Zobrazeno 1 - 10
of 11
pro vyhledávání: '"M. B. Rebezo"'
Publikováno v:
Аграрный вестник Урала, Vol 24, Iss 9 (2024)
Externí odkaz:
https://doaj.org/article/1883a86b49f14ba9ba611dd5c345c976
Publikováno v:
Пищевые системы, Vol 7, Iss 1, Pp 44-51 (2024)
Protein hydrolysates are a promising active component in the production of bioactive film coatings for food products. Some biopolymers can exert the biological activity. More often, however, it is necessary to select biologically active substances to
Externí odkaz:
https://doaj.org/article/5ef973c5dc854c42be4ea9a5bd76ed2b
Autor:
O. V. Zinina, A. D. Nikolina, D. V. Khvostov, M. B. Rebezov, S. N. Zavyalov, R. V. Akhmedzyanov
Publikováno v:
Пищевые системы, Vol 6, Iss 4, Pp 440-448 (2024)
Protein hydrolysates are a promising active component in specialized food products. Due to the presence of bioactive peptides with enzyme inhibiting activity in their composition, protein hydrolysates exert different physiological effects. The aim of
Externí odkaz:
https://doaj.org/article/49384f29e3cb458785cead184933ecfd
Publikováno v:
Аграрный вестник Урала, Vol 24, Iss 1 (2024)
Externí odkaz:
https://doaj.org/article/33546715dc46481e9f2764a5de8cf49a
Autor:
P. V. Burkov, P. N. Shcherbakov, M. A. Derkho, M. B. Rebezov, K. V. Stepanova, A. O. Derkho, A. N. M. Ansori
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 1, Pp 4-11 (2023)
The pathogenicity of PCV 2 in the body of vaccinated piglets was studied based on the results of pathomorphological changes in the lungs and liver of animals. The work was carried out on commercial piglets vaccinated with the vaccine Ingelvak CircoFL
Externí odkaz:
https://doaj.org/article/f0191fc724da4641b68534818051f21c
Autor:
M. A. Derkho, P. V. Burkov, P. N. Shcherbakov, M. B. Rebezov, K. V. Stepanova, A. N. M. Ansori
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 3, Pp 193-199 (2022)
The role and responsibility of natural resistance factors, protein and lipid metabolism in the formation of piglets post-vaccination immunity against circovirus is researched. Blood was taken for tests before and on the 15th, 40th and 70th day after
Externí odkaz:
https://doaj.org/article/1937d380816e4516acc528a16b274b10
Publikováno v:
Теория и практика переработки мяса, Vol 6, Iss 3, Pp 210-218 (2021)
By-products are the potential source of animal protein obtained from brood chickens and egg-laying hens. Certain by-products like gizzards and combs are quite tough and possess low nutritional and biological value due to their high content of connect
Externí odkaz:
https://doaj.org/article/1c4c4ab4972845c1b5b99831bb077d2b
Autor:
A. S. Kambarova, A. N. Nurgazezova, M. B. Rebezov, ZH. K. Moldabaeva, G. N. Nurymkhan, ZH. M. Atambayeva, E. ZH. Arinova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 9-16 (2021)
The article presents the technology of production of protein-vegetable additives, technology of meat and vegetable pate.In the meat pate, the nutritional and biological value was studied, which was compared with the control sample.Analysis of experim
Externí odkaz:
https://doaj.org/article/ba7cfea7eafb4ea2a1fbea8248519d22
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 16-19 (2021)
The research results of a new fermented milk product with functional ingredients based on goat milk are presented. The average statistics confirm that the content of protein, fat, solids in goat milk is higher compared to cow. Organoleptic, physico-c
Externí odkaz:
https://doaj.org/article/85d155a4915149819679e5935deef80c
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 56-59 (2021)
The research results of a new fermented milk product with functional ingredients based on goat milk are presented. Functional ingredients for a new goat milk-based dessert were selected: a starter culture containing probiotic microorganisms, a stabil
Externí odkaz:
https://doaj.org/article/f1c0b1557131400b8c7753888d701f19