Methods for improving the preservation of natural antioxidants in meat products-Reference-Cited by-同舟云学术

Methods for improving the preservation of natural antioxidants in meat products

Published:2020-04-02 Issue:1 Volume:10 Page:84-94
ISSN:2500-1558
Container-title:Proceedings of Universities. Applied Chemistry and Biotechnology
language:
Short-container-title:Izvestiâ vuzov. Prikladnaâ himiâ i biotehnologiâ

Author:

Bazhenova B. A.¹,Zhamsaranova S. D.²,Zambulaeva N. D.³,Zabalueva Yu. Y.¹,Gerasimov A. V.¹,Syngeeva E. V.¹

Affiliation:

1. East Siberia State University of Technology and Management

2. East Siberia State University of Technology and Management; Buryat State University

3. Siberian Branch of the Russian Academy of Sciences

Publisher

Irkutsk National Research Technical University

Subject

General Medicine

Reference24 articles.

1. Zaprometov MN. Phenolic compounds: Distribution, metabolism and function in plants. Moscow: Nauka; 1994. 240 p. (In Russian)

2. Basov AA., Bykov IM. Change of blood antioxidant capacity of experimental animals during nutritional correction under oxidative stress. Voprosy pitaniya = Problems of Nutrition. 2013; 82(6):75-81. (In Russian)

3. Bykov IM., Basov AA, Bykov MI, Khanferyan RA. Comparative evaluation of antioxidant activity and content of prooxidant factors in different classes of foods. Voprosy pitaniya = Problems of Nutrition. 2014;83(4):75-81. (In Russian)

4. Vyatkin AV, Chugunova OV. Antioxidant beverages as a method of the fight against oxidative stress. Izvestiya Vuzov. Prikladnaya Khimiya i Biotekhnologiya = Proceedings of Universities. Applied Chemistry and Biotechnology. 2016;6(4): 119-126. (In Russian) https://doi.org/10.21285/2227-2925-2016-6-4-119-126

5. Makarova NV, Valiulina DF, Azarov OI, Kuznetcov AA. Comparative studies of the content of phenolic compounds, flavonoids and antioxidant activity of apples of different varieties. Khimiya rastitel'nogo sur'ya. 2018;2:115-122. (In Russian) https://doi.org/10.14258/jcprm.2018022205

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