Showing 1 - 7 results of 7 for search 'Food Research', query time: 0.05s Refine Results
  1. 1
    STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE

    STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE by I. T. Smykov

    Published 2019-10-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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    Article
  2. 2
    Effect of the recombinant chymosins of different origins on production process of soft cheese

    Effect of the recombinant chymosins of different origins on production process of soft cheese by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina

    Published 2022-07-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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    Article
  3. 3
    Protein-polysaccharide interactions in dairy production

    Protein-polysaccharide interactions in dairy production by I. T. Smykov

    Published 2021-01-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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    Article
  4. 4
    Milk curd self-segmentation in cheesemaking tank

    Milk curd self-segmentation in cheesemaking tank by I. T. Smykov

    Published 2022-07-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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    Article
  5. 5
    Influence of different milk-clotting enzymes on the process of producing soft cheeses

    Influence of different milk-clotting enzymes on the process of producing soft cheeses by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina

    Published 2021-10-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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    Article
  6. 6
    Neophobia: socio-ethical problems of innovative technologies of the food industry

    Neophobia: socio-ethical problems of innovative technologies of the food industry by I. T. Smykov

    Published 2023-01-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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    Article
  7. 7
    Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses

    Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova

    Published 2022-01-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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    Article

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