Zobrazeno 1 - 10
of 20
pro vyhledávání: '"T. V. Fedosenko"'
Publikováno v:
Аграрная наука Евро-Северо-Востока, Vol 22, Iss 6, Pp 907-917 (2021)
When developing food products with new properties using innovative technologies, it is important to obtain data on the physicochemical, thermal-physical and structural-mechanical properties of the processed food media. So, one of the key components i
Externí odkaz:
https://doaj.org/article/37fa4dd1967b494e9d2e8dba418d8375
Publikováno v:
Овощи России, Vol 0, Iss 5, Pp 93-96 (2020)
Relevance. The article presents the results of a study of the increase in the amount of reducing sugars in the inversion of sucrose due only to thermal effects during ultrasonic processing of vegetable and fruit monocomponent purees (with or without
Externí odkaz:
https://doaj.org/article/1584e4a9bb3c4f9abea52ac23b974246
Autor:
L. K. Patsyuk, T. V. Fedosenko, V. V. Kondratenko, E. A. Medvedeva, T. V. Narinyants, Yu. Yu. Usanova
Publikováno v:
Овощи России, Vol 0, Iss 3, Pp 69-72 (2020)
Relevance. This article presents the results of a study of the process of sucrose inversion in vegetable and fruit monocomponent purees with and without sucrose under the influence of ultrasonic action on them.Methods. For the study, experimental sam
Externí odkaz:
https://doaj.org/article/380416294b924b648c1dc3fde913f8e1
Autor:
T. V. Fedosenko, L. K. Patsyuk, D. V. Zhuravskaya-Skalova, E. A. Medvedeva, V. P. Filippovich, V. A. Kuhto, T. V. Nariniants
Publikováno v:
Овощи России, Vol 0, Iss 2, Pp 70-73 (2019)
This article presents the results of studying the effect of ultrasound on the consistency of products. The task of the study was to identify the possibility of using ultrasound to change the consistency of the product from puree to homogenized. For t
Externí odkaz:
https://doaj.org/article/7c2103a748e6438b9cf0c2a8af91408f
Autor:
L. K. Patsyuk, T. V. Fedosenko
Publikováno v:
Овощи России, Vol 0, Iss 6, Pp 73-76 (2018)
In this article, based on the analysis of the technological process for the production of a new type of functional product "Desert from Jerusalem artichoke", potentially dangerous factors that may arise when making canned products are determined, and
Externí odkaz:
https://doaj.org/article/302efbfd526d41628e16fb3392e2fd60
Publikováno v:
Овощи России, Vol 0, Iss 6, Pp 63-69 (2018)
To achieve goal, the following tasks were solved: recipes for a new type of functional canned food – "Dessert of Jerusalem artichoke", consisting of a mixture of vegetables and fruits (based on Jerusalem artichoke), which has good organoleptic char
Externí odkaz:
https://doaj.org/article/e759dc5bd5c8477db38c87535740a974
Publikováno v:
Новые технологии, Vol 0, Iss 4, Pp 43-55 (2018)
The dynamics of the indicator of the reducing ability of two-component canned fruit during 24 months of storage has been studied. A hypothesis has been proposed that during storage of two-component puree products based on lingonberries, cranberries,
Externí odkaz:
https://doaj.org/article/04f70d1d8103494c910aa2606a6919ff
Publikováno v:
Аграрная наука Евро-Северо-Востока, Vol 67, Iss 6, Pp 88-95 (2018)
This research was aimed at the development of a recipe for a multi-functional topinambur-based product in order to create a new range of products having good sensory characteristics. The recipes for a new type of functional canned food product “Des
Externí odkaz:
https://doaj.org/article/408961a819c74d5eb077d52901adb60c
Publikováno v:
Аграрная наука Евро-Северо-Востока, Vol 66, Iss 5, Pp 75-82 (2018)
In this article potentially dangerous factors that may arise during making canned products are determined on basis of the analysis of the technological process in the production of a new type of functional product “Dessert from topinambur” and th
Externí odkaz:
https://doaj.org/article/87172e8e45cd428fbae658d2a2ba0c3c
Autor:
V. V. Kondratenko, T. V. Fedosenko, E. A. Medvedeva, T. V. Nariniyants, L. K. Patsyuk, M. V. Lukyanenko
Publikováno v:
Horticulture and viticulture. :51-58
Density is among the key properties of liquid food media, affecting homogenisation and dispersion. The work aimed to study the temperature effect on fruit puree density, determine temperature constants and grade purees by density. The study included