Zobrazeno 1 - 10
of 176
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:
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
Autor:
E. K. Tunieva, N. A. Gorbunova
Publikováno v:
Теория и практика переработки мяса, Vol 2, Iss 1, Pp 47-56 (2017)
The world trends in table salt reduction in meat products contemplate the use of different methods for preservation of taste and consistency in finished products as well as shelf life prolongation. There are several approaches to a sodium chloride
Externí odkaz:
https://doaj.org/article/c2c5f300424a43d89d86e577cb2393ae
Autor:
N. A. Gorbunova, E. K. Tunieva
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 3, Pp 35-47 (2016)
The problem of healthy and quality nutrition has a global character. The modern development of technologies including nanotechnologies allowed obtaining materials with unique properties, which began to be actively used in food industry and agricultur
Externí odkaz:
https://doaj.org/article/2cc03b73393b4b90938cb5dc65588d56