Results 41 to 50 of about 108,692 (271)
Study Of Oxidation Processes In Duck Meat With Application Of Rosemary And Grape Seed Extracts [PDF]
, 2017 The substantiation of the expedience of using antioxidants of a natural origin to decelerate oxidation processes in different meat products is an urgent direction of these studies.
Bozhko, N. (Nataliia) +4 more
core +2 more sources
Meat minced semi-finished products with iodine-containing vegetable components
IOP Conference Series: Earth and Environmental Science, 2020 Abstract The problem of iodine deficiency for most residents of the Russian Federation remains relevant for many decades. The situation is aggravated by the fact that with an inferior monotonous diet, a deficiency of proteins, vitamins and trace elements occurs side by side.
A R Salikhov +5 more
openaire +1 more source
The Agrarian Scientific Journal, 2023 Statistics show that 60-70% of the country's population has a constant deficiency of essential substances, especially vitamin C, 40-60% have a lack of ?-carotene, 30-40% of the population suffer from a lack of vitamins of groups B and E, and in several ...
I. Kiseleva, N. Gorbunova
semanticscholar +2 more sources
Microstructural studies of improved meat chopped semi-finished products
Technology audit and production reserves, 2017 In many countries of the world, including in Ukraine, there is insufficient provision of the population with protein foods. So, the deficit of protein in the diet of the population of Ukraine is at least 25 %. Dishes made from chopped meat cutlets for energy value is necessary for human nutrition.
Paska, Maria, Masliichuk, Olga
openaire +3 more sources
IOP Conference Series: Earth and Environment, 2023 The article provides information about the impact of nutrition on human health and the formation of nutritional diseases. Irrational nutrition is typical for the population of Russia, in particular of the Smolensk region. The article provides an overview
V. Borisova +4 more
semanticscholar +1 more source
The impact of freezing methods on functional and technological properties of semi-finished rabbit meat products [PDF]
, 2019 During storage meat and semi-finished meat products, the decisive factor is the correct implementation of freezing process, because the physical, histological, biochemical, microbiological changes that occur at this time, affect the final quality of ...
Khutsidze, Tsira +4 more
core +2 more sources
Possibilities of using sprouted wheat grain in meat semi-finished products for a healthy diet
BIO Web of Conferences, 2021 One of the ways to enrich food with essential micronutrients is to use cereals and legumes. The inclusion of wheat germ in the daily diet is the basis of “correct” and “healthy” nutrition systems.
E. Belokurova +3 more
semanticscholar +1 more source
Теория и практика переработки мяса, 2019 Polyphenolic vegetable complexes are active antioxidants and play an important role in the processes of free radicals quenching in the human body.
A. V. Gerasimov +5 more
doaj +1 more source
Harčova Nauka ì Tehnologìâ, 2020 One of the technological ways to improve the quality of frozen meat chopped semi-finished products is to use in their composition protein-polysaccharide composite mixtures, which mechanism of cryoprotective action is associated with the formation of ...
I. Shevchenko +4 more
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The Process Characteristics of Rapid Freezing: Continuous and Discrete Heat Removal Method [PDF]
Техника и технология пищевых производств, 2019 The research features the rational conditions of the process of rapid freezing for unpackaged small-sized foods by the method of continuous and discrete heat sink.
Neverov E., Lifenceva L., Usov A.
doaj +1 more source