Informaçao sobre o Autor

Shelaginova, I. R

Edição Seção Título Arquivo
Nº 9 (2012) Articles About some parameters of the process of isolation lactoferrine from milk
Nº 12 (2013) Articles Application of transglutaminase at yogurt production
Nº 5 (2014) Articles Effects of the microbial transglutaminase on the processes of milk protein modification at yogurt production
Nº 4 (2015) Articles Dependence of the sour-milk structural-mechanical characteristics on the proteins composition of milk modified by transglutaminase
Nº 8 (2015) Articles Development of the healthy milk products technologies: up-to-date methodologies
Nº 2 (2016) Articles The history of the curds technology development
Nº 3 (2016) Articles Factors improving efficiency of milk protein coagulation
Nº 6 (2016) Articles Effects of the raw materials composition on the quality of grain curds
Nº 5 (2016) Articles Criteria of the efficiency of transglutaminase effects on the sour cream quality
Nº 4 (2016) Articles Biotechnological and microbiological aspects of producing curds with extended shelf life
Nº 6 (2016) Articles Effects of lactoferrine on the contamination of sour cream with Salmonella typhimunium
Nº 7 (2016) Articles Effects of the raw materials composition on the quality of grain curds
Nº 10 (2016) Articles About complex application of the foods supplements that stabilize consistency and modify milk protein in yogurt
Nº 10 (2016) Articles Medical-biological assessment of the curds with transglutaminase
Nº 9 (2016) Articles Vliyanie laktoferrina na kontaminatsiyu smetany kishechnoy palochkoy
Nº 2 (2017) Articles Effects of food supplements and functional ingredients on the fresh milk products quality
Nº 4 (2017) Articles Effects of the enzyme modification on the fractions composition of curds and whey protein
Nº 3 (2017) Articles Special issues of using food supplements in the fermented milk products
Nº 1 (2017) Articles Investigation of antimicrobial properties of bitulincontaining extract in milk products
Nº 10 (2017) Articles Special features of the Russian yogurt technology
Nº 5 (2018) Articles Impacts of the storage time on the antioxidant activity of the fortified yogurt
Nº 4 (2018) Articles Selection of the rationalconditions for production of the yogurt enrichedwith bioflavonoids
Nº 3 (2018) Articles Selection of the sources of biologically active substances for functional fermented milk products
Nº 3 (2019) Articles Curds base for the functional paste-like product
Nº 2 (2019) Articles Fermented milk products as a component of functional nutrition
Nº 4 (2019) Articles Selection of the antioxidants complex for the milk systems using physical-chemical methods

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