Search Results - Ivan Alekseevich Evdokimov

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  1. 1
    APPLICATION OF HACCP SYSTEM FOR DEVELOPMENT OF TECHNOLOGY OF WHEY PERMEATE-BASED DRINK WITH ADDITION OF CLARIFIED STEVIA EXTRACT

    APPLICATION OF HACCP SYSTEM FOR DEVELOPMENT OF TECHNOLOGY OF WHEY PERMEATE-BASED DRINK WITH ADDITION OF CLARIFIED STEVIA EXTRACT by Ivan Alekseevich Evdokimov, Marina Vladimirovna Skorokhodova, Lyudmila Aleksandrovna Gordienko

    Published 2022-09-01
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  2. 2
    THE STUDY OF THE EFFICIENCY OF COACERVATION OF MILK PROTEINS AND LIPIDS WITH CHITOSAN

    THE STUDY OF THE EFFICIENCY OF COACERVATION OF MILK PROTEINS AND LIPIDS WITH CHITOSAN by Oksana Gennadievna Skorykh, Ivan Alekseevich Evdokimov, Ludmila Ruslanovna Alieva

    Published 2022-10-01
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  3. 3
    THE COACERVATION PROCESS OF MILK PROTEINS, SOLIDS AND LIPIDS, INDUCED BY CHITOSAN

    THE COACERVATION PROCESS OF MILK PROTEINS, SOLIDS AND LIPIDS, INDUCED BY CHITOSAN by Oksana Gennadievna Skorykh, Ludmila Ruslanovna Alieva, Ivan Alekseevich Evdokimov

    Published 2022-03-01
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  4. 4
    Analysis of processing whey and creation of perspective resource saving technologies

    Analysis of processing whey and creation of perspective resource saving technologies by Marina Sergeevna Zolotoreva, Ivan Alekseevich Evdokimov, Dmitry Nikolaevich Volodin, Vitaly Sergeevich Somov

    Published 2022-09-01
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  5. 5
    STUDY OF ASPECTS OF MILK WHEY CONDITIONING BY MICROFILTRATION WITH USING CERAMIC MEMBRANES

    STUDY OF ASPECTS OF MILK WHEY CONDITIONING BY MICROFILTRATION WITH USING CERAMIC MEMBRANES by Ivan Alekseevich Evdokimov, Evgeniy Romanovich Smirnov, Mariya Ivanovna Shramko, Elena Aleksandrovna Gostischeva

    Published 2022-05-01
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  6. 6
    SECONDARY RAW MILK IN THE PRODUCTION OF FUNCTIONAL FOODS

    SECONDARY RAW MILK IN THE PRODUCTION OF FUNCTIONAL FOODS by Ivan Alekseevich Evdokimov, Irina Kirillovna Kulikova, Alena Romanovna Agirbova, Angela Victorovna Novoselskaya, Andrei Andreevich Smirnov

    Published 2022-05-01
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  7. 7
    THEORETICAL AND TECHNOLOGICAL BACKGROUND OF CHITOSAN APPLICATION IN THE PRODUCTION OF DAIRY FUNCTIONAL FOOD PRODUCTS. REPORT 2. APPLIED ASPECT OF CHITOSAN APPLICATION

    THEORETICAL AND TECHNOLOGICAL BACKGROUND OF CHITOSAN APPLICATION IN THE PRODUCTION OF DAIRY FUNCTIONAL FOOD PRODUCTS. REPORT 2. APPLIED ASPECT OF CHITOSAN APPLICATION by Tat'yana Vladimirovna Butkevich, Lyudmila Ruslanovna Alieva, Tat'yana Nikolaevna Halavach, Ivan Alekseevich Evdokimov, Vladimir Petrovich Kurchenko

    Published 2022-10-01
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  8. 8
    COMPUTER-BASED CONVERGENCE OF LACTOSE MANUFACTURING TECHNOLOGICAL DECISIONS. TRADITIONAL WAY

    COMPUTER-BASED CONVERGENCE OF LACTOSE MANUFACTURING TECHNOLOGICAL DECISIONS. TRADITIONAL WAY by Andrey Georgievich Khramtsov, Vladimir Alexandrovich Ermakov, Svetlana Andreevna Ryabtseva, Ivan Alekseevich Evdokimov, Georgy Sergeevich Anisimov, Dmitry Nikolaevich Lodygin

    Published 2022-03-01
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  9. 9
    FEATURES OF CONCENTRATION ACID WHEY BY MEMRANE METHODS

    FEATURES OF CONCENTRATION ACID WHEY BY MEMRANE METHODS by Vladimir Georgievich Kulenko, Evgenya Alexandrovna Fialkova, Dmitriy Mikhaylovich Kostukov, Marina Sergeevna Zolotoreva, Ivan Alekseevich Evdokimov, Vladimir Borisovich Shcevchuk

    Published 2022-05-01
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