Author Details

Pavlyuk, Raisa, Kharkov State University of Food Technology and Trade, Ukraine

  • No 3 (2016) - Food Science and Technology
    THE DEVELOPMENT OF CRYOGENIC METHOD OF DEEP TREATMENT OF INULIN-CONTAINING VEGETABLES (TOPINAMBOUR) AND OBTAINING OF PREBIOTICS IN THE NANOPOWDERS FORM
    Abstract  PDF
  • No 3 (2016) - Food Science and Technology
    THE NEW METHOD OF PROCESSING OF CAROTENE-CONTAINING VEGETABLES FOR THE PRODUCTION OF NANOPRODUCTS USING COMBI-STEAMERS AND FINE-DISPERSED COMMINUTION
    Abstract  PDF
  • No 4 (2016) - Food Science and Technology
    DEVELOPMENT OF THE NEW METHOD OF THE MELTED CHEESE PRODUCTS WITHOUT SALT-MELTERS USING CRYOMECHANOLYSIS
    Abstract  PDF
  • No 6 (2016) - Food Science and Technology
    ELABORATION OF NEW METHOD OF DEEP PROCESSING OF CARO-TENE-CONTAINING RAW MATERIALS INTO NANOADDITIVES WITH THE USE OF CRYOGENIC FREEZING AND FINE-DISPERSED GRINDING
    Abstract  PDF