Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Svetlana Merenkova"'
Publikováno v:
Biology, Vol 12, Iss 4, p 514 (2023)
Zinc is a powerful immunomodulatory trace element, and its deficiency in the body is closely associated with changes in immune functions and viral infections, including SARS-CoV-2, the virus responsible for COVID-19. The creation of new forms of zinc
Externí odkaz:
https://doaj.org/article/dd68d70adab745e8a8e99225bddba96b
Publikováno v:
Fermentation, Vol 8, Iss 12, p 723 (2022)
The purpose of this study was to experimentally confirm the probiotic properties and antioxidant activity of plant fermented beverages stabilized with microemulsion. The object of the study were beverages obtained from hemp seeds and fermented with B
Externí odkaz:
https://doaj.org/article/665ba6171c60451389c6b172def12b0f
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 4, Pp 387-396 (2019)
The results of the effects of transglutaminase (TG) and bacterial concentrates (BC) of different strains of microorganisms on the functional and technological properties of minced meat obtained from beef trimming (80/20) are presented. A control and
Externí odkaz:
https://doaj.org/article/8d05b54d551e49f8bb1ec374575b2a86
Publikováno v:
Fermentation, Vol 8, Iss 8, p 384 (2022)
Enzymatic processes play a key role in the production of grain-containing food due to their effect on the nutritional properties, rheological characteristics, and contribution to improving the functional and antioxidant proprieties. Eight samples of
Externí odkaz:
https://doaj.org/article/65633cd5c1b94db49da1c9e211ef0509
Autor:
Oksana Zinina, Svetlana Merenkova, Maksim Rebezov, Damir Galimov, Mars Khayrullin, Pavel Burkov
Publikováno v:
Fermentation, Vol 8, Iss 7, p 317 (2022)
Fermentation is an economical method for obtaining protein hydrolysates. The purpose of the scientific research was to perform a comprehensive analysis of the physicochemical, technological, and functional properties of protein hydrolysates obtained
Externí odkaz:
https://doaj.org/article/3c77457a13f247c1a881ce5481984e9c
Autor:
Oksana Zinina, Svetlana Merenkova, Damir Galimov, Eleonora Okuskhanova, Maksim Rebezov, Mars Khayrullin, Olga Anichkina
Publikováno v:
International Journal of Food Science, Vol 2020 (2020)
The aim of the study was to analyse the effects of transglutaminase on the physicochemical, technological, rheological, and microstructural indicators of minced meat with the addition of plant raw materials. The formulations of minced meat from beef
Externí odkaz:
https://doaj.org/article/1c11846cb69d4ba5a55462535bd47d50
Autor:
Oksana Zinina, Svetlana Merenkova, Maksim Rebezov, Gulnara Zhumanova, Pavel Burkov, Alexandra Knyazeva
Publikováno v:
Fermentation, Vol 8, Iss 2, p 56 (2022)
When slaughtering and processing poultry, large quantities of meat by-products are generated; therefore, the development of the newest methods for processing secondary raw materials is an urgent problem. Animal proteins have relevant technological ap
Externí odkaz:
https://doaj.org/article/4e9c2fc3bc614ca28888c9991af4e147
Publikováno v:
Fermentation, Vol 7, Iss 3, p 190 (2021)
Poultry by-products are promising for the production of protein hydrolysates by enzymatic hydrolysis. The aim of the study is to research the effect of bacterial concentrates on the changes in the amino acid composition and microstructure of poultry
Externí odkaz:
https://doaj.org/article/4140b66b7d7a483587d334cff9f01264
Publikováno v:
Fermentation, Vol 7, Iss 3, p 122 (2021)
In connection with the active growth of poultry processing, the issue of rational use of poultry by-products is urgent. The paper proposes hydrolysis of the gizzards of broiler chickens and hens of the parent stock with bifidobacteria liquid concentr
Externí odkaz:
https://doaj.org/article/31a704c91343467e98939bde33338d21
Autor:
Maksim Rebezov, A. S. Knyazeva, Svetlana Merenkova, K. S. Gavrilova, Oksana Zinina, D. A. Utyanov
Publikováno v:
Teoriâ i Praktika Pererabotki Mâsa, Vol 6, Iss 3, Pp 210-218 (2021)
By-products are the potential source of animal protein obtained from brood chickens and egg-laying hens. Certain by-products like gizzards and combs are quite tough and possess low nutritional and biological value due to their high content of connect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d33620d4d0c5e6b97df685917760c7d0
https://www.meatjournal.ru/jour/article/view/182
https://www.meatjournal.ru/jour/article/view/182