ИММУНОХИМИЧЕСКИЙ АНАЛИЗ БЕЛКОВЫХ БИОМАРКЕРОВ ДЛЯ КОНТРОЛЯ ПОДЛИННОСТИ И СОСТАВА МЯСНЫХ ПРОДУКТОВ

1. Olmedilla-Alonso B., Jimenez-Colmenero F., Sanchez-Muniz F.J. (2013). Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Science, 95(4), 919-930.

2. Ballin, N.Z. (2010). Authentication of meat and meat products. Meat Science, 86(3), 577-587.

3. Chernukha I.M., Vostrikova N.L., Khvostov D.V., Zvereva E.A., Taranova N.A., Zherdev A.V. (2019). Methods of identification of muscle tissue in meat products. prerequisites for creating a multi-level control system. Theory and Practice of Meat Processing. 4(3):32-40.

4. Dzantiev B.B., Byzova N.A., Urusov A.E., Zherdev A.V. (2014). Immunochromatographic methods in food analysis. TRAC -Trends in Analytical Chemistry, 55, 81-93.

5. Chen F. -C., Hsieh Y-H.P. Porcine troponin I: a thermostable species marker protein. (2002). Meat Science. 61, 55-60.

6. Kotoura S., Murakami-Yamaguchi Y., Kizu K., Nakamura M., Fuchu H., Miake K., Sugiyama M., Narita H. Establishment of a sandwich ELISA for the determination of beef content in processed foods by using monoclonal antibodies to myoglobin. (2012). Food and Agricultural Immunology. 23(3), 289-230.

7. Zvereva E.A., Kovalev L.I., Ivanov A.V., Kovaleva M.A., Zherdev A.V., Shishkin S.S., Lisitsyn A.B., Chernukha I.M., Dzantiev B.B. Enzyme immunoassay and proteomic characterization of troponin I as a marker of mammalian muscle compounds in raw meat and some meat products. (2015). Meat Science, 105, 46-52.

8. Smirnova N.I., Zvereva E.A., Zherdev A.V., Dzantiev B.B. Development of immune enzyme assay for detection of soybean raw material in food products Applied Biochemistry and Microbiology. (2020), 56(4), 483-487.