Zobrazeno 1 - 10
of 663
pro vyhledávání: '"Kulikovskii, A."'
Publikováno v:
Пищевые системы, Vol 7, Iss 2, Pp 206-212 (2024)
The understanding of the reaction of HAA formation in foods is a key for finding methods for reduction of their quantity. Currently, more and more experimental works are dedicated to the question of HAA formation in model matrices to establish the ma
Externí odkaz:
https://doaj.org/article/e0e44a863f5f4b3c94cb2aa8edceb6ed
Liquid products of meat and bone meal pyrolysis: comprehensive assessment by chromatographic methods
Autor:
Vladimir I. Logutov, Valery I. Abdrakhmanov, Andrey V. Kulikovskii, Alexsandra S. Knyazeva, Dmitry A. Utiyanov
Publikováno v:
Foods and Raw Materials, Vol 11, Iss 1, Pp 94-105 (2023)
Dorogov’s antiseptic stimulators (fractions 2 and 3) are products of meat and bone meal pyrolysis that are used to treat farm animals. However, there is a lack of detailed information about their chemical composition. We aimed to study individual c
Externí odkaz:
https://doaj.org/article/a308cc57c93e466dae2a28d1f9c4e33f
The study of proteotomic profile of mutton with consideration to the influence of feed combinatorics
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 4, Pp 296-304 (2022)
The present article is devoted to the search for markers that attest the changes in the protein profile when fattening the lambs with enriched diets, taking into account tissue specificity. The purpose of scientific research was to expand scientific
Externí odkaz:
https://doaj.org/article/9cb774c9ca6a4e68bc89254a4663f136
Publikováno v:
Пищевые системы, Vol 5, Iss 3, Pp 223-231 (2022)
Over the last century the people’s mode of life and eating habits has dramatically changed: the people of developed countries began to consume fast food, and also started disorderly and frequent snacking. The production of dietary meals and the inc
Externí odkaz:
https://doaj.org/article/3a349cd65ec44164a9be0ce02f18fe0c
Publikováno v:
E3S Web of Conferences, Vol 494, p 04003 (2024)
Heat treatment of meat inevitably leads to the formation of chemical compounds non characterized for it. New chemical compounds formed in meat during its heat treatment are responsible not only for changing the organoleptic properties of the product,
Externí odkaz:
https://doaj.org/article/be036859799a476b9f707b2a5daa9279
Autor:
Giro Tatiana M., Kozlov Sergey V., Gorlov Ivan F., Kulikovskii Andrey V., Giro Anna V., Slozhenkina Marina I., Nikolaev Dmiytiy V., Seidavi Alireza, Mosolov Alexander A.
Publikováno v:
Open Life Sciences, Vol 17, Iss 1, Pp 180-188 (2022)
The article presents a study of the antioxidant properties of meat from lambs that received organic forms of iodine and selenium during growth. This meat was included in diets of laboratory animals using a model of acute toxic hepatitis. The experime
Externí odkaz:
https://doaj.org/article/9cd2ba3a70a4424780d4fb5183700c6f
Autor:
Chugainova, A. P.1 (AUTHOR) anna_ch@mi-ras.ru, Kulikovskii, A. G.1 (AUTHOR)
Publikováno v:
Continuum Mechanics & Thermodynamics. Jul2023, Vol. 35 Issue 4, p1655-1669. 15p.
Publikováno v:
Пищевые системы, Vol 4, Iss 3, Pp 190-196 (2021)
Food products undergo a wide range of chemical changes during their processing and storage. As a result of such reactions, both new chemical compounds and optical isomerization of compounds already present in the composition can be formed. The second
Externí odkaz:
https://doaj.org/article/984d92b80a504b7fa2d05724b006fbf4
Autor:
Chugainova, A.P., Kulikovskii, A.G.
Publikováno v:
In Applied Mathematics and Computation 15 July 2021 401