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    Academic Journal

    Source: Construction Engineering and Architecture; Том 25, № 2 (2025): Строительство и архиетктура; 37-42 ; Строительство и архитектура; Том 25, № 2 (2025): Строительство и архиетктура; 37-42 ; 2411-4693 ; 1991-9743

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    Academic Journal

    Contributors: The paper was prepared within the framework of the research on the State assignment of the Federal Agency for Fishery of the RF No. 827/2023., статья подготовлена в рамках выполнения исследований по государственному заданию Федерального агентства по рыболовству РФ № 827/2023.

    Source: Food systems; Vol 8, No 1 (2025); 99-105 ; Пищевые системы; Vol 8, No 1 (2025); 99-105 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2025-8-1

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    Relation: https://www.fsjour.com/jour/article/view/711/379; Пивненко, Т. Н. (2023). Функциональные свойства пищевых волокон и их применение в технологии рыбной продукции. Пищевые системы, 6(2), 233–244.; Hematyar, N., Rustad, T., Sampels, S., Dalsgaard, T. K. (2019). Relationship between lipid and protein oxidation in fish. Aquaculture Research, 50(5), 1393–1403. https://doi.org/10.1111/are.14012; Secci, G., Parisi, G. (2016). From farm to fork: Lipid oxidation in fish products. A review. Italian Journal of Animal Science, 15(1), 124–136. https://doi.org/10.1080/1828051X.2015.1128687; Eskicioglu, V., Kamiloglu, S., Nilufer-Erdil, D. (2015). Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products.Czech Journal of Food Sciences, 33(6), 487–499. https://doi.org/10.17221/42/2015-CJFS; Saura-Calixto, F. (1998). Antioxidant dietary fiber product: A new concept and a potential food ingredient. Journal of Agricultural and Food Chemistry, 46(10), 4303–4306. https://doi.org/10.1021/jf9803841; Rahal, A., Kumar, A., Singh, V., Yadav, B., Tiwari, R., Chakraborty, S. et al. (2014). Oxidative stress, prooxidants, and antioxidants: The interplay. BioMed Research International, V. 2014, Article 761264. https://doi.org/10.1155/2014/761264; Undeland, I. (2016). Oxidative Stability of Seafood.Chapter in a book: Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. Academic Press and AOCS Press, 2016. http://doi.org/10.1016/B978-1-63067-056-6.00011-2; Imbs, T. I., Ermakova, S. P. (2021). Can fucoidans of brown algae be considered as antioxidants? Russian Journal of Marine Biology, 47(3), 157–161. https://doi.org/10.1134/S1063074021030056; López-Marcos, M. C., Bailina, C., Viuda-Martos, M., Pérez-Alvarez, J. A., Fernández-López, J. (2015). Properties of dietary fibers from agroindustrial co-products as source for fiber-enriched foods. Food and Bioprocess Technology, 8, 2400–2408. https://doi.org/10.1007/s11947–015–1591-z; Mensah, E. O., Kanwugu, O. N., Panda, P. K., Adadi, P. (2023). Marine fucoidans: Structural, extraction, biological activities and their applications in the food industry. Food Hydrocolloids, 142, Article 108784. https://doi.org/10.1016/j.foodhyd.2023.108784; Боголицын, К. Г., Дружинина, А. С., Овчинников, Д. В., Паршина, А. Э., Шульгина, Е. В., Турова, П. Н. и др. (2019). Полифенолы арктических бурых водорослей: выделение, полимолекулярный состав. Химия растительного сырья, 4, 65–75.; Anisha, G. S., Padmakumari, S., Patel, A. K., Pandey, A., Singhania, R. R. (2022). Fucoidan from marine macroalgae: Biological actions and applications in regenerative medicine, drug delivery systems and food industry. Bioengineering, 9(9), Article 472. https://doi.org/10.3390/bioengineering9090472; Hmelkov, A., Zvyagintseva, T., Shevchenko, N., Rasin, A. B., Ermakova, S. (2018). 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Marine Drugs, 13(4), 2447–2464. https://doi.org/10.3390/md13042447; Вафина, Л.Х., Подкорытова, А. В. (2009). Новые продукты функционального питания на основе биоактивных компонентов морских водорослей. Известия ТИНРО, 156, 348–356.; Пивненко, Т. Н., Позднякова, Ю. М., Есипенко, Р. В. (2024). Влияние сонификации на фракционный состав, физико-химические свойства и антиоксидантную активность функциональных гелей из фукусовых водорослей. Научные труды Дальрыбвтуза, 68(2), 6–18.; Табакаев, А. В., Табакаева, О. В. (2022). Сухие напитки на основе экстрактов бурых водорослей Японского моря и плодово-ягодных соков как функциональные продукты Вопросы питания, 91(4), 107–114.; Qwele, K., Hugo, A., Oyedemi, S. O., Moyo, B., Masika, P. J., Muchenje, V. (2013). Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay. Meat Science, 93(3), 455–462. https://doi.org/10.1016/j.meatsci.2012.11.009; Донская, Г. А., Креккер, Л. Г., Дрожжин, В. М., Колосова, Е. В. (2022). Перекисное окисление липидов и термообработка молока для приготовления кисломолочного продукта смешанного брожения. Вестник КрасГАУ, 5(182), 226–233.; Ulu, H. (2004). Evaluating of three 2-thiobarbituric acid methods for the measurement of lipid oxidation in various meats and meat products. Meat Science, 67(4), 683–687. https://doi.org/10.1016/j.meatsci.2003.12.014; Ogutu, F. O., Mu, T.-H., Elahi, R., Zhang. M., Sun. H.-N. (2015). Ultrasonic modification of selected polysaccharides — review. Journal of Food Processing and Technology 6, Article 446. https://doi.org/10.4172/2157-7110.1000446; Montero, P., Hurtado, J. L., Pérez-Mateos, M. (2000). Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids. Food Hydrocolloids, 14(5), 455–461. https://doi.org/10.1016/S0268-005X(00)00025-4; Cortez-Trejo, M. C., Gaytan-Martinez, M., Reyes-Vega, M. L., Mondoza, S. (2021) Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity. Trends in Food Science and Technology, 116, 303–317. https://doi.org/10.1016/j.tifs.2021.07.030; Alipour, H. J., Rezaei, M., Shabanpour, B., Tabarsa, M. E. (2018). Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi. Food Hydrocolloids, 74, 87–96. https://doi.org/10.1016/j.foodhyd.2017.07.038; Etemadian, Y, Shabanpour, B. (2014). Changes in physicochemical properties and shelf life bility of kutum (Rutilus frisiikutum) slices during packaging and storage in ice. Journal of Food Processing and Preservation, 38(1), 159–168. https://doi.org/10.1111/j.1745-4549.2012.00760.x; Hultin, H. O. (1994). Oxidation of lipids in seafoods. Chapter in a book: Seafoods: Chemistry, Processing Technology and Quality. Springer, Boston, MA, 1994. https://doi.org/10.1007/978-1-4615-2181-5_5; Geng, L., Liu, K., Zhang, H. (2023) Lipid oxidation in foods and its implications on proteins. Frontiers in Nutrition, 10, Article 1192199. https://doi.org/10.3389/fnut.2023.1192199; Ashton, I. (2002). Understanding lipid oxidation in fish. Chapter in a book: Safety and Quality Issues in Fish Processing. Woodhead Publishing Ltd, Cambridge, UK, 2002. https://doi.org/10.1533/9781855736788.2.254; Lu, H. F. S., Nielsen, N. S., Baron, C. P., Jacobsen, C. (2017). Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food fortification. Critical Reviews in Food Science and Nutrition, 57(10), 2057–2070. https://doi.org/10.1080/10408398.2014.925422; Pozharitskaya, O. N., Obluchinskaya, E. D., Shikov, A. N. (2020). Mechanisms of bioactivities of fucoidan from the brown seaweed Fucus vesiculosus L. of the Barents Sea. Marine Drugs, 18. Article 275. https://doi.org/10.3390/md18050275; Andrés, C. M. C., de la Lastra, J. M. P., Juan, C. A., Plou, F. J., Pérez-Lebeña E. (2023). Polyphenols as antioxidant/pro-oxidant compounds and donors of reducing species: Relationship with human antioxidant metabolism. Processes, 11(9). Article 2771. https://doi.org/10.3390/pr11092771; https://www.fsjour.com/jour/article/view/711

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