Open Access
| Issue |
E3S Web of Conf.
Volume 451, 2023
2nd International Conference on Environmental Sustainability Management and Green Technologies (ESMGT 2023)
|
|
|---|---|---|
| Article Number | 04008 | |
| Number of page(s) | 8 | |
| Section | Resource Conservation and Provision of Rational Consumption and Production Models | |
| DOI | https://doi.org/10.1051/e3sconf/202345104008 | |
| Published online | 20 November 2023 | |
- E. Berezhnaya, Current state and prospects for whey processing. Vestnik nauki, 3, 1 (34), 34-39 (2019) [Google Scholar]
- V. Timkin, L. Novopashin, Application of domestic ceramic membranes for the production of ultrafiltration cottage cheese and whey concentration. Technical systems in agriculture, 5, 34-39 (2019) [Google Scholar]
- V. Lazarev, Centralized whey processing using the example of the Sverdlovsk region, Dairy industry, 2, 35-37 (2020) [Google Scholar]
- S. Simonenko, Use of whey components for the production of specialized food products, International Scientific Research Journal, 4-1(118), 185-188 (2022) [Google Scholar]
- Z. Lovkis, Functional foods, Science and Innovation, 12(202), 13-17 (2019) [Google Scholar]
- O. Pozdnyakova, Development of technology for the production of confectionery products for functional purposes. Technology and technology of food production, 48(3), 90-95 (2018) [Google Scholar]
- E. Pavlova, Research on improving the technology of marshmallows that meets the needs of a wide group of consumers. Bulletin of the International Academy of Refrigeration, 3, 49-56 (2022) [Google Scholar]
- V. Lazarev, Properties of sweeteners in the technology of manufacturing bakery products. Food. Ecology. Quality, 339-343 (2020) [Google Scholar]
- I. Reznichenko, Sweeteners and sweeteners in confectionery technology. Technology and technology of food production, 50(4), 576-587 (2020) [Google Scholar]
- D. Petrukhin, Modern trends in the production of marmalade-pastil products. Bulletin of Youth Science, 3(25), 13 (2020) [CrossRef] [Google Scholar]
- M. Zaikina, Application of non-traditional raw materials in marshmallow technology. Technologies of the food and processing industry of the agro-industrial complex - healthy food products, 3, 84-92 (2022) [Google Scholar]
- A. Arunkumar, Negatively charged tangential flow ultrafiltration membranes for whey protein concentration. Journal of Membrane Science, 475, 340–348 (2015) [CrossRef] [Google Scholar]
- A. Nath, S. Chakrabortya, C. Bhattacharjeea, R. Chowdhur, Studies on the separation of proteins and lactose fromcasein whey by crossflow ultrafiltration. Desalination and Water Treatment, 54, 481–501 (2015) [CrossRef] [Google Scholar]
- V. Timkin, Development of Parameters of the Reverse Osmosis Process for Concentrating Fruit and Vegetable Juices. Membranes and Membrane Technologies, 1(4), 267-270 (2019) [CrossRef] [Google Scholar]
- I. A. Antipin, N. Y. Vlasova, O. Y. Ivanova, The Manager, 12(6), 33-48 (2021) [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.