List of publications on a keyword: «быстровосстанавливаемые пищевые продукты»
Пищевая промышленность
Ilya R. Shegelman , doctor of engineering sciences
Iurii V. Sukhanov , candidate of engineering sciences
FSBEI of HE "Petrozavodsk State University" , Карелия Респ
«REVIEW OF PATENTS FOR PRODUCING RAPIDLY RESTORING FUNCTIONAL FOOD PRODUCTS USING HYDROTHERMAL PROCESSING»
A brief review of patents made on the basis of a patent search is provided for the production of fast-recovering functional food products using hydrothermal treatment.
Ilya R. Shegelman , doctor of engineering sciences
Iurii V. Sukhanov , candidate of engineering sciences
FSBEI of HE "Petrozavodsk State University" , Карелия Респ
«REVIEW OF PATENTS AIMED AT IMPROVEMENT OF TECHNOLOGICAL PROPERTIES AND IMPROVEMENT OF QUALITY OF FUNCTIONAL FOOD PRODUCTS»
A brief review of patents aimed at improving technological properties and improving the quality of functional food products based on a patent search is presented.
Ilya R. Shegelman , doctor of engineering sciences
Iurii V. Sukhanov , candidate of engineering sciences
FSBEI of HE "Petrozavodsk State University" , Карелия Респ
«REVIEW OF PATENTS AIMED AT ACCELERATING PROCESSES OF PRODUCTION OF FUNCTIONAL FOOD PRODUCTS»
A brief review of patents aimed at accelerating the production of functional foods is provided based on a patent search.
Aleksey S. Vasilyev , candidate of engineering sciences
Iurii V. Sukhanov , candidate of engineering sciences
FSBEI of HE "Petrozavodsk State University" , Карелия Респ
«ON THE QUESTION OF RECEIVING FAST FUNCTIONAL FUNCTIONAL FOOD PRODUCTS»
It is shown that hydrothermal treatment is the main process for the preparation of food raw materials in the production of rapidly recovering functional food products.
Aleksey S. Vasilyev , candidate of engineering sciences
Iurii V. Sukhanov , candidate of engineering sciences
FSBEI of HE "Petrozavodsk State University" , Карелия Респ
«METHODS FOR PROCESSING FOOD RAW MATERIALS IN THE PRODUCTION OF FAST-RESTORING FUNCTIONAL PRODUCTS»
Based on the analysis of patent information, the features of processing methods of food raw materials in the production of quick-recovery functional products are shown.