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PRODUCTION OF PROTEIN HYDROLYSATES FROM FISH SKIN FOR DAIRY PRODUCTS
Conformational and phase transitions in DNA—photosensitive surfactant solutions: Experiment and modeling
DNA binding to trans‐ and cis‐isomers of azobenzene containing cationic surfactant in 5 mM NaCl solution was investigated by the methods of dynamic light scattering (DLS), low‐gradient viscometry…
Collagen from porcine skin: a method of extraction and structural properties
ABSTRACT This paper presents a study of the processing of collagen-containing raw material and its changes in the course of targeted complex processing by hydrolysis, including freeze-drying. The pH,…
Functional technological properties and electrophoretic composition of modified wheat gluten
This article provides data on correlation between functional technological properties of native and modified wheat gluten and its specific molecular weights, with an objective to develop control…
Research of lactose hydrolysis depending on the type of the enzyme
- E. Titov, N. Tikhomirova, B. Nguyen, M. Slozhenkina, N. I. Mosolova
- Chemistry, PhysicsIOP Conference Series: Earth and Environmental…
- 2 September 2020
In order to produce low-lactose dairy products the process of lactose hydrolysis is studied and optimal process parameters depending on the type of enzyme samples are determined. By the example of…
Dietary fibres in preventative meat products
- E. Titov, Alexander Sokolov, E. Litvinova, S. Kidyaev, D. Shishkina, B. Baranov
- ChemistryFoods and Raw Materials
- 31 October 2019
This paper is based on literature and our own studies of high-quality dietary fibres of various types, as well as food materials and products. It provides data on the physiological features,…
Collagen matrix as a way of preservation of minor components in food products
Growth stimulating effect of bovine milk lactoferrin on dermal cells and probiotic bacteria
Analysis of the data suggests that bLF refers to a group of proteins that regulate receptor mechanism for implementing many cellular processes, including proliferation of both animal and microbial cells, and especially of the cells of beneficial intestinal microflora, which is more effective in protection the GI tract from ulceration of the gastric mucosa and dysbiosis.
Production of high-quality dry modified collagen products by means of freeze-drying
[The study of starter cultures compositions influence on the cholesterol level in fermented meat products].
It was found that starter cultures reduced cholesterol not only in vitro, but also in the process of meat raw material fermentation in production of dry-smoked sausage.