Автор туралы ақпарат

Evdokimov, I. A

Шығарылым Бөлім Атауы Файл
№ 3 (2012) Articles Demineralization of curds whey
№ 7 (2012) Articles Lactose hydrolysates for milk products with fruit and berries flavors
№ 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
№ 8 (2014) Articles Functional ingredients on the basis of milk whey in the manufacturing of marginal milk products
№ 11 (2014) Articles Alternative possibilities for the industrial processing of milk whey
№ 5 (2015) Articles The design algorithm of feed compositions with balanced amino acid content
№ 2 (2015) Articles Functional and technological properties of whey protein products: effects of the changes of environmental conditions and type of treatment
№ 4 (2015) Articles Lactose free milk products for feeding children with lactase deficiency
№ 5 (2015) Articles Milk whey processing: conceptual strategy, real technologies, adequate investments, demanded products
№ 1 (2015) Articles Milk products enriched with whey proteins. Technological aspects of developing
№ 3 (2015) Articles Analysis of the market and production of the whey ingredients
№ 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
№ 9 (2015) Articles Tailoring of the carbohydrates composition in the baby foods. Scientific and practical aspects
№ 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?
№ 12 (2017) Articles Conception of receiving milk base with increased total solids content for fermented products manufacturing
№ 11 (2017) Articles Membrane technologies as a base of milk whey processing in the up-to-date economic conditions
№ 5 (2018) Articles Membrane technologies for ensuring efficiency and safety of milk processing
№ 1 (2018) Articles Biofilms in the dairy industry: significance, formation, control
№ 4 (2018) Articles Use of chitosane for casein production
№ 10 (2018) Articles Modern equipment for concentrating milk raw materials
№ 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
№ 11 (2018) Articles Membrane equipment: up-to-date technological solutions for production of valuerized ingredients of the milk raw materials
№ 9 (2018) Articles Classical and bipolar electrodialysis in the innovative technologies of curds whey processing
№ 1 (2019) Articles Factors forming the structure and consistency of milk desserts
№ 1 (2019) Articles Maintaining the most valuable
№ 4 (2019) Articles Formation of taste and aroma of mould cheeses

Осы сайт cookie-файлдарды пайдаланады

Біздің сайтты пайдалануды жалғастыра отырып, сіз сайттың дұрыс жұмыс істеуін қамтамасыз ететін cookie файлдарын өңдеуге келісім бересіз.< / br>< / br>cookie файлдары туралы< / a>