Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Oleg Khmelevskiy"'
Autor:
Ulyana Bliznyuk, Polina Borshchegovskaya, Alexander Chernyaev, Victoria Ipatova, Aleksandr Kozlov, Oleg Khmelevskiy, Irina Mezhetova, Alexander Nikitchenko, Igor Rodin, Elena Kozlova
Publikováno v:
Molecules, Vol 28, Iss 15, p 5773 (2023)
The efficiency of food irradiation depends on the accuracy of the irradiation dose range that is sufficient for inhibiting microbiological growth without causing an irreversible change to the physical and chemical properties of foods. This study sugg
Externí odkaz:
https://doaj.org/article/4cb1e81252254a32aebcacc37395399b
Autor:
Ulyana Bliznyuk, Polina Borshchegovskaya, Timofey Bolotnik, Alexander Chernyaev, Victoria Ipatova, Alexander Nikitchenko, Oleg Shinkarev, Dmitry Yurov, Oleg Khmelevskiy, Igor Rodin
Publikováno v:
Separations, Vol 9, Iss 8, p 227 (2022)
One of the most important tasks in the food industry is the search for alternative biochemical markers of radiation treatment in dietary, chilled meat products such as chicken and turkey. Major organic volatile chemicals found in meat products can be
Externí odkaz:
https://doaj.org/article/114c15fde9c245ec9c31386f56a6de51
Autor:
Ulyana Bliznyuk, Vasily Ananiev, Valentina Avdyukhina, Polina Borshegovskaya, Timofey Bolotnik, Victoria Ipatova, Yuri Ihalainen, Zoya Nikitina, Alexander Nikitchenko, Igor Rodin, Felix Studenikin, Oleg Khmelevskiy, Alexander Chernyaev, Oleg Shinkarev, Dmitry Yurov
The purpose of this work was to compare the effect of electron and X-ray irradiation on microbiological content and volatile organic compounds in chilled turkey meat. Dose ranges which significantly suppress the pathogenic microflora while maintainin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f18ec868336d1557af6a4f6540b03a37
https://doi.org/10.21203/rs.3.rs-757448/v1
https://doi.org/10.21203/rs.3.rs-757448/v1
