search

Article search

Search results: 49 articles

Search string: Lactose fermentation

№	Authors	Title	Volume	Issue	Year

1	Свердлова О. П., Подшивалова Е. В., Шарова Н. Ю., Шарова Н. Ю., Белова Д. Д.	Native Microbiota of Rapeseed Cake as Potential Source of Industrial Producers	54	2	2024
2	Грязнова М. В., Буракова И. Ю. , Смирнова Ю. Д. , Нестерова Е. Ю., Нестерова Е. Ю., Родионова Н. С. , Попов Е. С., Сыромятников М. Ю., Сыромятников М. Ю., Попов В. Н., Попов В. Н.	Bacterial Composition of Dairy Base during Fermentation	53	3	2023
3	Рябцева С. А., Храмцов А. Г., Шпак М. А., Лодыгин А. Д., Анисимов Г. С., Сазанова С. Н., Табакова Ю. А.	Biotechnology of Lactulose Production: Progress, Challenges, and Prospects	53	1	2023
4	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
5	Ширшова А. А., Агеева Н. М., Ульяновская Е. В., Чернуцкая Е. А.	Transformation of Apple Composition during Cider Production	53	1	2023
6	Бурак Л. Ч. , Завалей А. П.	Elderberry (Sambucus nigra L.) Beer with Antioxidant Properties	52	1	2022
7	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
8	Кондратенко В. В., Посокина Н. Е., Колоколова А. Ю., Захарова А. И.	Development of Lactic acid Microorganisms during Fermentation of Substrate with an Increased Concentration of Carbohydrates	51	3	2021
9	Гурьев С. С., Попов В. С.	Properties of Starter Cultures Based on Non-Traditional Flours	51	3	2021
10	Кригер О. В., Бабич О. О., Долганюк В. Ф., Козлова О. В., Сухих С. А., Ларичев Т. А.	Bioethanol Production from Miscanthus sinensis Cellulose by Bioconversion	51	2	2021
11	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
12	Баурина А. В., Баурин Д. В., Шакир И. В., Панфилов В. И.	Technology for the Bacillus megaterium Fodder Biomass Production	51	1	2021
13	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
14	Оганесянц Л. А., Панасюк А. Л., Кузьмина Е. И., Ганин М. Ю.	Isotopes of Carbon, Oxygen, and Hydrogen Ethanol in Fruit Wines	50	4	2020
15	Танашкина Т. В., Перегоедова А. А., Семенюта А. А., Боярова М. Д.	Gluten-free Buckwheat Kvass with Aromatic Raw Materials	50	1	2020
16	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
17	Зайцева И. И., Шеламова С. А., Дерканосова Н. М.	Effect of Pumpkin Husks on Cracker Dough Fermentation	49	3	2019
18	Гербер Ю. Б., Гаврилов А. В.	Machine Processing of Milk in Dairy Production	49	3	2019
19	Кригер О. В., Носкова С. Ю.	Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods	48	4	2018
20	Макаров С. С., Макаров С. Ю., Панасюк А. Л.	Influence of Various Technological Factors on the Composition of Anthocyanins in Black Currant Wine Production	48	3	2018
21	Храмцов А. Г.	Innovative Solutions in Milk Whey Production	48	3	2018
22	Пермякова Л. В.	Dependence between sterols synthesis and the method of beer yeast oxygenation	48	2	2018
23	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
24	Панасюк А. Л., Макаров С. С.	Influence of different yeast races on quality parameters and antioxidant activity of wines produced from blackcurrant	48	1	2018
25	Гаврилова Н. Б., Темирбаева М. В.	SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT	47	4	2017
26	Крикунова Л. Н., Дубинина Е. В., Алиева Г. А.	THE INFLUENCE OF YEAST RACE ON THE FERMENTATION OF CHERRY PULP FOR PRODUCING DISTILLATE	40	1	2016
27	Пермякова Л. В.	INVESTIGATION OF DIFFERENT WAYS OF REDUCING THE OXYGEN REQUIREMENT OF YEAST	38	3	2015
28	Корниенко В. В., Мельник Л. Н., Таран В. М.	Apparatus design for the dehydration process of the of fermentation mixture distillate by mordenite to obtain fuel ethanol	35	4	2014
29	Сафронова Т. Н., Евтухова О. М., Макарова М. И.	NEW TYPE OF YEASTED SPORGE DOUGH WITH USE OF SPROUTED WHEAT GRAIN	33	2	2014
30	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
31	Короткий И. А., Гунько П. А., Валиахмедов Т. З.	RESEARCH ON PROTEINS AND LACTOSE ISOLATION FROM WHEY	32	1	2014
32	Бибик И. В., Лоскутова Е. В.	SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY	32	1	2014
33	Бредихин А. С., Червецов В. В.	FEATURES OF WHEY COOLING IN STREAM LACTOSE CRYSTALLIZATION	31	4	2013
34	Лодыгин А. Д., Бугаева А. А., Щелканова И. А.	DEVELOPMENT OF PREBIOTIC CONCENTRATE TECNOLOGY ON THE BASIS OF SKIMMED MILK PERMEATE	30	3	2013
35	Сергеева И. Ю., Шафрай А. В., Захаренко Д. Г.	MODELING OF THE PROCESS OF THE CLARIFICATION OF FERMENTED BEVERAGES BY MEANS OF AUXILIARY MEANS	30	3	2013
36	Пермякова Л. В., Помозова В. А., Павлов А. А., Хорунжина С. И.	APPLICATION OF NEW TYPES OF FOOD SUPPLEMENTS FOR YEAST IN BEER PRODUCTION	29	2	2013
37	Глазунова О. А., Долганюк В. Ф., Астахова Л. А., Дроздова Т. М.	OPTIMIZATION OF CULTIVATION CONDITIONS OF THE GLUCOSE ISOMERASE PRODUCER	29	2	2013
38	Остроумов Л. А., Галкина С. Л.	INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION	27	4	2012
39	Храмцов А. Г., Лодыгин А. Д., Евдокимов И. А., Рябцева С. А.	INNOVATIVE TECHNOLOGIES OF PREBIOTIC CONCENTRATES ON THE BASIS OF NANOCLUSTERS OF DAIRY BY-PRODUCTS	26	3	2012
40	Кирсанов В. В., Кузнецова А. Е., Червецов В. В., Галстян А. Г.	CONTINUOUS PROCESS OF LACTOSE CRYSTALLIZATION IN CANNED MILK WITH SUGAR - PERSPECTIVES OF USING IN PRODUCTION	25	2	2012
41	Ганина В. И., Фам Т. Х., Санаксырова Е. И.	HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM	25	2	2012
42	Сафронова Т. Н., Ермош Л. Г., Березовикова И. П.	TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT	24	1	2012
43	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
44	Гаврилова Н. Б., Рябкова Д. С.	LACTOSE HYDROLYSIS OF SKIM MILK AS A RAW MATERIAL FOR CHEESE PRODUCT MANUFACTURE	23	4	2011
45	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
46	Садовая Т. Н.	The study of biochemical characteristics of mold-type cheeses during ripening	20	1	2011
47	Рожнов Е. Д., Григоренко А. ., Севодин В. П.	Studying of complex ethers of sea-buckthorn berries	14	3	2009
48	Крупин А. В.	The analysis of influence of technology factors on law of hydrolysis of lactose in connection with manufacture of drinks	13	2	2009
49	Крупин А. В.	The analysis of changes of physical and chemical indicators of milk at lactose hydrolysis	12	1	2009