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Fedor Pertsevoy

The Sumy National Agrarian University

160 Kirova

Sumy, 40021

Ukraine

  • The Sumy National Agrarian University

SCHOLARLY PAPERS

3

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118

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Scholarly Papers (3)

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1.

Investigation of the Emulsifying Capacity of Snack Paste Based on Fatless Cottage Cheese

EUREKA: Life Sciences, (1), 18-24, 2020, doi:10.21303/2504-5695.2020.001104
Number of pages: 7 Posted: 02 Jun 2021
Petro Gurskyi, Fedor Pertsevoy and Lidiia Kondrashyna
Petro Vasylenko Kharkiv National Technical University of Agriculture, The Sumy National Agrarian University and Sumy National Agrarian University
Downloads 59 (970,490)

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technology of emulsion products, emulsifying capacity, protein base, inversion point, aggregative and kinetic stability of emulsion

2.

Development of Technology for Preparing the Thermostable Milk Containing Filling and Study of Infrared Spectra of Its Components

Eastern-European Journal of Enterprise Technologies, 5(11 (107)), 25-31, 2020. doi: 10.15587/1729-4061.2020.214903
Number of pages: 7 Posted: 14 Jan 2021
Fedor Pertsevoy, Olena Koshel, Sergei Sabadash, Mykola Mashkin, Valentyna Mohutova and Vadym Volokh
The Sumy National Agrarian University, The Sumy National Agrarian University, The Sumy National Agrarian University, The Sumy National Agrarian University, Luhansk National Agrarian University and Luhansk National Agrarian University
Downloads 34 (1,263,436)

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thermostable fillings; xanthan gum; tare gum; confectionery; transglutaminase; IR-spectroscopy analysis

3.

Research of Rheological Properties of Components of the Developed Milk-Containing Thermostable Fillings

EUREKA: Life Sciences, (5), 59-66 (2020). doi:10.21303/2504-5695.2020.001437
Number of pages: 8 Posted: 02 Jun 2021
Olena Koshel, Fedor Pertsevoy, Sergei Sabadash, Mykola Mashkin, Valentyna Mohutova and Vadym Volokh
The Sumy National Agrarian University, The Sumy National Agrarian University, The Sumy National Agrarian University, The Sumy National Agrarian University, Luhansk National Agrarian University and Luhansk National Agrarian University
Downloads 25 (1,385,945)

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xanthan gum, tara gum, structure formation, gel strength, polysaccharides, viscosity, rheological properties, thermal stability