Zobrazeno 1 - 10
of 31
pro vyhledávání: '"M Yu Minaev"'
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 2, Pp 131-137 (2022)
The present article represents an analysis of trends in development of test-systems for identification of meat. These test systems are commonly used in food production and research laboratories. The relevance of development of methods for identificat
Externí odkaz:
https://doaj.org/article/138448033b4b41ef918fe970224111d5
Publikováno v:
Пищевые системы, Vol 5, Iss 2, Pp 80-93 (2022)
The laws relating to fish and fishery product labeling that require indication of the information about fish species exist in many world countries. These rules are conditioned by a significant growth in the number of the economic fraud cases in the f
Externí odkaz:
https://doaj.org/article/69817372d4444253ba5547500fb71377
Autor:
V. Yu. Kornienko, M. Yu. Minaev
Publikováno v:
Теория и практика переработки мяса, Vol 6, Iss 3, Pp 259-268 (2021)
The paper presents a review of available data about an effect of food additives on the human microbiome and lists the main physiological functions of the gut microbiome. The process of the human microbiome evolution is examined. The relationship betw
Externí odkaz:
https://doaj.org/article/2d739a987fa94b6eb2f6e6a942d3ed00
Publikováno v:
Пищевые системы, Vol 4, Iss 1, Pp 62-70 (2021)
The paper examines the problem of the composition instability in the ready ground spice, turmeric. Analysis of the prevalent methods for turmeric adulteration and substances used for these purposes is given. The visual assessment of color tints of th
Externí odkaz:
https://doaj.org/article/807cf6a6905f42ef83c6e4f051e52c33
Publikováno v:
Теория и практика переработки мяса, Vol 5, Iss 3, Pp 28-31 (2020)
Mustard is a commonly used condiment including in production of other food products. As mustard is an allergen, it is necessary to control its presence. The development of PCR test-systems for its detection is complicated by the fact that this condim
Externí odkaz:
https://doaj.org/article/1e6e4d9460034bc888bf9a61817a0a89
Publikováno v:
Пищевые системы, Vol 3, Iss 3, Pp 32-41 (2020)
The growth in demand for fish products as a result of globalization of trade caused a risks and threats of selling poor-quality and falsified fish products. This has become a great problem both for supervising agencies and for consumers.Many countrie
Externí odkaz:
https://doaj.org/article/be28b515a8f94b0088f16d43f2a6cbb2
Publikováno v:
Теория и практика переработки мяса, Vol 4, Iss 4, Pp 23-27 (2019)
During deep technological processing, DNA of food product components (specifically, in canned foods) is subjected to strong degradation, which makes the PCR-based food components identification more difficult. In this work, a primer-probe system is p
Externí odkaz:
https://doaj.org/article/aa6be250c7fc4b9bb7af707af0319845
Publikováno v:
Теория и практика переработки мяса, Vol 2, Iss 4, Pp 76-95 (2018)
The modern approach to quality assurance of food products based on the ISO 9000 standards indicates the need for the implementation of quality management systems in processing plants. According to the analysis of scientific publication databases (Sci
Externí odkaz:
https://doaj.org/article/6d5e7029318b4ad1af9b4a1634f8bdcc
Publikováno v:
Теория и практика переработки мяса, Vol 2, Iss 4, Pp 96-113 (2018)
This review is devoted to formation of the integrated scientific foundation based on the data of different statistical publications (meta data) that are linked to «onko-« risks associated with meat products. In October 2015, World Health Organizati
Externí odkaz:
https://doaj.org/article/b5e195b1a06040cd8397f7b25355232b
Publikováno v:
Теория и практика переработки мяса, Vol 2, Iss 1, Pp 57-68 (2017)
This article presents the results of studying the effect of homogeneous model meat systems produced using enzyme preparation containing fungal protease and microbiological starter culture of Lactobacillus plantarum on the allergic reactions within s
Externí odkaz:
https://doaj.org/article/34e59782231a46f38d7ebfe641bd7d4a