Zobrazeno 1 - 10
of 45
pro vyhledávání: '"S. L. Tikhonov"'
Publikováno v:
Пищевые системы, Vol 7, Iss 2, Pp 220-224 (2024)
Molecular peptide grafting (MPG) is the isolation/synthesis of a bioactive fragment of a peptide/protein and its subsequent transfer to a target protein/peptide to create a new protein product with specified unique biological properties. This is one
Externí odkaz:
https://doaj.org/article/e7c16e549593490e91c153f5cfdc5a3e
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 2, Pp 83-90 (2022)
It is known that peptides inhibit the enzymes of viruses and are able to penetrate into cells by their embedding in the cell membrane, as a result of which the penetration of viruses into the host cell is blocked, which makes it possible to consider
Externí odkaz:
https://doaj.org/article/2322d018b1d44eee97958b0d1cc50332
Autor:
N. Yu. Moskalenko, O. A. Kudryashova, L. S. Kudryashov, S. L. Tikhonov, N. V. Tikhonova, V. V. Pestov
Publikováno v:
Теория и практика переработки мяса, Vol 6, Iss 1, Pp 78-86 (2021)
It is known that processing methods ensuring partial or full microbial inactivation are quite limited. Therefore, it is of great interest to develop technique and technologies allowing the effective action on microorganisms without a significant infl
Externí odkaz:
https://doaj.org/article/05827a3aab3f4d61bec68bbcf6c31180
Publikováno v:
Теория и практика переработки мяса, Vol 5, Iss 2, Pp 4-11 (2020)
The paper presents the study on an impact of feed additives Peak anti-stress and SPAO (SPAO-complex) with different lithium content on meat productivity and meat quality of broiler chickens. The feed additives exert a pronounced metabolic effect, hav
Externí odkaz:
https://doaj.org/article/c0ce80d0517f4f7a8d6686174c0d5b16
Publikováno v:
Vestnik MGTU. 25:207-218
Peptides have high biological activity and are used in the composition of medicines. Peptides are not widely used in food technology as they are sensitive to the action of proteolytic enzymes of the gastrointestinal tract and are characterized by rap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d437a93d1d1f4488ac190e6b7375f3a
https://doi.org/10.21443/1560-9278-2022-25-3-207-218
https://doi.org/10.21443/1560-9278-2022-25-3-207-218
Publikováno v:
Vestnik MGTU. 25:168-182
The goal of studying the mechanisms of action of cells that structure the immune system is to obtain additional data about the influence of immunomodulating peptides of natural origin on the possibility of regulating immune processes. The effect of e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4d0504d3879fe3c1bbafee509c7ba25
https://doi.org/10.21443/1560-9278-2022-25-3-168-182
https://doi.org/10.21443/1560-9278-2022-25-3-168-182
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 3, Pp 57-65 (2016)
In the world practice, the radiation technologies for food product processing are extensively used; with that, free radicals are found in products. Scientists have not made a final conclusion about the complete safety of the method of radiation steri
Externí odkaz:
https://doaj.org/article/41a6f99270a44510a44051777d10efb1
Autor:
S. L. Tikhonov, V. V. Pestov, N. Yu. Moskalenko, L.S. Kudryashov, N. V. Tikhonova, O. A. Kudryashova
Publikováno v:
Teoriâ i Praktika Pererabotki Mâsa, Vol 6, Iss 1, Pp 78-86 (2021)
It is known that processing methods ensuring partial or full microbial inactivation are quite limited. Therefore, it is of great interest to develop technique and technologies allowing the effective action on microorganisms without a significant infl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e49a2cb76ff635dd36677f974b938794
https://www.meatjournal.ru/jour/article/view/163
https://www.meatjournal.ru/jour/article/view/163
Publikováno v:
Meat Industry Journal. :22-25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::caa8b49b490c7b96df74098ba813b2c9
https://doi.org/10.37861/2618-8252-2021-04-22-25
https://doi.org/10.37861/2618-8252-2021-04-22-25
Autor:
A.P. Neustroev, S. L. Tikhonov
Publikováno v:
Bulletin of Osh State University. :390-401
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87b283263f08447b7797e599df901893
https://doi.org/10.52754/16947452_2021_1_2_390
https://doi.org/10.52754/16947452_2021_1_2_390