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Please use this identifier to cite or link to this item: https://dspace.ncfu.ru/handle/20.500.12258/3421
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dc.contributor.authorNagdalian, A. A.-
dc.contributor.authorНагдалян, А. А.-
dc.contributor.authorSelimov, M. A.-
dc.contributor.authorСелимов, М. А.-
dc.contributor.authorOboturova, N. P.-
dc.contributor.authorОботурова, Н. П.-
dc.contributor.authorGatina, Y. S.-
dc.contributor.authorГатина, Ю. С.-
dc.contributor.authorDemchenkov, E. L.-
dc.contributor.authorДемченков, Е. Л.-
dc.date.accessioned2018-11-15T13:23:08Z-
dc.date.available2018-11-15T13:23:08Z-
dc.date.issued2016-
dc.identifier.citationNagdalian, A.A., Selimov, M.A., Topchii, M.V., Oboturova, N.P., Gatina, Y.S., Demchenkov, E.L. Ways to reduce the oxidative activity of raw meat after a treatment by pulsed discharge technology // Research Journal of Pharmaceutical, Biological and Chemical Sciences. - 2016. - Volume 7. - Issue 3. - Pages 1927-1932ru
dc.identifier.urihttps://www.scopus.com/record/display.uri?eid=2-s2.0-84973303758&origin=resultslist&sort=plf-f&src=s&nlo=1&nlr=20&nls=afprfnm-t&affilName=north+caucasus+federal+university&sid=8920bf9af5392ffb86b924ea3dd2fce0&sot=afnl&sdt=sisr&cluster=scopubyr%2c%222016%22%2ct&sl=53&s=%28AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29%29&ref=%28Ways+to+reduce+the+oxidative+activity+of+raw+meat+after+a+treatment+by+pulsed+discharge+technology%29&relpos=1&citeCnt=1&searchTerm=-
dc.identifier.urihttp://hdl.handle.net/20.500.12258/3421-
dc.description.abstractIn this work, we were studying influence of the electro-hydraulic effect on the oxidative activity of raw meat, and possibility to reduce formation free radicals by use antioxidant supplements into the processing treatment. There was calculating oxidant activity of experimental and control samples of raw meat, which treated by pulsed discharge technology, before and after input anti-oxidant supplements, contains flavonoids. The calculation results confirmed to use antioxidant additives as growth inhibitor of free radicals in the raw meatru
dc.language.isoenru
dc.publisherResearch Journal of Pharmaceutical, Biological and Chemical Sciencesru
dc.relation.ispartofseriesResearch Journal of Pharmaceutical, Biological and Chemical Sciences-
dc.subjectAntioxidant activityru
dc.subjectFlavonoidsru
dc.subjectFree radicalsru
dc.subjectPulsed discharge technologyru
dc.titleWays to reduce the oxidative activity of raw meat after a treatment by pulsed discharge technologyru
dc.typeСтатьяru
vkr.amountPages 1927-1932ru
vkr.instИнститут живых систем-
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