Перегляд за Автор "Patyukov, S. D."
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- ДокументAdhesive properties of lactobacilli(2018) Patiukova, N. S.; Fugol, A. G.; Patyukov, S. D.; Gerasim, A. S.Lactobacilli has been shown to suppress the adhesion of Escherichia Coli and Clostridium difficile, but they do not compete with Helicobacter pylori for adhesion sites.It was also found that the hydrophilicity and hydrophobicity of the surface of the bacterium are related to the adhesion activity to the solid surfaces. Thus, adhesion activity is higher when hydrophobicity is the same, than when the opposite. It has also been shown that pretreatment with lysozyme significantly increases the adhesion activity of lactobacilli to surfaces covered with saliva.
- ДокументAnatomical and histological differences between meat and greasy breeds of pigs(2022) Patyukov, S. D.; Fugol, A. G.; Palamarchuk, A. S.; Kushnirenko, N. M.
- ДокументBiotechnological treatment of plant raw materials for fish and plant products(2023) Kushnirenko, N. M.; Patyukov, S. D.; Kushnirenko, A. D.
- ДокументBlack Sea rapana as a prospective raw material(2020) Palamarchuk, A. S.; Patyukov, S. D.; Kushnirenko, N. M.
- ДокументCharacteristics and justification of the application of brines from the fermentation of white cabbage in the technology of cooked ham(2022) Patyukov, S. D.; Fugol, A. G.; Palamarchuk, A. S.
- ДокументCombined meat and plant semi-finished products(2023) Azarova, N. G.; Patyukov, S. D.; Fugol, A. G.; Nesterenko, R. O.
- ДокументMethods of sheep dictyocaulosis fighting(2022) Patyukov, S. D.; Fugol, A. G.; Palamarchuk, A. S.; Azarova, N. G.
- ДокументModeling of recipes of multiple component canned foods with hydrobionts(2020) Kushnirenko, N. M.; Palamarchuk, A. S.; Patyukov, S. D.
- ДокументProspects for regulation of moisture content of muscle tissue in fish by chemical method(2020) Kushnirenko, N. M.; Palamarchuk, A. S.; Patyukov, S. D.
- ДокументUse of calendula flowers in semi-finished meat products(2020) Patyukov, S. D.; Fugol, A. G.; Palamarchuk, A. S.; Kushnirenko, N. M.
- ДокументUSE of hydrobionts deep processing products for flour bakery properties regulating(2023) Palamarchyuk, A. S.; Sokonytska, I. L.; Patyukov, S. D.; Fugol, V. G.
- ДокументUse of meat of animals with cystecircosis in the production of meat products(2022) Patyukov, S. D.; Fugol, A. G.; Palamarchuk, A. S.; Shla, G. V.A technology has been developed for the production of frozen chopped semi-finished products from the meat of animals with cysticercosis. The effect of low temperatures on the vital activity of cysticerci was studied. The necessary temperature regimes for the production and storage of chopped semi-finished products have been established. Ways for the processing of infected meat are proposed. At the same time, possible options for preventing environmental 175 contamination are provided. An organoleptic evaluation of semi-finished products, which were obtained by our proposed technology, was carried out.
- ДокументUse of palaemon adspersus processing waste to modify the smell of the Black sea rapana hydrolysate(2023) Palamarchuk, A. S.; Patyukov, S. D.; Glushkov, O. A.; Fugol, F. G.
- ДокументUse of summer savory as a preservative in meat products(2020) Patyukov, S. D.; Fugol, A. G.; Palamarchuk, A. S.; Kushnirenko, N. M.