Zobrazeno 1 - 10
of 17
pro vyhledávání: '"E. K. Tunieva"'
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 3, Pp 220-226 (2023)
The aim of the work was to study an effect of ascorbic acid and the extract of rosemary on fat oxidation, color characteristics, pH and moisture binding capacity of minced pork during cold storage. The antioxidants were introduced into minced pork in
Externí odkaz:
https://doaj.org/article/057fe0a7f33346869bfd97bc78a1a5ac
Autor:
E. K. Tunieva, N. A. Gorbunova
Publikováno v:
Теория и практика переработки мяса, Vol 2, Iss 1, Pp 47-56 (2017)
The world trends in table salt reduction in meat products contemplate the use of different methods for preservation of taste and consistency in finished products as well as shelf life prolongation. There are several approaches to a sodium chloride
Externí odkaz:
https://doaj.org/article/c2c5f300424a43d89d86e577cb2393ae
Autor:
N. A. Gorbunova, E. K. Tunieva
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 3, Pp 35-47 (2016)
The problem of healthy and quality nutrition has a global character. The modern development of technologies including nanotechnologies allowed obtaining materials with unique properties, which began to be actively used in food industry and agricultur
Externí odkaz:
https://doaj.org/article/2cc03b73393b4b90938cb5dc65588d56
Autor:
E. K. Tunieva, I. Dederer
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 1, Pp 19-24 (2016)
Abstract Study of protein stability depending on the various technological factors allows to directionally adjust the physicochemical properties of raw meat and the quality of finished meat products. The paper investigates the possibility of using th
Externí odkaz:
https://doaj.org/article/7d6a33c8207c440789d0a88b4e21d41f
Autor:
K I Spiridonov, E K Tunieva
Publikováno v:
Vsyo o myase. :53-55
The combined use of polysaccharide have a positive effect on reducing syneresis of gels. The article presents the results of determining the syneresis of carrageenan gel in the presence of different concentrations of xanthan gum. The dependence of th
Publikováno v:
Vsyo o myase. :36-39
Publikováno v:
Vsyo o myase. :33-35
Autor:
Elena Kotenkova, E K Tunieva
Publikováno v:
Foods and Raw Materials, Vol 5, Iss 2, Pp 105-111 (2017)
Meat technological processing has a significant effect on the dynamics and depth of the oxidative processes. The study on the antioxidative activity of the extracts, obtained from the salted meat samples before and after the thermal treatment, was ca
Publikováno v:
International Scientific Days 2018. Towards Productive, Sustainable and Resilient Global Agriculture and Food Systems: Proceedings.
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:052012
The polysaccharide structure-forming agent carrageenan has found wide application in food production. One of its advantages is an ability to show synergism with different hydrocolloids - xanthan gum, guar gum, locust bean gum and others. The possibil