Zobrazeno 1 - 10
of 529
pro vyhledávání: '"N. A. Gorbunova"'
Autor:
I. V. Petrunina, N. A. Gorbunova
Publikováno v:
Пищевые системы, Vol 7, Iss 2, Pp 231-237 (2024)
From agricultural production to domestic consumption of products, the food industry produces huge amounts of waste every year, which leads to contamination of soil, water and air. Waste created upon processing agricultural raw materials and using axi
Externí odkaz:
https://doaj.org/article/dc4a0a251d4c4114b9c55f02b6db17a9
Autor:
N. A. Gorbunova
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 1, Pp 53-64 (2024)
The historical study of changes in food patterns is an integral part of the study of biological and social adaptations during the formation and further development of Homo sapiens species. For quite a long time, diets have been considered the driving
Externí odkaz:
https://doaj.org/article/4e5f06ab65644ced829315cc11679002
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 1, Pp 51-61 (2023)
The article summarizes and systematizes the causes and consequences of food loss and waste. The uncontrolled accumulation and inefficient management of loss and waste is a serious problem of food security in many countries. Moreover, the world annual
Externí odkaz:
https://doaj.org/article/1ee8921f9e194d77936cbb89a79fc654
Systemic measures on reduction of greenhouse gas emissions in animal husbandry enterprises. A review
Autor:
I. V. Petrunina, N. A. Gorbunova
Publikováno v:
Пищевые системы, Vol 5, Iss 3, Pp 202-211 (2022)
The paper presents a review of different approaches to solving problems arising upon greenhouse gas emission from activities of animal husbandry enterprises. The sector of ruminant animal production is under close attention for ecological reasons due
Externí odkaz:
https://doaj.org/article/fdb3a19d42a54537ae58aef9170aff0f
Autor:
N. A. Gorbunova, V. N. Kornienko
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 3, Pp 142-149 (2022)
The present article considers the functioning of food supply chains and their major component — a continuous cold chain of perishable food products, including meat products, under the conditions of COVID‑19 pandemic. The issues of the impact of t
Externí odkaz:
https://doaj.org/article/53be43af4e8842788fdd4e406225ef7f
Autor:
N. A. Gorbunova
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 1, Pp 22-29 (2022)
Meat tenderness is recognized as the most important quality characteristic determining consumer acceptability of fresh meat and meat products. Therefore, the development of effective methods for meat tenderization is a topical direction. The review c
Externí odkaz:
https://doaj.org/article/fb3fe83511334e56bbca8970690fce3f
Autor:
N. A. Gorbunova, A. N. Zakharov
Publikováno v:
Теория и практика переработки мяса, Vol 6, Iss 1, Pp 23-32 (2021)
The current state and research priorities in the field of using insects as foods and their components are examined. At present, entomophagy is practiced in Africa, South America and Asia. It is shown that the growing world population, which is increa
Externí odkaz:
https://doaj.org/article/e029d1dac81545f191d4bc5f32fb8419
Autor:
S. A. Dub, N. V. Cherednichenko, D. V. Kiseleva, N. P. Gorbunova, T. Ya. Gulyaeva, L. K. Deryugina
Publikováno v:
Литосфера, Vol 19, Iss 6, Pp 919-944 (2020)
Research subject. 14 samples of limestone and one sample of carbonate-siliciclastic rock from siliciclastic-carbonate deposits of the Upper Riphean Uk Formation (the Southern Urals) were studied.Methods. Mineral and chemical composition of the sample
Externí odkaz:
https://doaj.org/article/7b07c1e46d9f4dd4a967f123f8d7be6e
Publikováno v:
Пищевые системы, Vol 1, Iss 2, Pp 21-28 (2018)
In this paper, the results of studies on the release of biological active compounds from their encapsulated forms under conditions of enzymatic hydrolysis in vitro are presented. In the phase of the model «small intestine» swelling of the capsules
Externí odkaz:
https://doaj.org/article/efd20fe1e1b3405bb7da1655f5ca66f6
Autor:
N. A. Gorbunova
Publikováno v:
Теория и практика переработки мяса, Vol 3, Iss 1, Pp 46-58 (2018)
of geographical origin of raw materials and animal-derived products to exclude a possibility of their falsification is quite a complex task, which requires searching for reliable criteria of identification that account for an effect of the geoclimati
Externí odkaz:
https://doaj.org/article/6c5853e3cf2a442f8e94fcfe795f7f18