Preview

Topical biotechnology

Advanced search

ОЦЕНКА ПЕПТИДНОГО ПОТЕНЦИАЛА СТАРТОВЫХ КУЛЬТУР, А ТАКЖЕ ИХ КОМПОЗИЦИИ, В МЯСНОМ СЫРЬЕ

https://doi.org/10.20914/2304-4691-2020-3-123-127

About the Authors

Д. Афанасьев
ФНЦ пищевых систем им. В.М. Горбатова РАН
Russian Federation


И. Чернуха
ФНЦ пищевых систем им. В.М. Горбатова РАН
Russian Federation


Н. Машенцева
ФНЦ пищевых систем им. В.М. Горбатова РАН
Russian Federation


References

1. D.A. Afanas'ev, N.G. Mashentseva, I.M. Chernukha, Food Industry. 4, 20-22 (2019).

2. M. Chernukha, N.G. Mashentseva, D.A. Afanas'ev, Мeat Technologies. 2, 42-46 (2020).

3. M.G. Venegas-Ortega et al. Nev´arez-Moorill´on, Comprehensive Reviews in Food Science and Food Safety. 18, 1039-1051 (2019).

4. S. Fadda, et al., Applied and Environmental Microbiology. 65(8), 3540-3546 (1999).

5. S. Fadda, et al. Applied and Environmental Microbiology. 65(2), 578-584 (1999).

6. A.L. Basso, et al. Journal of Food Biochemistry. 28, 195-212 (2004).

7. G. Mauriello, A. Casaburi, F. Villani, J Appl Microbiol. 92(3), 482-490 (2002).

8. U. Dalmış, A. Soyer, Meat Sci. 80(2), 345-354 (2008).

9. M. Chernukha, et al.IOP Conf. Ser.: Earth Environ. Sci. 333, 012049 (2019).

10. S. Abbasiliasi, et al.BMC Microbiol. 17(1), 121 (2017).

11. M. Montemurro, G. Celano, M. De Angelis, M. Gobbetti, C.G. Rizzello, E. Pontonio, Food Microbiol. 90, 103491 (2020).

12. X. Nie, S. Lin, Q. Zhang. Food Chem. 145, 840-4 (2014).

13. M.A. de Almeida, et al. Food Res Int. 109, 368-379 (2018).

14. M.J. Benito, A. Martín, E. Aranda, F. Pérez-Nevado, S. Ruiz-Moyano, M.G. Córdoba, J Food Sci. 72(6), M193-201 (2007).

15. G. Johansson, J.L. Berdagué, M. Larsson, N. Tran, E. Borch, Meat Sci. 38(2), 203-18 (1994)

16. Sánchez-Rivera, Martínez-Maqueda D., Cruz-Huerta E., Miralles B., Recio I. Food Res. Int. 63, 170-181 (2014).

17. L. Mejri, R. Vásquez-Villanueva, M. Hassouna, M.L. Marina, M.C. García, Food Res Int. 100(1), 708-716 (2017).


Review

For citations:


 ,  ,   . Topical biotechnology. 2020;(3):123-127. (In Russ.) https://doi.org/10.20914/2304-4691-2020-3-123-127

Views: 26


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2304-4691 (Print)