Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties

Autor: Wang, Mengyuan, Chen, Lin, Han, Bofu, Wang, Renzheng, Liu, Yaping, Fan, Xiaojing, Lv, Xin, Huang, Feng, Han, Minyi, Kang, Zhuangli, Feng, Xianchao, Mazurenko, Igor

Publikováno v: In Food Research International December 2022 162 Part A

Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters

Autor: Liu, Guang-Hui, Fan, Jing-Chao, Kang, Zhuang-Li, Mazurenko, Igor

Publikováno v: In Current Research in Food Science 2022 5:1084-1090

New constructions of dryers for production of environmentally safe cereal products at reduced specific energy consumption.

Autor: Bezbah, Igor, Zyko, Aleksandr, Bandura, Valentyna, Osadchuk, Petr, Paladiichuk, Yurii, Mazurenko, Igor

Publikováno v: Przegląd Elektrotechniczny; 2023, Vol. 2023 Issue 10, p110-113, 4p

Разработка конструкции и определение режимных характеристик блочных криоконцентраторов для гранатового сока

Autor: Pour, Davar Rostami, Mazurenko, Igor, Zhengzheng, Shao

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 2 No. 11 (110) (2021): Technology and Equipment of Food Production; 6-14
Eastern-European Journal of Enterprise Technologies; Том 2 № 11 (110) (2021): Технологии и оборудование пищевых производств; 6-14
Eastern-European Journal of Enterprise Technologies; Том 2 № 11 (110) (2021): Технології та обладнання харчових виробництв; 6-14

The designs of cryoconcentrators of block type BV-2 and BL-20 have been developed. The influence of design and operating parameters on the kinetics of freezing of pomegranate juice was investigated. A decrease in the operating temperature of the refr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::3688aeb2bdeb30e329848444cddb36a3
http://journals.uran.ua/eejet/article/view/230182

Исследование работы инновационного оборудования для термомеханической обработки и обезвоживания пищевого сырья

Autor: Burdo, Oleg, Bezbakh, Igor, Kepin, Nikolay, Zykov, Aleksandr, Yarovyi, Igor, Gavrilov, Aleksander, Bandura, Valentyna, Mazurenko, Igor

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (101) (2019): Technology and Equipment of Food Production; 24-32
Восточно-Европейский журнал передовых технологий; Том 5, № 11 (101) (2019): Технологии и оборудование пищевых производств; 24-32
Східно-Європейський журнал передових технологій; Том 5, № 11 (101) (2019): Технології та обладнання харчових виробництв; 24-32

The paper reports results of investigating innovative equipment for the integrated processing of food raw materials, which would make it possible to implement the local energy influence directly on the particles of a dispersed material, the near-boun

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::bc36589a283ce222e8e8043166e8cdcb
http://journals.uran.ua/eejet/article/view/178937