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Application of barrier technologies to prolong the shelf life of sausage products

https://doi.org/10.37493/2307-910X.2022.3.9

Abstract

Regularities have been studied and modes of synthesis of a concentrate of aggregation-resistant silver nanoparticles have been optimized. The influence of the conditions of the dispersion medium on the yield of silver nanoparticles in the biologically active fraction was studied. Theoretically substantiated and experimentally proven synergistic antimicrobial effect of silver nanoparticles and antimicrobial composition in the surface treatment of sausages.

About the Authors

I. M. Shevchenko
North Caucasus Federal University
Russian Federation

Irina M. Shevchenko - candidate of TNAUK, Associate Professor of the Department of Technology of ANO-Materials, Faculty of Engineering, North Caucasus Federal University.

Tel.: (8562)95-68-29



V. I. Shipulin
North Caucasus Federal University
Russian Federation

Valentin I. Shipulin - doctor of Technical Sciences, Professor, Faculty of Food Engineering and Biotechnology, Department of Food Technology and Engineering, North Caucasus Federal University.

Tel.: (8652) 95-68-00



Al. Vl. Serov
North Caucasus Federal University
Russian Federation

Alexander V. Serov - doctor of Technical Sciences, Professor, Professor of the Department of Inorganic and Physical Chemistry, Faculty of Chemistry and Pharmacy, North Caucasus Federal University.

Tel.: (8562) 95-68-29



N. D. Lupandina
North Caucasus Federal University
Russian Federation

Natalia D. Lupandina - candidate of Technical Sciences, Associate Professor, Faculty of Food Engineering and Biotechnology, Department of Food Technology and Engineering, North Caucasus Federal University.

Tel.: (8652) 95-68-00



A. V. Savva
North Caucasus Federal University
Russian Federation

Anna V. Savva - candidate of Technical Sciences, Associate Professor, Faculty of Food Engineering and Biotechnology, Food Technology and Engineering, North Caucasus Federal University.

Tel.: (8652) 95-68-00



References

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Review

For citations:


Shevchenko I.M., Shipulin V.I., Serov A.V., Lupandina N.D., Savva A.V. Application of barrier technologies to prolong the shelf life of sausage products. Modern Science and Innovations. 2022;(3):97-104. (In Russ.) https://doi.org/10.37493/2307-910X.2022.3.9

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