Zobrazeno 1 - 10
of 20
pro vyhledávání: '"B A, Bazhenova"'
Publikováno v:
Пищевые системы, Vol 6, Iss 4, Pp 488-496 (2024)
The topicality of studying synthetic colorants and a possibility of their strictly regulated application is linked with an increasing producers’ interest in natural food colorants due to the attempt to grant the status of natural products to foods.
Externí odkaz:
https://doaj.org/article/2e55dd4db864485cb6541ea6b536380c
Autor:
B. A. Bazhenova, S. Yu. Leskova, R. A. Dobretsky, I. A. Khankhalaeva, D. V. Shalbuev, B. Kong
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 2, Pp 124-131 (2023)
The potential of antioxidant properties of blueberry leaves extract (vaccínium myrtíllus) that grows in the Trans-Baikal region has been studied in this work. In order to increase the efficiency of extraction of biologically active substances with
Externí odkaz:
https://doaj.org/article/64a3a97045544878a9920ef9ddcf2e85
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 1, Pp 34-42 (2023)
Chicken eggs proteins and their derivatives, like protein hydrolysates, peptides and amino acids, possess high nutritional value and provide a wide range of biological activity. They serve as sources for development of functional ingredients that dra
Externí odkaz:
https://doaj.org/article/774ba836a1a34e35aa65e757fbf50ba4
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:
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
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 1, Pp 10-18 (2016)
Abstract The article presents the results of the study on nutritional value of the uncooked smoked pork product with the complex brine. It was found that the use of the starter cultures on the basis of Lactobacillus brevis and Lactobacillus fermentum
Externí odkaz:
https://doaj.org/article/7015f83625394aef93cf47d52362d74c
Publikováno v:
Teoriâ i Praktika Pererabotki Mâsa, 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://explore.openaire.eu/search/publication?articleId=doi_dedup___::505f883064e07971fc5ceb9f7e892949
https://www.meatjournal.ru/jour/article/view/167
https://www.meatjournal.ru/jour/article/view/167
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::622cf0c415c8c25a56eb34b91d1b1d00
http://fptt.ru/eng/?page=archive&jrn=61&article=8
http://fptt.ru/eng/?page=archive&jrn=61&article=8
Autor:
Anastasia Galimzyanovna Burkhanova, B. A. Bazhenova, Yulia Yurievna Zabaluyeva, Raisa Alexandrovna Yegorova
Publikováno v:
chemistry of plant raw material. :81-89
The article presents data on the chemical composition and antioxidant properties of the organs of onion angular (Allium angulosum L.), growing in the Irkutsk region and the Republic of Buryatia. Allium angulosum L. has in its composition biologically
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cc5245c5359768e7d4a9fd75ae64388
https://doi.org/10.14258/jcprm.2020036549
https://doi.org/10.14258/jcprm.2020036549
Publikováno v:
Vestnik MGTU, Vol 22, Iss 3, Pp 441-448 (2019)
The analysis of isotopes of the main biogenic elements is carried out in determining the geographical origin of the sources of raw materials used for the manufacture of food products, as well as the authenticity of its origin (natural or obtained as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd077d8bb6196bf7e23e4bf48a46f2cf
http://vestnik.mstu.edu.ru/show-eng.shtml?art=2036
http://vestnik.mstu.edu.ru/show-eng.shtml?art=2036