作者的详细信息

ЕВДОКИМОВ, Иван Алексеевич

期 栏目 标题 文件
编号 12 (2004) Articles Isomerization of lactose to lactulose
编号 11 (2008) Articles Innovative priorities of milk whey application on principles of wasteless technology logistics
编号 11 (2008) Articles Historical aspects of whey application and processing
编号 11 (2008) Articles Present state of milk whey processing
编号 3 (2009) Articles Innovative technology of fresh milk products
编号 3 (2009) Articles Fermented milk Kremola
编号 7 (2009) Articles Fermented milk products with whey protein concentrate
编号 9 (2009) Articles Improvement of the lactose crystallization process
编号 12 (2009) Articles Technological platform of the domestic prebiotic lactulose
编号 12 (2009) Articles Food functional modules on the basis of demineralized milk whey
编号 7 (2010) Articles Vliyanie laktitola na skvashivanie i antagonisticheskuyu aktivnost' molochnokislykh mikroorganizmov
编号 7 (2010) Articles Electrodialysis plants for milk whey processing
编号 7 (2010) Articles Fermented milk of mixed fermentation
编号 9 (2010) Articles Production of cheese and curds abroad: on-line technologies and machinery
编号 8 (2010) Articles Yogurt with application of the whey protein concentrate: rheological characteristics
编号 1 (2010) Articles Safety of the nanoparticles application
编号 1 (2010) Articles Real'nye membrannye tekhnologii
编号 12 (2010) Articles Development of the membrane technologies: rationalityand no wastes
编号 1 (2010) Articles Maillard reaction in milkproducts technology as a way of nanoparticles formation
编号 1 (2010) Articles Technology of the low fatsour cream
编号 7 (2011) Articles The innovative product - milk with increased content of melatonine
编号 8 (2011) Articles Prospects of the functional food products development
编号 9 (2011) Articles White and black: milk processing in the South-Africa Republic
编号 11 (2011) Articles Curds and curds products with milk whey and its components
编号 5 (2011) Articles Milk dessert with polysaccharides
编号 3 (2012) Articles Demineralization of curds whey
编号 2 (2012) Articles Treatment of the milk raw materials by membrane methods
编号 7 (2012) Articles Lactose hydrolysates for milk products with fruit and berries flavors
编号 2 (2012) Articles Technology of the fermented milk: application ol the extracts of vegetable raw materials
编号 7 (2012) Articles The Argentine tango of milk
编号 6 (2013) Articles The treasure has been found: what to do with it?
编号 6 (2013) Articles Milk whey: receiving of derivative components
编号 2 (2013) Articles Demineralized permeate as an alternative to milk sugar
编号 9 (2013) Articles Membrane technologies in milk processing
编号 8 (2013) Articles Technology of fermented milk with food fibers application
编号 10 (2013) Articles Biotechnological issues of receiving home airan: the basis for developing industrial technology
编号 8 (2013) Articles Bio-fermented ice-cream with functional properties
编号 1 (2014) Articles Complex applications of whey components
编号 10 (2014) Articles Viability of lactic acid microorganisms in the low fat probiotic ice-cream
编号 11 (2014) Articles Alternative possibilities for the industrial processing of milk whey
编号 11 (2014) Articles The technology of dry demineralized milk whey replacing import has been scaled up in the dairy sector
编号 5 (2015) Articles The design algorithm of feed compositions with balanced amino acid content
编号 4 (2015) Articles Whipping cream with increased level of protein. Sensor and instrumental analysis
编号 2 (2015) Articles Functional and technological properties of whey protein products: effects of the changes of environmental conditions and type of treatment
编号 1 (2015) Articles Milk products enriched with whey proteins. Technological aspects of developing
编号 7 (2015) Articles Regeneration of the ultrafiltration membranes at curds manufacturing
编号 3 (2015) Articles Application of milk whey proteins in the production of fermented milks
编号 11 (2016) Articles Technology of lactose and its analogues with application of membrane and ion-exchanging processes
编号 5 (2017) Articles Technologies replacing import: milk sugar or lactose?
编号 2 (2017) Articles Application of whey ingredients in foods production
编号 12 (2017) Articles Conception of receiving milk base with increased total solids content for fermented products manufacturing
编号 1 (2018) Articles Biofilms in the dairy industry: significance, formation, control
编号 4 (2018) Articles Use of chitosane for casein production
编号 10 (2018) Articles Effect of the electrodialysis treatment temperature on the microflora of skim milk permeate
编号 7 (2018) Articles Membrane processes in the milk concentrates technology
编号 7 (2018) Articles Regeneration and disinfection of the ultrafiltration plants. Theoretical and practical aspects
编号 8 (2018) Articles Effect of chitosan succinate on the antibacterial properties of kefir
编号 8 (2018) Articles Alternative trends of processing of ultrafiltration permeate
编号 1 (2019) Articles Factors forming the structure and consistency of milk desserts
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