Zobrazeno 1 - 10
of 11
pro vyhledávání: '"D. V. Khvostov"'
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
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 1, Pp 40-52 (2024)
The meat industry is one of the most dynamic and competitive sectors of the food industry. As the global population keeps on growing and the demand for protein does the same, the consumers define ever higher standards of quality for the meat producer
Externí odkaz:
https://doaj.org/article/fff0602754b44969a9df16ab589e8e36
Autor:
O. V. Zinina, A. D. Nikolina, D. V. Khvostov, M. B. Rebezov, S. N. Zavyalov, R. V. Akhmedzyanov
Publikováno v:
Пищевые системы, Vol 6, Iss 4, Pp 440-448 (2024)
Protein hydrolysates are a promising active component in specialized food products. Due to the presence of bioactive peptides with enzyme inhibiting activity in their composition, protein hydrolysates exert different physiological effects. The aim of
Externí odkaz:
https://doaj.org/article/49384f29e3cb458785cead184933ecfd
Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 2, Pp 118-124 (2022)
The development of general conception methodology for the meat-based functional food compositions is especially relevant today due to the growing consumers’ interest and attention to their health. This category of these food-products is intended fo
Externí odkaz:
https://doaj.org/article/136cd86b4ca94de2bc6f240be803b37c
Autor:
A. M. Zubalii, M. S. Nesterov, V. N. Karkischenko, D. V. Khvostov, R. A. Ageldinov, S. V. Ognev
Publikováno v:
Journal Biomed. 18:24-38
The content of biologically active substances in the gland secretion of Siberian musk deer obtained in vivo was studied by gas chromatography-mass spectrometry using derivatization by silylation. The musk chemical composition of animals held under na
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::368f9840d3067d9fc6a140951a6026bc
https://doi.org/10.33647/2074-5982-18-4-24-38
https://doi.org/10.33647/2074-5982-18-4-24-38
Publikováno v:
Journal Biomed. 17:106-113
Ginseng a plant widely used in phytomedicine due to its pronounced biological activity, primarily connected with the high content of saponins (ginsenosides). The cultivation of ginseng in the Altai Republic is currently being resumed. The production
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6080767ce55f9a005d0b482ede409d83
https://doi.org/10.33647/2713-0428-17-3e-106-113
https://doi.org/10.33647/2713-0428-17-3e-106-113
Publikováno v:
Problems of Biological Medical and Pharmaceutical Chemistry. 24:57-68
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd3ebf1418532c0ad7e199df18bd80c0
https://doi.org/10.29296/25877313-2021-05-08
https://doi.org/10.29296/25877313-2021-05-08
Autor:
N. N. Karkischenko, D. V. Khvostov, V. N. Karkischenko, R. A. Ageldinov, M. S. Dulya, S. L. Lyublinskiy
Publikováno v:
Biomeditsina. :12-23
A complex study of the protein composition of the biologically active components of the extracts of the velvet deer antlers (VDA, include Cervus nippon and Cervus elaphus) using two-dimensional gel electrophoresis (2D-PAGE), size-exclusion chromatogr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1f49a06c382fabfc34ffd644d011731
https://doi.org/10.33647/2074-5982-15-2-12-23
https://doi.org/10.33647/2074-5982-15-2-12-23
Publikováno v:
Аналитика и контроль. 23:580-586
One of the main problems of modern production of meat products is the quality of raw meat, which depends on various factors including genetic components, conditions of transportation, production and processing. The most important components of meat a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eaac1fd240085f487b8b6fea8e33eb6a
https://doi.org/10.15826/analitika.2019.23.4.012
https://doi.org/10.15826/analitika.2019.23.4.012
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 954:012088
The research carried out allowed establishing that during the industrial preparation of second-course meals with garnish in the meat components, heterocyclic aromatic amines are formed. Heterocyclic aromatic amines were found in all samples tested. H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::762ac8e06f4be819490fff865a12c4ca
https://doi.org/10.1088/1755-1315/954/1/012088
https://doi.org/10.1088/1755-1315/954/1/012088