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Title
Authors
No 12 (2016)
Fermented milk with whey protein hydrolyzate
Novokshanova A.L., Ababkova A.A., Abramov D.V.
PDF
(Rus)
No 12 (2012)
Fermentative hydrolysis of milk protein concentrate
Bessonova O.V., Babich O.O., Borisova G.V., Dragunov I.E.
PDF
(Rus)
No 8 (2016)
Optimization of composition of the emulsion paste like milk products
Agarkova E.Y., Kruchinin A.G., Ryazantzeva K.A.
PDF
(Rus)
No 7 (2011)
New issues in curds manufacturing
Zobkova Z.S., Zenina D.V., Zobkova Z.S., Zenina D.V.
PDF
(Rus)
No 5 (2016)
The influence of ß-lactoglobulin hydrolyzate on development of starter cultures microflora
Korzhov R.P., Ponomaryov A.N., Melnikova E.I., Bogdanova E.V.
PDF
(Rus)
No 10 (2010)
Directed hydrolysis of milkproteins
KURBANOVA M.G., BABICh O.O., PROSEKOV A.Y., Kurbanova M.G., Babich O.O., Prosekov A.Y.
PDF
(Rus)
No 8 (2015)
Composition and properties of the hydrolyzate of the p-lactoglobulin with reduced residual antigenicity
Ponomareva N.V., Mel’nikova E.I.
PDF
(Rus)
No 9 (2010)
Protein hydrolyzates with biologically active peptides
KURBANOVA M.G., RAZUMNIKOVA I.S., PROSEKOV A.Y., Kurbanova M.G., Razumnikova I.S., Prosekov A.Y.
PDF
(Rus)
No 4 (2015)
Selection of starter cultures for kefir product with reduced allergenicity
Korzhov R.P., Ponomarev A.N., Mel’nikova E.I., Bogdanova E.V.
PDF
(Rus)
No 1 (2010)
Nutritive media for bifidobacteria
OSTROUMOV L.A., PROSEKOV A.Y., KURBANOVA M.G., KOZLOVA O.V., Ostroumov L.A., Prosekov A.Y., Kurbanova M.G., Kozlova O.V.
PDF
(Rus)
No 3 (2019)
Digestibility of ß-lactoglobulin hydrolysate in vivo experiments
Bogdanova E.V., Melnikova E.I., Grebenshchikov A.V.
PDF
(Rus)
No 9 (2013)
Technology of the product for sports nutrition
Gavrilova N.B., Petrova E.I.
PDF
(Rus)
No 5 (2010)
Product for sport nutrition of schoolchildren
SIMONENKO S.V., KhOVANOVA I.V., LES' G.M., Simonenko S.V., Hovanova I.V., Les' G.M.
PDF
(Rus)
No 8 (2018)
Development of the technology of the aerated curds product with whey proteins hydrolysate
Zolotaryov N.A., Fedotova O.B., Agarkova E.Y.
PDF
(Rus)
No 11 (2013)
Functional properties of fermented milk products with whey protein hydrolysates
Koroleva O.V., Agarkova E.Y., Botina S.G., Nikolaev I.V., Ponomareva N.V., Melnikova E.I., Haritonov V.D., Prosekov A.Y., Kruchinin A.G., Krohmal M.V., Berezkina K.A., Rozhkova I.V., Raskoshnaya T.A., Yurova E.A., Zhizhin N.A.
PDF
(Rus)
No 2 (2017)
The influence of the β-lactoglobulin hydrolysate on the starter cultures activity in the production of low-allergenic fermented beverages
Korzhov R.P., Ponomaryov A.N., Melnikova E.I., Bogdanova E.V.
PDF
(Rus)
No 7 (2013)
Prospects of applying whey protein hydrolysates in the fermented milk products technology
Koroleva O.V., Agarkova E.Y., Botina S.G., Nikolaev I.V., Ponomareva N.V., Melnikova E.I., Haritonov V.D., Prosekov A.Y., Krohmal M.V., Rojkova I.V.
PDF
(Rus)
1 - 17 of 17 Items

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