The study of biotechnological potential of Lactobacillus sakei LSK-103

Autor: Nikiforova A. P., Khamagaeva I. S.

Publikováno v: Vestnik MGTU, Vol 24, Iss 3, Pp 277-286 (2021)

Lactic acid bacteria play an important role in the production of food. Bacterial cultures widely used in the food industry often have a set of characteristics that ensure the stability of the production. The biotechnological properties of Lactobacill

Externí odkaz: https://doaj.org/article/60873c01060f4c7d9ba6d0c8a68e48ab

Technological aspects of innovative milk-based bioproducts.

Autor: Boiarineva, I V, Zambalova, N A, Khamagaeva, I S

Publikováno v: IOP Conference Series: Earth & Environmental Science; 2022, Vol. 1052 Issue 1, p1-9, 9p

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[Investigation of the mechanism of bivalent iron binding by casein phosphopeptides].

Autor: Khamagaeva IS; East Siberia State University of Technology and Management, Ulan-Ude., Shсhekotova AV; East Siberia State University of Technology and Management, Ulan-Ude., Khazagaeva SN; East Siberia State University of Technology and Management, Ulan-Ude., Stolyarova AS; East Siberia State University of Technology and Management, Ulan-Ude.

Publikováno v: Voprosy pitaniia [Vopr Pitan] 2016; Vol. 85 (3), pp. 104-110. Date of Electronic Publication: 2016 Jun 23.

[Effect of beta-galactosidase treatment on the degree of milk protein dispersity and digestibility by digestive proteinases].

Autor: Khamagaeva IS, Tikhomirova AS, Kulikova AK

Publikováno v: Voprosy pitaniia [Vopr Pitan] 1981 Mar-Apr (2), pp. 61-3.