Search Results - "Kulikovskii, Andrey V"

Biomedical evaluation of antioxidant properties of lamb meat enriched with iodine and selenium by Giro, Tatiana M., Kozlov, Sergey V., Gorlov, Ivan F., Kulikovskii, Andrey V., Giro, Anna V., Slozhenkina, Marina I., Nikolaev, Dmiytiy V., Seidavi, Alireza, Mosolov, Alexander A.

“…The article presents a study of the antioxidant properties of meat from lambs that received organic forms of iodine and selenium during growth. This meat was…”
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Liquid products of meat and bone meal pyrolysis: comprehensive assessment by chromatographic methods by Logutov, Vladimir, Abdrakhmanov, Valery, Kulikovskii, Andrey, Knyazeva, Alexsandra, Utiyanov, Dmitry

“…Dorogov’s antiseptic stimulators (fractions 2 and 3) are products of meat and bone meal pyrolysis that are used to treat farm animals. However, there is a lack…”
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METHODOLOGICAL ASPECTS OF LIPID EXTRACTION FROM BIOLOGICAL MATRICES by Vostrikova, Natal’ya L., Kuznetsova, Oksana A., Kulikovskii, Andrey V.

“…The paper presents the studies on the degree of raw fat extraction from meat systems by various methods. Relative differences in extraction methods are shown…”
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PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS by Vostrikova, Natal’ya L., Kuznetsova, Oksana A., Krylova, Valentina B., Kulikovskii, Andrey V.

“…The paper presents studies on the presence or formation of d - enantiomers of amino acids in animal tissues or organs, in meat products during its production…”
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MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RAW MATERIALS. REVIEW by Ivankin, Andrew N., Vostrikova, Natal’ya L., Kulikovskii, Andrey V., Oliferenko, Galina L.

“…The problems of the microcomponent composition of modern food systems based on natural raw materials are considered. It is shown  that modern methods of…”
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Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components by Ivankin, Andrey, Verevkin, Alehey, Efremov, Alexander, Vostrikova, Natalia, Kulikovskii, Andrey, Baburina, Marina

“…Introduction. Various cultures of microorganisms have recently been used to accelerate technological processes. In this regard, it appears highly relevant to…”
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517 Late-Breaking: Influence of Pre-heat Treatment on the Formation of Heterocyclic Aromatic Amines in Grilled Pork by Utyanov, Dmitry A, Semenova, Anastasia, Kulikovskii, Andrey V, Knyazeva, Alexandra S, Revuckaya, Nataliya

“…Abstract Pork steaks (m. Longissimus dorsi) with a thickness of 15±5 mm were prepared for the experiment. Ready-made mixtures intended for catering were used…”
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PSV-33 Studies of heterocyclic aromatic amines accumulation in meat products, depending on the raw materials type and the heat treatment duration by Utyanov, Dmitry A, Kulikovskii, Andrey V, Knyazeva, Alexandra S, Kuznecova, Oxana A

“…Steaks weighing 150.0±1.0 g and 2.5 cm thick were formed from chicken, pork and beef. After steaks formation they were fried using electric grill in…”
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Studies of heterocyclic aromatic amines accumulation in meat products, depending on the raw materials type and the heat treatment duration by Utyanov, Dmitry A, Kulikovskii, Andrey V, Knyazeva, Alexandra S, Kuznecova, Oxana A

“…Steaks weighing 150.0±1.0 g and 2.5 cm thick were formed from chicken, pork and beef. After steaks formation they were fried using electric grill in…”
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Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS by Utyanov, D. A., Kulikovskii, A. V., Knyazeva, A. S., Kurzova, A. A., Ivankin, A. N.

“…Heterocyclic aromatic amines (HAA) are formed in foods of animal origin during the Maillard reaction due to the high creatine and creatinine contents. HAA have…”
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Products of chemical reactions that occur during high-temperature heat treatment of the meat products by Utyanov, D. A., Kulikovskii, A. V., Vostrikova, N. L., Kuznetsova, O. A.

“…Recently the actively active studies have begun devoted to the accumulation of «harmful» substances in food products, which are supposedly accumulated in the…”
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The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions by Ivankin, A. N., Vostrikova, N. L., Krasulya, O. N., Kazakova, E. V., Kulikovskii, A. V., Knyazeva, A. S.

“…The article presents the results of the study of changes in flavour characteristics when using corrective additives. Monosodium glutamate, ribotide, yeast…”
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Method and metrological characteristics of measuring the mass fraction of monosodium glutamate in biological matrices by Knyazeva, A. S., Vostrikova, N. L., Kulikovskii, A. V., Utyanov, D. A.

“…Over the last century the people’s mode of life and eating habits has dramatically changed: the people of developed countries began to consume fast food, and…”
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