Author Eveleva V.V. Scientific journal NRU ITMO Series Processes and Food Production Equipment

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

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September 2024 (published: 26.09.2024)

Number 3(61)

Home > List of authors > Eveleva V.V.

Eveleva V.V.

Work place:

SSI Research Institute of Food Flavors, Acids and Dyes of Rosselhozakademii

Degree:

к.т.н.

E-mail: v.eveleva@yandex.ru

Eveleva V.V. Влияние солей молочной кислоты на реологические свойства пищевых систем

The article was published in issue1 за 2009

Shameko I.V., Andreeva N.L., Eveleva V.V. Lactate containing food additive «Dilaktin Forte Plus» for processing the poultry meat

The article was published in issue1 за 2013

Eveleva V.V., Cherpalova T.M., Shanyova S.V. QUALITY ESTIMATION OF GEL CONFECTION PRODUCTS FUNCTIONAL PURPOSE

The article was published in issue1 за 2012

Zabodalova L.A.,, Eveleva V.V., VODOLAZKIN A.V. Research of influence of the content of salt on acid accumulation at a fermentation of cheese whey

The article was published in issue2 за 2012

Rublev A.L., Zabodalova L.A.,, Eveleva V.V. Effect of an integrated lactate and calcium food additives on the rheological properties of yogurt

The article was published in issue2 за 2011

Rublev A.L., Zabodalova L.A.,, Eveleva V.V. Studies on the effect of complex lactated food additives series "Dilaktin" on the rheological parameters of samples of yogurt

The article was published in issue4 за 2013

Korshunova N.A., Romanov V.A., Eveleva V.V. The application of spectroscopy to assess the quality of grape wines

The article was published in issue3 за 2019

Eveleva V.V., Cherpalova T.M. Technological features of neutralizers in curd whey fermentation

The article was published in issue4 за 2019

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