Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Elena I. Melnikova"'
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 4, Pp 642-651 (2023)
Micellar casein concentrate is a promising fractionation agent in skimmed milk production. It preserves the native structure of protein and changes the ratio of casein and whey proteins. Micellar casein concentrate reduces the consumption of raw mate
Externí odkaz:
https://doaj.org/article/b5c5ed47a3f4424fb3e156b584ecc7fa
Autor:
Elena I. Melnikova, Ekaterina B. Stanislavskaya, Ekaterina V. Bogdanova, Ekaterina D. Shabalova
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 3, Pp 592-601 (2022)
The modern food industry sees raw milk as a source of functional ingredients. Technologies of protein ingredients have a great scientific and practical importance because membrane fractionation methods preserve the native structure and properties of
Externí odkaz:
https://doaj.org/article/4da2a86ba0c14ceca64dbaeeb81efad9
Publikováno v:
Food Biotechnology. 35:237-251
Owing to the shortage of raw milk in Russia, a rational method for processing secondary raw materials, such as whey, is essential. More than 50% of milk solids and 80% of whey proteins with high bi...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::013f85312182bbf81059a78c8ca43dea
https://doi.org/10.1080/08905436.2021.1941079
https://doi.org/10.1080/08905436.2021.1941079
Publikováno v:
Periódico Tchê Química. 17:33-44
The purpose of the research is to improve the technology of producing cheese whey proteincarbohydrate concentrates, in terms of binding moisture with the main components. Objects of the research were natural cheese whey obtained in the production of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb5a8dc98c20ff4a246712475c7b09d1
https://doi.org/10.52571/ptq.v17.n34.2020.51_p34_pgs_33_44.pdf
https://doi.org/10.52571/ptq.v17.n34.2020.51_p34_pgs_33_44.pdf
Publikováno v:
KnE Life Sciences.
The purpose of this research was to studythe ability of whey protein concentrates (WPC) and whey permeate produced with ultrafiltration of cheese whey to rehydrate. The products studied were cheese whey concentrate witha PDM percentage of 80% (WPC-80
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b97f26dfd10e10a26e4729f4a16eb86
https://doi.org/10.18502/kls.v7i1.10151
https://doi.org/10.18502/kls.v7i1.10151
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:032014
One of the urgent tasks of the dairy industry is to develop alternative modifications of the composition and properties of the whey protein cluster for the utilization in food technologies. The objective of the research is to optimize the conditions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8ba5fce73bcf70511af37a6a4f65051
https://doi.org/10.1088/1755-1315/640/3/032014
https://doi.org/10.1088/1755-1315/640/3/032014
Autor:
Olga A. Vasilenko, Ekaterina B. Stanislavskaya, Elena I. Melnikova, Maksim M. Danyliv, Arina R. Fedorova
Publikováno v:
BIO Web of Conferences, Vol 27, p 00032 (2020)
The annual increase in the production of protein-sensitive dairy products leads to an increase in the available amount of their by-product of production – whey. A promising direction in the implementation of its biotechnological potential is the pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23de3506293a4e0c9c6bb1553e2667b4
https://doi.org/10.1051/bioconf/20202700032
https://doi.org/10.1051/bioconf/20202700032
Publikováno v:
Foods and Raw Materials, Vol 3, Iss 2, Pp 96-104 (2015)
A crucial task of the dairy industry is the modification of the composition and properties of cheese whey to level its organoleptic characteristics for use of qualitatively new food products in technology, including the one of functional use. The wor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e579f7d29ed387773dee47cb65916ab6
http://jfrm.ru/?page=archive&jrn=6&article=12
http://jfrm.ru/?page=archive&jrn=6&article=12