Zobrazeno 1 - 10
of 73
pro vyhledávání: '"I M, Chernukha"'
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 62-74 (2023)
This article deals with the possibility of improving the functional and technological properties of cooked sausage made of camel meat with the addition of humpback fat and chicken fillet. The aim of the research was to study the effect of selected ve
Externí odkaz:
https://doaj.org/article/f02256ab59654fae97e0990a2b773b1f
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 4, Pp 218-228 (2022)
From a public health point of view, the control of food allergens in enterprises is one of the main methods of food safety management required by national and international standards. The implementation results of measures for allergen control and id
Externí odkaz:
https://doaj.org/article/746308fe6673413ebc28279e16c481ca
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 4, Pp 265-272 (2022)
Animals have two types of adipose tissue differing in structure and function: white (WAT) and brown (BAT). Beige adipose tissue (BeAT) is a result of WAT browning, when beige adipocytes appear between white adipocytes in response to exposure to cold,
Externí odkaz:
https://doaj.org/article/82b6a7d10a9146d58270dc2088b21b34
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 76-81 (2022)
"Protepsin" is an enzyme preparation of animal nature containing a complex of acid proteinases, intended for use in the meat industry for processing meat raw materials. The enzyme composition of the preparation is balanced according to the degree of
Externí odkaz:
https://doaj.org/article/f39a831484c54a80b2afa9c7920dd627
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 3, Pp 164-176 (2022)
The article presents a hierarchy of requirements necessary for the successful design of food products with given composition and properties considering age restrictions and various diseases. The need for generalization and systematization of scientif
Externí odkaz:
https://doaj.org/article/c0d48c5e60f84bf1841cafcd72cb393d
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 2, Pp 97-111 (2022)
Raman spectroscopy (vibrational spectroscopy) proved to be an effective analytical approach in the field of geology, semiconductors, materials and polymers. Over the past decade, Raman spectroscopy has attracted the attention of researchers as a non-
Externí odkaz:
https://doaj.org/article/0ad0a139ec06499b9ebaab003a5e7d66
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:
Y. M. UZAKOV, A. N. YESSENGAZIYEVA, L. A. KAIMBAYEVA, I. M. CHERNUKHA, M. A-A. KALDARBEKOVA, M. O. KOZHAHIEVA
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 97-101 (2022)
The growing consumer demand for functional products stimulates the development of meat products. For the production of meat products with improved organoleptic indicators, it is necessary to introduce such measures as the use of raw materials with im
Externí odkaz:
https://doaj.org/article/633ab3aa9b074e569ddf21d06d36d889
Autor:
M. A. Nikitina, I. M. Chernukha
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 1, Pp 42-57 (2022)
The use of nonparametric methods in scientific research provides a number of advantages. The most important of these advantages are versatility and a wide range of such methods. There are no strong assumptions associated with nonparametric tests, whi
Externí odkaz:
https://doaj.org/article/2595f793755a41d8a6474857ff597784
Publikováno v:
Труды по прикладной ботанике, генетике и селекции, Vol 183, Iss 1, Pp 214-223 (2022)
Legumes are a rich source of many different biologically active substances, such as fiber, proteins, vitamins and minerals. Chickpea (Cicer arietinum L.) is the third most important leguminous plant in the world: it has high nutritional value and is
Externí odkaz:
https://doaj.org/article/3c739319383545a3a9346a3afa531eaa