Автор туралы ақпарат

ЕВДОКИМОВ, Иван Алексеевич

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

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