Research of structure formation of the dairy products containing functional ingredients

Evgeny Leonidovich Golubev; Elena Alexandrovna Moliboga; Ivan Evgenievich Trofimov

doi:10.1051/e3sconf/202016101097

All issues

Volume 161 (2020)

E3S Web Conf., 161 (2020) 01097

References

Open Access

Issue		E3S Web Conf. Volume 161, 2020 International Conference on Efficient Production and Processing (ICEPP-2020)


Article Number		01097
Number of page(s)		4
DOI		https://doi.org/10.1051/e3sconf/202016101097
Published online		15 April 2020

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E.A. Moliboga, Synbiotic component for functional products, Dairy industry, 7, 56-57 (2017). [Google Scholar]
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E.A. Moliboga, Assessment of blood lipids peroxidation after the introduction of spirulina -containing melted cheese product (experimental study) the estimation of peroxidation of blood lipids when inccluded in the diet sperlingstrasse processed cheese product (experimental study), Amazonia (2019). [Google Scholar]

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[1] V.D. Kosoy, M.Yu. Merkulov, S.B. Yudina, Quality control of dairy products by methods of physical and chemical mechanics, Saint Petersburg (2005). [Google Scholar]

[2] N.B. Gavrilova, E.A. Moliboga, Cheesemaking and butter-making, 5 (2014). [Google Scholar]

[3] N.I. Dunchenko, Structured dairy products: monograph, Barnaul (2002). [Google Scholar]

[4] G.N. Krus, A.M. Shalygin, Z.V. Volokita, Methods for the study of milk and dairy products, Moscow (2000). [Google Scholar]

[5] O.V. Lepilkina, I.A. Evdokimov, A.B. Maremshaov, Cheesemaking and butter-making, 4 (2013). [Google Scholar]

[6] A.B. Maremshaov, I.A. Evdokimov, L.A. Gordienko, et al., Political Network Electronic Scientific Journal KubGAU, 07 (2013). [Google Scholar]

[7] M.-I. Kuo, S. Gunasekaran, M. Johnsonl, et al., J. Dairy Sci., 84 (2001). [Google Scholar]

[8] S.M. Moller, Water availability in foods elucidated by nuclear magnetic resonance relaxometry, PhD thesis (2011). [Google Scholar]

[9] Ying Liu, Jiaji Cao, Haowei Zhang, et al., Journal of Chemical and Pharmaceutical Research, 6 (2014). [Google Scholar]

[10] Patent 2431409, Russian Federation, Method for the production of cheese product. [Google Scholar]

[11] E.A. Moliboga, Current state and prospects of development of production of specialized products for athletes ‘ nutrition, Nutrition issues, 2, 108-113 (2017). [Google Scholar]

[12] E.A. Moliboga, Innovative biotechnologies of specialized dairy products using immobilization of probiotic cultures, International Journal of Innovative Technology and Exploring Engineering, IJITEE, 5, 1043-1058 (2019). [Google Scholar]

[13] E.A. Moliboga, Defining qualitative indicators of the pumpkin semi – finished product included in the confectionary technology in terms of competitiveness, JPSR-PP, Journal of Pharmaceutical Sciences and Research, 1705-1710 (2017). ISSN: 09751459-India-Scopus. [Google Scholar]

[14] E.A. Moliboga, Cheese products with the vegetable ingredient turmeric, Cheese making and butter making, 5, 28-29 (2017). [Google Scholar]

[15] E.A. Moliboga, Current state and prospects of development of production of specialized products for athletes’ nutrition, Nutrition issues, 2, 108-113 (2017). [Google Scholar]

[16] E.A. Moliboga, Synbiotic component for functional products, Dairy industry, 7, 56-57 (2017). [Google Scholar]

[17] E.A. Moliboga, Expanding the product range of food products by developing the technology of processed cheese products for specialized nutrition, Agrarian Bulletin Of The Urals, 5, 74-77 (2016). [Google Scholar]

[18] E.A. Moliboga, Assessment of blood lipids peroxidation after the introduction of spirulina -containing melted cheese product (experimental study) the estimation of peroxidation of blood lipids when inccluded in the diet sperlingstrasse processed cheese product (experimental study), Amazonia (2019). [Google Scholar]