Informaçao sobre o Autor

Евдокимов, Иван Алексеевич

Edição Seção Título Arquivo
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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