Author Details

Fursova, T. P

Issue Section Title File
No 9 (2012) Articles About some parameters of the process of isolation lactoferrine from milk
No 6 (2013) Articles Choice of the rational range of fresh milk products
No 12 (2013) Articles Application of transglutaminase at yogurt production
No 5 (2014) Articles Effects of the microbial transglutaminase on the processes of milk protein modification at yogurt production
No 8 (2014) Articles About technical regulation of fresh milk products manufacturing in the territory of the Customs Union
No 4 (2015) Articles Dependence of the sour-milk structural-mechanical characteristics on the proteins composition of milk modified by transglutaminase
No 3 (2015) Articles Criteria of assessment of safety of the milk products with transglutaminase
No 8 (2015) Articles Development of the healthy milk products technologies: up-to-date methodologies
No 1 (2016) Articles About curds as a national product
No 2 (2016) Articles The history of the curds technology development
No 3 (2016) Articles Factors improving efficiency of milk protein coagulation
No 6 (2016) Articles Effects of the raw materials composition on the quality of grain curds
No 5 (2016) Articles Criteria of the efficiency of transglutaminase effects on the sour cream quality
No 4 (2016) Articles Biotechnological and microbiological aspects of producing curds with extended shelf life
No 6 (2016) Articles Effects of lactoferrine on the contamination of sour cream with Salmonella typhimunium
No 7 (2016) Articles Effects of the raw materials composition on the quality of grain curds
No 10 (2016) Articles About complex application of the foods supplements that stabilize consistency and modify milk protein in yogurt
No 10 (2016) Articles Medical-biological assessment of the curds with transglutaminase
No 9 (2016) Articles Vliyanie laktoferrina na kontaminatsiyu smetany kishechnoy palochkoy
No 2 (2017) Articles Effects of food supplements and functional ingredients on the fresh milk products quality
No 4 (2017) Articles Effects of the enzyme modification on the fractions composition of curds and whey protein
No 3 (2017) Articles Special issues of using food supplements in the fermented milk products
No 1 (2017) Articles Investigation of antimicrobial properties of bitulincontaining extract in milk products
No 10 (2017) Articles Special features of the Russian yogurt technology
No 5 (2018) Articles Impacts of the storage time on the antioxidant activity of the fortified yogurt
No 4 (2018) Articles Selection of the rationalconditions for production of the yogurt enrichedwith bioflavonoids
No 3 (2018) Articles Selection of the sources of biologically active substances for functional fermented milk products
No 3 (2019) Articles Curds base for the functional paste-like product
No 2 (2019) Articles Fermented milk products as a component of functional nutrition
No 4 (2019) Articles Selection of the antioxidants complex for the milk systems using physical-chemical methods

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