Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Elena Kotenkova"'
Autor:
Irina Chernukha, Nadezhda Kupaeva, Daniil Khvostov, Yuliya Bogdanova, Jutta Smirnova, Elena Kotenkova
Publikováno v:
Antioxidants, Vol 12, Iss 5, p 1103 (2023)
Antioxidants play a very important role in the food industry. Recently, both science and industry have shown substantial preference for natural antioxidants, including searching for antioxidant substances from natural sources without undesirable side
Externí odkaz:
https://doaj.org/article/c767263532d7489f924f828766feabd5
Autor:
Irina Chernukha, Elena Kotenkova
Publikováno v:
Potravinarstvo, Vol 14, Pp 458-464 (2020)
Cardiovascular diseases remain one of the leading causes of death globally. A lot of dietary patterns for CVD prevention have been proposed, but special attention is paid to functional foods. Bioactive proteins and peptides from animal sources are al
Externí odkaz:
https://doaj.org/article/44d71c64328748f1ab2851d72ae9a005
Autor:
Irina Chernukha, Elena Kotenkova, Viktoriya Pchelkina, Nikolay Ilyin, Dmitry Utyanov, Tatyana Kasimova, Aleksandra Surzhik, Lilia Fedulova
Publikováno v:
Foods, Vol 12, Iss 4, p 690 (2023)
Food fat content is one of the most controversial factors from a consumer’s point of view. Aim: (1) The trends in consumer attitudes towards pork and the fat and meat compositions in Duroc and Altai meat breeds and Livny and Mangalitsa meat and fat
Externí odkaz:
https://doaj.org/article/94fba1f18ed846daa334cb10e3e7f59a
Autor:
Irina Chernukha, Alexandra Abdelmanova, Elena Kotenkova, Veronika Kharzinova, Natalia A. Zinovieva
Publikováno v:
Diversity, Vol 14, Iss 10, p 859 (2022)
Indigenous pig breeds are mainly associated with the adaptive capacity that is necessary to respond adequately to climate change, food security, and livelihood needs, and natural resources conservation. Livni pigs are an indigenous fat-type breed far
Externí odkaz:
https://doaj.org/article/12f943c7ae494699b068a49718a03f2a
Publikováno v:
AIMS Microbiology, Vol 5, Iss 1, Pp 39-47 (2019)
Determination of eukaryotic cell viability using flow cytometry is widespread and based on the use of fluorescent dyes such as SYTO, DAPI, SYBR, PI, and SYTOX. For many years, traditional microbiological methods have been used to successfully analyze
Externí odkaz:
https://doaj.org/article/87204128df434154ad943314fcba5fe4
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 713-719 (2019)
The aim of the study is to evaluate protective properties of the quark product manufactured with transglutaminase and enriched with probiotics, oligomerous proanthocyanidines and vitamins; the biological experiment on the growing laboratory Wistar st
Externí odkaz:
https://doaj.org/article/deff27dbf99c449bb2cf1e8e5a9c6db5
Autor:
Elena Kotenkova, Irina Chernukha
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 331-336 (2019)
Edible by-products are a good source of nutrients and bioactive substances and could be used as functional ingredients or for biopeptides production natively contained in raw materials. A wide range of peptides are also formed during the enzymatic hy
Externí odkaz:
https://doaj.org/article/0b3c773fb2844335815b15dedf62b716
Publikováno v:
BMC Evolutionary Biology, Vol 19, Iss S1, Pp 55-72 (2019)
Abstract Background The most effective learning occurs during sensitive periods. Olfactory plasticity to main social olfactory cues is limited to a critical period to a large degree. The objective was to evaluate the influence of early olfactory expe
Externí odkaz:
https://doaj.org/article/d3410022826045a6848c577aa4db87a9
Publikováno v:
Antioxidants, Vol 11, Iss 7, p 1243 (2022)
The effective management of agro-industry organic waste for developing high-commercial-value products is a promising facet of the circular economy. Annually, more than 550,000 tons of waste that is potentially rich in biologically active substances i
Externí odkaz:
https://doaj.org/article/7247a862e65c467dae1a491b0a923ab1
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 667-672 (2018)
Loss of food quality, deterioration of organoleptic properties and accumulation of anti-alimentary compounds are in focus of modern food science. Nowadays, such traditional methods as processing, physical and chemical treatment are used for improving
Externí odkaz:
https://doaj.org/article/cccbeb973e1e4192839301ebbf523a65