Name
Evdokimov Ivan Alekseevich
Scholastic degree
•
Academic rank
professor
Honorary rank
—
Organization, job position
North-Caucasus State Technical University
Web site url
—
Articles count: 8
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
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
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
The article presents the results of enriched secondary milk fermentation by complex probiotic cultures
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
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
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