Search Results - L K. Patsyuk

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  1. 1
    SAFETY OF THE FUNCTIONAL FOOD PRODUCT – CANNER "DESSERT FROM JERUSALEM ARTICHOKE" IN THE PROCESS OF ITS MANUFACTURE

    SAFETY OF THE FUNCTIONAL FOOD PRODUCT – CANNER "DESSERT FROM JERUSALEM ARTICHOKE" IN THE PROCESS OF ITS MANUFACTURE by L. K. Patsyuk, T. V. Fedosenko

    Published 2018-12-01
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  2. 2
    Study of the autonomous process of inversion of sugarose through thermal influence at ultrasonic processing of vegetable and fruit pures

    Study of the autonomous process of inversion of sugarose through thermal influence at ultrasonic processing of vegetable and fruit pures by L. K. Patsyuk, T. V. Fedosenko, V. V. Kondratenko

    Published 2020-10-01
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  3. 3
    Safety of the functional food product - canned "dessert from topinambur" in the process of its manufacture

    Safety of the functional food product - canned "dessert from topinambur" in the process of its manufacture by L. K. Patsyuk, T. V. Fedosenko, D. V. Zhuravskaya-Skalova

    Published 2018-10-01
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  4. 4
    The functional food product on the basis of topinambur

    The functional food product on the basis of topinambur by L. K. Patsyuk, T. V. Fedosenko, E. A. Medvedeva, T. V. Narinian

    Published 2018-12-01
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  5. 5
    PRODUCT FUNCTIONAL PURPOSE ON THE BASIS OF THE JERUSALEM ARTICHOKE

    PRODUCT FUNCTIONAL PURPOSE ON THE BASIS OF THE JERUSALEM ARTICHOKE by T. V. Fedosenko, L. K. Patsyuk, E. A. Medvedeva, T. V. Nariniants

    Published 2018-12-01
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  6. 6
    The use of pectins from the bark of coniferous trees in canned food production

    The use of pectins from the bark of coniferous trees in canned food production by E. A. Medvedeva, L. K. Patsyuk, N. M. Alabina, T. V. Nariniyants

    Published 2018-08-01
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  7. 7
    THE POSSIBILITY OF USING PECTIN OF CONIFEROUS TREES AS STRUCTURE-FORMING

    THE POSSIBILITY OF USING PECTIN OF CONIFEROUS TREES AS STRUCTURE-FORMING by N. M. Alabina, L. K. Patsyuk, E. A. Medvedeva, T. V. Nariniants

    Published 2018-12-01
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  8. 8
    Dependence of surface tension of fruit puree on temperature exposure

    Dependence of surface tension of fruit puree on temperature exposure by L K. Patsyuk, T. V. Fedosenko, V. V. Kondratenko, M. V. Lukyanenko

    Published 2021-12-01
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  9. 9
    Study of the dynamics of the restoring potential indicator of homogenious canned fruit in the process of storage

    Study of the dynamics of the restoring potential indicator of homogenious canned fruit in the process of storage by V. V. Kondratenko, A. S. Kostylyov, T. Y. Kondratenko, L. K. Patsyuk, T. V. Fedosenko

    Published 2018-12-01
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  10. 10
    Effect of ultrasonic treatment on sucrose inversion in vegetable and fruit purees

    Effect of ultrasonic treatment on sucrose inversion in vegetable and fruit purees by L. K. Patsyuk, T. V. Fedosenko, V. V. Kondratenko, E. A. Medvedeva, T. V. Narinyants, Yu. Yu. Usanova

    Published 2020-07-01
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  11. 11
    RESEARCH OF THE CHANGE OF THE PRODUCT CONSISTENCE DURING HIS ULTRASOUND PROCESS

    RESEARCH OF THE CHANGE OF THE PRODUCT CONSISTENCE DURING HIS ULTRASOUND PROCESS by T. V. Fedosenko, L. K. Patsyuk, D. V. Zhuravskaya-Skalova, E. A. Medvedeva, V. P. Filippovich, V. A. Kuhto, T. V. Nariniants

    Published 2019-04-01
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