Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters

Autor: Guang-Hui Liu, Jing-Chao Fan, Zhuang-Li Kang, Igor Mazurenko

Publikováno v: Current Research in Food Science, Vol 5, Iss , Pp 1084-1090 (2022)

In this study, the changes in emulsion stability, colour, textural properties, and protein secondary structure of reduced-fat pork batters (50% pork back-fat and 50% pre-emulsified sesame oil) treated under different pressures (0.1, 200 and 400 MPa)

Externí odkaz: https://doaj.org/article/c5a86f6d8ece4d6a8e3f36789507bc2f

Effect of Oudemansiella raphanipies Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter

Autor: Yingying Zhao, Yanqiu Wang, Ke Li, Igor Mazurenko

Publikováno v: Foods, Vol 11, Iss 17, p 2623 (2022)

The effects of the addition of different amounts (0%, 1%, 2%, 3% and 4%) of Oudemansiella raphanipies powder (ORP) to lower-fat pork batter on its physicochemical, textural and rheological properties, water distribution and protein conformation were

Externí odkaz: https://doaj.org/article/5743129c21224c5d971b2f8c00824138

Аналіз воєнно-політичних відносин довкола України у 2019 році (Analysis of military and political relations around Ukraine in 2019

Autor: Sergey Sveshnikov, Viktor Bocharnikov, Petro Kovalchuk, Igor Mazurenko, Elena Poljakova

Publikováno v: SSRN Electronic Journal.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::111948bb7b97adf974c9614d5aee0949
https://doi.org/10.2139/ssrn.4434581

Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties

Autor: Mengyuan Wang, Lin Chen, Bofu Han, Renzheng Wang, Yaping Liu, Xiaojing Fan, Xin Lv, Feng Huang, Minyi Han, Zhuangli Kang, Xianchao Feng, Igor Mazurenko

Publikováno v: Food research international (Ottawa, Ont.). 162

Effects of sweetener neomethyl hesperidin dihydrochalcone (NHDC) on the gelation properties of myofibrillar protein (MP) at 0.2 M and 0.6 M NaCl were investigated. The results showed that addition of NHDC did not obviously change the cooking loss and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b77e468ca9110fdc2665a069d734515
https://pubmed.ncbi.nlm.nih.gov/36461226

Model Indicators and Evaluation Criteria of Strength Readiness of Highly Qualified Arm-Wrestlers

Autor: Leonid Plotnytskyi, Igor Mazurenko, Volodymir Gradusov, Iryna Zvyagintseva, Dmytro Bezkorovainyi, Oleg Kamayev

Publikováno v: Path of Science; Vol 7, No 3 (2021); 2001-2007
Traektoriâ Nauki; Vol 7, No 3 (2021); 2001-2007
Traektoriâ Nauki, Vol 7, Iss 3, Pp 2001-2007 (2021)

In the arm-wrestling technique, the main element is the attack phase, which aims to achieve a quick superiority over the enemy. Researchers Zhivora and Usanov classified four main attack methods: top attack, hook attack, push attack, and side attack.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c14525ce3773db2e9d5b847ffb04c92d
https://doi.org/10.22178/pos.68-1