Author Details

Мельникова, Елена Ивановна

Issue Section Title File
No 7 (2009) Articles Sweetener from yakon for low caloric ice-cream
No 7 (2010) Articles Shirunov M.O., Myagkova A.G. Tagatose containing sweetener in the technology for functional desserts
No 7 (2010) Articles Milk fat imitator for symbiotic products
No 7 (2012) Articles Food composition from cheese whey
No 10 (2012) Articles Protein composition for fermented milk products
No 11 (2012) Articles Synbiotic ice cream
No 12 (2012) Articles Milk proteins in the ice cream technology
No 8 (2012) Articles Inulincontaining composition for products containing milk
No 2 (2013) Articles Synbiotic drink with fucose
No 7 (2013) Articles Microparticulated whey proteins in the technology of symbiotic products
No 7 (2013) Articles Fermented milks with reduced allergenity for children
No 7 (2013) Articles Prospects of applying whey protein hydrolysates in the fermented milk products technology
No 8 (2013) Articles Food fibers in the production of enriched curds
No 11 (2013) Articles Functional properties of fermented milk products with whey protein hydrolysates
No 3 (2014) Articles Prebiotic activity of the fucose-containing supplement
No 6 (2014) Articles Functional-technological properties of the enriched curds
No 4 (2015) Articles Selection of starter cultures for kefir product with reduced allergenicity
No 4 (2015) Articles Microparticulate of whey proteins in the low lactose ice-cream
No 8 (2015) Articles About additional indices of the raw milk quality
No 8 (2015) Articles Composition and properties of the hydrolyzate of the p-lactoglobulin with reduced residual antigenicity
No 9 (2015) Articles Microparticulation of curds whey
No 7 (2015) Articles Chemical composition of milk produced by cows of different breeds
No 1 (2016) Articles The curds with whey protein microparticulate
No 5 (2016) Articles The influence of ß-lactoglobulin hydrolyzate on development of starter cultures microflora
No 8 (2016) Articles Study of the moisture links forms in curds with whey proteins microparticulate
No 3 (2017) Articles To the item of identification of the fatty acids and protein composition of raw milk
No 2 (2017) Articles The influence of the β-lactoglobulin hydrolysate on the starter cultures activity in the production of low-allergenic fermented beverages
No 4 (2017) Articles New technological solutions in quark whey processing. Part 2. Application of curds whey microparticulate in the technology of fermented milk products
No 1 (2017) Articles New technological solutions in curds whey processing. Part 1. Study of the process of curds whey microparticulation
No 7 (2017) Articles Application of ß-glucan in the curds technology: resource-saving and functionality
No 11 (2017) Articles Antioxidant activity of the products of milk whey modification
No 4 (2018) Articles Hydrolysates ofwhey proteins in the technology of products forspecialized sports nutrition
No 7 (2018) Articles Milk whey as a raw material for the production of food ingredients
No 8 (2018) Articles Application of whey proteins microparticulate in the technology of kefir production
No 3 (2019) Articles Digestibility of ß-lactoglobulin hydrolysate in vivo experiments

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