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Refrigeration concentrating of curds whey
Ovsyannikov V., Kraminova Y., Panchenko S.
The history of the curds technology development
Zobkova Z., Haritonov D., Zenina D., Fursova T., Gavrilina A., Shelaginova I.
Composition and properties of the hydrolyzate of the p-lactoglobulin with reduced residual antigenicity
Ponomareva N., Mel’nikova E.
Cultivation of kefir grains in milk whey
Shuvalova E., Dolgorukova M.
Sports drink with application of whey
Novokshanova A., Ohgiganova E.
Elecrtodialysis - an integral part of the milk whey technology
Zolotareva M., Volodin D., Topalov V.
Moisture-binding capacity of collagen builders
Dunchenko N., Fedorova I.
Synbiotic ice cream
Mel’nikova E., Muradova O., Ponomarev A., Rudnichenko E.
Whey drinks with vegetable components
Hramtsov A., Brykalov A., Pilipenko N.
Efficient approach to milk whey processing
Sviridenko Y., Volkova T.
Ultra-filtration of the floatated whey
Polyanskiy K., Titov S., Sayko D., Shakhov A., Polyanskii K., Titov S., Saiko D., Shahov A.
Gel-like products with milk whey and vegetative raw materials application
Prosekov A., Razumnikova I., Menkh G., Prosekov A., Razumnikova I., Menh G.
Application of milk whey at the milk combine «Stavropol'skii»
Milk-vegetable products
Dotsenko S., Skripko O., Gryzlov V., Pavlov V., Ryapisov D., Dotsenko S., Skripko O., Gryzlov V., Pavlov V., Ryapisov D.
Whey in the young animals rations
Kulakova T., Burykina I., Pozdnyakova V., Baranova N., Kulakova T., Burykina I., Pozdnyakova V., Baranova N.
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.
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