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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 269 articles
Search string: milk acid
№ Authors Title Volume Issue Year
1 Пухальский Я. В. , Воробьев Н. И. , Лоскутов С. И. , Чукаева М. А., Глушаков Р. И., Глушаков Р. И., Бабыка А. В. , Мещеряков Д. Д. , Якубовская А. И. Effect of External Factors on Trace Element Profile and Biomass of Mustard (Brássica júncea L.) Microgreens: Neural Network Analysis 54 1 2024
2 Лутков И. П., Макаров А. С., Шмигельская Н. А. Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties 54 1 2024
3 Milentyeva Irina, Vesnina Anna, Fedorova Anastasiya, Ostapova Elena, Larichev Timothy Chlorogenic Acid and Biohanin A from Trifolium pratense L. Callus Culture Extract: Functional Activity In Vivo 53 4 2023
4 Borodina Alexandra, Veliaev Yurii, Osokin Alexander Comprehensive Methodological Approach to Determining Lipids in Clams 53 4 2023
5 Suray Natalya, Tatochenko Alexander, Krasil'nikova Elena, Teplaia Naila, Mikhalev Alexey, Zhdanova Galina Dairy Production in the Chuvash Republic: Success Factor Analysis 53 4 2023
6 Ivanova Natalia, Martynova Elizaveta, Vershinina Anna, Lomakin Maksim, Eremeeva Galina, Gordaya Olesya, Shandakov Sergey Electrochemical Sensors Based on Single-Wall Carbon Nanotubes in Voltammetric Ascorbic Acid Tests 53 4 2023
7 Melnikova Elena, Bogdanova Ekaterina, Rudnichenko Elena, Chekmareva Mariya Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening 53 4 2023
8 Гуринович Г. В., Патракова И. С., Хренов В. А. , Патшина М. В., Шевченко А. И. Effect of Dry Aging on Beef Muscle Proteins 53 3 2023
9 Сухих С. А., Буденкова Е. А., Бойченко Ю.-Д. С., Анохова В. Д., Долганюк В. Ф., Каширских Е. В. Optimizing the Production of Polysaccharides from Cyanobacterium sp. IPPAS B-1200 53 3 2023
10 Адавиа Р., Декаянти Т. , Асламиа А. , Уахью М., Пуспитасари Ф. Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment 53 3 2023
11 Турганбаева Н. К., Мусульманова М. М., Кыдыралиев Н. А. Seasonal Variations in the Biological Value of Kyrgyz Donkey’s Milk Proteins 53 3 2023
12 Крикунова Л. Н., Дубинина Е. В., Свиридов Д. А., Томгорова С. М. Assessment-Based Optimization of Distillation Parameters 53 2 2023
13 Хасанов Ж. Х., Мирзахмедов Ш. Д., Султонова Э. М., Салихов Ш. И. Effect of Moisture Content on the Quality and Quantity of Screw-Pressed Flax Seed Oil 53 2 2023
14 Зенькова М. Л., Мельникова Л. А., Тимофеева В. Н. Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value 53 2 2023
15 Лутков И. П., Ермолин Д. В. Typical Properties of Beverages with Different Ethanol Content: A Comparative Analysis 53 2 2023
16 Нициевская К. Н., Станкевич С. В., Бородай Е. В. Ultrasound Treatment of Iota-Carrageenan and Guar Gum 53 2 2023
17 Чаплыгина О. С. , Козлова О. В., Жарко М. Ю. , Петров А. Н. Assessing the Biological Safety of Dairy Products with Residual Antibiotics 53 1 2023
18 Янченко Е. В., Волкова Г. С., Куксова Е. В. , Вирченко И. И., Янченко А. В., Серба Е. М., Иванова М. И. Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids 53 1 2023
19 Храмова В. Н., Сурков Д. И., Лубчинский К. А. Effect of Microwave Radiation on the Chemical Composition of Chickpeas 53 1 2023
20 Куценкова В. С., Неповинных Н. В., Еганехзад С. А. Hybrid Gel as a Substitute for Hard Fats in Confectionery 53 1 2023
21 Тихонов С. Л., Тихонова Н. В., Турсунов Х. Х., Данилова И. Г., Лазарев В. А. Peptides of Trypsin Hydrolyzate in Bovine Colostrum 53 1 2023
22 Крикунова Л. Н., Дубинина Е. В., Песчанская В. А., Ободеева О. Н. Acidification in Distillation Technology 52 4 2022
23 Сериков М. С., Нургалиева М. Т. , Мырзабек К. А., Тойшиманов М. Р., Бактыбаева Ф. К. Defining the Composition of Fat Phase in Foods 52 4 2022
24 Милентьева И. С., Фотина Н. В., Жарко М. Ю. , Проскурякова Л. А. Microbial Treatment and Oxidative Stress in Agricultural Plants 52 4 2022
25 Колпакова В. В., Уланова Р. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Семёнов Г. В. , Шевякова Л. В. Pea and Chickpea Protein Concentrates: Quality Indicators 52 4 2022
26 Сачивко Т. В., Феськова Е. В., Коваленко Н. А., Босак В. Н., Супиченко Г. Н. Spices, Herbs, and Essential-Oil Plants: Yield and Fatty Acid Composition of Seeds 52 4 2022
27 Панасенко С. В. , Сурай Н. М., Таточенко А. Л. , Родинова Н. П. , Остроухов В. М. Sustainable Raw Material Base as a Factor of Competitiveness of Cheese-Making Enterprises 52 4 2022
28 Большакова Е. И. Trehalose and Isomaltulose in the Technology of Sweetened Condensed Milk 52 4 2022
29 Зайцева Л. В. , Рубан Н. В. , Цыганова Т. Б., Мазукабзова Э. В. Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile 52 3 2022
30 Федорова А. М., Дышлюк Л. С., Милентьева И. С., Лосева А. И., Неверова О. А., Хелеф Мохаммед Эль Амин Geroprotective activity of trans-cinnamic acid isolated from the Baikal skullcap (Scutellaria baicalensis) 52 3 2022
31 Мельникова Е. И., Станиславская Е. Б., Богданова Е. В., Шабалова Е. Д. Micellar Casein Production and Application in Dairy Protein Industry 52 3 2022
32 Рябова А. Е., Толмачев В. А. , Галстян А. Г. Phase Transitions of Sweetened Condensed Milk in Extended Storage Temperature Ranges 52 3 2022
33 Элеманова Р. Ш. Seasonal Changes in the Protein Composition of Khainak Milk 52 3 2022
34 Гурский И. А., Творогова А. А. The Effect of Whey Protein Concentrates on Technological and Sensory Quality Indicators of Ice Cream 52 3 2022
35 Аверьянова Е. В., Школьникова М. Н., Школьникова М. Н., Чугунова О. В. Antioxidant Properties of Triterpenoids in Fat-Containing Products 52 2 2022
36 Ганина В. И., Машенцева Н. Г., Ионова И. И. Bacteriophages of Lactic Acid Bacteria 52 2 2022
37 Черемных Д. А., Губаненко Г. А., Речкина Е. А., Маюрникова Л. А., Теплюк Н. Ю. Biological Protein Value of Pteridium aquilinum (L.) Kuhn 52 2 2022
38 Чаплыгина О. С. , Просеков А. Ю., Веснина А. Д. Determining the Residual Amount of Amphenicol Antibiotics in Milk and Dairy Products 52 1 2022
39 Кручинин А. Г., Большакова Е. И. Hybrid Strategy of Bioinformatics Modeling (in silico): Biologically Active Peptides of Milk Protein 52 1 2022
40 Крикунова Л. Н., Дубинина Е. В., Песчанская В. А., Ульянова Е. В. New Nitrogen-Containing Raw Materials in Distillate Technology 52 1 2022
41 Новикова А. Е., Скрыпник Л. Н. Combined Surfactant and Enzyme-Assisted Extraction of Pectin from Hawthorn (Crataegus monogyna Jacq.) Fruits 51 4 2021
42 Кузьмина С. С., Козубаева Л. А., Егорова Е. Ю., Кулуштаева Б. M., Смольникова Ф. Х. Effect of Berry Extracts on Saccharomyces cerevisiae Yeast 51 4 2021
43 Бухарев А. Г., Гаврилова Н. Б., Кригер О. В., Чернопольская Н. Л. Fermented Cream for Curd Fortified with Probiotic Cultures: Biotechnological Aspects 51 4 2021
44 Стаценко Е. С., Литвиненко О. В., Кодирова Г. А., Кубанкова Г. В., Корнева Н. Ю., Покотило О. В. Fermented Milk Beverages Fortified with Soy Protein 51 4 2021
45 Терещук Л. В., Загородников К. А., Старовойтова К. В., Вьюшинский П. А. Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation 51 4 2021
46 Захаренко А. М., Кириченко К. Ю., Вахнюк И. А., Голохваст К. С. Supercritical Extraction Technology of Obtaining Polyunsaturated Acids from Starfish (Lysastrosoma anthosticta Fisher, 1922) 51 4 2021
47 Агеева Н. М., Ширшова А. А., Тихонова А. Н. Influence of Alcoholic and Malolactic Fermentation on the Level of Biogenic Amines in Wine 51 3 2021
48 Илларионова Е. Е., Кручинин А. Г., Туровская С. Н., Бигаева А. В. Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties 51 3 2021
49 Гурьев С. С., Попов В. С. Properties of Starter Cultures Based on Non-Traditional Flours 51 3 2021
50 Никифорова А. П., Хазагаева С. Н., Хамагаева И. С. Tolerance of Lactobacillus sakei to Osmotic Stress 51 3 2021
51 Миллер Ю. Ю., Киселева Т. Ф., Арышева Ю. В. Forming Soy Malt Quality with Organic Growth Promoters 51 2 2021
52 Курченко В. П., Симоненко Е. С., Сушинская Н. В., Головач Т. Н., Петров А. Н., Симоненко С. В. HPLC Identification of Mare’s Milk and Its Mix with Cow’s Milk 51 2 2021
53 Харитонов В. Д., Асафов В. А., Кузнецов П. В., Габриелова В. Т. Multi-Stage Method of Milk Powder Production: Energy Costs Analysis 51 2 2021
54 Лутков И. П., Ермолин Д. В., Задорожная Д. С., Луткова Н. Ю. Perspective Yeast Races for Young Sparkling Wines with a Muscat Aroma 51 2 2021
55 Захарова Л. М., Горбунчикова М. С. A New Synbiotic Fermented Dairy Product: Technological Production Features 51 1 2021
56 Кручинин А. Г., Туровская С. Н., Илларионова Е. Е., Бигаева А. В. Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels 51 1 2021
57 Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. New Functional Product from Horsemeat in Sauce 51 1 2021
58 Харитонов В. Д., Асафов В. А., Искакова Е. Л., Танькова Н. Л., Головач Т. Н., Курченко В. П. Quality Control of Colostrum and Protein Calf Milk Replacers 51 1 2021
59 Милентьева И. С., Давыденко Н. И., Расщепкин А. Н. Casein Proteolysis in Bioactive Peptide Production: Optimal Operating Parameters 50 4 2020
60 Кондратенко В. В., Посокина Н. Е., Лялина О. Ю., Колоколова А. Ю., Глазков С. В. Correction of the Carbohydrate Composition of Raw Materials for Microbial Transformation Based on Microbial Consortia 50 4 2020
61 Платонова Н. Б., Белоус О. Г. Biochemical Composition of Tea and its Changes under Different Factors 50 3 2020
62 Тихонова А. Н., Агеева Н. М., Бирюкова С. А., Глоба Е. В., Абакумова А. А. Effect of grape variety, place of growth, and processing technology on the physical and chemical indicators of grape pomace 50 3 2020
63 Майтаков А. Л. Mathematical Model of Whey-Based Granulation Dispersed Mixtures Process in Disk-Type Devices 50 3 2020
64 Гильманов Х. Х., Семипятный В. К., Бигаева А. В., Вафин Р. Р., Туровская С. Н. New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder 50 3 2020
65 Подлегаева Т. В., Козлова О. В., Кригер О. В., Потураева Н. Л., Кригер О. В. Reducing Allergenicity by Biocatalytic Conversion of Whey Protein Using Aspergillus oryx season 50 3 2020
66 Резниченко И. Ю., Рензяева Т. В., Рензяев А. О. COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL 50 2 2020
67 Ростовская М. Ф., Боярова М. Д., Клыков А. Г. EFFECT OF VARIOUS BARLEY STEEPING CONDITIONS ON THE CONTENT OF ALBUMINOUS SUBSTANCES IN THE MALT 50 2 2020
68 Короткая Е. В., Короткий И. А., Васильев К. И., Остроумов Л. А. MODELING OF MOISTURE CRYSTALLIZATION OF BACTERIAL STARTER CULTURES DURING FREEZING 50 2 2020
69 Ворошилин Р. А., Курбанова М. Г., Рассолов С. Н., Ульрих Е. В. RABBIT DIETARY SUPPLEMENTATION WITH ECHINACEA PURPUREA L.: THE QUALITY PROFILE OF RABBIT MEAT 50 2 2020
70 Мухортова А. М., Узбекова О. Р., Лыжов И. И. TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC 50 2 2020
71 Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. Berry Raw Materials in Functional Soft Cheese Production 50 1 2020
72 Подлегаева Т. В., Костина Н. Г. Structural and Mechanical Characteristics of Fermented Whipped Dairy Products 50 1 2020
73 Гуринович Г. В., Малютина К. В., Серегин С. А., Патракова И. С. The Effect of Acid Composition on the Fermentation Process of Pork Fat 50 1 2020
74 Петрова С. Н., Ещенко А. Р., Минеева Е. М. FAT CONTENT IN PRESCHOOLERS’ DIET 49 4 2019
75 Садовой В. В., Вобликова Т. В., Пермяков А. В. FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION 49 4 2019
76 Зенькова М. Л. MINERAL AND AMINO ACID COMPOSITION OF GERMINATED AND CANNED WHEAT GRAINS 49 4 2019
77 Бородулин Д. М., Зорина Т. В., Невская Е. В., Сухоруков Д. В., Черкашина Д. К. MIXING UNIT FOR PRODUCTION OF FLOUR BAKING MIXES WITH HIGH PROTEIN CONTENT 49 4 2019
78 Белецкая М. Е., Владимиров А. А., Козлова О. В., Милентьева И. С. ROLLER DRYER FOR DRYING MILK IN LOW-TONNAGE CONDITIONS 49 4 2019
79 Оразов А., Надточий Л. А., Сафронова А. В. Assessing the Biological Value of Milk Obtained from Various Farm Animals 49 3 2019
80 Гербер Ю. Б., Гаврилов А. В. Machine Processing of Milk in Dairy Production 49 3 2019
81 Вобликова Т. В., Садовой В. В., Барыбина Л. И. Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile 49 3 2019
82 Пономарёва О. И., Борисова Е. В., Прохорчик И. П. Effect of Technological Characteristics of Various Types of Raw Materials on the Taste and Aroma of Sour Ales 49 2 2019
83 Табаторович А. Н., Резниченко И. Ю. Formulation and Quality Assessment of Diabetic Jelly Marmalade 'Karkade' Fortified with Succinic Acid 49 2 2019
84 Смирнова И. А., Какимов А. К., Жарыкбасов Е. С. Milk Processing Technology Using Zeolite 49 2 2019
85 Почицкая И. М., Росляков Ю. Ф., Комарова Н. В., Рослик В. Л. Sensory Components of Fruits and Berries 49 1 2019
86 Кригер О. В., Носкова С. Ю. Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods 48 4 2018
87 Иванова С. А. The Foaming Properties of Skim Milk Protein Concentrate 48 4 2018
88 Сухих С. А., Лукин А. А., Голубцова Ю. В. Efficacy of Antimicrobials in Fermented Milk Storage 48 3 2018
89 Терещук Л. В., Старовойтова К. В. Hghly Effective Methods of Modification of Fats in Milk-Containing Products 48 3 2018
90 Осинцев А. М., Брагинский В. И., Рынк В. В., Чеботарев А. Л. Specifics of Milk and Plant-based Milk-like Products Coagulation 48 3 2018
91 Крылова Э. Н., Савенкова Т. В., Руденко О. С., Маврина Е. Н. The Use of Milk Protein in the Production of Jelly Products 48 3 2018
92 Короткая Е. В., Короткий И. А., Учайкин А. В. Water Purification by Separate Freezing in Reconstituted Milk Production 48 3 2018
93 Баженова Б. А., Забалуева Ю. Ю., Данилов М. Б., Вторушина И. А., Бадмаева Т. М. Yak Meat as a Lucrative Raw Material for Meat Products 48 3 2018
94 Рябцева С. А., Ахмедова В. Р., Анисимов Г. С. Ice cream as a carrier of Lactobacillus acidophilus 48 2 2018
95 Пономарёва О. И., Борисова Е. В., Прохорчик И. П. Lactic acid bacteria of the genus Lactobacillus in the formation of sour ales flavor profile 48 2 2018
96 Творогова А. А., Шобанова Т. В., Ландиховская А. В., Закирова Р. Р. Milk ice cream composition and structure improvement 48 2 2018
97 Жбанова Е. В. Fruit of raspberry Rubus Idaeus L. as a source of functional ingredients (review) 48 1 2018
98 Какимов А. К., Какимова Ж. Х., Смирнова И. А., Жарыкбасов Е. С. Promising areas of zeolite application in milk purification from toxic elements 48 1 2018
99 Смирнова И. А., Гутов Н. Ю., Лукин А. А. Research of composition of milk protein concentrates 48 1 2018
100 Куприец А. А., Шингарева Т. И. RISE FUNGUS ACTIVITY IN DIFFERENT FERMENTATION MEDIUMS FOR ITS APPLICATION IN DAIRY INDUSTRY 47 4 2017
101 Гаврилова Н. Б., Темирбаева М. В. SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT 47 4 2017
102 Ишевский А. Л., Гунькова П. И., Бучилина А. С., Волокитина Е. Н., Неверов Е. Н. THE INFLUENCE OF SOMATIC CELLS NUMBER INCREASE IN RAW MILK ON ITS TECHNOLOGICAL PROPERTIES AND QUALITY OF FERMENTED DRINKS 47 4 2017
103 Лупинская С. М., Ганцева А. Н. INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES 46 3 2017
104 Левчук Т. В., Чеснокова Н. Ю., Левочкина Л. В., Ганзюк М. А. DEVELOPMENT OF SUGAR CONFECTIONERY USING EXTRACTS OF MANCHURIAN WALNUT PERICARP 45 2 2017
105 Майоров А. А., Сиденко Ю. А., Мусина О. Н. NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE 45 2 2017
106 Смирнова И. А., Гутов Н. Ю., Юрташкина А. В. STUDYING OF FRACTIONAL COMPOSITION OF MILK-PROTEIN CONCENTRATES FOR THE PURPOSE OF THEIR APPLICATION IN PRODUCTION OF DAIRY PRODUCTS 45 2 2017
107 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY 45 2 2017
108 Мельникова Е. И., Пономарева Н. В., Богданова Е. В. ARTIFICIAL NEURAL NETWORKS FOR THE ASSESSMENT OF QUALITY INDICES OF LOW-ALLERGY FERMENTED MILK DRINKS 44 1 2017
109 Старовойтова К. В., Тарлюн М. А., Терещук Л. В., Мамонтов А. С. FEATURES OF USING OF SOLID NATURAL OILS IN PRODUCTION OF SPREADS 44 1 2017
110 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. IDENTIFICATION OF AUTHENTICITY OF MILK POWDER USING THERMAL ANALYSIS AND ELECTRON MICROSCOPY 44 1 2017
111 Ткаченко В. В., Одегов Н. И., Дорофеев Р. В. SIMULATION OF INTERACTION OF PHAGE ASSOCIATIONS AND STARTER MICROFLORA OF CHEESE-MAKING ENTERPRISES.Part 1. Lytic properties of phage associations 44 1 2017
112 Якунин А. В., Синявский Ю. А., Торгаутов А. С., Выскубова В. Г., Ибраимов Ы. С. ASSESSMENT OF OXIDATION FACTORS FOR DRY MARE MILK DURING STORAGE 43 4 2016
113 Акулинин И. В., Осинцев А. М., Брагинский В. И. DEVELOPMENT OF OPTICAL DEVICE FOR SEDIMENTATION ANALYSIS OF WHOLE MILK FAT 43 4 2016
114 Саженова Ю. М., Лупинская С. М. DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE 43 4 2016
115 Мамонтов А. С., Старовойтова К. В., Терещук Л. В., Тарлюн М. А. MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS 43 4 2016
116 Самченко О. Н., Меркучева М. А. MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS 43 4 2016
117 Брезе О. Э., Румянцева Е. Е., Сапожникова Т. А., Васильев К. И. RESEARCH ON CANNED MILK MARKET IN THE CITY OF KEMEROVO 43 4 2016
118 Попов Д. М., Терещук Л. В. DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS 42 3 2016
119 Курочкин А. А., Воронина П. К., Шабурова Г. В., Фролов Д. И. EXTRUDATES FROM VEGETABLE RAW MATERIALS WITH A HIGH LIPID AND FIBER CONTENT 42 3 2016
120 Мальцева О. М. MODELING OF ICE FORMATION ON CYLINDRICAL SURFACE OF CAPACITIVE CRYOCONCENTRATOR 42 3 2016
121 Иркитова А. Н., Функ И. А., Дорофеев Р. В. SOME ASPECTS OF BIOTECHNOLOGY OF PROBIOTIC FERMENTED MILK DRINK BASED ON COMBINED STARTER 42 3 2016
122 Щеколдина Т. В., Черниховец Е. А., Христенко А. Г. THE STUDY OF BIOLOGICAL VALUE OF QUINOA SEEDS (CHENOPODIUM QUINOA) TO CREATE SPECIALIZED FOOD PRODUCTS 42 3 2016
123 Дудикова Г. Н., Чижаева А. В. CONSORTIUM OF LACTIC ACID BACTERIA AND YEAST FOR RYE STARTER WITH THE INCREASED ANTAGONISTIC PROPERTIES 41 2 2016
124 Акулинин И. В., Осинцев А. М., Брагинский В. И. DEVELOPMENT OF COMBINED OPTICAL METHOD FOR MILK COAGULATION RESEARCH 41 2 2016
125 Майоров А. А., Бузоверов С. Ю., Сурай Н. М. INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES 41 2 2016
126 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А., Храпцова Т. А. SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY 41 2 2016
127 Киселева Т. Ф., Миллер Ю. Ю., Гребенникова Ю. В., Стабровская Е. И. INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX 40 1 2016
128 Наумова Н. Л. THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK 40 1 2016
129 Окусханова Э. К., Асенова Б. К., Ребезов М. Б., Омаргалиева Н. К., Есимбеков Ж. С. AMINOACID COMPOSITION OF PÂTÉ BASED ON MARAL MEAT AND PROTEIN ENRICHER 39 4 2015
130 Остроумов Л. А., Смирнова И. А., Захарова Л. М. CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION 39 4 2015
131 Хмелев В. Н., Шалунов А. В., Голых Р. Н., Нестеров В. А., Доровских Р. С., Скиба Е. А., Шавыркина Н. А. INFLUENCE OF ULTRASONIC TREATMENT ON BACTERIA PRESERVATION DURING SPRAY DRYING OF FERMENTED MILK PRODUCTS 39 4 2015
132 Ахмедова В. Р., Рябцева С. А., Шпак М. А., Анисимов Г. С., Маругина Е. В. SCIENTIFIC RATIONALE FOR PRODUCING FERMENTED ICE CREAM WITH PREBIOTIC COMPONENTS 39 4 2015
133 Гуринович Г. В., Малютина К. В., Субботина М. А. STUDY OF COMPOSITION AND PROPERTIES OF PORK ADIPOSE TISSUE DEPENDING ON CATEGORY OF FATNESS IN ORDER TO SUPPORT THE DIRECTION OF ITS RATIONAL USE 39 4 2015
134 Кушевская М. А., Шабанова О. В., Кригер О. В., Остроумов Л. А., Захарова Л. М., Смирнова И. А. STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET 39 4 2015
135 Бабенышев С. П., Емельянов С. А., Жидков В. Е., Мамай Д. С., Уткин В. П. MAIN ASPECTS OF PRODUCING WHEY BEVERAGES WITH THE ADDITION OF PLANT POLYSACCHARIDES BASED ON THE USE OF ULTRAFILTRATION 38 3 2015
136 Табаторович А. Н., Резниченко И. Ю. PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION 38 3 2015
137 Ивашина О. А., Терещук Л. В., Старовойтова К. В., Тарлюн М. А. TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS 38 3 2015
138 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. APPLICATION OF DSC METHOD FOR CANNED MILK PRODUCT IDENTIFICATION 37 2 2015
139 Осинцев А. М., Брагинский В. И., Бабурчин Д. С., Рынк В. В. DEPENDENCE OF VISCOELASTIC PROPERTIES OF RENNET GELS ON CONCENTRATIONS OF MILK FAT AND SOLIDS 37 2 2015
140 Лупинская С. М., Кузнецова Л. А. DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES 37 2 2015
141 Хачатрян Л. Р., Котляров Р. В., Лобасенко Б. А. RESEARCH ON TECHNOLOGICAL MODES OF OPERATINGOF MEMBRANE APPARATUS FOR STARCH MILK CONCENTRATION 37 2 2015
142 Бахолдина Л. А., Севодин В. П. THE STUDY OF FRACTIONATION OF WHEAT BRAN FERMENTATIVE HYDROLYSATE WITH AMBERLITE XAD-4 36 1 2015
143 Терещук Л. В., Мамонтов А. С., Краева К. В., Субботина М. А. FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS 35 4 2014
144 Марьин В. А., Харитонов Д. В. LINEAR GROWTH AND PASSIVATION OF ACTIVE CELLS OF MICROORGANISM GROWING CULTURE 35 4 2014
145 Гомбоева В. В., Плотников Д. А. COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT 34 3 2014
146 Выборнов А. А., Анисимова Л. В. INFLUENCE OF GRAIN PROCESSING METHOD AND TYPE OF PACKAGING ON STORAGE STABILITY OF BARLEY FLOUR 34 3 2014
147 Храмцов А. Г. FORMATION LOGISTICS OF TECHNOLOGICAL PLATFORM FOR OBTAINING LIPID AND PROTEIN BIO-CLUSTERS FROM WHEY 33 2 2014
148 Смирнова И. А., Еремина И. А., Гулбани А. Д., Остроумов Л. А. INFLUENCE OF TEMPERATURE MODES OF MILK ACIDIFICATION BY THE TIBETAN DAIRY FUNGUS IN OBTAINING ACID-MILK BEVERAGE 33 2 2014
149 Смирнова И. А., Гралевская И. В., Афанасьева Е. О. TECHNOLOGY OF INCUBATION METHOD OF YOGHURT PRODUCTION USING THE SHORT-TERM CLOT COOLING STAGE 33 2 2014
150 Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В. VEGETABLE OILS AS FUNCTIONAL FOODS 33 2 2014
151 Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS 32 1 2014
152 Ивкова И. А., Пиляева А. С., Копылов Г. М. DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY 32 1 2014
153 Рябова А. Е., Галстян А. Г., Малова Т. И., Радаева И. А., Туровская С. Н. HETEROGENEOUS CRYSTALLIZATION OF LACTOSE IN TECHNOLOGY OF SWEETENED CONDENSED MILK 32 1 2014
154 Расщепкин А. Н., Короткий И. А., Короткая Е. В. INFLUENCE OF LOW-TEMPERATURE PROCESSING ON BLACKCURRANTS QUALITY FACTORS 32 1 2014
155 Ивашина О. А., Терещук Л. В., Трубникова М. А., Старовойтова К. В. INFLUENCE OF MILK COMPONENTS ON QUALITY INDICES OF PLANT-AND-CREAMY SPREAD 32 1 2014
156 Краснова Т. А., Гора Н. В., Голубева Н. С. INVESTIGATION ON ADSORPTION OF GALLIC ACID USING ACTIVATED CARBONS 32 1 2014
157 Смирнова И. А., Гралевская И. В., Афанасьева Е. О. OPTIMIZATION OF FERMENTED MILK PRODUCT COOLING 32 1 2014
158 Киселева Т. Ф., Иголинская О. А., Бастрон Е. В. UNCERTAINTY IN ESTABLISHING CORRESPONDENCE OF PRESERVATIVE CONTENT IN WINES TO THE REQUIREMENTS OF STANDARD REGULATIONS 32 1 2014
159 Бояринева И. В., Хамагаева И. С. BIOCHEMICAL ACTIVITY OF PROPIONIC ACID BACTERIA AND COMBINED SOURDOUGH BASED ON ADAPTED FORMULA 31 4 2013
160 Ярцева Н. В., Долганова Н. В. DEVELOPMENT OF COMPLEX CULINARY PRODUCTS BASED ON WASHED COMMINUTED FISH USING GENERIC 2.0 COMPUTER PROGRAM 31 4 2013
161 Овчаренко И. В., Севодина К. В. EFFECT OF TECHNOLOGICAL PROCESSING ON VITAMIN C CONTENT IN SEA BUCKTHORN WINE RAW MATERIAL 31 4 2013
162 Шестернин В. И., Рожнов Е. Д., Севодин В. П. INFLUENCE OF ACIDITY ON QUALITY OF WINES FROM ZAGADKA SHAROVA GRAPES 31 4 2013
163 Осинцев А. М., Брагинский В. И., Чеботарев А. Л., Осинцева М. А., Сырцева А. П. INVESTIGATION OF HEAT-ACID MILK COAGULATION BY MEANS OF THERMOGRAPHIC METHOD 31 4 2013
164 Буянова И. В., Дьяченко С. А. SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI 31 4 2013
165 Печенина А. А., Севодин В. П. ASSESSMENT OF THE QUALITY OF WHITE GRAPE VARIETIES ALTAI 30 3 2013
166 Марьин В. А., Верещагин А. Л., Фомина И. Г. CHANGE IN ACIDITY FAT DURING GUARANTEED SHELF LIFE OF OAT FLAKES IN «HERCULES» 30 3 2013
167 Киселева Т. Ф., Иголинская О. А. CONFIRMATION OF THE IMPLEMENTED TABLE WINES IN TRADE NETWORKS 30 3 2013
168 Шушпанников А. С., Лобасенко Б. А., Котляров Р. В. RESEARCH ON DESIGN AND OPERATION PARAMETERS OF ULTRAFILTRATION APPARATUS FOR SKIMMED MILK CONCENTRATION 30 3 2013
169 Мустафина А. С., Сорокопуд А. Ф., Федяев К. С. INCREASE IN EXTRACTION OF ASCORBIC ACID IN THE FIELD OF LOW-FREQUENCY MECHANI CAL FLUCTUATIONS 29 2 2013
170 Курбанова М. Г., Бондарчук О. Н., Масленникова С. М. PRACTICAL ASPECTS OF HYDROLYSIS OF MILK CASEIN BY ENDOPEPTIDASES 29 2 2013
171 Колесникова Т. Г., Субботина М. А., Шубенкина Н. С. STUDY ON THE CHEMICAL COMPOSITION OF THE PROTEIN-LIPID PRODUCT OF PINE NUTS 29 2 2013
172 Терещук Л. В., Старовойтова К. В., Лобова Т. В., Чуглина К. С. TECHNOLOGICAL ASPECTS OF PRODUCTION OF OLEIC ACID FROM RAPE OIL 29 2 2013
173 Фам Т. Х., Ганина В. И., Волокитина З. В., Мороз О. Н. THE STUDY OF QUALITY INDICES OF FERMENTED MILK PRODUCT CONTAINING MUNG BEAN DURING ITS STORAGE 29 2 2013
174 Остроумов Л. А., Гаврилов В. Г. BIOTRANSFORMATION OF LACTOSE ENZYME PREPARATIONS β-GALACTOSIDASE 28 1 2013
175 Шульгина Л. В., Давлетшина Т. А., Загородная Г. И. DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING 28 1 2013
176 Цэнд-Аюуш Ч., Ганина В. И. PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA 28 1 2013
177 Хамагаева И. С., Бояринева И. В., Потапчук Н. Ю. THE STUDY OF PROBIOTIC PROPERTIES OF COMBINED STARTER 28 1 2013
178 Журавлева С. В., Прокопец Ж. Г. BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS 27 4 2012
179 Табаторович А. Н., Степанова Е. Н. DEVELOPMENT AND QUALITY EVALUATION OF PUMPKIN MARMALADE ENRICHED WITH ASCORBIC ACID 27 4 2012
180 Уточкина Е. А., Решетник Е. И. EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS 27 4 2012
181 Осинцева М. А., Брагинский В. И., Осинцев А. М. INVESTIGATION OF THE POSSIBILITY OF MAGNESIUM ENRICHMENT OF MILK PROTEINS DURING THEIR COAGULATION 27 4 2012
182 Харитонов В. Д., Будрик В. Г., Агаркова Е. Ю., Ботина С. Г., Березкина К. А., Кручинин А. Г., Пономарев А. Н., Мельникова Е. И. PERSPECTIVE DIRECTIONS OF STRUGGLE WITH ALLERGY 27 4 2012
183 Ульрих Е. В., Кригер О. В., Потураева Н. Л., Будрик В. Г., Ботина С. Г., Агаркова Е. Ю., Долганюк В. Ф. TECHNOLOGY OF STRUCTURISED HYPOALLERGENIC FOOD PRODUCT 27 4 2012
184 Майоров А. А., Мироненко И. М., Яшкин А. И. USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION OF SOFT CHEESE FROM RESTORED WHOLE MILK 27 4 2012
185 Смирнова И. А., Гралевская И. В., Штригуль В. К., Смирнов Д. А. INVESTIGATION OF VARIOUS WAYS OF MILK COAGULATION FOR THE PURPOSE OF MILK PROTEIN MICROPARTICLES FORMATION 26 3 2012
186 Харитонов В. Д., Будрик В. Г. SOME PROBLEMS OF EFFECTIVE DAIRY PRODUCTS MANUFACTURE 26 3 2012
187 Остроумов Л. А. THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK 26 3 2012
188 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
189 Ганина В. И., Фам Т. Х., Санаксырова Е. И. HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM 25 2 2012
190 Хамаганова И. В., Дарбакова Н. В., Замбалова Н. А. INFLUENCE OF CULTURE LIQUID OF PROPIONIC-ACID BACTERIA UPON BOILED SAUSAGE AMINO-ACID COMPOSITION 25 2 2012
191 Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С. MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE 25 2 2012
192 Рогожина Т. Н., Ганина В. И., Комолова Г. С., Гущина Е. А. MULTIFUNTIONAL BIOLOGICALLY ACTIVE ADDITIVE FOR DAIRY PRODUCTS 25 2 2012
193 Архипов А. Н., Позднякова А. В., Козлова О. В. STUDY OF THE GALACTOSIDASE AND PROTEOLYTIC ACTIVITY OF DELVO-YOG LACTIC ACID BACTERIA IN STABILIZED DAIRY PRODUCTS 25 2 2012
194 Табакаева О. В. SUBSTANTIATION OF POSSIBILITY OF USE OF POTENTIALLY-TRADE BROWN SEAWEED OF FAR EAST REGION IN FOOD TECHNOLOGIES 25 2 2012
195 Иванец В. Н., Иванец Г. Е., Светкина Е. А. THE STUDY OF MILK FOAMING PROPERTIES FOR PROCESSING IN A ROTARY-PULSATING MACHINE 25 2 2012
196 Герасимова Т. В., Лодыгин А. Д., Абакумова Е. А., Дергунова Е. В., Скороходова М. В. EFFECT OF BIOLOGICALLY ACTIVE SUBSTANCES OF PHARMACEUTICAL PLANTS ON LACTIC ACID MICROORGANISMS PROPAGATION 24 1 2012
197 Боровицкий М. В., Гаврилов Г. Б. INFLUENCE OF COMPOSITION AND PROPERTIES OF MILK OBTAINED FROM COWS OF DIFFERENT BREEDS ON CHEESE DEVELOPMENT 24 1 2012
198 Ивкова И. А., Пиляева А. С. INFLUENCE OF DIFFERENT TYPES OF PACKING AND STORAGE MODES ON QUALITY OF DRIED HIGH-FAT CANNED MILK OF SPECIAL PURPOSE 24 1 2012
199 Субботина М. А., Баканов М. В., Колесникова Т. Г. OPTIMIZATION OF ACID-RENNET COAGULATION PARAMETERS OF MILK-PLANT MIXES 24 1 2012
200 Контарева В. Ю., Крючкова В. В., Яценко Н. Н. TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS 24 1 2012
201 Туршук Е. Г., Лобода Е. А. THE USE OF LIVER AND HEART OF DOMESTICATED REINDEER AS RAW MATERIALS FOR FOODS PRODUCTION 24 1 2012
202 Шмалько Н. А. COMPOSITION AND LIPID PROPERTIES OF WHEAT AND AMARANTH FLOUR 23 4 2011
203 Иванова С. А., Баканов М. В. INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM STABILITY WITH STOCHASTIC METHODS 23 4 2011
204 Червецов В. В., Кирсанов В. В., Гощанская М. Н., Галстян А. Г., Илларионова Е. Е. INVESTIGATION ON the continuous process of lactose crystallization in condensed milk-containing sweetened canned foods 23 4 2011
205 Гаврилова Н. Б., Рябкова Д. С. LACTOSE HYDROLYSIS OF SKIM MILK AS A RAW MATERIAL FOR CHEESE PRODUCT MANUFACTURE 23 4 2011
206 Часовщиков А. Р., Помозова В. А., Ходжамкулова А. ., Хорунжина С. И., Федюшкина И. Л. ORGANIC ACID COMPOSITION OF GRAIN BASED BEVERAGES 23 4 2011
207 Грицаева М. В., Серов А. В., Слепышева О. А., Храмцов А. Г. RESEARCH ON THE POSSIBILITY OF DETERMINING LACTOBIONIC ACID BY GAS-LIQUID CHROMATOGRAPHY 23 4 2011
208 Борисова Г. В., Бессонова О. В., Крупин А. В. TECHNOLOGY OF REMOVAL OF HISTIDINE BIOTRANSFORMATION PRODUCTS FROM CASEIN HYDROLYSATES 23 4 2011
209 Павлов И. Н., Гора О. Н. THE INVESTIGATION ON SOME BASIC FACTORS DETERMINING THE MANUFACTURE OF PROPIONIC ACID BACTERIA OF DRY PREPARATIONS 23 4 2011
210 Решетник Е., Максимюк В., Уточкина Е. THE POSSIBILITY OF MAKING THE PROTEIN PRODUCT CONTAINING FUNCTIONAL ADDITIVES BASED ON PLANT RAW MATERIALS OF THE FAR EAST 23 4 2011
211 Короткая Е. В., Короткий И. А., Ибрагимова Е. А. DEVELOPMENT OF THE TECHNOLOGY OF LOW TEMPERATURE PRESERVATION OF THERMOPHILIC LACTIC ACID STARTERS 22 3 2011
212 Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В. FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS 22 3 2011
213 Булгакова О. М., Иванова С. А. MODELING OF ACTIVE ACIDITY DYNAMICS OF DAIRY MEDIUM UNDER THE INFLUENCE OF MICROFLORA 22 3 2011
214 Садовая Т. Н. Effect of pasteurization on technological properties of milk used for mold-type cheese manufacture 21 2 2011
215 Решетник Е. И., Уточкина Е. А. Fermented plant milk drink with functional characteristics: technology development 21 2 2011
216 Бабич О. О., Разумникова И. С., Полетаев А. Ю., Морозова А. И. Keratin Containing Waste Processing and Manufacture of Albuminous Hydrolysates for Food and Fodder Purposes 21 2 2011
217 Ульрих Е. В. Proteins and Fat Extraction from Milk Rinse Water 21 2 2011
218 Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н. Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities 21 2 2011
219 Беспоместных К. В., Галстян А. Г., Короткая Е. В. Study of biochemical and morphological properties of strains of bacteria genus 21 2 2011
220 Храмцов А. Г., Дудникова О. А., Лодыгин А. Д. Studying of lipid-protein concentrate nutritive, biological value and keeping ability 21 2 2011
221 Шахматов Р. А., Хавров И. В. The Technology of Curd Manufacture from Low-Protein Milk 21 2 2011
222 Короткая Е. В. Investigation of properties of cryopreserved lactic ferments 20 1 2011
223 Остроумов Л. А., Шахматов Р. А., Курбанова М. Г. Investigation of seasonal changes in fractional composition of milk proteins 20 1 2011
224 Ефименко А. В. Milk and dairy products market: current trends and development 20 1 2011
225 Галстян А. Г., Буянова Е. О., Иванова А. Ю. New technology in the production of concentrated milk drinks 20 1 2011
226 Остроумов Л. А., Осинцев А. М., Смирнова И. А., Глушаков М. А., Чеботарев А. Л. Phenomenological model of thermoacid coagulation of skim milk proteins 20 1 2011
227 Садовая Т. Н. The study of biochemical characteristics of mold-type cheeses during ripening 20 1 2011
228 Терещук Л. В., Савельев И. Д., Старовойтова К. В. Emulsifying Systems in the Technology of Milk Fat Emulsion Products 19 4 2010
229 Рудницкая Ю. И., Березовикова И. П. Nutritional Quality of Minced Meat Products with «Flax Flour» Addition 19 4 2010
230 Ермолаев В. А., Чесноков Н. С., Масленникова Г. А., Дуйсембаева С. К. The Effect of Specific Concentrating Surface Size on Vacuum Liquid Dairy Products Concentration 19 4 2010
231 Субботина М. А. Development of melted cheese products formula with cedar paste 18 3 2010
232 Лупинская С. М. Investigation of organoleptic and rheological properties of a kefir drink with garden balm whey syrup 18 3 2010
233 Шульгина Л. В., Долбнина Н. В., Швидкая З. П., Давлетшина Т. А., Солодова Е. А., Загородная Г. И. New kinds of canned foods on the basis of cucumaria japonica sempler 18 3 2010
234 Ермолаев В. А., Кушевский И. В. The effect of heat application on vacuum concentration of liquid dairy products 18 3 2010
235 Иванова С. А. The stochastic model of acid coagulation in disperse systems of skim milk 18 3 2010
236 Дедков К. А. Analysis of milch-cow productivity 17 2 2010
237 Слепцова Н. Н., Хамагаева И. С., Хамаганова И. В. Development of meat products technology functionally intended for prevention of selen defficiency 17 2 2010
238 Терещук Л. В., Долголюк И. В. Investigation of coconut paste composition and properties and its usage in spreads production 17 2 2010
239 Решетник Е. И., Уточкина Е. А., Пакусина А. П. Investigation of Possibility of Fermented Milk Enrichment with the Food Additive «Lavitol (Arabinogalaktan)» 17 2 2010
240 Короткая Е. В. Modification of collodion film surface to improve the efficiency of nucleic acid immobilization 17 2 2010
241 Степанова Е. Н., Табаторович А. . Possibility of using succinic acid in the technology of marmalade manufacture 17 2 2010
242 Остроумов Л. А., Дедков К. А. The studies of the physico-chemical processes in the acid-rennet milk coagulation 17 2 2010
243 Жарыкбасова К. С. The way to decrease cadmium and plumbum content in milk 17 2 2010
244 Щеглова И. В., Верещагин А. Л. Influence of vacuum-pulse drying of mushrooms on amino acid composition and trypsin inhibiting activity 16 1 2010
245 Тыщенко Е. А., Терещук Л. В., Павельева Е. Г. Research of structure and properties of the red palm oil used as a functional component emulsionnyh of creams 16 1 2010
246 Мудрикова О. В., Митрохин П. В. The investigation of detergents influence on milk proteins 16 1 2010
247 Разумникова И. С., Козлова О. В., Дороганова А. В., Аветисян Г. А. The perspective approach to development of foods of special purposes for prevention of hypertensive illness and chronic heart insufficiency 16 1 2010
248 Остроумов Л. А., Хуснуллина Н. В. The study of acid-rennet milk coagulation with dry nonfat milk addition 16 1 2010
249 Леоненко Ю. Manufacture of processed cheese products with use of dry components On a dairy basis 15 4 2009
250 Субботина М. . Physiological aspects of the use of fats in the nourishment 15 4 2009
251 Захаренко С. ., Захарова Л. ., Кувшинов Д. . The analysis of structure cottage cheese "Kuzbass" 15 4 2009
252 Касымов С., Тулеуов Е. ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ 15 4 2009
253 Позняковский В. . Development of technology of toning up dairy products 14 3 2009
254 Остроумов Л. А., Майоров А. А., Николаева Е. А. Dynamics of formation of figure in cheeses 14 3 2009
255 Остроумова Т. А., Иванов И. В. Influence of breed of cattle on structure of milk and manufacture of cheese 14 3 2009
256 Архипов А. Н. Processed cheese products «Rada» and «Floris» 14 3 2009
257 Шилов А. В., Бакин И. А. The research of the rheological characteristics of the combined mixture based on dry milk 14 3 2009
258 Табакаева О. В. Acid hydrolysats from waste of processing of folding molluscs of Far East region 13 2 2009
259 Остроумов Л. А., Азолкина Л. Н. Development of technology of processed cheeses with use of vegetative raw material 13 2 2009
260 Остроумова Т. А., Шитов А. П. Influence of seasonal changes of milk on formation of soft cheeses 13 2 2009
261 Просеков А. Ю., Равнюшкин С. А., Курбанова М. Г. Study parameter hydrolysis milk-protein concoction for products of the feeding in capsule 13 2 2009
262 Тыщенко Е. А., Терещук Л. В., Павельева Е. Г. Studying of change of indicators of quality of red palm-oil in the course of storage 13 2 2009
263 Смирнова И. А., Хатминская М. Д., Смирнов С. А. Thermo-acid coagulation in the new formulaof the cottage cheese product 13 2 2009
264 Терещук Л. В., Шишкина Т. Л. Fatty bases designing for cream-and - vegetative spred of universal purpose 12 1 2009
265 Щеколдина Т. В., Кудинов П. И., Бочкова Л. К., Сочиянц Г. Г. Influence the protein isolate from sunflower shrot on amino acids structure of bread 12 1 2009
266 Харитонов В. Д., Димитриева С. Е. MICROFILTRATION - THE ALTERNATIVE METHOD FOR EXTANTION OF DAIRY PRODUCTS STORAGE LIFE 12 1 2009
267 Осинцев А. М., Брагинский В. И., Лапшакова О., Чеботарев А. Л. Role of calcium ions in colloid stability of casein micelles 12 1 2009
268 Крупин А. В. The analysis of changes of physical and chemical indicators of milk at lactose hydrolysis 12 1 2009
269 Школьникова М. Н. The possibility comparison method of «the acceleratated ageing» for forecasting working lives nonalcohol balms 12 1 2009
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