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

September 2022 (published: 30.09.2022)

Number 3(53)

Home > List of authors > Silantiyeva L.A.

Silantiyeva L.A.

Work place:

Saint-Petersburg State University of Refrigeration and Food Engineering

Yakovtchenko N.V., Silantiyeva L.A. Use of vegetable-origin additives for producing soft rennet cheeses from ultrafiltration concentrate of skim milk

The article was published in issue2 за 2010

Silantiyeva L.A., Lemehova A.A., Nesterenko Ye.A. Antioxidant properties of fermented milk product with germinated barley grain.

The article was published in issue1 за 2011

Lemehova A.A., Silantiyeva L.A. Development of structure and technology of fermented milk product with germinated seeds.

The article was published in issue1 за 2012

Silantiyeva L.A., Baulina M.A. Use of whey proteins and herbal syrup in production of fermented milk product

The article was published in issue2 за 2012

Silantiyeva L.A., Haritonova I.B. Possibility of use of additives of a phytogenesis by manufacture of sour-milk products

The article was published in issue2 за 2011

Baulina M.A. , Silantiyeva L.A. The possibility of using germinated beans of lentils as part of fermented dessert

The article was published in issue2 за 2014

Khodunova O.S., Silantiyeva L.A. Development of composition and technology for soft cheese with oat germinated grains

The article was published in issue1 за 2016

Khodunova O.S., Silantiyeva L.A. The effect of different processing methods on the microbiological parameters of germinated oat seeds

The article was published in issue1 за 2017

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