Search Results - D. A. Utyanov
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Regional specificity of Algerian olive oil
Published 2023-10-01Get full textAlgeria is the ninth biggest producer of olive oil in the world and the fourth biggest producer of table olives. In 2023, 868,754 tons of this product were produced there. The paper examines the regional and climatic special features of olive oil (OO) production with detalization by this product gro...
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Method and metrological characteristics of measuring the mass fraction of monosodium glutamate in biological matrices
Published 2022-10-01Get full textOver 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 also started disorderly and frequent snacking. The production of dietary meals and the increase of food assortment, including food produced fr...
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Studies of the content of optical isomers of amino acids in food
Published 2021-10-01Get full textFood products undergo a wide range of chemical changes during their processing and storage. As a result of such reactions, both new chemical compounds and optical isomerization of compounds already present in the composition can be formed. The second case concerns the formation of D-enantiomers of a...
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Products of chemical reactions that occur during high-temperature heat treatment of the meat products
Published 2019-12-01Get full textRecently the actively active studies have begun devoted to the accumulation of «harmful» substances in food products, which are supposedly accumulated in the body of a person who often consumes these products. Meat, as a source of full-featured animal protein, is especially popular in this aspect. F...
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DETERMINATION OF VEGETABLE FATS IN FOOD PRODUCTS
Published 2019-01-01Get full textTightening control over the quality and safety of food products leads to an expansion of the list of standardized indicators and the regulatory framework of research methods. Despite the lack of established standards and requirements for fatty acid composition (FAC) of meat products and the content...
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Formation of MeIQx and PhIP in model matrices from amino acids, carbohydrates, and creatine
Published 2024-07-01Get full textThe understanding of the reaction of HAA formation in foods is a key for finding methods for reduction of their quantity. Currently, more and more experimental works are dedicated to the question of HAA formation in model matrices to establish the main precursors, intermediate products, catalysts an...
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Chemical contaminants entering food products from polymer packaging. Review
Published 2025-04-01Get full textThe paper presents a review of scientific literature devoted to the problem of food product contamination with various types of substances from packaging materials. The problem under consideration is large-scale — there are many types of compounds that can enter food products from packaging. Food pr...
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Effect of organically bound iodine in cattle feed on health indicators
Published 2023-04-01Get full textCurrently, the problem of iodine deficiency is actual in the world, which may cause a large number of diseases and disorders. The problem of iodine deficiency for humans may be partly solved by enriching agricultural products with iodine, i.e. by providing animals with an increased intake of iodine...
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Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS
Published 2021-07-01Get full textHeterocyclic aromatic amines (HAA) are formed in foods of animal origin during the Maillard reaction due to the high creatine and creatinine contents. HAA have carcinogenic and mutagenic effects. HAA content is not standardized in the Russian Federation and the Customs Union territory. However, in t...
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The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters.
Published 2021-10-01Get full textBy-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 connective tissue. Biotechnological processing improves t...
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Methods of detecting the veterinary drugs residues and the ways of reducing their content in food products. Review
Published 2025-07-01Get full textThe review was prepared in order to systematize the knowledge obtained in the recent years by the scientists from all over the world in the field of veterinary drugs application in the animal husbandry and the ways of management of their content in food products. It includes information on almost al...
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Study of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat pates
Published 2024-04-01Get full textThe wide use of antioxidants is due to their involvement in free radical processes in foods and human body. Interest in the use of low-value raw materials providing products with functional properties and increasing their shelf life is rapidly increasing. However, any changes in the formulation and...
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Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products
Published 2024-07-01Get full textThe study examined thermal stability and digestibility of a biopolymer delivery system for the liposomal form of minor nutrients (omega-3 polyunsaturated fatty acids, vitamin D3, essential oil of clove buds) in enriched meat products. A fraction of encapsulated liposomes in the biopolymer delivery s...
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