Поиск статей
Результаты поиска: 46 статей
Строка поиска: Milk whey
| № | Авторы | Название статьи | Том | Номер | Год |
|---|---|---|---|---|---|
  |
|
|
| ||
| 1 | Elemanova R. Sh., Dzhunushalieva T. Sh., Yurova E. A., Musulmanova M. M. | Seasonal changes in the fatty acid profile of Kyrgyz khainak milk | 12 | 2 | 2024 |
| 2 | Halavach T. M., Kurchenko V. P., Tarun E. I., Romanovich R. V., Mushkevich N. V., Kazimirov A. D., Lodygin A. D., Evdokimov I. A. | Chitosan complexes with amino acids and whey peptides: Sensory and antioxidant properties | 12 | 1 | 2024 |
| 3 | Abd El-Aziz M., Salama H. H. , Sayed R. S. | Plant extracts and essential oils in the dairy industry: A review | 11 | 2 | 2023 |
| 4 | Shabunina M. V., Andreeva A., Pavlova A. S. | Use of animal origin protein concentrates in bread baking | 11 | 2 | 2023 |
| 5 | Baskar N., Varadharajan S., Rameshbabu M., Ayyasamy S., Velusamy S. | Development of plant-based yogurt | 10 | 2 | 2022 |
| 6 | Kavas N. | Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products | 10 | 2 | 2022 |
| 7 | Marynich A. P., Abilov B. T., Semenov V. V., Dzhafarov N. M. O., Kulintsev V. V., Serdyukov I. G. | Effects of high-protein feed supplements on lamb productivity | 10 | 1 | 2022 |
| 8 | Khrundin D. V. , Ponomarev V. Ya., Yunusov E. Sh. | Fermented oat milk as a base for lactose-free sauce | 10 | 1 | 2022 |
| 9 | Beketov S. V., Kaledin A. P., Senator S. A., Upelniek V. P., Kuznetsov S. B., Stolpovsky Yu. A. | Zeboid cow milk: physicochemical quality indicator | 10 | 1 | 2022 |
| 10 | Ryazantseva K. A., Agarkova E. Yu., Fedotova O. B. | Continuous hydrolysis of milk proteins in membrane reactors of various configurations | 9 | 2 | 2021 |
| 11 | Ryabtseva S. A., Tabakova Yu. A., Khramtsov A. G., Anisimov G. S., Kravtsov V. A. | Modelling formation and removal of biofilms in secondary dairy raw materials | 9 | 1 | 2021 |
| 12 | Habashi V., Elhamirad A. H., Pedramnia A. | Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes | 9 | 1 | 2021 |
| 13 | Vafin R. R., Radaeva I. A., Kruchinin A. G., Illarionova E. E., Bigaeva A. V., Turovskaya S. N., Belozerov G. A., Gilmanov K. K., Yurova E. A. | κ-casein polymorphism effect on technological properties of dried milk | 9 | 1 | 2021 |
| 14 | Karimi E., Yari M., Ghaneialvar H., Kazemi H. R., Asadzadeh R., Aidy A., Abbasi N. | Effects of dust phenomenon on heavy metals in raw milk in western Iran | 8 | 2 | 2020 |
| 15 | Velemir A., Mandić S., Vučić G., Savanović D. | Effects of non-meat proteins on the quality of fermented sausages | 8 | 2 | 2020 |
| 16 | Bolshakova L. S., Lukin D. E. | Absorption of iodotyrosine from iodized milk protein in animals | 8 | 1 | 2020 |
| 17 | Zaushintsena A. V., Bryukhachev E. N. , Belashova O. V., Asyakina L. K., Kurbanova M. G., Vesnina A. D., Fotina N. V. | Extracts of Rhodiola rosea L. and Scutellaria galericulata L. in functional dairy products | 8 | 1 | 2020 |
| 18 | Wójcicki K. | FTIR spectroscopy for quality evaluation of sports supplements on the Polish market | 8 | 1 | 2020 |
| 19 | Agarkova E. Yu., Kruchinin A. G., Zolotaryov N. A., Pryanichnikova N. S., Belyakova Z. Yu., Fedorova T. V. | Processing cottage cheese whey components for functional food production | 8 | 1 | 2020 |
| 20 | Pérez-Lomas M., Cuaran-Guerrero M. J., Yépez-Vásquez L., Pineda-Flores H. , Núñez-Pérez J., Espin-Valladares R., Recalde-Posso E., Recalde-Posso E., Trujillo-Toledo L. E., Pais-Chanfrau J. M. | The extended methylene blue reduction test and milk quality | 8 | 1 | 2020 |
| 21 | Dinika I., Utama G. L. | Cheese whey as potential resource for antimicrobial edible film and active packaging production | 7 | 2 | 2019 |
| 22 | Savkina O. A., Parakhina O. I., Lokachuk M. N., Pavlovskaya E. N., Khlestkin V. K., Khlestkin V. K. | Degradation of β-Lactoglobulin during sourdough bread production | 7 | 2 | 2019 |
| 23 | Sukhikh S. A., Astakhova L. A., Golubtsova Yu. V., Lukin A. A., Prosekova E. A., Milenteva I. S., Kostina N. G., Rasshchepkin A. N. | Functional dairy products enriched with plant ingredients | 7 | 2 | 2019 |
| 24 | Khramtsov A. G. | New technological paradigm of the Russian dairy industry: formation principles under globalisation | 7 | 2 | 2019 |
| 25 | Kharitonov V. D., Sherstneva N. E., Kharitonov D. V., Yurova E. A., Kurchenko V. P. | Changes in physico-chemical properties of milk under ultraviolet radiation | 7 | 1 | 2019 |
| 26 | Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. | Developing freeze-dried bioproducts for the Russian military in the Arctic | 7 | 1 | 2019 |
| 27 | Buyanova I. V., Altukhov I. V., Tsuglenok N. V., Kriger O. V., Kashirskih E. V. | Pulsed infrared radiation for drying raw materials of plant and animal origin | 7 | 1 | 2019 |
| 28 | Бабенышев С. П., Нестеренко П. Г., Брацихин А. А., Жидков В. Е., Мамай Д. С., Максименко А. Т. | Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane | 6 | 2 | 2018 |
| 29 | Khramtsov A. G., Ryabtseva S. A., Nesterenko P. G. | PARADIGM OF POSTGENOMIC CONCEPTION ON MILK SCIENCE LACTOMICS FORMATION | 6 | 1 | 2018 |
| 30 | Maytakov A. L., Yusupov S. T. , Popov A. M. , Kravchenko S. N., Bakin I. A. | STUDY OF THE PROCESS OF CONCENTRATION AS A FACTOR OF PRODUCT QUALITY FORMATION | 6 | 1 | 2018 |
| 31 | Tyulkin S. V., Vafin R. R., Zagidullin L. R., Akhmetov T. M. , Petrov A. N., Diel F. | TECHNOLOGICAL PROPERTIES OF MILK OF COWS WITH DIFFERENT GENOTYPES OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN | 6 | 1 | 2018 |
| 32 | Petrov A.N., Galstyan A.G., Radaeva I.A., Turovskaya S.N., Illarionova E.E., Semipyatniy V.K., Khurshudyan S.A., DuBuske L.M., Krikunova L.N. | INDICATORS OF QUALITY OF CANNED MILK: RUSSIAN AND INTERNATIONAL PRIORITIES | 5 | 2 | 2017 |
| 33 | Melnikova E.I., Losev A.N., Stanislavskaya E.B. | MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION | 5 | 2 | 2017 |
| 34 | Egorova E.Y., Khmelev V.N., Morozhenko Y.V., Reznichenko I.Y. | PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION | 5 | 2 | 2017 |
| 35 | Kharitonov V.D., Burlev M.Y., Kuznetsov P.V., Mertin P. | SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES | 5 | 2 | 2017 |
| 36 | Khramtsov A.G., Blinov A.V., Blinova A.A., Serov A.V. | INFLUENCE OF THE WHEY TYPE ON COMPOSITION AND PROPERTIES OF ITS MINERALIZATES | 5 | 1 | 2017 |
| 37 | Zhuravlev R.A., Tamova M.Y., Bugayets N.A., Poznyakovskiy V.M., Penov N.D. | INNOVATIVE ENCAPSULATION TECHNOLOGY OF FOOD SYSTEMS USING A BY-PRODUCT OF DAIRY PRODUCTION | 5 | 1 | 2017 |
| 38 | Evdokimov I.A., Titov S.A., Polyansky K.K., Saiko D.S. | ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT | 5 | 1 | 2017 |
| 39 | Golovach T.N., Dudchik N.V., Veremeenko E.G., Tsygankov V.G., Bondarchuk A.M., Filonyuk V.A., Shevlyakov V.V., Ushkov A.A., Sobol' Y.A., Erm G.I., Kurchenko V.P. | EVALUATION OF ANTIMUTAGENIC AND ANTIFUNGAL PROPERTIES, PARAMETERS OF ACUTE TOXICITY AND SENSITIZING ACTIVITY OF ENZYMATIC WHEY PROTEIN HYDROLYSATE | 4 | 2 | 2016 |
| 40 | Khramtsov A.G. | SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS | 4 | 2 | 2016 |
| 41 | Lebedev L.R., Kosogova T.A., Teplyakova T.V., Kriger A..., Elchaninov V.V., Belov A.N., Koval' A.D. | STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (Irpex lacteus (Fr.) Fr.) | 4 | 2 | 2016 |
| 42 | Babenyshev S.P., Zhidkov V.E., Mamay D.S., Utkin V.P., Shapakov N.A. | ULTRAFILTRATION OF MODIFIED MILK WHEY | 4 | 2 | 2016 |
| 43 | Khramtsov A.G. | AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY | 4 | 1 | 2016 |
| 44 | Osintsev A.M., Syrtseva A.P., Kolmykov R.P., Braginsky V.I., Lapshakova O.Y., Osintseva M.A. | STUDY OF CALCIUM ROLE IN COLLOIDAL STABILITY OF RECONSTITUTED SKIM MILK UNDER RENNET COAGULATION CONDITIONS | 4 | 1 | 2016 |
| 45 | Novoselova M.V., Prosekov A.Y. | TECHNOLOGICAL OPTIONS FOR THE PRODUCTION OF LACTOFERRIN | 4 | 1 | 2016 |
| 46 | Galstyan A.G., Petrov A.N., Semipyatniy V.K. | THEORETICAL BACKGROUNDS FOR ENHANCEMENT OF DRY MILK DISSOLUTION PROCESS: MATHEMATICAL MODELING OF THE SYSTEM “SOLID PARTICLES - LIQUID” | 4 | 1 | 2016 |