name
Evdokimov Ivan Alekseevich
Scholastic degree
•
Academic rank
professor
Honorary rank
—
Organization, job position
• North-Caucasus State Technical University
кафедра Прикладной биотехнологии
Заведующий кафедрой
Research interests
молочная сыворотка, лактоза, лактулоза, баромембранные методы, электродиализ, хитозан
Web site url
—
Current rating (overall rating of articles)
0
TOP5 co-authors
Articles count: 8
Сформировать список работ, опубликованных в Научном журнале КубГАУ
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STUDY OF SALT WHEY TREATMENT WITH ELECTRO DIALYSIS
Description
The results of the effect of the electro dialysis treatment on the composition and properties of salt whey are presented. The main regularities of the demineralization process of salt whey and its efficiency are determined
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STUDY OF WATER IN THE STRUCTURE OF SWEET PROCESSED CHEESE BY NMR RELAXOMETRY METHODS
Description
The quantitative distribution and condition of the water in the structure of processed cheese are defined in this article. The sequence of entering the components in the mixture to melt in the production of sweet processed cheeses is discussed
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PROTEIN-CHITOSAN COMPLEX IN GLAZED CURD TECHNOLOGY
Description
Results of rheological investigations of protein-chitosan complex obtained from milk-whey system with different ratio of components are demon-strated. Portable consistometer to determine elastic behavior of the samples is designed. Optimal protein-chitosan complex, close in rheological parameters to curd cheese 18% fat, is detected
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RESEARCH OF ENRICHED SECONDARY MILK FERMENTATION WITH COMPLEX PROBIOTIC CULTURES
Description
The article presents the results of enriched secondary milk fermentation by complex probiotic cultures
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RAISING EFFICIENCY OF PROTEINS ISO-LATION FROM RECYCLED DAIRY RAW MATERIALS
Description
Investigation results of dairy proteins coprecipitation from skim milk and curd cheese whey are demonstrated. For different ratio of the components in the milk-whey mixture, the authors determined the parameters providing maximal effi-ciency of precipitation and outlined the factors stipu-lating intensity of separation and properties of pro-tein-chitosan complex. Efficiency of whey protein isolation and interaction of chitosan with protein in stable complex are explored
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COMPARISON OF PREBIOTIC ACTIVITY OF CHITOSAN AND LACTOSE DERIVATIVES
Description
This research is aimed to evaluate the prebiotic potential of lactitol and chitosan succinate using the vitro fermentation model. Four substrates (raftilos, lactitol, cellulose, chitosan succinate) were tested in vitro, using Batch culture fermentation method with fermentation of mixed human faecal microflora . Measurement of prebiotic effect (MPE) values were generated comparing bacterial changes through determination of maximum growth rates of groups, rate of substrate assimilation and production of lactate and short chain fatty acids. The present study applied the MPE theory to evaluate the in vitro prebiotic potential of substrates as novel prebiotics
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TECHNOLOGY OF NON-FERMENTED MILK DESSERTS, ENRICHED WITH CHITOSAN AND SODIUM ALGINATE
Description
The article represents the results of studies, devoted to developments of technology of milk desserts enriched with chitosan and sodium alginate. Chitosan solutions properties have been studied. Optimal dosage of polysaccharides has been defined. On the basis of data received, technology of enriched milk pudding has been developed
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