Author Details

Haritonov, V. D

Issue	Section	Title	File
No 4 (2012)	Articles	Lowering of allergenic properties of milk proteins. Technological approaches
No 7 (2013)	Articles	Prospects of applying whey protein hydrolysates in the fermented milk products technology
No 7 (2013)	Articles	Modeling of the mixing aggregate of the centrifugal type on the basis of cybernetic approach
No 11 (2013)	Articles	Functional properties of fermented milk products with whey protein hydrolysates
No 11 (2013)	Articles	Extraction of beta-lactoglobulin from whey: application of various forms of hitosan
No 5 (2014)	Articles	Priority directions of food technologies developments
No 1 (2014)	Articles	Mechanisms of formation of the complexes of milk whey with hitozan
No 5 (2016)	Articles	Criteria of the efficiency of transglutaminase effects on the sour cream quality
No 10 (2016)	Articles	Emulsifiers in the composition of aerated milk products
No 6 (2018)	Articles	Deep processing of raw milk materials and secondary resources
No 5 (2018)	Articles	Membrane technologies for ensuring efficiency and safety of milk processing
No 10 (2018)	Articles	New technologies and quality of milk products