Application of barrier technologies to prolong the shelf life of sausage products
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 subst...
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| Format: | Article |
| Language: | Russian |
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North-Caucasus Federal University
2023-01-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/1403 |
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| _version_ | 1849248587604557824 |
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| author | I. M. Shevchenko V. I. Shipulin Al. Vl. Serov N. D. Lupandina A. V. Savva |
| author_facet | I. M. Shevchenko V. I. Shipulin Al. Vl. Serov N. D. Lupandina A. V. Savva |
| author_sort | I. M. Shevchenko |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-dcda3799d77d4340a0db7f1c6510049d |
| institution | Kabale University |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2023-01-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-dcda3799d77d4340a0db7f1c6510049d2025-08-20T03:57:48ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2023-01-01039710410.37493/2307-910X.2022.3.91401Application of barrier technologies to prolong the shelf life of sausage productsI. M. Shevchenko0V. I. Shipulin1Al. Vl. Serov2N. D. Lupandina3A. V. Savva4North Caucasus Federal UniversityNorth Caucasus Federal UniversityNorth Caucasus Federal UniversityNorth Caucasus Federal UniversityNorth Caucasus Federal UniversityRegularities 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.https://msi.elpub.ru/jour/article/view/1403silver nanoparticlesantimicrobial effectantimicrobial compositionsausages |
| spellingShingle | I. M. Shevchenko V. I. Shipulin Al. Vl. Serov N. D. Lupandina A. V. Savva Application of barrier technologies to prolong the shelf life of sausage products Современная наука и инновации silver nanoparticles antimicrobial effect antimicrobial composition sausages |
| title | Application of barrier technologies to prolong the shelf life of sausage products |
| title_full | Application of barrier technologies to prolong the shelf life of sausage products |
| title_fullStr | Application of barrier technologies to prolong the shelf life of sausage products |
| title_full_unstemmed | Application of barrier technologies to prolong the shelf life of sausage products |
| title_short | Application of barrier technologies to prolong the shelf life of sausage products |
| title_sort | application of barrier technologies to prolong the shelf life of sausage products |
| topic | silver nanoparticles antimicrobial effect antimicrobial composition sausages |
| url | https://msi.elpub.ru/jour/article/view/1403 |
| work_keys_str_mv | AT imshevchenko applicationofbarriertechnologiestoprolongtheshelflifeofsausageproducts AT vishipulin applicationofbarriertechnologiestoprolongtheshelflifeofsausageproducts AT alvlserov applicationofbarriertechnologiestoprolongtheshelflifeofsausageproducts AT ndlupandina applicationofbarriertechnologiestoprolongtheshelflifeofsausageproducts AT avsavva applicationofbarriertechnologiestoprolongtheshelflifeofsausageproducts |