Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

December 2023 (published: 17.12.2023)

Number 4(58)

Home > List of authors > Shleykin A.G.

Shleykin A.G.

Work place:

Saint-Petersburg state university of refrigeration and food engineering

Shleykin A.G., Zhilinskaya N.Т. , Kabanov A.V. THE STUDY OF THIOL SUBSTANCES IN THE BAKER’S YEAST

The article was published in issue1 за 2012

Blandov A.N., Shleykin A.G. Inhibition aminotransferase muscle tissue with aromatic acids, hydrazides

The article was published in issue2 за 2012

Shleykin A.G., Shatalov I.S., Medvedev Y. V. Effect of ascorbic acid on the peroxidase activity of muscle tissue

The article was published in issue2 за 2012

Shatalov I.S., Shatalova A.S., Shleykin A.G. The influence of oxidized starch on the tensile strength and elongation of gelatin film

The article was published in issue3 за 2014

Shleykin A.G., Shatalov I.S., Shatalova A.S. The effect of microbial transglutaminase on mechanical properties of gelatin-based packing films

The article was published in issue2 за 2014

Shleykin A.G., Barakova N.V., Petrova M.N. , Danilov N.P. , Argymbaeva A.E. The influence of sugar syrup, honey and cereals on the rheological properties of yogurt

The article was published in issue2 за 2015

Shleykin A.G., Danilov N.P. , Argymbaeva A.E. , Rykov S.V. Improvement of yoghurt structure properties with amaranth extract and tranglutaminase addition

The article was published in issue3 за 2015

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