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Protein structure forming and thickening agents
Kravchenko E., Zahlestnyh V.
Baby food «Krepysh»
DRONOVA E., Dronova E.
Global trends in fluid milk products consumption
Effects of vegetable oils on quality and safety of milk containing products
Pavlova I., Pavlova I., Dolganova N., Koblitskaya M., Dolganova N., Koblitskaya M.
Improvement of quality and keepability of functional products.
Gavrilova N., Pas'ko O., Khitrik S., Gavrilova N., Pas'ko O., Hitrik S.
Immunoglobulin G and lactoperoxidase contents in milk products
Il'ina A., Ovchinnikova O., Komolova G., Il'ina A., Ovchinnikova O., Komolova G.
Special oils for vegetable cream
Alekseenko A., Kolesnikova S., Alekseenko A., Kolesnikova S.
About implementation of the Technical Regulation on fresh milk products
Zobkova Z., Zobkova Z.
Phage monitoring at a milk processing plant
Polyanskaya I., Semenihina V.
Effect of quasicapsulation of probiotic culturesat the fermented milk products manufacturing
Polyanskaya I., Zakrepina E., Semenihina V.
Synbiotic component for functional products
Gavrilova N., Moliboga E.
Terminology of the food products stabilizers
Izotova A., Kulev D.
Milk processing: results of 2016
Rybalova T.
Structure stabilizers for the products containing milk
Sokolova O., Agarkova E.
Mathematical modelling of the milk products homogenization process with application of Markov's chain
Hvostov A., Zhuravlev A., Boger A., Shipilova E., Polyansky K.
Dry and frozen concentrated starters
Furik N., Zhabanos N., Vasilenko S.
Up-grading of the drying plants for milk products
Kuznetsov P., Gabrielova V., Mertin P.
Milk products for pregnant women and feeding mothers
Felik S., Antipova T., Kuznetsov V., Simonenko S., Sin’ko T.
Powdered phyto-lactate products: scientific-practical basis of development
Strizhko M., Ryabova A., Radaeva I., Turovskaya S., Malova T., Galstyan A.
Application of the enzyme «Lactafree» in the low lactose products manufacturing
Trushnina Y.
Requirements to the safety of milk and milk products given in the Technical Regulation of the Customs Union. Principle issues. Disputable moments
Sviridenko G.
An exceptional industrial solution for whey microparticulation
Smolnikov N.
Rapid detection of pathogenic microorganisms. The system of molecular analysis «3M TM Molecular Detection System»
Bogdanova E., Sokolov D., Sokolov M.
Fermented milks with reduced allergenity for children
Antipova T., Felik S., Kuznetzov V., Simonenko S., Ponomareva N., Melnikova E.
Moisture-binding capacity of collagen builders
Dunchenko N., Fedorova I.
Up-to-date equipment for dry milk products manufacturing
Kuznetsov P., Smokotin E., Ogarkov V., Urvantsev V.
Taste and aroma supplements «Stabicream» on the basis of natural butter for foods of economy class
Butakov K.
Solar refrigerator of adsorptive type
Samson I., Echarri R., Sergievskii E.
The Ryazan’ region
Ovodkov Y.
Complex solutions from the company «Russkaya Trapeza»
Why kefir drink can't be called kefir
Haritonov V., Rozhkova I., Semenihina V.
Milk products market prospects for the current 10 years
Prospects of the functional food products development
Kryuchkova V., Kontareva V., Shramko M., Evdokimov I., Kryuchkova V., Kontareva V., Shramko M., Evdokimov I.
Preparation of water is a factor for improving economical efficiency of enterprise
GALSTYaN A., ChERVETsOV V., TUROVSKAYa S., ShKLOVETs A., Galstyan A., Chervetsov V., Turovskaya S., Shklovets A.
Application of buttermilk concentrate for fermented products manufacturing
OSTRETsOVA N., GROMOVA O., Ostretsova N., Gromova O.
Structure former-emulsifier of the food grade «Lactral-F»
ZAKhLESTNYKh V., SMIRNOV N., Zahlestnyh V., Smirnov N.
Application of the high pressure homogenization in the dairy sector
One can hardly spoil porridge with butter
SNEGOVA V., Snegova V.
Strength of the French agroindustrial sector is in the equipment manufactured in France
Protein components of the products for children and school children
FELIK S., ZOLOTIN A., ANTIPOVA T., Felik S., Zolotin A., Antipova T.
Improvement of the curds products qualitywith the stabilizer «Geleon»
Milk products «For the whole family»
Once more about «non-milk» milk products
Bushueva I., Bushueva I.
Present day situation in the dairy sector of Russia
Anan'eva N., Ana'eva N.
What restrains functional products market developmentin Russia
Gulyaev M., Gulayev M.
Equipment for dairy butter and products from it
Gerstenberg Kerkebi P., Gerstenberg Kerkebi P.
Honey in the symbiotic fermented milkfor school children
Mkrtchyan E., Buylova L., Mkrtchyan E., Builova L.
Cow colostrum in the composition of the functional food products
Zabegalova G., Polyanskaya I., Semenihina V., Lepeshkin T.
Concentrated milk with milk fat replacers in Armenia
Beglaryan A., Grigoryan M.
Conception of receiving milk base with increased total solids content for fermented products manufacturing
Evdokimov I., Egorov O., Lodygin A.
New standards in the field of the organoleptic analysis of foods
Zavorohina N.
Milk production and processing in Brazil
Kozlova L.
The Russian classic
Kashina E.
Infinity is not a bound
Direct-vat-starters «Idgea» for milk products manufacturing
Gubina I.
«Podvorie» - only natural milk products
Dyatlov D.
Falsification of the fat phase of milk products with non-milk oils
Yurova E.
Antibiotic activity of the lactic acid cultures against salmonella
Polyanskaya I., Teraevich A., Topal O., Semenihina V.
Improvement of the set fermented milk products manufacturing
Smirnova I., Hatminskaya M., Afanasieva E.
To the items of efficiency of dry milk products reconstitution
Strizhko M., Semipyatnyi V., Radaeva I., Turovskaya S., Karapetyan V., Malova T., Galstyan A.
Application of food supplements and ingredients in the dairy industry
Tihomirova N.
Functional properties of fermented milk products with whey protein hydrolysates
Koroleva O., Agarkova E., Botina S., Nikolaev I., Ponomareva N., Melnikova E., Haritonov V., Prosekov A., Kruchinin A., Krohmal M., Berezkina K., Rozhkova I., Raskoshnaya T., Yurova E., Zhizhin N.
Food ingredients and innovative technologies in the manufacture of products for healthy nutrition
Kulyov D.
Yeasts in the dairy sector This is a review containing data about taxonomy and existing methods of yeasts identification
Ryabtseva S., Anisimov G., Skripnjuk A.
About results of the independent expertise of milk products quality
Bioconversion of milk whey constituents
Krasnikova L., Markelova V.
The Tver’ region
Porfirov P.
The Moscow region
Savenko N.
CheaslyFC-PC - the concept of fresh fermented milk products manufacturing from the company SPX
The methods of the DNA technologies for the vegetable raw materials identification in milk products
Prosekov A., Mudrikova O., Bulavina A., Arkhipov A., Prosekov A., Mudrikova O., Bulavina A., Arhipov A.
Methods for detecting streptomycin and levomycetin in milk and milk products
Malinina Z., Makeeva L.
Milk products market prospects for the current 10 years
Application of phytosterols in fat and oil products
Ipatova L., Kochetkova A., Ipatova L., Kochetkova A.
Free fat in the milk based products: new items in the methodology of its determination
Petrov A., Borisova A., Smirnova S., Pukhova N., Chervetsov V., Pankina N., Petrov A., Borisova A., Smirnova S., Puhova N., Chervetsov V., Pankina N.
Foam generation of milk raw materials
IVANOVA S., Ivanova S.
Improvement of the milk and milk products quality - the pledge of the nation health
Anan'eva N., Anan'eva N.
Social importance and economical efficiency of the technologies for fermented products
Pas'ko O.
Fresh view on the existing technologies
Beregova I., Beregova I.
State standard GOST R 53430-2009«Milk and products of milk processing.Methods of the microbiological analysis»
Sviridenko G., Zaharova M., Semenihina V., Rozhkova I.
«Erhmann»: more life
ZhDANOV A., KOVALENSKIY A., ZAGIEV T., Zhdanov A., Kovalenskii A., Zagiev T.
Activation of growth and protection of cultures with probiotic properties
Pas'ko O.
Social activity of the company «Wimm-Bill-Dann»
SMIRNOVA Y., Smirnova Y.
Application of milk whey in animal breeding
Prozorov A., Burykina I., Ozhiganova E., Prozorov A., Burykina I., Ozhyganova E.
Scientific solutions for the fresh milk products manufacturing
Zobkova Z., Zobkova Z.
Genotype and metabolic characteristics of the Enterococcus bacteria isolated from milk products
Botina S., Semenikhina V., Rozhkova I., Botina S., Semenihina V., Rozhkova I.
EС Regulations on healthy products.Problems and prospects of launching in the dairy sector
Krasil'nikov V., Kuznetsova O., Krasil'nikov V., Kuznetsova O.
Characteristics of the lactic acid bacteria strains
Ramonova E., Kabisov R., Tsugkiev B., Ramonova E., Kabisov R., Tsugkiev B.
«Bifilife» producers - the leaders of the dairy industry.
Liventsova T., Liventsova T.
The curds product with vegetable ingredients
Gavrilova N., Shipkova K.
Principle approaches to reduction of thermal effects in the technologies for dry milk products manufacturing. Part 1. Initial milk treatment
Dymar O.
Perspectives of transition on the principles of the best available technologies
Kuzin A., Grunskaya V., Ostretsova N., Builova L., Shohalov V.
Inhibitory substances. Intergovernmental standard GOST 23454-2016 «Milk. Methods for determination of inhibitory substances»
Sviridenko G., Zaharova M.
Changes in the multicomponent mixtures in the course of technological treatment
Polovyanova A., Ereshova V., Shramko M., Lapshenkova Y.
Dairy cattle breeding: feeding, milk productivity and quality of the products received
Privalo O., Veretennikova V.
Success of the bacterial cultures AiBi® on the China milk market
Application of the bromelithium cooling machines for ice water production
Aleksikov I., Krasnov M., Ovchinnikov A.
Items of safety of the fermenting preparations application
Bagryantseva O., Shatrov G., Arnautov O.
Healthy nutrition of children - guarantee of the nation health
Bugrova I.
Immunoprophylaxis of the infection diseases with the aid of fermented milk products
Polyanskaya I., Semenihina V.
To govern time is the principle by which protective cultures AiBi® work
Belkova M.
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