Natalia M. Revutskaya
Research Subjects
Natalia M. Revutskaya has a total of 36 co-authors. Here are the top co-authors by number of shared publications:
Gorbatov Research Center for Food Systems
7 shared publications- Viktoriya V. Nasonova
V.M. Gorbatov Research Center for Food Systems of Russian Academy of Sciences
6 shared publications - Anastasiia A. Semenova
V. M. Gorbatov Federal Scientific Center for Food Systems of the Russian Academy of Sciences
5 shared publications - E. V. Mileenkova2 shared publications
- Ekaterina Polishchuk
V. M. Gorbatov Federal Research Center for Food Systems
2 shared publications - Elena Aleksandrovna Kotenkova
Moscow Institute of Physics and Technology
2 shared publications
Latest Publications
- 31 August 2026
- Published by The Gorbatov's All-Russian Meat Research Institute in Vsyo o Myase
- No. 4
Preservation of packaged meat color: key factors and prediction approaches
ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова»
- 31 August 2026
- Published by The Gorbatov's All-Russian Meat Research Institute in Vsyo o Myase
- No. 4
Preservation of packaged meat color: key factors and prediction approaches
ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова»
- 28 February 2026
- Published by The Gorbatov's All-Russian Meat Research Institute in Vsyo o Myase
- No. 1
Effect of the technology on the composition of fats in sausages
ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова»
- 28 February 2026
- Published by The Gorbatov's All-Russian Meat Research Institute in Vsyo o Myase
- No. 1
Effect of the technology on the composition of fats in sausages
ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова»
- 30 August 2025
- Published by The Gorbatov's All-Russian Meat Research Institute in Vsyo o Myase
- No. 4
Study of an effect of vacuum packaging on moisture losses in meat semi-finished products in large pieces from pork during storage
ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова»
- 30 August 2025
- Published by The Gorbatov's All-Russian Meat Research Institute in Vsyo o Myase
- No. 4
Study of an effect of vacuum packaging on moisture losses in meat semi-finished products in large pieces from pork during storage
ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова»
- 30 August 2025
- Published by The Gorbatov's All-Russian Meat Research Institute in Vsyo o Myase
- No. 4
Using software in sensory evaluation of meat products. A review
ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова»
- 30 August 2025
- Published by The Gorbatov's All-Russian Meat Research Institute in Vsyo o Myase
- No. 4
Using software in sensory evaluation of meat products. A review
ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова»
- 10 June 2025
- Published by The Gorbatov's All-Russian Meat Research Institute in Vsyo o Myase
- No. 3
Working on mistakes – guarantee of quality
ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова»
- 10 June 2025
- Published by The Gorbatov's All-Russian Meat Research Institute in Vsyo o Myase
- No. 3
Working on mistakes – guarantee of quality
ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова»
- Open Access
Application of Natural Functional Additives for Improving Bioactivity and Structure of Biopolymer-Based Films for Food Packaging: A Review
The global trend towards conscious consumption plays an important role in consumer preferences regarding both the composition and quality of food and packaging materials, including sustainable ones. The development of biodegradable active packaging materials could reduce both the negative impact on the environment due to a decrease in the use of oil-based plastics and the amount of synthetic preservatives. This review discusses relevant functional additives for improving the bioactivity of biopolymer-based films. Addition of plant, microbial, animal and organic nanoparticles into bio-based films is discussed. Changes in mechanical, transparency, water and oxygen barrier properties are reviewed. Since microbial and oxidative deterioration are the main causes of food spoilage, antimicrobial and antioxidant properties of natural additives are discussed, including perspective ones for the development of biodegradable active packaging.
Open AccessApplication of Natural Functional Additives for Improving Bioactivity and Structure of Biopolymer-Based Films for Food Packaging: A Review
The global trend towards conscious consumption plays an important role in consumer preferences regarding both the composition and quality of food and packaging materials, including sustainable ones. The development of biodegradable active packaging materials could reduce both the negative impact on the environment due to a decrease in the use of oil-based plastics and the amount of synthetic preservatives. This review discusses relevant functional additives for improving the bioactivity of biopolymer-based films. Addition of plant, microbial, animal and organic nanoparticles into bio-based films is discussed. Changes in mechanical, transparency, water and oxygen barrier properties are reviewed. Since microbial and oxidative deterioration are the main causes of food spoilage, antimicrobial and antioxidant properties of natural additives are discussed, including perspective ones for the development of biodegradable active packaging.
- 29 December 2022
- Published by The Gorbatov's All-Russian Meat Research Institute in Vsyo o Myase
- Vol. 2022 (6)
Physiological aspects of androstenone formation in fatty tissue of entire male pigs
ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова»
- 29 December 2022
- Published by The Gorbatov's All-Russian Meat Research Institute in Vsyo o Myase
- Vol. 2022 (6)
Physiological aspects of androstenone formation in fatty tissue of entire male pigs
ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова»
- Open Access
Sterilizer of Knives in the Meat Industry, Working by Activating Aqueous Solutions with Glow Discharge Plasma
The development of approaches for the non-thermal sterilization of instruments is an urgent task to ensure the safety of meat industry products, where the use of hot water leads to the formation of condensates and a deterioration in the hygienic condition of the premises. In this study, an installation for sterilizing knives was created, which works by activating aqueous salt solutions with a glow discharge. The power consumption of the installation reactor is only 125–150 Wh. The temperature rise of the sterilizing agent used is about 1.1 ± 0.2 °C/min/L. The effectiveness of the installation for plasma-activation of aqueous solutions of chloride and sodium sulfate by glow discharge (PAW) in relation to the inactivation of microorganisms, including Staphylococcus aureus, Salmonella typhimurium, Pseudomonas gessardii and L. monocytogenes, on steel surfaces was evaluated. Samples of stainless steel (parts of knives) were used in two versions (new and artificially aged). Mono- and polyspecies bacterial biofilms were grown on the surface of the samples. The treatment was carried out by immersing samples of steel plates in plasma-activated aqueous solutions. It was found that the treatment of plates in a knife sterilizer for 1 min had an effective effect on the inhibition of all types of studied bacteria.
Open AccessSterilizer of Knives in the Meat Industry, Working by Activating Aqueous Solutions with Glow Discharge Plasma
The development of approaches for the non-thermal sterilization of instruments is an urgent task to ensure the safety of meat industry products, where the use of hot water leads to the formation of condensates and a deterioration in the hygienic condition of the premises. In this study, an installation for sterilizing knives was created, which works by activating aqueous salt solutions with a glow discharge. The power consumption of the installation reactor is only 125–150 Wh. The temperature rise of the sterilizing agent used is about 1.1 ± 0.2 °C/min/L. The effectiveness of the installation for plasma-activation of aqueous solutions of chloride and sodium sulfate by glow discharge (PAW) in relation to the inactivation of microorganisms, including Staphylococcus aureus, Salmonella typhimurium, Pseudomonas gessardii and L. monocytogenes, on steel surfaces was evaluated. Samples of stainless steel (parts of knives) were used in two versions (new and artificially aged). Mono- and polyspecies bacterial biofilms were grown on the surface of the samples. The treatment was carried out by immersing samples of steel plates in plasma-activated aqueous solutions. It was found that the treatment of plates in a knife sterilizer for 1 min had an effective effect on the inhibition of all types of studied bacteria.
- Open Access
Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation
Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.
Open AccessApproaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation
Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.
- 30 June 2020
- Published by The Gorbatov's All-Russian Meat Research Institute in Vsyo o Myase
- No. 3
Trends in the meat and meat products packaging
ФГБНУ "ВНИИМП им. В.М. Горбатова"
- 30 June 2020
- Published by The Gorbatov's All-Russian Meat Research Institute in Vsyo o Myase
- No. 3
Trends in the meat and meat products packaging
ФГБНУ "ВНИИМП им. В.М. Горбатова"