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Information × Registration Number 0209U006191, 0105U007780 , R & D reports Title Use of a high pressure for improvement of properties of foodstuff popup.stage_title Head Sukmanov V., Registration Date 18-02-2009 Organization Donetsk National University of Economics and Trade named after M.Tugan-Baranovsky popup.description2 The influence of high pressure on the consumer properties of milk, cooked sausage, liver paste, meat balykov. An improvement of consumer properties: extended shelf life, enhanced the value of food products and their uptake of improved flow rates and spectral characteristics of the product removed some technological defects in production. A theoretical model describing the influence of high pressure on some of the characteristics of the studied food. We show that the production of these food products is possible by the replacement of thermal processing to handle high pressure. Processing of high-pressure process is less energy than heat treatment. Product Description popup.authors popup.nrat_date 2020-04-02 Close