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| Issue | Title | |
| Vol 6, No 1 (2023) | Influence of different milk-clotting enzymes on the process of producing semihard cheeses | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova | ||
| "... origin (Fromase 750 XLG) and recombinant origin (Chy-max Extra and Chy-max Supreme) on the duration ..." | ||
| Vol 6, No 4 (2023) | Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina | ||
| "... %), microbial origin (Fromase 750 XLG) and recombinant origin (Chy-max Extra and Chy-max Supreme ..." | ||
| Vol 5, No 2 (2022) | Effect of the recombinant chymosins of different origins on production process of soft cheese | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina | ||
| "... ) and proteolytic activity (PA) based on recombinant calf chymosins (Chy-max® Extra: MCA=554 IMCU/g; PA=0.71 UA/g ..." | ||
| Vol 3, No 3 (2020) | THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova | ||
| "... using an increased dose of MCE with a low level of total proteolytic activity (Chy-max M) allows ..." | ||
| Vol 5, No 3 (2022) | Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina | ||
| "... camel chymosin (Chy-max Supreme)) and applied dose (1500, 2500, or 3500 IMCU/100 kg of milk) of milk ..." | ||
| Vol 5, No 1 (2022) | PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN | Abstract similar documents |
| D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova | ||
| "... that recombinant chymosins had the highest level of MCA/ PA: the group with MCA/ PA < ~1000 includes MEPs Chy-max ..." | ||
| Vol 4, No 4 (2021) | Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses | Abstract similar documents |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova | ||
| "... ® Extra), microbial origin (Marzyme®) and MCE based on recombinant camel chymosin (Chy-max® M ..." | ||
| Vol 4, No 3 (2021) | Influence of different milk-clotting enzymes on the process of producing soft cheeses | Abstract similar documents |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina | ||
| "... of specificity of the MCE action with regard to kappa-casein, in Chy-max M 1000 is ~7 times higher than ..." | ||
| Vol 3, No 4 (2020) | Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina | ||
| "... of MCE: Naturen (n=8), Chy-max (n=4) and Fromase (n=4). For each subgroup, a regression rela- tionship ..." | ||
| Vol 4, No 1 (2021) | Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste | Abstract similar documents |
| D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina | ||
| "... ,290374 0,218765 0,92 k 2,406891 0,293839 0,000178 Голландский (Chy-max) * 4 c 0,800281 0,155761 0 ..." | ||
| Vol 1, No 2 (2018) | MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING | Abstract PDF (Eng) similar documents |
| I, T. Smykov | ||
| "... , Москва, Зеленоград, Россия; 2. «Fromase 2200 tL Granulate», представляющий собой кис- лую протеазу ..." | ||
| Vol 2, No 1 (2019) | Balance of protein supplements according to the criterion of convertible protein | Abstract PDF (Eng) similar documents |
| S. V. Zverev, M. A. Nikitina | ||
| "... X C B ( ) ( ){ }=maxK X max K X 18 ПИЩЕВЫЕ СИСТЕМЫ | ТОМ 2 № 1 | 2019 FOOD SYSTEMS ..." | ||
| Vol 3, No 4 (2020) | Methodological aspects of the use of dry components of chicken eggs for feeding children with phenylketonuria | Abstract PDF (Eng) similar documents |
| S. T. Bykova, T. G. Kalinina, T. V. Bushueva, T. E. Borovik | ||
| "... .32 Min 4.0 4.0 4.0 Max 5.0 5.0 5.0 consistency М ± m 4.5 ± 0.5 4.45 ± 0.45 4.45 ± 0.45 Min 4.0 4.0 4 ..." | ||
| Vol 1, No 2 (2018) | CHITIN- AND CHITOSAN BIOSORBENTS FROM CITRIC A CID MYCELIAL INDUSTRIAL WASTE | Abstract PDF (Eng) similar documents |
| L. V. Novinyuk, D. K. Kulyov, I. V. Negrutsa, P. Z. Velinzon | ||
| "... - торой все адсорбционные центры равноценны (уравне- ния 1,2): max 1 11 A k C A k C = + , (1) или в ..." | ||
| Vol 3, No 1 (2020) | FUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDS | Abstract PDF (Eng) similar documents |
| D. V. Zelikina, M. D. Gureeva, S. A. Chebotarev, Yu. V. Samuseva, A. S. Antipova, E. I. Martirosova, M. G. Semenova | ||
| "... , it follows that the values of hydrodynamic radii, Rh, and the width of the peaks (ΔR = Rh max – Rh min ..." | ||
| Vol 1, No 2 (2018) | THEORETICAL SUBSTANTIATION OF DIRECT TRANSPORT OF BIOLOGICALLY ACTIVE COMPONENTS IN CONDITIONS OF MODELED GASTROINTESTINAL TRACT | Abstract PDF (Eng) similar documents |
| A. V. Evteev, N. V. Gorbunova, O. S. Larionova, A. V. Bannikova | ||
| "... результаты концентраций масел в гексане, в максимуме поглощения λ max = 280,5 нм при 20 °C, в пределах ..." | ||
| Vol 4, No 1 (2021) | Optimization of food compositions according to the ideal protein profile | Abstract similar documents |
| S. V. Zverev, V. I. Karpov, M. A. Nikitina | ||
| "... продукта, % min max Критерий первого типа (уравнение 8) Критерий второго типа (уравнение 9) Фасоль 0 ..." | ||
| 1 - 17 of 17 Items | ||
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