Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Patrakova I."'
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 1, Pp 32-43 (2020)
Introduction. Dry fermented meat products are considered to be fine foods. Their quality depends on a combination of various processes. The composition and properties of raw materials, e.g. fat, play a key role in quality formation. The research obje
Externí odkaz:
https://doaj.org/article/df1ba7a183de430ca21aa79f5d5a9066
Publikováno v:
Техника и технология пищевых производств, Vol 48, Iss 4, Pp 66-72 (2018)
The research features the effect of salting methods on the physical, chemical, and biochemical properties of maral (Siberian red deer) meat in the manufacture of fermented products. Meat salting is considered to be the most significant process in the
Externí odkaz:
https://doaj.org/article/2d981ff3f28b463aac8c864ea1150af2
Publikováno v:
Техника и технология пищевых производств, Vol 48, Iss 3, Pp 41-49 (2018)
It is a modern trend to use various types of plant materials in food formulae. Such an approach improves the technological properties of meat and prolongs the shelf-life of finished products. Flaxseed flour is one of the most advantageous plant crops
Externí odkaz:
https://doaj.org/article/e65edaf81db142128a15ef6089d231fa
Publikováno v:
Техника и технология пищевых производств, Vol 48, Iss 1, Pp 31-40 (2018)
Lipids are the most unstable substances that take part in oxidation process in meat and meat products. Table salt (sodium chloride) which is considered as a pro-oxidant factor has significant effect on the development of meat products oxidative deter
Externí odkaz:
https://doaj.org/article/4762dfa5984a499b8dbcd422797fad44
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2/1/2021, Vol. 640, p1-8, 8p
Conference
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Autor:
Patrakova I.S., Gurinovich G.V.
Publikováno v:
Foods and Raw Materials, Vol 4, Iss 2, Pp 75-84 (2016)
The formation of qualitative characteristics of sausages is significantly effected by the oxidizing processes of fatty and protein fraction of meat raw materials. The orientation and intensity of processes depends both on the type of used raw materia
Externí odkaz:
https://doaj.org/article/5f6b1c85852b419e8a11e33808406bd2
Autor:
Patrakova I.S., Gurinovich G.V.
Publikováno v:
Foods and Raw Materials, Vol 3, Iss 1, Pp 33-40 (2015)
Oxidation of lipids and myoglobin in raw meat are interrelated processes that affect the overall meat quality. The intensity of oxidation processes in meat raw material is regulated by its own antioxidant system (catalase, peroxidase, glutathione, et
Externí odkaz:
https://doaj.org/article/3a6856d4799a467c842cfe281951f5c2
Autor:
Gurinovich G.V., Patrakova I.S.
Publikováno v:
Foods and Raw Materials, Vol 1, Iss 1, Pp 3-10 (2013)
The results of a study of the chemical composition and functional properties of the plant raw material in the form of wheat germ flakes (WGFs) with a view to combining it with a meat feedstock are represented. WGFs subjected to preliminary heat treat
Externí odkaz:
https://doaj.org/article/6fc81b32564140eea8704f6ce68a16b4