ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)
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Результаты поиска: 21 статей
Строка поиска: whey
Авторы Название статьи Том Номер Год
1 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
2 Shabunina M. V., Andreeva A., Pavlova A. S. Use of animal origin protein concentrates in bread baking 11 2 2023
3 Ryazantseva K. A., Agarkova E. Yu., Fedotova O. B. Continuous hydrolysis of milk proteins in membrane reactors of various configurations 9 2 2021
4 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
5 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
6 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
7 Velemir A., Mandić S., Vučić G., Savanović D. Effects of non-meat proteins on the quality of fermented sausages 8 2 2020
8 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
9 Wójcicki K. FTIR spectroscopy for quality evaluation of sports supplements on the Polish market 8 1 2020
10 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
11 Dinika I., Utama G. L. Cheese whey as potential resource for antimicrobial edible film and active packaging production 7 2 2019
12 Khramtsov A. G. New technological paradigm of the Russian dairy industry: formation principles under globalisation 7 2 2019
13 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
14 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
15 Melnikova E.I., Losev A.N., Stanislavskaya E.B. MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION 5 2 2017
16 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
17 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
18 Evdokimov I.A., Titov S.A., Polyansky K.K., Saiko D.S. ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT 5 1 2017
19 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
20 Khramtsov A.G. SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS 4 2 2016
21 Babenyshev S.P., Zhidkov V.E., Mamay D.S., Utkin V.P., Shapakov N.A. ULTRAFILTRATION OF MODIFIED MILK WHEY 4 2 2016