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Nº 1 (2019)
Factors forming the structure and consistency of milk desserts
Evdokimov I., Kulikova I., Misyura V., Volodin D., Semenova I., Pilipenko D.
PDF
(Rus)
Nº 1 (2016)
The curds with whey protein microparticulate
Losev A., Melnikova E., Stanislavskaya E., Korotkov E.
PDF
(Rus)
Nº 7 (2012)
Processing of raw milk materials with application of ultra-filtration
Mikluh I.
PDF
(Rus)
Nº 7 (2010)
Prospects of milk whey application
Dudnikova O., Lodygin A., Hramtsov A.
PDF
(Rus)
Nº 2 (2009)
Effects of skim milk powder on rheological properties of coagulum
Grunskaya V., Korzyuk Y., Grunskaya V., Korzyuk Y.
PDF
(Rus)
Nº 4 (2018)
Some technological aspects ofreceiving cow milk whey proteins8. Receiving of angiogenin
El’chaninov V.
PDF
(Rus)
Nº 9 (2015)
Microparticulation of curds whey
Losev A., Ponomarev A., Mel’nikova E., Stanislavskaya E.
PDF
(Rus)
Nº 7 (2013)
Microparticulated whey proteins in the technology of symbiotic products
Ponomarev A., Podgornyi N., Melnikova E., Losev A.
PDF
(Rus)
Nº 7 (2012)
Ways of the efficient application of whey
Gavrilov G., Kravchenko E.
PDF
(Rus)
Nº 10 (2009)
Condensed non-fat canned milks with microparticulated whey proteins
Smirnova I., Manylov S., Rumyantseva E., Smirnova I., Manylov S., Rumyantseva E.
PDF
(Rus)
Nº 9 (2017)
ProteOmics of dairying
Hramtsov A.
PDF
(Rus)
Nº 3 (2015)
Application of milk whey proteins in the production of fermented milks
Gordienko L., Evdokimov I., Gorlacheva S.
PDF
(Rus)
Nº 4 (2012)
Improvement of the traditional curds yield
Zenina D.
PDF
(Rus)
Nº 12 (2009)
Efficient technologies of milk whey application
Donskaya G., Fridenberg G., Donskaya G., Fridenberg G.
PDF
(Rus)
Nº 3 (2015)
Some technological aspects of receiving whey proteins of cow milk. 2. Production of milk whey and products fortified with whey proteins
El’chaninov V.
PDF
(Rus)
Nº 2 (2013)
Future technology for the dairy industry. DSS Silkeborg AS
PDF
(Rus)
Nº 5 (2011)
Milk protein concentrates in the products with foam like structure
Prosekov A., Ivanova S., Smetanin V., Prosekov A., Ivanova S., Smetanin V.
PDF
(Rus)
Nº 10 (2009)
Curds dessert
Kryuchkova V., Klopova A., Sorokina L., Kryuchkova V., Klopova A., Sorokina L.
PDF
(Rus)
Nº 2 (2017)
Some technological aspects of receiving whey proteins of cow milk. 6. The technologies of the direct isolation of minor whey proteins from raw milk
Elchaninov V.
PDF
(Rus)
Nº 1 (2015)
Milk products enriched with whey proteins. Technological aspects of developing
Bannikova A., Evdokimov I.
PDF
(Rus)
Nº 11 (2012)
Milk albumin - a high quality protein semi-finished product
Volkova T.
PDF
(Rus)
Nº 9 (2011)
Protein basis for the milk dessert
Shchetinin M., Kol'tyugina O., Plutakhina E., Shchetinin M., Koltyugina O., Plutahina Y.
PDF
(Rus)
Nº 4 (2017)
Some technological aspects of receiving cow milk whey proteins 7. Receipts of immunoglobulin and glicomacropeptide
Elchaninov V., Koval A., Belov A.
PDF
(Rus)
Nº 2 (2015)
Functional and technological properties of whey protein products: effects of the changes of environmental conditions and type of treatment
Bannikova A., Evdokimov I.
PDF
(Rus)
Nº 6 (2012)
Natural complex supplement «Stamix Lact» - a new way of life
Shabalova E.
PDF
(Rus)
Nº 1 (2010)
Nanotechnologies of transforming lactose into clusters of bifidogenous concentrates
LODYGIN A., DONSKOY N., RODNAYa A., VARDANYaN A., Lodygin A., Donskoi N., Rodnaya A., Vardanyan A.
PDF
(Rus)
Nº 10 (2009)
Curds production: new technologies
Lyalin V., Fedotov A., Lyalin V., Fedotov A.
PDF
(Rus)
Nº 9 (2016)
Some technological aspects of receiving whey proteins of cow milk. 5. Production of lactoferrine and lactoperxidase
Elchaninov V., Koval A., Belov A.
PDF
(Rus)
Nº 2 (2015)
Some technological aspects of receiving cow milk whey proteins. 1. Introduction. Principle strategies of the group division of whey proteins and caseins
Elchaninov V., Koval A., Belov A.
PDF
(Rus)
Nº 4 (2012)
Lowering of allergenic properties of milk proteins. Technological approaches
Kurchenko V., Golovach T., Kruglik V., Haritonov V., Agarkova E.
PDF
(Rus)
Nº 1 (2010)
Curds production: new technologies
LYaLIN V., FEDOTOV A., Lyalin V., Fedotov A.
PDF
(Rus)
Nº 6 (2016)
New items in the traditional - universal milk protein POWER LETFORMEAL 70, 80
Kuznetsova L.
PDF
(Rus)
Nº 12 (2014)
Glycolising of proteins in the baby foods
Bednyh B., Gapparov M., Nikolskaya G., Sokolov A., Ramanauskas I., Kiselev A.
PDF
(Rus)
Nº 7 (2012)
Prebiotic concentrate based on demineralized whey
Hramtsov A., Lodygin A., Ponomarev V.
PDF
(Rus)
Nº 7 (2010)
Molecular distribution of proteins at ultra-concentrating of whey
Krasnoshtanova A., Popov V., Rytchenkova O.
PDF
(Rus)
1 - 35 de 35 resultados
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