Search Results - I. A. Evdokimov

BIOTECHNOLOGICAL BASES OF A FUNCTIONAL DRINK BASED ON WHEY by I. S. Rodionov, I. A. Evdokimov, E. A. Abakumova

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TECHNOLOGICAL FEATURES OF OBTAINING OF FUNCTIONAL FERMENTED BEVERAGES WITH BIOLOGICALLY ACTIVE SUBSTANCES FROM VEGETABLE RAW MATERIALS by M. V. Kaledina, I. A. Bajdina, N. P. Shevchenko, I. A. Evdokimov

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Investigation of the stability of dairy systems, rehydrated using cavitation disintegration by D. A. Salmanova, A. A. Bratsikhin, I. A. Evdokimov, A. A. Blinova

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Comparative study of the granulometric composition of seed materials used during the lactose crystallization by I. A. Evdokimov, I. K. Kulikova, A. S. Gridin, D. S. Khazov, L. A. Gordienko

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THEORETICAL AND TECHNOLOGICAL BACKGROUND OF CHITOSAN APPLICATION IN THE PRODUCTION OF FUNCTIONAL DAIRY PRODUCTS. (Report 1. Mechanism of interaction of chitosan with proteins ) by L. R. Alieva, T. V. Butkevich, T. N. Golovach, I. A. Evdokimov, V. P. Kurchenko

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PRACTICAL ASPECTS OF THE APPLICATION OF BACTERIAL STARTER CULTURE IN THE PRODUCTION OF SOUR-CREAM BUTTER OBTAINED ON A CONTINUOUS BUTTER MAKING MACHINES by Y. V. Lapshenkova, N. Y. Dykalo, M. I. Shramko, M. I. Slozhenkina, I. A. Evdokimov

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EVOLUTION OF WHEY PROCESSING: PAST, PRESENT, FUTURE (PART 1) by A. G. Khramtsov, A. A. Borisenko, I. A. Evdokimov, A. A. Borisenko, A. A. Bratsikhin, L. A. Borisenko

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THE EVOLUTION OF WHEY PROCESSING: PAST, PRESENT, FUTURE (PART 2) by A. G. Khramtsov, A. A. Borisenko, I. A. Evdokimov, A. A. Borisenko, A. A. Bratsikhin, L. A. Borisenko

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CURCUMINOIDS: RECOVERY, PROPERTIES AND APPLICATION REPORT 1. RECOVERY OF CURCUMINOIDS AND THEIR PHYSICAL AND CHEMICAL PROPERTIES by M. A. Kapustin, A. S. Chubarova, S. V. Lodygina, A. D. Lodigin, I. A. Evdokimov, А. V. Yantsevich, V. P. Kurchenko

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PREPARATION OF NANOCOMPFEXES OF CURCUMINOIDS WITH CYCFODEXTRINS AND CHARACTERISTICS OF ITS STRUCTURAL AND FUNCTIONAL PROPERTIES by M. A. Kapustin, A. S. Chubarova, I. A. Evdokimov, A. D. Lodigin, S. V. Lodigina, V. G. Cigankov, A. M. Bondaruk, V. P. Kurchenko

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THE PARADIGM OF FOOD SYSTEMS BALANCENESS. PAPER 1. MODELLING CRITERIA by N. Y. Dykalo, S. V. Anisimov, A. D. Lodygin, L. Y. Klimov, I. A. Evdokimov, Y. V. Pechenkin, A. G. Khramtsov, G. S. Anisimov, S. S. Schoola

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Curcuminoids: production, properties and application. Report 2. Antioxidant and antimutagenic activity of curcuminoids by M. A. Kapustin, A. S. Chubarova, I. A. Evdokimov, A. D. Lodygin, S. V. Lodygina, N. V. Dudchik, V. G. Cigankov, A. M. Bondaruk, V. P. Kurchenko

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Characteristics of physical and chemical properties, antioxidant, antimutagenic and reparative activity of nanocomplexes of curcuminoids with cyclodextrins by M. A. Kapustin, A. S. Chubarova, I. V. Rzhepakovsky, S. I. Piskov, I. A. Evdokimov, A. D. Lodygin, V. G. Cigankov, N. V. Dudchik, A. V. Adamovich, V. P. Kurchenko

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The technology of encapsulation of <i>Lactiplantibacillus Plantarum</i> in a calcium alginate shell to produce microcapsules of various sizes by R. E. Grigorian, V. P. Kurchenko, N. A. Golovnyova, V. V. Denisenko, I. A. Naidenko, D. A. Salmanova, L. V. Garibian, I. V. Rzhepakovsky, L. R. Alieva, A. D. Lodygin, I. A. Evdokimov, M. I. Shramko

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