Výsledky vyhledávání - "G. V. Balandin"

ANTIBACTERIAL EFFECT OF COLLOIDAL SOLUTIONS OF SILVER NANOPARTICLES ON MICROORGANISMS OF CEREAL CROPS

Autor: N V Labutina, G V Balandin, A E Kozlovskaya, О A Suvorov, Volozhaninova S. Yu., V Frolova Yu., E N Fokina

Publikováno v: Foods and Raw Materials, Vol 5, Iss 1, Pp 100-107 (2017)

Due to the growing problem of decrease in the quality and biological safety of food raw materials and the food obtained from it, the increase in the measures for grain improvement as one of the main vegetable resources of food productions is a necess

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30c78ee685227ada3527fb6fd0f605a9
http://jfrm.ru/ru/index.php?page=archive&jrn=9&article=11

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[Microbial stabilization of grain raw material using silver nanoparicles]

Autor: O A, Suvorov, G V, Balandin

Publikováno v: Voprosy pitaniia. 86(3)

The paper covers the use of colloidal solutions of silver nanoparticles (SNP) as an antimicrobial agent in the processing of grain raw materials. The purpose of the study was to study the effect of SNP on bacterial and fungal microorganisms, contamin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::608155e35cff529f5b444bad1fc12658
https://pubmed.ncbi.nlm.nih.gov/30645870

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Comparative evaluation of antimicrobial activity of silver nanoparticles

Autor: O. V. Kraineva, Yu. I. Sidorenko, G. V. Balandin, O. A. Suvorov, L. N. Shaburova, N. V. Labutina, D. O. Podkopaev

Publikováno v: Nanotechnologies in Russia. 9:93-97

Methods for evaluating the bactericidal and fungicidal activity of silver nanoparticles have been developed using solid culture media. Different cultures of microorganisms responsible for food spoilage have been used to evaluate the efficiency of the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9baf1bf4b45943e90a6fd0286ff11367
https://doi.org/10.1134/s1995078014010121

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The study of the antimicrobial activity of colloidal solutions of silver nanoparticles prepared using food stabilizers

Autor: O. A. Suvorov, G. V. Balandin, G. A. Ermolaeva, Yu. V. Frolova, D. O. Podkopaev, L. N. Shaburova

Publikováno v: Journal of food science and technology. 52(6)

The bactericidal effect of colloidal solutions of silver nanoparticles based on food stabilizers, gum arabic and chitosan, against bacterial cultures of microorganisms in food production is described. The antibacterial activity of nanotechnology prod

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::353063648f89dad590d0d983a625afc1
https://pubmed.ncbi.nlm.nih.gov/26028773

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