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Ayşən Salmanova
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Ayşən Kamil qızı Salmanova
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Şəki Regional Elmi Mərkəzi / Ekoloji biofizika
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1 Yanvar 2024 -
H/h
| Tarix | Məqalə sayı | İstinad sayı | h index | i10 index |
|---|---|---|---|---|
| 1 Dekabr 2024 | 4 | 12 | 1 | 1 |
| 1 Noyabr 2024 | 4 | 12 | 1 | 1 |
| 1 Oktyabr 2024 | 4 | 11 | 1 | 1 |
| 1 Sentyabr 2024 | 3 | 11 | 1 | 1 |
| 1 Avqust 2024 | 3 | 10 | 1 | 1 |
| 1 İyul 2024 | 3 | 10 | 1 | 1 |
| 1 İyun 2024 | 3 | 10 | 1 | 1 |
| Tarix | Məqalə sayı | İstinad sayı | İstinad edənlər | h index | Həmmüəlliflər |
|---|---|---|---|---|---|
| 1 Dekabr 2024 | 2 | 5 | 5 | 1 | 2 |
| 1 Noyabr 2024 | 2 | 4 | 4 | 1 | 2 |
| 1 Oktyabr 2024 | 2 | 4 | 4 | 1 | 2 |
| 1 Sentyabr 2024 | 2 | 4 | 4 | 1 | 2 |
Content for WOS.
Content for TUBITAK.
| İşin adı | Jurnalın adı, Nəşriyyat, cild, N | Müəlliflər | İstinad sayı | Nəşr tarixi | Abstrakt və oxşar məqalələr |
|---|---|---|---|---|---|
| Biotechnological aspects of the modification of secondary collagen-containing raw materials–tripe for the production of cost-effective functional meat products | Food Science and Technology / Sociedade Brasileira de Ciência e Tecnologia de Alimentos /Cild: 42 səh: e85521 | Yusif Shukurlu, Ayshen Salmanova, Madina Sharifova | 11 | 2022 |
The paper presents the scientific justification for …
The paper presents the scientific justification for the creation of a food product, that can satisfy the physiological needs of a person in the necessary energy, as well as the functional nature, created taking into account the nutritional value of food. The authors have chosen a method of limiting chemotaxis – the process of directing bacteria to the attractants, thereby preventing the development of microorganisms. The selected source of structural collagen protein – tripe, was cleaned and ground in a meat grinder, treated with diocide (dimethyl sulfoxide (DMSO) + sodium chloride or (CH3)2S = O + NaCl), introduced into sausage mince in exchange for lard. Mince was grinded and packed into protein shell, fried, boiled, and smoked. Obtained semi-smoked sausage product became more stable in storage than boiled sausage because it contained less moisture, had a high nutritional value and functionality. DMSO has been proven to have antioxidant effects. It prevents the oxidation of lipids by H2O2 and inhibits free radicals such as OH.
Daha çox
Əlaqəli məqalələr(Google) |
| The Shelf-Life of Second-Collagen-Containing Meat and Meat Products Depends on DMSO | مجله علوم و صنایع غذایی ایران / مجله علوم و صنایع غذایی ایران /Cild: 21 /N: 150 səh: 162-168 | Ayshan Salmanova | 0 | 2024 |
The edible portion of an animal’s skeletal …
The edible portion of an animal’s skeletal muscle that was healthy at the time of slaughter is identified as meat. Meat has a variety of secondary components, including vitamins, enzymes, colors, and flavoring compounds, in addition to its four main chemical constituents: water, protein, lipids, and carbohydrates. Meat’s distinct texture, flavor, color, and nutritional value are derived from the relative amounts of these components. Any single symptom or series of symptoms of overt microbial activity, expressed by changes in meat odor, flavor, or appearance is the definition of meat spoilage [1].One of the main goals in the food industry is to extend the shelf life of food products, mainly meat, and meat products with a high caloric value, while maintaining the quality and nutritional value, under organoleptic and hygienic standards. Meat and meat-related products for human consumption are obtained after cattle slaughter. Meat preservation refers to the continuous struggle against microorganisms that cause deterioration and health risks [2].
Daha çox
Əlaqəli məqalələr(Google) |
| VETERINARY SCIENCES | book /N: 135 səh: 72 | V Atayeva, A Salmanova, Shukurlu Yu, Valibeyov Kh | 0 | 2024 |
Əlaqəli məqalələr(Google) |
| Study Of Shortlife of the bioextracts which areobtained in different extragents from smilax autumn leaves | Biological Sciences /Cild: 3 /N: Study Of Shortlife of the bioextracts səh: 3 | Atayeva Vafa Salmanova Ayshan | 0 | 2023 |
| AMEA üzrə məqalələr |
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