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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 205 articles
Search string: Milk protein
№ Authors Title Volume Issue Year
1 Лобанов В. Г., Росляков Ю. Ф., Маслинская М. Е., Почицкая И. М., Комарова Н. В. Biochemical, Mineral, and Vitamin Composition of Belarusian Linseed Cultivars 54 3 2024
2 Головач Т. Н., Ловкис З. В., Курченко В. П., Янцевич А. В. , Тарун Е. И. , Дудчик Н. В., Ржепаковский И. В. , Лодыгин А. Д. Biologically Active Dairy Protein Hydrolysates and Their Cyclodextrin Inclusion Complexes: Biotechnological Aspects of Production 54 3 2024
3 Алкадур М. И., Пряничникова Н. С., Юрова Е. А., Петров А. Н. Effect of Thermal Treatment and Pasteurization on Milk Powder Quality 54 2 2024
4 Лебедева С. Н. , Болхонов Б. А. , Жамсаранова С. Д. , Баженова Б. А., Лескова С. Ю. Functional Profile of Enzymatic Hydrolysates in Food Proteins 54 2 2024
5 Терехова О. Н., Дуюнова Я. С. Pneumocentrifugal Classification of Dispersed Particles during Grain Milling 54 1 2024
6 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
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 Стаценко Е. С., Штарберг М. А., Бородин Е. А. Functional Biscuits with Soy Protein 53 3 2023
10 Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С. New Technology of Functional Bakery Products 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 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
13 Храмова В. Н., Сурков Д. И., Лубчинский К. А. Effect of Microwave Radiation on the Chemical Composition of Chickpeas 53 1 2023
14 Соколов Д. В., Болхонов Б. А. , Жамсаранова С. Д. , Лебедева С. Н. , Баженова Б. А. Enzymatic Hydrolysis of Soy Protein 53 1 2023
15 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
16 Гурский И. А., Творогова А. А. The Impact of Technological Factors on the Air Phase of Defrosted Fermented-Milk Desserts 53 1 2023
17 Романов А. С., Марков А. С., Сергеева И. Ю., Козубаева Л. А., Протопопов Д. Н. Effect of Ionising Irradiation on Wheat Flour 52 4 2022
18 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
19 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
20 Большакова Е. И. Trehalose and Isomaltulose in the Technology of Sweetened Condensed Milk 52 4 2022
21 Урубков С. А., Королёв А. А. , Смирнов С. О. Cereals and Cereal Products for Dietary Preventive Nutrition 52 3 2022
22 Мельникова Е. И., Станиславская Е. Б., Богданова Е. В., Шабалова Е. Д. Micellar Casein Production and Application in Dairy Protein Industry 52 3 2022
23 Рябова А. Е., Толмачев В. А. , Галстян А. Г. Phase Transitions of Sweetened Condensed Milk in Extended Storage Temperature Ranges 52 3 2022
24 Элеманова Р. Ш. Seasonal Changes in the Protein Composition of Khainak Milk 52 3 2022
25 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
26 Рязанцева К. А., Шерстнева Н. Е. Traditional and Innovative Uses of Ultraviolet Treatment in the Dairy Industry 52 2 2022
27 Смольникова Я. В. , Бопп В. Л., Коломейцев А. В., Стутко О. В., Ханипова В. А. , Брошко Д. В. Aqueous Enzymatic Extraction of Protein Concentrates from Camelina sativa Oil Cake 52 1 2022
28 Чаплыгина О. С. , Просеков А. Ю., Веснина А. Д. Determining the Residual Amount of Amphenicol Antibiotics in Milk and Dairy Products 52 1 2022
29 Гуринович Г. В., Патракова И. С., Хренов В. А. Effect of Dry Maturation Time and the Curing Composition on Proteins in High Quality Beef 52 1 2022
30 Кручинин А. Г., Большакова Е. И. Hybrid Strategy of Bioinformatics Modeling (in silico): Biologically Active Peptides of Milk Protein 52 1 2022
31 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
32 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
33 Садыгова М. К., Гапонов С. Н., Шутарева Г. И., Цетва Н. М., Кириллова Т. В., Филина Д. К. Technological Potential of Saratov Spring Durum Wheat Grain 51 4 2021
34 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
35 Колпакова В. В., Куликов Д. С., Уланова Р. В., Чумикина Л. В. Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application 51 2 2021
36 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
37 Баженова Б. А., Бурханова А. Г., Забалуева Ю. Ю., Добрецкий Р. А. Immobilization of Daurian Rosehip Antioxidants by Protein-Lipid Inclusion 51 2 2021
38 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
39 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
40 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
41 Баурина А. В., Баурин Д. В., Шакир И. В., Панфилов В. И. Technology for the Bacillus megaterium Fodder Biomass Production 51 1 2021
42 Милентьева И. С., Давыденко Н. И., Расщепкин А. Н. Casein Proteolysis in Bioactive Peptide Production: Optimal Operating Parameters 50 4 2020
43 Дмитриева А. И., Алексеенко А. В., Белова Д. Д., Пискаева Н. И., Терещук Л. В. Streptomyces and Bacillus Keratinases: Properties and Uses 50 4 2020
44 Майтаков А. Л. Mathematical Model of Whey-Based Granulation Dispersed Mixtures Process in Disk-Type Devices 50 3 2020
45 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
46 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
47 Агаркова Е. Ю., Рязанцева К. А., Кручинин А. Г. ANTI-DIABETIC ACTIVITY OF WHEY PROTEINS 50 2 2020
48 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
49 Стаценко Е. С., Литвиненко О. В., Корнева Н. Ю., Штарберг М. А., Бородин Е. А. NEW TECHNOLOGY FOR FUNCTIONAL DESSERT PRODUCTION BASED ON SOY AND PUMPKIN 50 2 2020
50 Мухортова А. М., Узбекова О. Р., Лыжов И. И. TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC 50 2 2020
51 Подлегаева Т. В., Костина Н. Г. Structural and Mechanical Characteristics of Fermented Whipped Dairy Products 50 1 2020
52 Садовой В. В., Вобликова Т. В., Пермяков А. В. FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION 49 4 2019
53 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
54 Киселева М. В., Табакаева О. В., Каленик Т. К., Киселев А. Ю., Татаренко Г. С. PRODUCTION OF ENZYMATIC HYDROLYZATES FROM NORTH SHRIMP WASTES 49 4 2019
55 Белецкая М. Е., Владимиров А. А., Козлова О. В., Милентьева И. С. ROLLER DRYER FOR DRYING MILK IN LOW-TONNAGE CONDITIONS 49 4 2019
56 Оразов А., Надточий Л. А., Сафронова А. В. Assessing the Biological Value of Milk Obtained from Various Farm Animals 49 3 2019
57 Каширских Е. В., Бабич О. О., Кригер О. В., Иванова С. А. Oat Protein Concentrate As Part of Curd Product for Sport Nutrition 49 3 2019
58 Короткий И. А., Плотников И. Б., Мазеева И. А. Current Trends in Whey Processing 49 2 2019
59 Колпакова В. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Кадиева А. Т. Grain Composites with a Complementary Amino Acid Composition in Food and Fodder 49 2 2019
60 Смирнова И. А., Какимов А. К., Жарыкбасов Е. С. Milk Processing Technology Using Zeolite 49 2 2019
61 Вебер А. Л., Леонова С. А., Давлетов Ф. А. Phytochemical Potential and Inhibitory Properties of New Varieties of Leguminous Plants 49 2 2019
62 Каширских Е. В., Бабич О. О., Кригер О. В. Production Technology for Oat Protein with Advanced Physicochemical, Functional, and Technological Properties 49 2 2019
63 Мазеева И. А., Короткий И. А., Плотников И. Б. Modern Packaging Solutions for Whey Protein Concentrate 48 4 2018
64 Кригер О. В., Носкова С. Ю. Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods 48 4 2018
65 Иванова С. А. The Foaming Properties of Skim Milk Protein Concentrate 48 4 2018
66 Сухих С. А., Лукин А. А., Голубцова Ю. В. Efficacy of Antimicrobials in Fermented Milk Storage 48 3 2018
67 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
68 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
69 Короткая Е. В., Короткий И. А., Учайкин А. В. Water Purification by Separate Freezing in Reconstituted Milk Production 48 3 2018
70 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
71 Творогова А. А., Шобанова Т. В., Ландиховская А. В., Закирова Р. Р. Milk ice cream composition and structure improvement 48 2 2018
72 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
73 Скрипко О. В., Стаценко Е. С., Покотило О. В. Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value 48 1 2018
74 Смирнова И. А., Гутов Н. Ю., Лукин А. А. Research of composition of milk protein concentrates 48 1 2018
75 Гаргаева А. Г., Гуринович Г. В. DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES 47 4 2017
76 Куприец А. А., Шингарева Т. И. RISE FUNGUS ACTIVITY IN DIFFERENT FERMENTATION MEDIUMS FOR ITS APPLICATION IN DAIRY INDUSTRY 47 4 2017
77 Гаврилова Н. Б., Темирбаева М. В. SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT 47 4 2017
78 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
79 Сергеева И. Ю., Аль К. А. MODELING THE PROCESS OF PROTEIN SYNTHESIS IN THE DUCKWEED LEMNA MINOR 46 3 2017
80 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
81 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
82 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
83 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY 45 2 2017
84 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
85 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. IDENTIFICATION OF AUTHENTICITY OF MILK POWDER USING THERMAL ANALYSIS AND ELECTRON MICROSCOPY 44 1 2017
86 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
87 Акулинин И. В., Осинцев А. М., Брагинский В. И. DEVELOPMENT OF OPTICAL DEVICE FOR SEDIMENTATION ANALYSIS OF WHOLE MILK FAT 43 4 2016
88 Мамонтов А. С., Старовойтова К. В., Терещук Л. В., Тарлюн М. А. MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS 43 4 2016
89 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
90 Мышалова О. М., Гуринович Г. В., Гурикова Я. С. COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR meat delicacy TECHNOLOGY 42 3 2016
91 Попов Д. М., Терещук Л. В. DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS 42 3 2016
92 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
93 Мальцева О. М. MODELING OF ICE FORMATION ON CYLINDRICAL SURFACE OF CAPACITIVE CRYOCONCENTRATOR 42 3 2016
94 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
95 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
96 Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И. CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS 41 2 2016
97 Акулинин И. В., Осинцев А. М., Брагинский В. И. DEVELOPMENT OF COMBINED OPTICAL METHOD FOR MILK COAGULATION RESEARCH 41 2 2016
98 Майоров А. А., Бузоверов С. Ю., Сурай Н. М. INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES 41 2 2016
99 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А., Храпцова Т. А. SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY 41 2 2016
100 Наумова Н. Л. THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK 40 1 2016
101 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
102 Остроумов Л. А., Смирнова И. А., Захарова Л. М. CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION 39 4 2015
103 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
104 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
105 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
106 Пчелкина В. А., Хвыля С. И. PRACTICAL ASPECTS OF APPLICATION OF GOST 31474-2012 «MEAT AND MEAT PRODUCTS. HISTOLOGICAL METHOD OF PLANT PROTEIN ADDITIVE IDENTIFICATION» 38 3 2015
107 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. APPLICATION OF DSC METHOD FOR CANNED MILK PRODUCT IDENTIFICATION 37 2 2015
108 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
109 Крумликов В. Ю., Изгарышева Н. В., Pozo-Dengra J., Кригер О. В. DEVELOPMENT OF PROTEIN FOAMER TECHNOLOGY FOR USE IN SPORTS NUTRITION 37 2 2015
110 Хачатрян Л. Р., Котляров Р. В., Лобасенко Б. А. RESEARCH ON TECHNOLOGICAL MODES OF OPERATINGOF MEMBRANE APPARATUS FOR STARCH MILK CONCENTRATION 37 2 2015
111 Змиевская Т. Н., Усатенко Н. Ф. FORMULA DEVELOPMENT OF RESTRUCTURED FORMED PRODUCT MANUFACTURED FROM BROILER MEAT 36 1 2015
112 Меренкова С. П., Потороко И. Ю., Захаров И. В., Байбаков В. И. PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING 36 1 2015
113 Потапова К. В., Бакуменко О. Е. STUDY OF DRY MIXING AND SUBSTANTIATION OF CHOICE OF FLAVORS FOR PRODUCTION OF PROTEIN-RICH SPORTS NUTRITION PRODUCTS 36 1 2015
114 Егорова Е. Ю., Резниченко И. Ю., Бочкарев М. С., Дорн Г. А. DEVELOPMENT OF NEW CONFECTIONERY USING NON-TRADITIONAL RAW MATERIALS 34 3 2014
115 Доценко С. М., Скрипко О. В., Иванов С. А., Кубанкова Г. В. DEVELOPMENT OF TECHNOLOGY FOR PROTEIN-CARBOHYDRATE ADDITIVE PRODUCTION IN THE FORM OF MEAL 33 2 2014
116 Храмцов А. Г. FORMATION LOGISTICS OF TECHNOLOGICAL PLATFORM FOR OBTAINING LIPID AND PROTEIN BIO-CLUSTERS FROM WHEY 33 2 2014
117 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
118 Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS 32 1 2014
119 Гринькова Г. В., Марцеха Е. В., Шелепов В. Г. DESCRIPTION OF QUALITY AND TECHNOLOGICAL PROPERTIES OF REINDEER BY-PRODUCTS 32 1 2014
120 Ивкова И. А., Пиляева А. С., Копылов Г. М. DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY 32 1 2014
121 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
122 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
123 Драгунова М. М., Брехова В. П. METHOD OF SECONDARY COLLAGEN - CONTAINING RAW MATERIAL PROCESSING USING CLAVISPORA LUSITANIAE Y3723 YEAST 32 1 2014
124 Короткий И. А., Гунько П. А., Валиахмедов Т. З. RESEARCH ON PROTEINS AND LACTOSE ISOLATION FROM WHEY 32 1 2014
125 Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION 32 1 2014
126 Иванов С. В., Кишенько И. И., Крыжова Ю. П. SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS 32 1 2014
127 Буянова И. В., Дьяченко С. А. SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI 31 4 2013
128 Плеханова Е. А., Банникова А. В., Птичкина Н. М. DEVELOPMENT OF TECHNOLOGY AND COMPOSITIONS OF MILK DESSERTS WITH DIETARY PURPOSES 30 3 2013
129 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
130 Инербаева А. Т., Инербаев Б. О., Аржаников А. В. ASSESSMENT OF HEREFORD COW MEAT QUALITY ON THE BASIS OF GRADING, MORPHOLOGICAL AND CHEMICAL COMPOSITION ANALYSIS 29 2 2013
131 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
132 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
133 Просеков А. Ю., Милентьева И. С., Новоселова М. В., Драгунова Е. Е. STUDY OF THE QUANTITATIVE CONTENT OF ANIMAL DNA IN SAMPLES OF BIOLOGICAL ORIGIN AND MULTICOMPONENT FORMULATIONS ON THEIR BASIS 28 1 2013
134 Уточкина Е. А., Решетник Е. И. EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS 27 4 2012
135 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
136 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
137 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
138 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
139 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
140 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
141 Харитонов В. Д., Будрик В. Г. SOME PROBLEMS OF EFFECTIVE DAIRY PRODUCTS MANUFACTURE 26 3 2012
142 Остроумов Л. А. THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK 26 3 2012
143 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
144 Ганина В. И., Фам Т. Х., Санаксырова Е. И. HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM 25 2 2012
145 Кригер О. В., Изгарышев А. В., Лапин А. П. INFLUENCE OF THE WAY OF PRELIMINARY PROCESSING ON THE YIELD AND FRACTIONAL COMPOSITION OF BLOOD PLASMA PROTEINS 25 2 2012
146 Алиева Л. Р., Бакулин А. В., Варламов В. П., Евдокимов И. А., Гавриленко Н. В., Червяковский Е. М., Курченко В. П. INTERACTION OF CHITOSAN WITH WHEY PROTEINS 25 2 2012
147 Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С. MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE 25 2 2012
148 Рогожина Т. Н., Ганина В. И., Комолова Г. С., Гущина Е. А. MULTIFUNTIONAL BIOLOGICALLY ACTIVE ADDITIVE FOR DAIRY PRODUCTS 25 2 2012
149 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
150 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
151 Лаженцева Л. Ю. EFFECT OF PROTEOLYTIC ACTIVITY OF BACTERIA ON THE QUALITY OF MARINE RAW MATERIALS 24 1 2012
152 Скрипко О. В., Кадникова И. А., Седых В. В. GROUNDS FOR PARAMETERS OF MANUFACTURING PROTEIN LYCOPIN PRODUCT FOR FOOD CONCENTRATES 24 1 2012
153 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
154 Остроумов Л. А., Гралевская И. В., Шахматов Р. А. INFLUENCE OF MILK COMPOSITION AND TEMPERATURE FACTOR ON ACID-RENNET COAGULATION OF MILK 24 1 2012
155 Субботина М. А., Баканов М. В., Колесникова Т. Г. OPTIMIZATION OF ACID-RENNET COAGULATION PARAMETERS OF MILK-PLANT MIXES 24 1 2012
156 Контарева В. Ю., Крючкова В. В., Яценко Н. Н. TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS 24 1 2012
157 Ворыханов А. Е., Сорокопуд А. Ф., Павлов С. С., Иванов П. П. THE IMPROVEMENT OF THE FLAX SEED PROCESSING TECHNOLOGY WITH THE USE OF VIBRATORY EXTRACTOR 24 1 2012
158 Иванова С. А., Баканов М. В. INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM STABILITY WITH STOCHASTIC METHODS 23 4 2011
159 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
160 Гаврилова Н. Б., Рябкова Д. С. LACTOSE HYDROLYSIS OF SKIM MILK AS A RAW MATERIAL FOR CHEESE PRODUCT MANUFACTURE 23 4 2011
161 Баженова Б. А., Бальжинимаева С. К. PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE 23 4 2011
162 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
163 Гринюк А. В., Кригер О. В. USE OF LIQUID NITROGEN IN THE TECHNOLOGIES OF FARM ANIMAL BLOOD PROCESSING 23 4 2011
164 Булгакова О. М., Иванова С. А. MODELING OF ACTIVE ACIDITY DYNAMICS OF DAIRY MEDIUM UNDER THE INFLUENCE OF MICROFLORA 22 3 2011
165 Шмалько Н. А. Comparative Analysis of Protein-Proteinase Complex of Breadwheat and Amaranth Flours 21 2 2011
166 Дашиева Л. Б., Колесникова Н. В., Данилов М. Б. Development of Chopped Semifinished Poultry Meat Technology 21 2 2011
167 Решетник Е. И., Уточкина Е. А. Fermented plant milk drink with functional characteristics: technology development 21 2 2011
168 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
169 Ульрих Е. В. Proteins and Fat Extraction from Milk Rinse Water 21 2 2011
170 Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н. Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities 21 2 2011
171 Храмцов А. Г., Дудникова О. А., Лодыгин А. Д. Studying of lipid-protein concentrate nutritive, biological value and keeping ability 21 2 2011
172 Шахматов Р. А., Хавров И. В. The Technology of Curd Manufacture from Low-Protein Milk 21 2 2011
173 Изгарышева Н. В., Кригер О. В., Жданов В. А. Advantages of using meat raw by-products in technology of oxygen cocktails 20 1 2011
174 Мудрикова Ю. В., Тустугашева С. А. Cattle prion diseases 20 1 2011
175 Остроумов Л. А., Шахматов Р. А., Курбанова М. Г. Investigation of seasonal changes in fractional composition of milk proteins 20 1 2011
176 Ефименко А. В. Milk and dairy products market: current trends and development 20 1 2011
177 Галстян А. Г., Буянова Е. О., Иванова А. Ю. New technology in the production of concentrated milk drinks 20 1 2011
178 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
179 Садовая Т. Н. The study of biochemical characteristics of mold-type cheeses during ripening 20 1 2011
180 Бабич О. О., Солдатова Л. С., Разумникова И. С. Сloning and expression of gene L-phenylalanine ammonia-lyase in and allocation of recombinant protein 20 1 2011
181 Терещук Л. В., Савельев И. Д., Старовойтова К. В. Emulsifying Systems in the Technology of Milk Fat Emulsion Products 19 4 2010
182 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
183 Лупинская С. М. Investigation of organoleptic and rheological properties of a kefir drink with garden balm whey syrup 18 3 2010
184 Ермолаев В. А., Кушевский И. В. The effect of heat application on vacuum concentration of liquid dairy products 18 3 2010
185 Иванова С. А. The stochastic model of acid coagulation in disperse systems of skim milk 18 3 2010
186 Дедков К. А. Analysis of milch-cow productivity 17 2 2010
187 Гончиг Г., Данилов М. Б., Колесникова Н. В. Development of convenience foods technology from meat of Mongolian ecotype sheep 17 2 2010
188 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
189 Остроумов Л. А., Дедков К. А. The studies of the physico-chemical processes in the acid-rennet milk coagulation 17 2 2010
190 Жарыкбасова К. С. The way to decrease cadmium and plumbum content in milk 17 2 2010
191 Мудрикова О. В., Митрохин П. В. The investigation of detergents influence on milk proteins 16 1 2010
192 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
193 Остроумов Л. А., Хуснуллина Н. В. The study of acid-rennet milk coagulation with dry nonfat milk addition 16 1 2010
194 Рензяева Т. Functional properties of protein products from the oil cake of rape and false flax 15 4 2009
195 Касымов С., Тулеуов Е. ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ 15 4 2009
196 Позняковский В. . Development of technology of toning up dairy products 14 3 2009
197 Шилов А. В., Бакин И. А. The research of the rheological characteristics of the combined mixture based on dry milk 14 3 2009
198 Остроумова Т. А., Шитов А. П. Influence of seasonal changes of milk on formation of soft cheeses 13 2 2009
199 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
200 Смирнова И. А., Хатминская М. Д., Смирнов С. А. Thermo-acid coagulation in the new formulaof the cottage cheese product 13 2 2009
201 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
202 Харитонов В. Д., Димитриева С. Е. MICROFILTRATION - THE ALTERNATIVE METHOD FOR EXTANTION OF DAIRY PRODUCTS STORAGE LIFE 12 1 2009
203 Осинцев А. М., Брагинский В. И., Лапшакова О., Чеботарев А. Л. Role of calcium ions in colloid stability of casein micelles 12 1 2009
204 Крупин А. В. The analysis of changes of physical and chemical indicators of milk at lactose hydrolysis 12 1 2009
205 Рскелдиев Б. А., Байболова Л. К., Кунчибаева А. Т. The technological relevance of products processing of plant material in the production of meat products 12 1 2009
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