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• Improving meat quality and safety: innovative strategies

  Maksim Rebezov, Mars Khayrullin, Bahytkul Assenova, Smolnikova Farida, Dmitry Baydan, Larisa Garipova, Raisa Savkina, Svetlana Rodionova

  523-546

  2024-06-19

• Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution

  Anuarbek Suychinov, Dinara Akimova, Aitbek Kakimov, Yerlan Zharykbasov, Assemgul Baikadamova, Eleonora Okuskhanova, Anara Bakiyeva, Nadir Ibragimov

  331-346

  2024-03-12

• Modelling the centrifugal mixing process of minced meat to optimise the production of chopped meat semi-finished products

  Igor Palamarchuk, Mikhailo Mushtruk, Volodymyr Vasyliv, Eugeniy Stefan, Olesia Priss, Iryna Babych, Inna Karpovych, Nataliia Pushanko

  297-312

  2024-03-05

• Quality and safety of pork meat after cooling and treatment with lactic starters

  Volodymyr Vovkotrub, Olha Iakubchak, Nataliia Vovkotrub, Larysa Shevchenko, Tetiana Lebedenko, Nataliia Holembovska, Oksana Pylypchuk, Alina Omelian

  439-452

  2024-05-20

• The effect of vibration massage on the salting process of ostrich meat

  Valentyna Israelian, Igor Palamarchuk, Sedat Sevin, Nataliia Holembovska, Nataliia Prokopenko, Anastasiia Ivaniuta, Oleksandra Shynkaruk, Yaroslav Rudyk, Dmytro Nosevych, Nina Tverezovska

  530-544

  2022-09-01

• The effect of storage conditions on the microstructure of sterilized canned meat

  Tatyana Kuznetsova, Valentina Krylova, Tatyana Gustova

  233-243

  2022-05-05

• Crosslinking methods for improving the properties of soy-protein based films for meat packaging: a review

  Maksim Rebezov, Natalya Oboturova, Elena Statsenko, Vitaly Bachukin, Ella Katkova, Mars Khayrullin, Olga Neverova, Oksana Zinina

  635-648

  2023-07-20

• Veterinary and sanitary assessment and disinfection of refrigerator chambers of meat processing enterprises

  Kateryna Rodionova, Mariia Кhimych, Anatoliy Paliy

  616-626

  2021-07-12

• Advancements in nano bio sensors for food quality and safety assurance – a review

  Zhainagul Kakimova, Duman Orynbekov, Klara Zharykbasova, Aitbek Kakimov, Yerlan Zharykbasov, Gulmira Mirasheva, Sandugash Toleubekova, Alibek Muratbayev, Godswill Ntsomboh Ntsefong

  728-747

  2023-09-12

• Innovative thermodynamic modeling for enhanced yeast dough mixing: energy perspectives and applications

  Volodymyr Piddubnyi, Anna Sabadosh, Mikhailo Mushtruk, Andrii Chahaida, Viktor Fedorov, Khrystyna Kravcheniuk, Svitlana Krasnozhon, Iurii Radchenko

  251-267

  2024-02-29

• Enhancing food packaging with nanofillers: properties, applications, and innovations

  Elena Pavlenko, Evgenia Semkina, Alexander Pokhilko, Ekaterina Sukhanova, Victor Fursov, Natalia Lazareva, Alexander Pyanov, Igor Baklanov

  139-156

  2024-02-19

• Ultrasound-assisted innovations in protein processing: review

  Maksim Rebezov, Bahytkul Assenova, Albina Luneva, Mars Khayrullin, Rustem Zalilov, Yury Lysenko, Raisa Savkina

  570-587

  2024-06-19

• Authentication and preference mapping of ham

  Lucia Benešová, Jozef Golian, Patrí­cia Martišová, Boris Semjon, Peter Zajác, Jozef Čapla, Tomáš Vlčko

  1051-1056

  2019-12-28

• Seaweed-based films for sustainable food packaging: properties, incorporation of essential oils, applications, and future directions

  Muhammad Waseem, Muhammad Usman Khan, Yaqoob Majeed, Godswill Ntsomboh Ntsefong, Inna Kirichenko, Anna Klopova, Pavel Trushov, Aleksei Lodygin

  899-917

  2023-11-07

• Characteristics of mucous-forming polysaccharides extracted from flax seeds

  Volodymyr Piddubnyi, Igor Stadnyk, Oleh Kravets, Andrii Chahaida, Tetiana Hushtan, Lesia Kahanets-Havrylko, Inna Karpovych, Olga Tupitska, Tatiana Kostiuk, Tatyana Rozbytska

  677-693

  2023-08-21

• Engineering management of starter cultures in study of temperature of fermentation of sour-milk drink with apiproducts

  Ivan Rogoskii, Mikhailo Mushtruk, Liudmyla Titova, Olha Snezhko, Svitlana Rogach, Oleh Blesnyuk, Yuriy Rosamaha, Tatiana Zubok, Oleksandr Yeremenko, Oleksandr Nadtochiy

  1047-1054

  2020-11-28