Zobrazeno 1 - 10
of 202
pro vyhledávání: '"Prosekov, A.Y."'
Autor:
Kolberg, N.A., Tikhonov, S.L., Tikhonova, N.V., Moskovenko, N.V., Miftakhutdinov, A.V., Prosekov, A.Y.
Publikováno v:
In Biocatalysis and Agricultural Biotechnology November 2021 38
Publikováno v:
Foods and Raw Materials, Vol 6, Iss 1, Pp 136-143 (2018)
Cedar pine ( Pinus sibirica ) nuts are an environmentally friendly natural product that contains a unique set of useful biologically active substances. Due to its composition, pine nuts and their derivative products are widely used in a comprehensive
Externí odkaz:
https://doaj.org/article/00ccf66553e94c9298adcec83b52d8c7
Autor:
Prosekov A.Y.
Publikováno v:
Техника и технология пищевых производств, Vol 47, Iss 4, Pp 5-20 (2017)
The study presents integrated data on the crises and ways of dealing with famine and guaranteeing food security in Russia and in the USSR. The article reveals the dynamics of the food crises paying attention to the national peculiarities as well as s
Externí odkaz:
https://doaj.org/article/7b03f69a3d564cc892a9b38888be6d71
Publikováno v:
Foods and Raw Materials, Vol 5, Iss 1, Pp 108-117 (2017)
The study of bacteriocins is one of the most relevant areas of research. This is due to the increase in the number of pathogenic microorganisms resistant to antibiotics. The bacteriocins of lactic acid bacteria have the most common application becaus
Externí odkaz:
https://doaj.org/article/e4e58176f7cd4aa6819ec93214f252c2
Autor:
Prosekov A.Y., Ostroumov L.A.
Publikováno v:
Техника и технология пищевых производств, Vol 43, Iss 4, Pp 64-69 (2016)
According to experts, one of the innovative directions of the development of food biotechnology is the development of biotechnological approaches to the production of probiotics, prebiotics, synbiotics, ferments and food ingredients, new strains of l
Externí odkaz:
https://doaj.org/article/cbe76d9bb29c4f81976b4802857cc2d4
Publikováno v:
Техника и технология пищевых производств, Vol 43, Iss 4, Pp 22-29 (2016)
Bacteriocins are substances of protein nature which have antimicrobial properties. Due to the wide spectrum of antagonistic activity which bacteriocins of some microorganisms have, they have the potential for being used as components of antibacterial
Externí odkaz:
https://doaj.org/article/eff63853f53444aca05b785273deea80
Autor:
Novoselova M.V., Prosekov A.Y.
Publikováno v:
Foods and Raw Materials, Vol 4, Iss 1, Pp 90-101 (2016)
Lactoferrin (LTF) is a multifunctional protein of the transferrin family present in human and other mammals’ milk. Global demand for originated protein is currently much higher than the supply, and lactoferrin remains the one of the most expensive
Externí odkaz:
https://doaj.org/article/4c566fd5509e404198666c31c564d9b5
Autor:
Shishin M.V., Prosekov A.Y.
Publikováno v:
Техника и технология пищевых производств, Vol 39, Iss 4, Pp 131-137 (2015)
The intestinal microbiota plays an important role in the normal functioning of the intestine and maintaining the health of the organism. Microorganisms from intestinal tracts of healthy people and cancer patients were isolated and identified. The cul
Externí odkaz:
https://doaj.org/article/5d29001d0a3f44409d0bd972a0141829
Akademický článek
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Publikováno v:
Foods and Raw Materials, Vol 2, Iss 1, Pp 62-66 (2014)
Modern methods of slime waste disposal utilized by wastewater treatment plants were analyzed. Domestic and foreign experience in the application of silver clusters in reducing pathogenic and conditionally pathogenic microorganisms inhabiting the wast
Externí odkaz:
https://doaj.org/article/6ebdad865c9640018c676265c0789fbb