Explanipedia

Exercising of integrated approach for the specialized meat products development Open

М.А. Асланова, О.К. Derevitskaya, A. S. Didikin, А.L. Bero, N.Е. Soldatova · 2024

The principles of the specialized food products development differ from the traditional technologies, which require the integrated approach to their creation, taking into consideration the specified properties, purpose and type of the food…

The influence of heat treatment type on the fat component and heterocyclic aromatic amines formation in minced poultry meat products Open

М.А. Асланова, О.К. Derevitskaya, A.S. Dydykin, А.L. Bero, N.Е. Soldatova · 2023

In this study the influence of heat treatment type on the change in the fatty acid composition, indices and parameters of fat oxidation, the level of heterocyclic amines formation in the chopped poultry ready-to-eat products enriched with …

Development of Functional Meat Cutlets with Improved Nutritional Value and Antioxidant Properties to Correct the Diet of Patients with Cardiovascular Disease Open

М.А. Асланова, О.К. Derevitskaya, A.S. Dydykin, А.L. Bero, N.Е. Soldatova · 2023

Effectiveness of using iodine-containing additives in meat products for child nutrition Open

A.S. Dydykin, М.А. Асланова, О.К. Derevitskaya, N.Е. Soldatova · 2019

Topical data on the prophylaxis of iodine deficiency conditions in children and adults are given. The results of a study on the effectiveness of using iodine-containing additives Biolod, iodcasein or iodized salt in meat products designed …

THE ASSESSMENT OF RISK OF DRINKABLE WATER CHEMICAL POLLUTION TO THE HEALTH OF ALTAI KRAI POPULATION Open

T.I. Gubareva, Aleksandrova La, Yu.A. Kapaeva, L.A. Skripkina, N.Е. Soldatova · 2017

Оценка клинической эффективности и переносимости мясосодержащих консервов для энтерального питания Open

Z M Zaynudinov, Isakov Va, В И Пилипенко, D. B. Nikityuk, P R Zokhrabyan , et al. · 2017

Цель работы оценить эффективность и переносимость мясосодержащих консервов для энтерального питания в клинических условиях у пациентов с синдромом оперированного желудка. Продукт изготавливается на основе животного белка (говядина) с добав…

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