Author Details

ЕВДОКИМОВ, Иван Алексеевич

Issue Section Title File
No 12 (2004) Articles Isomerization of lactose to lactulose
No 11 (2008) Articles Innovative priorities of milk whey application on principles of wasteless technology logistics
No 11 (2008) Articles Historical aspects of whey application and processing
No 11 (2008) Articles Present state of milk whey processing
No 3 (2009) Articles Innovative technology of fresh milk products
No 3 (2009) Articles Fermented milk Kremola
No 7 (2009) Articles Fermented milk products with whey protein concentrate
No 9 (2009) Articles Improvement of the lactose crystallization process
No 12 (2009) Articles Technological platform of the domestic prebiotic lactulose
No 12 (2009) Articles Food functional modules on the basis of demineralized milk whey
No 7 (2010) Articles Vliyanie laktitola na skvashivanie i antagonisticheskuyu aktivnost' molochnokislykh mikroorganizmov
No 7 (2010) Articles Electrodialysis plants for milk whey processing
No 7 (2010) Articles Fermented milk of mixed fermentation
No 9 (2010) Articles Production of cheese and curds abroad: on-line technologies and machinery
No 8 (2010) Articles Yogurt with application of the whey protein concentrate: rheological characteristics
No 1 (2010) Articles Safety of the nanoparticles application
No 1 (2010) Articles Real'nye membrannye tekhnologii
No 12 (2010) Articles Development of the membrane technologies: rationalityand no wastes
No 1 (2010) Articles Maillard reaction in milkproducts technology as a way of nanoparticles formation
No 1 (2010) Articles Technology of the low fatsour cream
No 7 (2011) Articles The innovative product - milk with increased content of melatonine
No 8 (2011) Articles Prospects of the functional food products development
No 9 (2011) Articles White and black: milk processing in the South-Africa Republic
No 11 (2011) Articles Curds and curds products with milk whey and its components
No 5 (2011) Articles Milk dessert with polysaccharides
No 3 (2012) Articles Demineralization of curds whey
No 2 (2012) Articles Treatment of the milk raw materials by membrane methods
No 7 (2012) Articles Lactose hydrolysates for milk products with fruit and berries flavors
No 2 (2012) Articles Technology of the fermented milk: application ol the extracts of vegetable raw materials
No 7 (2012) Articles The Argentine tango of milk
No 6 (2013) Articles The treasure has been found: what to do with it?
No 6 (2013) Articles Milk whey: receiving of derivative components
No 2 (2013) Articles Demineralized permeate as an alternative to milk sugar
No 9 (2013) Articles Membrane technologies in milk processing
No 8 (2013) Articles Technology of fermented milk with food fibers application
No 10 (2013) Articles Biotechnological issues of receiving home airan: the basis for developing industrial technology
No 8 (2013) Articles Bio-fermented ice-cream with functional properties
No 1 (2014) Articles Complex applications of whey components
No 10 (2014) Articles Viability of lactic acid microorganisms in the low fat probiotic ice-cream
No 11 (2014) Articles Alternative possibilities for the industrial processing of milk whey
No 11 (2014) Articles The technology of dry demineralized milk whey replacing import has been scaled up in the dairy sector
No 5 (2015) Articles The design algorithm of feed compositions with balanced amino acid content
No 4 (2015) Articles Whipping cream with increased level of protein. Sensor and instrumental analysis
No 2 (2015) Articles Functional and technological properties of whey protein products: effects of the changes of environmental conditions and type of treatment
No 1 (2015) Articles Milk products enriched with whey proteins. Technological aspects of developing
No 7 (2015) Articles Regeneration of the ultrafiltration membranes at curds manufacturing
No 3 (2015) Articles Application of milk whey proteins in the production of fermented milks
No 11 (2016) Articles Technology of lactose and its analogues with application of membrane and ion-exchanging processes
No 5 (2017) Articles Technologies replacing import: milk sugar or lactose?
No 2 (2017) Articles Application of whey ingredients in foods production
No 12 (2017) Articles Conception of receiving milk base with increased total solids content for fermented products manufacturing
No 1 (2018) Articles Biofilms in the dairy industry: significance, formation, control
No 4 (2018) Articles Use of chitosane for casein production
No 10 (2018) Articles Effect of the electrodialysis treatment temperature on the microflora of skim milk permeate
No 7 (2018) Articles Membrane processes in the milk concentrates technology
No 7 (2018) Articles Regeneration and disinfection of the ultrafiltration plants. Theoretical and practical aspects
No 8 (2018) Articles Effect of chitosan succinate on the antibacterial properties of kefir
No 8 (2018) Articles Alternative trends of processing of ultrafiltration permeate
No 1 (2019) Articles Factors forming the structure and consistency of milk desserts

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