«Department of scientific and publishing activities»
Ru En
Open access
Subscription/purchasing
Submit manuscript
Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
Article search
Search query
Parameters
Results per page
Search results: 166 articles
Search string: milk processing
№ Authors Title Volume Issue Year
1 Бурак Л. Ч. , Завалей А. П. Combined Ultrasound and Microwave Food Processing: Efficiency Review 54 2 2024
2 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
3 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
4 Melnikova Elena, Bogdanova Ekaterina, Rudnichenko Elena, Chekmareva Mariya Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening 53 4 2023
5 Турганбаева Н. К., Мусульманова М. М., Кыдыралиев Н. А. Seasonal Variations in the Biological Value of Kyrgyz Donkey’s Milk Proteins 53 3 2023
6 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
7 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
8 Мазалевский В. Б. , Голуб О. В., Чекрыга Г. П., Бородай Е. В. , Мотовилов О. К. Quality Analysis of Semi-Finished Product from Pinus sibirica Kernels 52 4 2022
9 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
10 Большакова Е. И. Trehalose and Isomaltulose in the Technology of Sweetened Condensed Milk 52 4 2022
11 Мельникова Е. И., Станиславская Е. Б., Богданова Е. В., Шабалова Е. Д. Micellar Casein Production and Application in Dairy Protein Industry 52 3 2022
12 Рябова А. Е., Толмачев В. А. , Галстян А. Г. Phase Transitions of Sweetened Condensed Milk in Extended Storage Temperature Ranges 52 3 2022
13 Элеманова Р. Ш. Seasonal Changes in the Protein Composition of Khainak Milk 52 3 2022
14 Андреев Т. А., Цыганков В. Ю. Effect of Technological Processing of Plant Raw Materials on the Reduction of Pesticide Residues in Finished Products 52 2 2022
15 Чаплыгина О. С. , Просеков А. Ю., Веснина А. Д. Determining the Residual Amount of Amphenicol Antibiotics in Milk and Dairy Products 52 1 2022
16 Кручинин А. Г., Большакова Е. И. Hybrid Strategy of Bioinformatics Modeling (in silico): Biologically Active Peptides of Milk Protein 52 1 2022
17 Титоренко Е. Ю., Трофимова Н. Б., Ермолаева Е. О., Трофимов И. Е., Брескин Л. И., Сурков И. В., Астахова Н. В. Developing New Software for Functional Food Production 51 4 2021
18 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
19 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
20 Зяйнитдинов Д. Р., Евтеев А. В., Банникова А. В. Properties of Polyphenols and Xylooligosaccharides Obtained Biotechnologically from Processed Millets 51 3 2021
21 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
22 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
23 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
24 Кожемяко А. В., Сергеева И. Ю., Долголюк И. В. Experimental Determination of Biologically Active Compounds in Pomace of Siberian Beet and Carrot 51 1 2021
25 Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. New Functional Product from Horsemeat in Sauce 51 1 2021
26 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
27 Бахчевников О. Н., Брагинец С. В. Extrusion of Plant Raw Materials in Food Production: A Review 50 4 2020
28 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
29 Платонова Н. Б., Белоус О. Г. Biochemical Composition of Tea and its Changes under Different Factors 50 3 2020
30 Майтаков А. Л. Mathematical Model of Whey-Based Granulation Dispersed Mixtures Process in Disk-Type Devices 50 3 2020
31 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
32 Горбатовский А. А., Ракитянская И. Л., Каледина М. В. FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD 50 2 2020
33 Подлегаева Т. В., Костина Н. Г. Structural and Mechanical Characteristics of Fermented Whipped Dairy Products 50 1 2020
34 Садовой В. В., Вобликова Т. В., Пермяков А. В. FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION 49 4 2019
35 Марьин В. А., Верещагин А. Л., Иванов А. А. POLYURETHANE DECKS IN CENTRIFUGAL OAT DEHULLING 49 4 2019
36 Белецкая М. Е., Владимиров А. А., Козлова О. В., Милентьева И. С. ROLLER DRYER FOR DRYING MILK IN LOW-TONNAGE CONDITIONS 49 4 2019
37 Оразов А., Надточий Л. А., Сафронова А. В. Assessing the Biological Value of Milk Obtained from Various Farm Animals 49 3 2019
38 Смирнова И. А., Какимов А. К., Жарыкбасов Е. С. Milk Processing Technology Using Zeolite 49 2 2019
39 Абдурахманов Э. Ф. Technological Solution for Preserving Nutritional Value and Increasing the Digestibility of Meat Dishes 49 2 2019
40 Битюкова А. В., Амелькина А. А., Евтеев А. В., Банникова А. В. New Biotechnology for the Production of Phytocompounds from Secondary Products of Grain Processing 49 1 2019
41 Кригер О. В., Носкова С. Ю. Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods 48 4 2018
42 Иванова С. А. The Foaming Properties of Skim Milk Protein Concentrate 48 4 2018
43 Сухих С. А., Лукин А. А., Голубцова Ю. В. Efficacy of Antimicrobials in Fermented Milk Storage 48 3 2018
44 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
45 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
46 Романчиков С. А. Ultrasound and Infrared Radiation in Pasta Production 48 3 2018
47 Короткая Е. В., Короткий И. А., Учайкин А. В. Water Purification by Separate Freezing in Reconstituted Milk Production 48 3 2018
48 Евелева В. В., Черпалова Т. М., Шиповская Е. А. Effectiveness of lactate-containing processing aids application in vegetable treatment 48 2 2018
49 Творогова А. А., Шобанова Т. В., Ландиховская А. В., Закирова Р. Р. Milk ice cream composition and structure improvement 48 2 2018
50 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
51 Смирнова И. А., Гутов Н. Ю., Лукин А. А. Research of composition of milk protein concentrates 48 1 2018
52 Куприец А. А., Шингарева Т. И. RISE FUNGUS ACTIVITY IN DIFFERENT FERMENTATION MEDIUMS FOR ITS APPLICATION IN DAIRY INDUSTRY 47 4 2017
53 Гаврилова Н. Б., Темирбаева М. В. SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT 47 4 2017
54 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
55 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Шепиева Б. М. INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION 46 3 2017
56 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
57 Губаненко Г. А., Пушкарева Е. А., Речкина Е. А., Иванец Г. Е. FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE 45 2 2017
58 Мизанбекова С. К., Богомолова И. П., Богомолов А. В. INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS 45 2 2017
59 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
60 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
61 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY 45 2 2017
62 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
63 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. IDENTIFICATION OF AUTHENTICITY OF MILK POWDER USING THERMAL ANALYSIS AND ELECTRON MICROSCOPY 44 1 2017
64 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
65 Акулинин И. В., Осинцев А. М., Брагинский В. И. DEVELOPMENT OF OPTICAL DEVICE FOR SEDIMENTATION ANALYSIS OF WHOLE MILK FAT 43 4 2016
66 Мамонтов А. С., Старовойтова К. В., Терещук Л. В., Тарлюн М. А. MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS 43 4 2016
67 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
68 Попов Д. М., Терещук Л. В. DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS 42 3 2016
69 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
70 Мальцева О. М. MODELING OF ICE FORMATION ON CYLINDRICAL SURFACE OF CAPACITIVE CRYOCONCENTRATOR 42 3 2016
71 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
72 Акулинин И. В., Осинцев А. М., Брагинский В. И. DEVELOPMENT OF COMBINED OPTICAL METHOD FOR MILK COAGULATION RESEARCH 41 2 2016
73 Майоров А. А., Бузоверов С. Ю., Сурай Н. М. INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES 41 2 2016
74 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А., Храпцова Т. А. SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY 41 2 2016
75 Наумова Н. Л. THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK 40 1 2016
76 Остроумов Л. А., Смирнова И. А., Захарова Л. М. CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION 39 4 2015
77 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
78 Киселева Т. Ф., Ушакова А. С., Газиева А. Ф. COMPLEX PROCESSING OF DRIED FRUIT RAW MATERIALS 38 3 2015
79 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
80 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. APPLICATION OF DSC METHOD FOR CANNED MILK PRODUCT IDENTIFICATION 37 2 2015
81 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
82 Че С. Н., Бакайтис В. И., Цапалова И. Э. I INFLUENCE OF HEAT TREATMENT ON MACROMYCETE PHYSICAL CHARACTERISTICS AND THE CONTENT OF HEAVY METALS IN THEM 37 2 2015
83 Хачатрян Л. Р., Котляров Р. В., Лобасенко Б. А. RESEARCH ON TECHNOLOGICAL MODES OF OPERATINGOF MEMBRANE APPARATUS FOR STARCH MILK CONCENTRATION 37 2 2015
84 Баранец С. Ю., Куракин М. С., Костина Н. Г., Мотырева О. Г., Клишина М. Н. EFFECT OF RAW MATERIAL PROCESSING TECHNIQUES ON CONSUMER CHARACTERISTICS OF FINISHED GOODS 36 1 2015
85 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS 35 4 2014
86 Мерзлякова Е. В., Зотов В. П., Жидкова Е. А., Иванец Г. Е. CURRENT STATUS OF THE PLANNING SYSTEM AND THE NEED FOR ITS IMPROVEMENT IN CASE OF JSC «MEJDURECHENSKII BAKERY» 35 4 2014
87 Куракин М. С., Баранец С. Ю., Костина Н. Г., Мотырева О. Г. INFLUENCE OF METHOD OF VEGETABLE RAW MATERIALS PROCESSING ON CONSUMER PROPERTIES OF GOODS 34 3 2014
88 Храмцов А. Г. FORMATION LOGISTICS OF TECHNOLOGICAL PLATFORM FOR OBTAINING LIPID AND PROTEIN BIO-CLUSTERS FROM WHEY 33 2 2014
89 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
90 Галиева А. И., Резниченко И. Ю., Иванец Г. Е. SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE 33 2 2014
91 Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS 32 1 2014
92 Ивкова И. А., Пиляева А. С., Копылов Г. М. DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY 32 1 2014
93 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
94 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
95 Драгунова М. М., Брехова В. П. METHOD OF SECONDARY COLLAGEN - CONTAINING RAW MATERIAL PROCESSING USING CLAVISPORA LUSITANIAE Y3723 YEAST 32 1 2014
96 Буянова И. В., Дьяченко С. А. SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI 31 4 2013
97 Евтухова О. М., Сафронова Т. Н. TECHNOLOGY OF HYDROTHERMAL PROCESSING OF POWDER FROM SPROUTED WHEAT GRAIN 31 4 2013
98 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
99 Осипова М. О., Мышалова О. М. STUDY OF BIOCHEMICAL PROCESSES DURING SALTING AND MATURATION OF MARAL MEAT 30 3 2013
100 Горбунова Е. В. TECHNOLOGICAL FEATURES OF COMPLEX PROCESSING OF THE WHOLE PLANTS OF FENNEL ORDINARY 30 3 2013
101 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
102 Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А. THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES 28 1 2013
103 Уточкина Е. А., Решетник Е. И. EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS 27 4 2012
104 Бакайтис В. И., Че С. Н. EFFECT OF SOAKING ON HEAVY METALS CONTENT IN MUSHROOMS 27 4 2012
105 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
106 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
107 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
108 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
109 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
110 Харитонов В. Д., Будрик В. Г. SOME PROBLEMS OF EFFECTIVE DAIRY PRODUCTS MANUFACTURE 26 3 2012
111 Остроумов Л. А. THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK 26 3 2012
112 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
113 Ганина В. И., Фам Т. Х., Санаксырова Е. И. HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM 25 2 2012
114 Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С. MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE 25 2 2012
115 Рогожина Т. Н., Ганина В. И., Комолова Г. С., Гущина Е. А. MULTIFUNTIONAL BIOLOGICALLY ACTIVE ADDITIVE FOR DAIRY PRODUCTS 25 2 2012
116 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
117 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
118 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
119 Субботина М. А., Баканов М. В., Колесникова Т. Г. OPTIMIZATION OF ACID-RENNET COAGULATION PARAMETERS OF MILK-PLANT MIXES 24 1 2012
120 Контарева В. Ю., Крючкова В. В., Яценко Н. Н. TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS 24 1 2012
121 Новоселов С. В., Маюрникова Л. А., Васильев К. И. THE ANALYSIS OF REGIONAL CONDITIONS FOR DEVELOPMENT OF INNOVATIVE ACTIVITY IN NUTRITION SPHERE 24 1 2012
122 Иванова С. А., Баканов М. В. INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM STABILITY WITH STOCHASTIC METHODS 23 4 2011
123 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
124 Гаврилова Н. Б., Рябкова Д. С. LACTOSE HYDROLYSIS OF SKIM MILK AS A RAW MATERIAL FOR CHEESE PRODUCT MANUFACTURE 23 4 2011
125 Эль Могази А. Х. NONTRADITIONAL WAYS OF WATER PREPARATION FOR WHEY-BASED BEVERAGES PRODUCTION 23 4 2011
126 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
127 Булгакова О. М., Иванова С. А. MODELING OF ACTIVE ACIDITY DYNAMICS OF DAIRY MEDIUM UNDER THE INFLUENCE OF MICROFLORA 22 3 2011
128 Решетник Е. И., Уточкина Е. А. Fermented plant milk drink with functional characteristics: technology development 21 2 2011
129 Пашина Л. Л., Реймер В. В. Present state of the Amur region processing industry 21 2 2011
130 Ульрих Е. В. Proteins and Fat Extraction from Milk Rinse Water 21 2 2011
131 Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н. Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities 21 2 2011
132 Шахматов Р. А., Хавров И. В. The Technology of Curd Manufacture from Low-Protein Milk 21 2 2011
133 Гуринович Г. В., Абдрахманов Р. Н. Investigation of composition and properties of protein raw materials derived from poultry processing 20 1 2011
134 Остроумов Л. А., Шахматов Р. А., Курбанова М. Г. Investigation of seasonal changes in fractional composition of milk proteins 20 1 2011
135 Шмалько Н. А., Чалова И. А., Моисеенко Н. А., Ромашко Н. Л. Microstructure features and chemical composition of amaranth grain processing food products 20 1 2011
136 Ефименко А. В. Milk and dairy products market: current trends and development 20 1 2011
137 Галстян А. Г., Буянова Е. О., Иванова А. Ю. New technology in the production of concentrated milk drinks 20 1 2011
138 Садовая Т. Н. The study of biochemical characteristics of mold-type cheeses during ripening 20 1 2011
139 Терещук Л. В., Савельев И. Д., Старовойтова К. В. Emulsifying Systems in the Technology of Milk Fat Emulsion Products 19 4 2010
140 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
141 Лупинская С. М. Investigation of organoleptic and rheological properties of a kefir drink with garden balm whey syrup 18 3 2010
142 Ермолаев В. А., Кушевский И. В. The effect of heat application on vacuum concentration of liquid dairy products 18 3 2010
143 Иванова С. А. The stochastic model of acid coagulation in disperse systems of skim milk 18 3 2010
144 Дедков К. А. Analysis of milch-cow productivity 17 2 2010
145 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
146 Васильева С. Б., Гореликова Г. . Substantiation of the choice of the product of fruit and berry raw materials processing for giving sorbent properties to it 17 2 2010
147 Остроумов Л. А., Дедков К. А. The studies of the physico-chemical processes in the acid-rennet milk coagulation 17 2 2010
148 Жарыкбасова К. С. The way to decrease cadmium and plumbum content in milk 17 2 2010
149 Мудрикова О. В., Митрохин П. В. The investigation of detergents influence on milk proteins 16 1 2010
150 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
151 Остроумов Л. А., Хуснуллина Н. В. The study of acid-rennet milk coagulation with dry nonfat milk addition 16 1 2010
152 Касымов С., Тулеуов Е. ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ 15 4 2009
153 Позняковский В. . Development of technology of toning up dairy products 14 3 2009
154 Лучина Н. А. The characteristics of fruit-berry canned food 14 3 2009
155 Шилов А. В., Бакин И. А. The research of the rheological characteristics of the combined mixture based on dry milk 14 3 2009
156 Равнюшкин С. А., Курбанова М. Г. Аnalysis of structure and properties of a dairy-albuminous concentrate in connection with its use in technology of food capsules 14 3 2009
157 Сурков И. В., Ермолаева Е. О., Австриевских А. Н. Current state and prospects of introduction of the integrated quality management systems on the Russian trade and public catering enterprises 13 2 2009
158 Остроумова Т. А., Шитов А. П. Influence of seasonal changes of milk on formation of soft cheeses 13 2 2009
159 Гаврилов Б. Г., Гаврилов Г. Б. Laws membran concentration whey fibers 13 2 2009
160 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
161 Смирнова И. А., Хатминская М. Д., Смирнов С. А. Thermo-acid coagulation in the new formulaof the cottage cheese product 13 2 2009
162 Клиндухова Ю. О., Росляков Ю. Ф., Ильчишина Н. В., Шмалько Н. А., Курбанова Л. С. Influence of products of processing of hop on biotechnological properties baking yeast 12 1 2009
163 Гаврилов Г. Б., Гаврилов Б. Г. Laws membran concentration whey fibers 12 1 2009
164 Харитонов В. Д., Димитриева С. Е. MICROFILTRATION - THE ALTERNATIVE METHOD FOR EXTANTION OF DAIRY PRODUCTS STORAGE LIFE 12 1 2009
165 Осинцев А. М., Брагинский В. И., Лапшакова О., Чеботарев А. Л. Role of calcium ions in colloid stability of casein micelles 12 1 2009
166 Крупин А. В. The analysis of changes of physical and chemical indicators of milk at lactose hydrolysis 12 1 2009
Техника и технология пищевых производств (Food Processing: Techniques and Technology) uses cookies. By continuing to use the portal, you agree to the storage and use of cookies by the portal and partner sites on your device.
Manage files