/phf111017
https://doi.org/10.17816/phf111017
Publikováno v:
Fermentation; Volume 9; Issue 4; Pages: 380
Whey is a by-product of the production of various types of cottage cheese and cheese, casein, and coprecipitates. Conditions of milk coagulation directly affect the physico-chemical properties of whey and the formation of its protein profile. This fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4d7adef62c02fddae7626b699fd97be
https://doi.org/10.3390/fermentation9040380
https://doi.org/10.3390/fermentation9040380