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Osmotic pressure of milk whey and lactose
Timkin V., Lazarev V., Mazina O.
Drinks based on milk whey with hydrolyzed lactose and vegetable raw materials
Merzlikina A., Polyanskii K., Pronina O., Belkova M.
Improvement of the efficiency of the membrane processing of curds whey
Babenyshev S., Jydkov V., Bratsyhin A., Mamai D., Mamai A., Hoha D.
Preservation of curds whey
Lepeshkin T., Polyanskaya I., Zakrepina E., Semenihina V.
Baromembrane technology of milk processing
Timkin V., Lazarev V.
Neutralization of the NF-concentrates of curds whey
Dykalo N., Kusin A., Shohalova V., Kostyukov E., Shohalov V.
The curds with whey protein microparticulate
Losev A., Melnikova E., Stanislavskaya E., Korotkov E.
Application of milk whey proteins in the production of fermented milks
Gordienko L., Evdokimov I., Gorlacheva S.
Intensification of the lactose crystallization process
Kostyukov D., Kulenko V., Shevchuk V., Fialkova E.
An exceptional industrial solution for whey microparticulation
Smolnikov N.
Milk whey in functional products
Donskaya G., Fridenberg G.
Bioconversion of milk whey constituents
Krasnikova L., Markelova V.
Food composition from cheese whey
Ponomarev A., Rudnichenko E., Mel’nikova E., Muradova O.
Stake on whey
KUTUZOVA E., KONOVALOV S., Kutuzova E., Konovalov S.
Principle aspects of choosing lines for whey processing
Smol'nikov N., Smolnikov N.
Protein basis for the milk dessert
Shchetinin M., Kol'tyugina O., Plutakhina E., Shchetinin M., Koltyugina O., Plutahina Y.
New national standards
VOLKOVA T., KRAVChENKO E., Volkova T., Kravchenko E.
Molecular distribution of proteins at ultra-concentrating of whey
Krasnoshtanova A., Popov V., Rytchenkova O.
Application of milk whey in animal breeding
Prozorov A., Burykina I., Ozhiganova E., Prozorov A., Burykina I., Ozhyganova E.
Factors forming the structure and consistency of milk desserts
Evdokimov I., Kulikova I., Misyura V., Volodin D., Semenova I., Pilipenko D.
Improvement of the efficiency of the membrane processing of curds whey
Babenyshev S., Zhydkov V., Bratsyhin A., Mamai D., Mamai A., Hoha D.
Comparative evaluation of the methods for milk whey reconstitution
Kostenko K., Bratsihin A., Leshchenko E., Shpak M., Ushakov E.
Fermented milks fortified with whey proteins
Donskaya G., Drojjyn V., Morozova V., Bryzgalina V.
The beverage on the milk whey base with addition of the stevia extract
Pronina O., Polyanskii K., Chusova A., Kovalchuk N., Klyuchnikov A., Merzlikina A.
Microparticulates of proteins
Hramtsov A.
Dynamics of the process of milk whey nanofiltration
Dymar O.
Composition of the NF concentrates of curds whey
Shohalova V., Kuzin A., Dykalo N., Shohalov V.
Drying of whey and ecology of surroundings
Burykin A., Pankratov N., Burykina E., Samsonov V., Razgulyaev A.
New generation of the plants for microparticulation
Baranov S.
Milk whey: receiving of derivative components
Ryabtseva S., Hramtsov G., Evdokimov I., Lodygin A., Nesterenko P.
Protein composition for fermented milk products
Mel’nikova E., Bogdanova E., Bagatskaya M.
Prebiotic concentrate based on demineralized whey
Hramtsov A., Lodygin A., Ponomarev V.
Principle ways of processing and application ol whey in the Republic of Belarus: situation, trends, prospects
DYMAR O., Dymar O.
Study of whey composition. Possibilities of the capillaryelectrophoresis method
Khramtsov A., Brykalov A., Pilipenko N., Golovkina E., Hramtsov A., Brykalov A., Pilipenko N., Golovkina E.
The synthesis of science, practice and innovations
Bykovskaya G., Bykovskaya G.
Development of the membrane technologies: rationalityand no wastes
EVDOKIMOV I., Evdokimov I.
Shirunov M.O., Myagkova A.G. Tagatose containing sweetener in the technology for functional desserts
Mel'nikova E., Niftaliev S., Korablin R., Shirunov M., Myagkova A.
Real membrane nanobiotechnologies in the dairy industry
Bushueva I., Bushueva I.
Promising technologies of milk whey processing
Buyanova I., Lupinskaya S., Smirnova I., Mazeeva I.
Biotransformation of milk whey into the products containing lactate
Eveleva V., Cherpalova T., Shypovskaya E.
Application of ultrafiltration for the preliminary concentration of milk in curds production
Mikluh I., Dymar O.
Cryoconcentration of curds whey
Ovsyannikov V., Kraminova Y., Panchenko S.
Membrane equipment for processing various types of milk resources
Zolotareva M., Volodin D., Topalov V., Chablin B.
«Milk Hydrosan» - the leader in whey processing
Homyakov S.
Technical-economic aspects of milk processing
Dymar O.
Nanofiltration of curds whey: theoretical and practical aspects
Shohalova V., Kuzin A., Dykalo N., Shohalov V., Kostyukov D.
Effects of the electrohydraulic treatment on the dispersity of curds whey
Kochubei-Litvinenko O., Chernyushok O., Olishevskii V., Marinin A.
Treatment of curd whey using electric-spark discharges
Kochubei-Litvinenko O., Chernyushok O.
The treasure has been found: what to do with it?
Hramtsov A., Evdokimov I., Nesterenko P., Ryabtseva S., Lodygin A.
Enriched fermented milks
Grunskaya V., Gabrielyan D.
Lactose hydrolysates for milk products with fruit and berries flavors
Mihneva V., Evdokimov I., Somov V.
About membrane methods of whey treatment: marginal notes
GAVRILOV G., Gavrilov G.
Curds and curds products with milk whey and its components
Evdokimov I., Volodin D., Mihneva V., Zolotareva M., Golovkina M., Klepker V., Anisimov G.
Whey production in Russia: special features of the regional distribution
Goroshchenko L., Goroshchenko L.
Antioxidant properties of milk whey
DONSKAYa G., ZAKhAROVA E., Donskaya G., Zaharova E.
Whey kvas with the amaranth extract
Sokolenko G., Polyanskii K., Vostrikova T.
From the secondary product to valuable one. Whey processing by membrane filtration
Bou-Khabib D., Tal'khammer V., Bou-Habib G., Talhammer V.
Import and export of milk products (the code ТН ВЭД 04.04)
Goroshchenko L.
Milk whey as a raw material for the production of food ingredients
Ponomarev A., Melnikova E., Bogdanova E.
Antioxidant activity of the products of milk whey modification
Stanislavskaya E., Ponomarev A., Melnikova E., Grebenshchikov A.
New technological solutions in curds whey processing. Part 1. Study of the process of curds whey microparticulation
Losev A., Stanislavskaya E., Melnikova E.
New fermented products for healthy nutrition
Donskaya G., Haritonov D.
Import and export of milk products (The codes ТН ВЭД 04.03 and ТН ВЭД 04.04)
Goroshchenko L.
Milk whey in functional feed additives
Panova N., Merkulova O., Njorba Y., Merkel A., Hramtsov A., Abilov B.
The technology of dry demineralized milk whey replacing import has been scaled up in the dairy sector
Evdokimov L., Zolotareva M., Volodin D., Hramtsov A., Donskih A., Anisimov G.
Complex applications of whey components
Nesterenko P., Hramtsov A., Evdokimov I., Ryabtseva S., Lodygin A.
Marketing research of dietary dessert
Plehanova E., Bannikova A., Ptichkina N.
Biocorrectors for whey drinks
DONSKAYa G., ZAKhAROVA E., Donskaya G., Zaharova E.
Application of curds whey: experience of the enterprise
Kryuchkova I.
About the role of products from whey
Volkova T.
Preserved milk containing product with sugar
Gnezdilova A., Vinogradova Y., Muzykantova A., Gnezdilova A., Vinogradova Y., Muzykantova A.
Complex processing of the milk raw materials
Anan'eva N., Ananeva N.
OBRAM at the «Dairy Industry-2011»
Adaptation of the doctrine of the nanomembrane technologies based on milk whey clusters
KhRAMTsOV A., Hramtsov A.
Electrodialysis plants for milk whey processing
Volodin D., Evdokimov I., Novak L., Nejedly L.
Bioconversion of milk whey for application in whole milk replacers
Kim I., Ganina V., Danil'chuk T., Lobysheva Y., Ganina V., Kim I., Danil'chuk T., Lobysheva Y.
Complex method of milk whey purification
Babenyshev S., Bratsihin A., Mamay D., Mamay A.
Treatment of wastes waters according to the technology «MY DAF»
Marykin E.
Bioprotective properties of the probiotic strains in respect of heavy metals
Zabegalova G., Polyanskaya I., Semenihina V.
Complex method of milk whey purification
Babenyshev S., Mamay D., Shapakov N., Utkin V.
Electrodialysis of the cheese whey and curds whey mixture in one process - it is possible
Garshina T.
The union of marketing and technologies in the products line development
Trufanova L.
New whey drink with fruit juice supplement
Zipaev D.
Fermented milk product «Kefirnyi» with curds whey
Katkova N., Morozova V., Silko I.
International summit on milk whey: innovative priorities
Hramtsov A.
Synbiotic drink with fucose
Muradova O., Melnikova Y., Ponomaryov A., Rudnichenko Y.
Vologda, the autumn 2011: international seminar
Bushueva I., Bushueva I.
Milk whey processing by electrodialysis
Garshina T.
Milk whey in medicine: historical phenomenon
Hramtsov A.
Dry bifidogenous concentrate «KPC-lact» on the basis of milk whey and soy components
Khramtsov A., Burtsev D., Hramtsov A., Burtsev D.
«Mega ProfiLine». Summarizing the results
Program of the production control of products based on milk whey
VOLKOVA T., KRAVChENKO E., Kravchenko E., Volkova T.
Import and export of milk products and casein
GOROShchENKO L., Goroshchenko L.
The concentrate «KPC-lact»
Burtsev D., Lodygin A.
Innovative technology of fresh milk products
Evdokimov I., Khramtsov A., Volodin D., Topalov V., Bessonov A., Mikhneva V., Poverin A., Evdokimov I., Hramtsov A., Volodin D., Topalov V., Bessonov A., Mihneva V., Poverin A.
Fractionation of food media using rotating filtration elements
Agarkov A., Haritonov D.
Fermentation of milkwhey by Kluyveromyces marxianus usingJerusalem artichoke
Sokolenko G., Verzilina N.
Curds whey hydrolyzates for curds emulsion products
Zolotaryov N., Fedotova O., Agarkova E.
New technological solutions in quark whey processing. Part 2. Application of curds whey microparticulate in the technology of fermented milk products
Losev A., Stanislavskaia E., Melnikova E.
Kinetics of ultrafiltration cheese whey
Ponomarev A., Kluchnikov A., Merzlikina A., Pronina O., Polanski K.
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