Zobrazeno 1 - 7
of 7
pro vyhledávání: '"L. V. Krasnikova"'
Autor:
M. S. KOKINA, M. FRIOUI, M. M. SHAMTSYAN, V. S. SIBIRTSEV, L. V. KRASNIKOVA, V. G. KONUSOVA, A. S. SIMBIRTSEV
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 19, Iss 4, Pp 465-471 (2018)
Over the last few decades, polysaccharides of fungi, namely beta-glucans captivated researchers' attention for they hold many significant properties; the most important ones are immunomodulating and antitumor properties. Although, beta-glucans are wi
Externí odkaz:
https://doaj.org/article/012511169b2b40088e1b19e263ffa07e
Publikováno v:
Новые технологии, Vol 0, Iss 2, Pp 41-48 (2018)
The article presents the results of studying the effect of treatment of meat semi-finished products with natural antimicrobial substances and ultrasound on changing microbial contamination of their surface during storage. The dynamics of the number o
Externí odkaz:
https://doaj.org/article/4f1c15c816db414f937174f89fd455b3
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 3, Pp 19-25 (2017)
In order to prevent microbial spoilage, meat and meat products could be treatedusing different types of processing. However, these methods do not ensures sterilization and can cause decrease of nutrition and biological value of food product. In this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f77d659c42e1234e242ae8d47d2a401
https://doi.org/10.20914/2310-1202-2017-3-19-25
https://doi.org/10.20914/2310-1202-2017-3-19-25
Autor:
L. V. Krasnikova
Publikováno v:
Integration of Education. 19:109-116
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19877191fa4987064d29e4a6525d37dc
https://doi.org/10.15507/inted.079.019.201502.109
https://doi.org/10.15507/inted.079.019.201502.109
Publikováno v:
Prikladnaia biokhimiia i mikrobiologiia. 14(3)
Microbiological and biochemical parameters of lactic acid bacterial lyophilized concentrates obtained by continous cultivation were investigated during their storage at 3 to 5 degrees C. Under these conditions lyophilized bacterial concentrates retai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6ec16890b24354f0273b6ba2aa3a1607
https://pubmed.ncbi.nlm.nih.gov/674117
https://pubmed.ncbi.nlm.nih.gov/674117
Publikováno v:
Prikladnaia biokhimiia i mikrobiologiia. 11(3)
The content of free amino acids in milk containing different amounts of dry substances (11.2, 16, 18%) was measured. An increase in the content of dry substances reduced the capacity of lactic acid streptococci to accumulate threonine, proline, alani
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f9d35c3bfd4a45cae385e6049050ea91
https://pubmed.ncbi.nlm.nih.gov/1208404
https://pubmed.ncbi.nlm.nih.gov/1208404
The pathologoanatomical picture was studied in 182 naturally infected great gerbils. Of these, in 12% a generalized form of plague with the presence of septicemia was recorded, and in 88% a local form of infection was noted. In the latter the plague
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4715edeef46fab23ca4197643139e226
https://doi.org/10.21236/ad0652662
https://doi.org/10.21236/ad0652662
