Search Results - "Tarun, Ekaterina I."

Influence of Complexation with β- and γ-Cyclodextrin on Bioactivity of Whey and Colostrum Peptides by Halavach, Tatsiana M, Kurchenko, Vladimir P, Tarun, Ekaterina I, Dudchik, Natalia V, Yatskou, Mikalai M, Lodygin, Aleksey D, Alieva, Ludmila R, Evdokimov, Ivan A, Ulrih, Natasa Poklar

“…Dairy protein hydrolysates possess a broad spectrum of bioactivity and hypoallergenic properties, as well as pronounced bitter taste. The bitterness is reduced…”
Get full text

Effect of hydrolysis degree with Alcalase on antioxidant and antigenic properties of whey and colostrum protein hydrolysates by Halavach, Tatsiana M., Kurchenko, Vladimir P., Tarun, Ekaterina I., Yantsevich, Alexey V., Shchur, Veronika V., Tsygankow, Vasili G., Lodygin, Aleksey D., Evdokimov, Ivan A., Poklar Ulrih, Natasa

“…Enzymatic hydrolysis of dairy proteins is aimed to increase their nutritional value and reduce their allergenic properties. It is relevant to study the effects…”
Get full text

Chitosan complexes with amino acids and whey peptides: Sensory and antioxidant properties by Halavach, Tatsiana, Kurchenko, Vladimir, Tarun, Ekaterina, Romanovich, Roman, Mushkevich, Natalia, Kazimirov, Alexander, Lodygin, Aleksei, Evdokimov, Ivan

“…Chitosan reacts with amino acids and hydrolyzed whey proteins to produce biologically active complexes that can be used in functional foods. The research…”
Get full text

Multicomponent Composites of Cyclodextrin Nanocomplexes with Biologically Active Substances for Functional Foods by Kurchenko, Vladimir, Halavach, Tatsiana, Sushynskaya, Natalia, Tarun, Ekaterina, Dudchik, Natalia, Tsygankow, Vasili, Evdokimov, Ivan, Lodygin, Aleksei

“…Enzymatic protein hydrolysates of milk are used as a protein component of functional foods intended for children, athletes, and senior citizens. They are easy…”
Get full text