Zobrazeno 1 - 10
of 16
pro vyhledávání: '"E. S. Danilov"'
Publikováno v:
Пищевые системы, Vol 7, Iss 1, Pp 157-164 (2024)
The article presents comparative studies of the composition, physico-chemical and structural-mechanical characteristics of butter samples produced by the method of converting high-fat cream from domestic raw materials, and foreign-made but- ter by ch
Externí odkaz:
https://doaj.org/article/e6a4ca9a6f1445088b7216e7f0020239
Publikováno v:
Пищевые системы, Vol 6, Iss 4, Pp 512-518 (2024)
The microflora of most fermented dairy products, including cheeses, consists entirely of lactic acid bacteria, i. e., bacterial starter cultures with different species and strain composition that are specially introduced into the mixture. The species
Externí odkaz:
https://doaj.org/article/935bdfaebdd84f41aba11e350bd0622a
Publikováno v:
Пищевые системы, Vol 5, Iss 4, Pp 361-368 (2023)
Cheesemaking is a complex process that involves lactose metabolism, proteolysis and lipolysis. The flavor bouquet of ripening cheeses is formed as a result of changes in all the components of milk. The conditions of keeping and feeding a ruminant, it
Externí odkaz:
https://doaj.org/article/077f8419a07146d086d0208071bb1170
Autor:
Karine Inaekyan, I. Yu. Khmelevskaya, S. D. Prokoshkin, E. S. Danilov, A. M. Glezer, A. V. Korotitskii, Vladimir V. Stolyarov, U. Kh. Ugurchiev, S. Yu. Makushev
Publikováno v:
The Physics of Metals and Metallography. 108:616-624
The application of electro-plastic deformation (EPD) by rolling to the Ti-50.7% Ni alloy significantly increases its deformability and also favors the formation of a mixed amorphous and nanocrystalline structure under the conditions of dynamic soften
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be243d3d4ac387c4d279cee4b54d541c
https://doi.org/10.1134/s0031918x09120138
https://doi.org/10.1134/s0031918x09120138
Publikováno v:
Пищевые системы, Vol 3, Iss 2, Pp 29-34 (2020)
The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat composit
Externí odkaz:
https://doaj.org/article/8f5b32ce49b34493bed131ddab10ae41
Publikováno v:
Пищевые системы, Vol 2, Iss 4, Pp 34-37 (2019)
The article shows that the studied samples of raw milk in terms of composition (mass fraction of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its physic-chemical properties (titratable acidity, densit
Externí odkaz:
https://doaj.org/article/c66d1e19b09045639338708e9ea641ac
Autor:
N. P. Vangnits, E. S. Danilov
Publikováno v:
Metallurgist. 19:547-551
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::414b3579858314dd5aabcb0edd85c973
https://doi.org/10.1007/bf01090414
https://doi.org/10.1007/bf01090414
Autor:
E. S. Danilov, E. I. Druzhnev
Publikováno v:
Metallurgist. 22:281-286
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16ec02af637681c03229d2bf198be05a
https://doi.org/10.1007/bf00735345
https://doi.org/10.1007/bf00735345
Autor:
E. S. Danilov
Publikováno v:
Metallurgist. 23:593-597
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::728e5ccb2a0e747c637cb0569be789da
https://doi.org/10.1007/bf00736907
https://doi.org/10.1007/bf00736907
Autor:
E. S. Danilov
Publikováno v:
Metallurgist. 19:78-81
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::652731ca79782ec148bebde3ae1df8c7
https://doi.org/10.1007/bf00732782
https://doi.org/10.1007/bf00732782