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Publication : східно-європеиськии журнал передових технологіи فلترة بواسطة : مؤلف

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Improvement of the continuous 'pipe in pipe' pasteurization unit

Authors : Zahorulko, Andrii; Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051; Zagorulko, Aleksey

Subjects: pasteurization; milk; pipe-in-pipe heat exchanger

Source: Східно-Європейський журнал передових технологій; Том 4, № 11 (106) (2020): Технології та обладнання харчових

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Survey of complex influence of physico-chemical and technological parameters on the process of milk-egg co-precipitate obtaining

Authors : Deinychenko, Grygorii; Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051; Zolotukhina, Inna

Subjects: milk and egg concentrate; viscosity of food system; sucrose

Source: Східно-Європейський журнал передових технологій; Том 3, № 11 (105) (2020): Технології та обладнання харчових

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Improvement of a scraper heat exchanger for pre-heating plant-based raw materials before concentration

Authors : Kasabova, Kateryna; Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051; Sabadash, Sergei

Subjects: heating; scraper heat exchanger; cutting blade

Source: Східно-Європейський журнал передових технологій; Том 3, № 11 (105) (2020): Технології та обладнання харчових

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Devising a technology for making flour from chickpea enriched with selenium

Authors : Biletska, Yana; V. N. Karazin Kharkiv National University Svobody sq., 4, Kharkiv, Ukraina, 61022; Plotnikova, Raisa

Subjects: chickpea flour; amino acid composition; selenium

Source: Східно-Європейський журнал передових технологій; Том 1, № 11 (103) (2020): Технології та обладнання харчових

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Studying the influence of meats from wheat and oat germs, and rose hips, on the formation of quality of ryew heat dough and bread

Authors : Oliinyk, Svitlana; Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051; Samokhvalova, Olga

Subjects: rye-wheat bread; meal of wheat and oat embryos; meal of rosehips

Source: Східно-Європейський журнал передових технологій; Том 1, № 11 (103) (2020): Технології та обладнання харчових

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Determining the effect of formulation components on the physical-chemical processes in a semi-finished flour whipped product under programmed changes in temperature

Authors : Pertsevoy, Fedor; Sumy National Agrarian University H. Kondratieva str., 160, Sumy, Ukraine, 40021; Gurskyi, Petro

Subjects: semi-finished whipped flour product; thermal analysis; dehydration

Source: Східно-Європейський журнал передових технологій; Том 6, № 11 (102) (2019): Технології та обладнання харчових

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Studying the effect of formulation components on the physical-chemical properties of sweet sauces that contain physically-modified starches

Authors : Andreeva, Svetlana; Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051; Kolesnikova, Marina

Subjects: sweet sauces; physically-modified starches; fruit and berry raw materials

Source: Східно-Європейський журнал передових технологій; Том 5, № 11 (101) (2019): Технології та обладнання харчових

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Development of nanotechnologies for curd dessеrts and fruit and vegetable cryo-additives for their preparation as bas enrichers, structure-forming agents, and colorants

Authors : Pavlyuk, Raisa; Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051; Pogarskaya, Viktoriya

Subjects: nanotechnology; curd desserts; fruit and vegetable raw materials

Source: Східно-Європейський журнал передових технологій; Том 3, № 11 (99) (2019): Технології та обладнання харчових

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Determining the rational modes for low-temperature storage and for obtaining products of Japanese Quince processing with high consumer properties

Authors : Odarchenko, Dmytro; Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051; Odarchenko, Andrey

Subjects: Japanese Quince; frozen products; kinetics of freezing

Source: Східно-Європейський журнал передових технологій; Том 3, № 11 (99) (2019): Технології та обладнання харчових

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Estimation of technological properties of nut meals and their effect on the quality of emulsion for butter biscuits with liquid oils

Authors : Shydakova-Kameniuka, Elena; Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051; Novik, Anna

Subjects: meal; walnut; cedar nut

Source: Східно-Європейський журнал передових технологій; Том 2, № 11 (98) (2019): Технології та обладнання харчових

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فلترة النتائج

Improvement of the continuous 'pipe in pipe' pasteurization unit

Survey of complex influence of physico-chemical and technological parameters on the process of milk-egg co-precipitate obtaining

Improvement of a scraper heat exchanger for pre-heating plant-based raw materials before concentration

Devising a technology for making flour from chickpea enriched with selenium

Studying the influence of meats from wheat and oat germs, and rose hips, on the formation of quality of ryew heat dough and bread

Determining the effect of formulation components on the physical-chemical processes in a semi-finished flour whipped product under programmed changes in temperature

Studying the effect of formulation components on the physical-chemical properties of sweet sauces that contain physically-modified starches

Development of nanotechnologies for curd dessеrts and fruit and vegetable cryo-additives for their preparation as bas enrichers, structure-forming agents, and colorants

Determining the rational modes for low-temperature storage and for obtaining products of Japanese Quince processing with high consumer properties

Estimation of technological properties of nut meals and their effect on the quality of emulsion for butter biscuits with liquid oils

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