Ultrafiltration concentrating of curd whey after electroflotation treatment

Ultrafiltration concentrating of curd whey after electroflotation treatment

Toon andere (1) versies

This work offers a view on the outcomes of a study focusing on ultrafiltration of curd whey treated on the basis of the membrane electroflotation method in order to ensure more complete extraction of whey proteins when processing recoverable dairy crude. The feature that makes the method different i...

Volledige beschrijving

Bewaard in:

Bibliografische gegevens
Hoofdauteurs:	Evdokimov, I. A., Евдокимов, И. А.
Formaat:	Статья
Taal:	English
Gepubliceerd in:	Kemerovo Technological Institute of Food Industry 2018
Onderwerpen:	Electroflotation Membrane technology Ultrafiltration Whey
Online toegang:	https://www.scopus.com/record/display.uri?eid=2-s2.0-85021819374&origin=resultslist&sort=plf-f&src=s&nlo=&nlr=&nls=&sid=ea2cf5e1c99399a615697f2a16a426ee&sot=aff&sdt=sisr&sl=174&s=AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29+OR+AF-ID%28%22Stavropol+State+University%22+60070961%29+OR+AF-ID%28%22stavropolskij+Gosudarstvennyj+Tehniceskij+Universitet%22+60026323%29&ref=%28Ultrafiltration+concentrating+of+curd+whey+after+electroflotation+treatment%29&relpos=0&citeCnt=0&searchTerm= https://dspace.ncfu.ru/handle/20.500.12258/2972
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

Gelijkaardige items

Ultrafiltration concentrating of curd whey after electroflotation treatment
door: Evdokimov, I. A., et al.
Gepubliceerd in: (2018)

Ultrafiltration of modified milk whey
door: Babenyshev, S. P., et al.
Gepubliceerd in: (2018)

Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane
door: Babenyshev, S. P., et al.
Gepubliceerd in: (2019)

Experimental determination of parameters for milk whey microfiltration process
door: Babenyshev, S. P., et al.
Gepubliceerd in: (2019)

Ultrafiltration of cottage cheese whey for cleaning of nitrogenous substances
door: Babenyshev, S. P., et al.
Gepubliceerd in: (2022)

Functional fermented milk desserts based on acid whey
door: Evdokimov, I. A., et al.
Gepubliceerd in: (2019)

Determination of optimal values for the main parameters of ultrafiltration of curd whey enriched with natural polysaccharides
door: Babenyshev, S. P., et al.
Gepubliceerd in: (2021)

Removal of biofilms formed on ion-exchange membranes in ultrafiltration permeates of secondary dairy raw materials
door: Ryabtseva, S. A., et al.
Gepubliceerd in: (2020)

Feasibility of using electrodialysis with bipolar membranes to deacidify acid whey
door: Kravtsov, V. A., et al.
Gepubliceerd in: (2019)

Main stages of the whey semi-finished product technology development
door: Mamay, D. S., et al.
Gepubliceerd in: (2022)

Determination of optimal freeze-drying modes of cottage cheese whey permeate as a semi-finished product in the production for enteral nutrition products
door: Babenyshev, S. P., et al.
Gepubliceerd in: (2022)

Alkalinization of acid whey by means of electrodialysis with bipolar membranes and analysis of induced membrane fouling
door: Kravtsov, V. A., et al.
Gepubliceerd in: (2020)

Membrane process for the extraction of casein and whey proteins from skim milk
door: Mamay, D. S., et al.
Gepubliceerd in: (2024)

Innovative technologies in cosmetic industry in development of biotechnology of whey-based concentrates
door: Chikatueva, M. A., et al.
Gepubliceerd in: (2021)

Ultrafiltration of skim milk microfiltration permeate
door: Mamay, D. S., et al.
Gepubliceerd in: (2024)

Variety of dairy ultrafiltration permeates and their purification in lactose production
door: Kravtsov, V. A., et al.
Gepubliceerd in: (2021)

Characterization and encapsulation of polyphenols and xylooligosaccharides from oat bran in whey protein-maltodextrin complex coacervates
door: Evdokimov, I. A., et al.
Gepubliceerd in: (2023)

Computer simulation of whey protein β-lactoglobulin behavior under ultrasound treatment of its solutions at different pH levels
door: Kostenko, K. V., et al.
Gepubliceerd in: (2019)

Application of whey-derived syrups in dairy products
door: Evdokimov, I. A., et al.
Gepubliceerd in: (2019)

Microencapsulation of polyphenols and xylooligosaccharides from oat bran in whey protein-maltodextrin complex coacervates: in-vitro evaluation and controlled release
door: Evdokimov, I. A., et al.
Gepubliceerd in: (2020)

Study of the process of transition of milk fat to whey at various stages of cheese production
door: Chebotarev, E. A., et al.
Gepubliceerd in: (2024)

New approach for lactose transglycosylation into galactooligosaccharides
door: Khramtsov, A. G., et al.
Gepubliceerd in: (2019)

Research of the secondary milk raw materials purification from protein components by natural polysaccharides
door: Babenyshev, S. P., et al.
Gepubliceerd in: (2020)

SCIENTIFIC AND TECHNICAL ASPECTS OF THE COMPLEX TECHNOLOGY OF FREEZE-DRIED SEMI-FINISHED PRODUCTS FOR THE PRODUCTION OF ENTERAL NUTRITION PRODUCTS BASED ON SECONDARY DAIRY RAW MATERIALS
door: Babenyshev, S. P., et al.
Gepubliceerd in: (2022)

Research of reconstituted whey particle size changing during its storage
door: Bratsikhin, A. A., et al.
Gepubliceerd in: (2018)

Chitosan complexes with amino acids and whey peptides: Sensory and antioxidant properties
door: Lodygin, A. D., et al.
Gepubliceerd in: (2024)

Computer modeling of whey protein β-lactoglobulin behavior in the activated liquid systems
door: Kostenko, K. V., et al.
Gepubliceerd in: (2018)

Design of a fuzzy controller for a membrane gas separation process control system
door: Koldaev, A. I., et al.
Gepubliceerd in: (2020)

Nutritive value of curd product enriched with wheat germ.
door: Penkova, I. V., et al.
Gepubliceerd in: (2018)

Ways to reduce the oxidative activity of raw meat after a treatment by pulsed discharge technology
door: Nagdalian, A. A., et al.
Gepubliceerd in: (2018)

Study of centrifugal separation of milk whey and whey concentrates
door: Chebotarev, E. A., et al.
Gepubliceerd in: (2021)

Study of the possibility of creating milk baths with phytomineral complex and hair shampoo based on hydrolyzed whey
door: Chikatueva, M. A., et al.
Gepubliceerd in: (2021)

Effect of hydrolysis degree with Alcalase on antioxidant and antigenic properties of whey and colostrum protein hydrolysates
door: Lodygin, A. D., et al.
Gepubliceerd in: (2024)

Reconstitution of dry whey by cavitational disintegration based on the water catholyte
door: Bratsikhin, A. A., et al.
Gepubliceerd in: (2018)

Influence of the whey type on composition and properties of its mineralizates
door: Khramtsov, A. G., et al.
Gepubliceerd in: (2018)

Concentration of cottage cheese whey permeate by nanofiltration
door: Babenyshev, S. P., et al.
Gepubliceerd in: (2022)

Technological platform for the best available technologies for processing universal agricultural raw materials
door: Khramtsov, A. G., et al.
Gepubliceerd in: (2021)

Morphofunctional characteristics of adrenals of female rats in the conditions of adaptation to the intensive muscular load and whey protein intake
door: Belyaev, N. G., et al.
Gepubliceerd in: (2018)

New technological paradigm of the Russian dairy industry: formation principles under globalisation
door: Khramtsov, A. G., et al.
Gepubliceerd in: (2020)

Experimental and Theoretical Study of Forced Synchronization of Self-Oscillations in Liquid Ferrocolloid Membranes
door: Chekanov, V. V., et al.
Gepubliceerd in: (2023)