Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Vera Ganina"'
Publikováno v:
Foods and Raw Materials. :300-308
Fresh fermented milk products have a limited shelf life that can be extended by vacuum freeze-drying. Cryoprotectants are used to increase the survival of lactic acid microorganisms during freeze-drying. The most effective cryoprotectants are those o
Publikováno v:
Food Processing: Techniques and Technology. 52:361-374
Bacteriophages harm food production, disrupt fermenting, spoil dairy products, and cause financial loss. The article describes the biodiversity and properties of bacteriophages capable of lysing lactic acid bacteria used in fermented dairy and meat p
Autor:
Vera Ganina, Anna Aleksandrovna Ababkova, Alla L’vovna Novokshanova, Andrey Alekseevich Kuzin
Publikováno v:
Current Research in Nutrition and Food Science Journal. 9:550-563
Using the whey protein hydrolysate (WPH) in yogurt manufacture contributes to the development of a number of fermenting microorganisms and accelerates the fermentation process, which would ultimately reduce production costs and the overall cost of th
The textbook discusses the basics of production control, which is carried out at the enterprises of the dairy industry. The requirements of regulatory documents for quality indicators of various groups of dairy products are systematically stated, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57b6e596078a1e97047640b6d2145506
https://doi.org/10.12737/1865668
https://doi.org/10.12737/1865668
Autor:
Vera Ganina, Tatiana Danilchuk
Publikováno v:
Foods and Raw Materials, Vol 6, Iss 2, Pp 305-313 (2018)
The paper deals with urgent issues of development of resource-saving methods of biotechnological processes intensification. The main purpose of the work is to show the efficiency of using extremely low doses of physical factors impact in food biotech
Autor:
Vera Ganina, Irina Krasnova
Publikováno v:
E3S Web of Conferences, Vol 279, p 03001 (2021)
The production of dairy products is classified as an energyconsuming industry, which is due to the use of heat exchange processes involving steam as a heat carrier. Indicators of energy efficiency and energy conservation in the production of fermente
Publikováno v:
Production control of dairy products
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9a70aabf64a03375f957a143a435f63
https://doi.org/10.12737/2529
https://doi.org/10.12737/2529