FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2969884387> ?p ?o ?g. }

• W2969884387 endingPage "072032" @default.
• W2969884387 startingPage "072032" @default.
• W2969884387 abstract "The article is devoted to solving an actual problem aiming at substantiating the rational modes of sterilization of preserved meat in order to minimize destructive effects on the main components of the products, including fats. The authors emphasized mainly on the change of polyunsaturated fatty acids (PUFAs) more specifically, essential fatty acids, which are under the close attention of researchers, both in our country and abroad. Particular attention is paid to the influence of sterilization modes on changes in the quality composition of fatty acids of meat lump in preserved pork. The article summarizes the new material on the effect of sterilization modes of preserved food on the degree of hydrothermal destruction of fat and the formation of free fatty acids on the total content of saturated, monounsaturated and polyunsaturated fatty acids. In this article, the approach for assessing the degree of destruction of the fat component of preserved meat from the point of separation of volatile substances, the content of which, as studies have shown, either decreases with sterilization, is completely destroyed, or increases after sterilization. It is established that most of the compounds, the proportion of which decreases with sterilization, belongs to the class of carboxylic acids, including heptadecanoic, decanoic, eicosanoic and octanoic acids. The idea is that the main factors influencing the change in the initial chemical composition of the product lipids are the presence of moisture in the raw food, the sterilization temperature and the pressure. It is shown that the free fatty acids identified in the raw food: arachidonic acid and hexane are absent in the finished product. As a research task, the authors evaluated the effect of gentle sterilization modes on the safety of oleic acid, which can inhibit the formation of cholesterol plaques in the blood vessels, preventing the development of atherosclerosis. A small amount of nervonic acid was found with a dietary value. It was shown that irrespective of the sterilization modes, γ-linolenic acid was preserved, which contributes to the strengthening of the structure of cell membranes. In conclusion, analysis results obtained indicated a shallow destructive change in the fat content of the preserved food under the influence of gentle thermal loads." @default.
• W2969884387 created "2019-08-29" @default.
• W2969884387 creator A5000133230 @default.
• W2969884387 creator A5003293584 @default.
• W2969884387 creator A5028727876 @default.
• W2969884387 date "2019-08-23" @default.
• W2969884387 modified "2023-10-18" @default.
• W2969884387 title "The effect of sterilization modes used for pork preserved in polymeric consumer packaging on the destruction of fatty acids" @default.
• W2969884387 cites W2024696645 @default.
• W2969884387 cites W2044386835 @default.
• W2969884387 cites W2070158138 @default.
• W2969884387 cites W2082989058 @default.
• W2969884387 cites W2330870461 @default.
• W2969884387 cites W4230542978 @default.
• W2969884387 doi "https://doi.org/10.1088/1755-1315/315/7/072032" @default.
• W2969884387 hasPublicationYear "2019" @default.
• W2969884387 type Work @default.
• W2969884387 sameAs 2969884387 @default.
• W2969884387 citedByCount "0" @default.
• W2969884387 crossrefType "journal-article" @default.
• W2969884387 hasAuthorship W2969884387A5000133230 @default.
• W2969884387 hasAuthorship W2969884387A5003293584 @default.
• W2969884387 hasAuthorship W2969884387A5028727876 @default.
• W2969884387 hasBestOaLocation W29698843871 @default.
• W2969884387 hasConcept C10138342 @default.
• W2969884387 hasConcept C144133560 @default.
• W2969884387 hasConcept C148761745 @default.
• W2969884387 hasConcept C178790620 @default.
• W2969884387 hasConcept C185592680 @default.
• W2969884387 hasConcept C19038510 @default.
• W2969884387 hasConcept C2776950135 @default.
• W2969884387 hasConcept C2776988154 @default.
• W2969884387 hasConcept C2987718291 @default.
• W2969884387 hasConcept C31903555 @default.
• W2969884387 hasConcept C536366893 @default.
• W2969884387 hasConcept C543025807 @default.
• W2969884387 hasConcept C67031304 @default.
• W2969884387 hasConceptScore W2969884387C10138342 @default.
• W2969884387 hasConceptScore W2969884387C144133560 @default.
• W2969884387 hasConceptScore W2969884387C148761745 @default.
• W2969884387 hasConceptScore W2969884387C178790620 @default.
• W2969884387 hasConceptScore W2969884387C185592680 @default.
• W2969884387 hasConceptScore W2969884387C19038510 @default.
• W2969884387 hasConceptScore W2969884387C2776950135 @default.
• W2969884387 hasConceptScore W2969884387C2776988154 @default.
• W2969884387 hasConceptScore W2969884387C2987718291 @default.
• W2969884387 hasConceptScore W2969884387C31903555 @default.
• W2969884387 hasConceptScore W2969884387C536366893 @default.
• W2969884387 hasConceptScore W2969884387C543025807 @default.
• W2969884387 hasConceptScore W2969884387C67031304 @default.
• W2969884387 hasLocation W29698843871 @default.
• W2969884387 hasOpenAccess W2969884387 @default.
• W2969884387 hasPrimaryLocation W29698843871 @default.
• W2969884387 hasRelatedWork W2123972485 @default.
• W2969884387 hasRelatedWork W2157077783 @default.
• W2969884387 hasRelatedWork W2347415814 @default.
• W2969884387 hasRelatedWork W2394640047 @default.
• W2969884387 hasRelatedWork W2902228342 @default.
• W2969884387 hasRelatedWork W3177136352 @default.
• W2969884387 hasRelatedWork W3194010742 @default.
• W2969884387 hasRelatedWork W3212940447 @default.
• W2969884387 hasRelatedWork W4224265102 @default.
• W2969884387 hasRelatedWork W2612051294 @default.
• W2969884387 hasVolume "315" @default.
• W2969884387 isParatext "false" @default.
• W2969884387 isRetracted "false" @default.
• W2969884387 magId "2969884387" @default.
• W2969884387 workType "article" @default.