Zobrazeno 1 - 10
of 18
pro vyhledávání: '"E. I. Melnikova"'
Publikováno v:
Пищевые системы, Vol 7, Iss 2, Pp 246-252 (2024)
The research was aimed at studying the combined effect of micro- and ultrafiltration technological parameters for justification of rational modes in the production of whey protein isolate. The process flow of whey protein isolate production was deter
Externí odkaz:
https://doaj.org/article/3df7df8dc1594b47a6ebcb51c2cf2883
Autor:
E. I. Melnikova, E. B. Stanislavskaya
Publikováno v:
Пищевые системы, Vol 4, Iss 2, Pp 117-125 (2021)
One of the promising directions in the application of the valuable whey protein cluster is production of the whey protein microparticulate. The aim of the study was modification of the whey protein cluster to obtain the whey protein microparticulate
Externí odkaz:
https://doaj.org/article/3355ad92e2b0496e9ae2587ca493dbcc
Autor:
E. I. Melnikova, E. V. Bogdanova
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 4, Pp 142-147 (2022)
Whey containing more than 50% of milk solids can be attributed to an insufficiently demanded raw material of the dairy industry. The restriction of its usage for food purposes is the high residual antigenicity of whey proteins. This work aimed to jus
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 4, Pp 95-100 (2022)
The research aimed to justify the production of quark from a normalized mixture with whey protein hydrolysate using Advanced Technology (АТ) and acid coagulation to reduce the allergenicity of the finished product. The whey protein hydrolysate obta
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 3, Pp 78-85 (2021)
Currently, around 30% of food produced worldwide is sent to food waste, which adversely affects the environmental situation by polluting the environment. The purpose of the work is to find various options for reducing the production of food waste gen
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 213-218 (2021)
Whey proteins has the highest biological value among all proteins, but the main disadvantage of their use in food technologies is the presence of antigenic epitopes in the molecules that can cause allergic reactions in the human body. The most effici
Autor:
E. I. Melnikova, E. V. Bogdanova
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 107-112 (2021)
The purpose of the research is to substantiate the choice of enzyme preparations Promod 523MDP, Promod 439L, Flavorpro 766MDP, and Flavorpro 750MDP (Biocatalysts Limited, UK) and to determine the effective time of whey proteins hydrolysis in an ultra
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 3, Pp 90-95 (2020)
The article deals with the problem of thermomechanical processing conditions influence on the properties of dry whey protein ingredient solutions: whey protein concentrates and isolates. The initial stage of obtaining fat property mimics is heat trea
Autor:
G O Magomedov, A N Ponomarev, E I Melnikova, I V Plotnikova, K K Polyanskiy, E N Miroshnichenko
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1052:012050
The research in the field of sugar-free zephyr production with the use of milk whey by-products - whey permeate powder and whey protein dry concentrate - is presented. The quality indicators of the ingredients used are investigated, their characteris
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012017
The growth in volumes of the milk whey manufacturing has revealed the new field of processing, such as dry whey ingredients production. The authors have made investigations of chemical composition, functional and technological (processing) properties