Eastern-European Journal of Enterprise Technologies

Terminology used in the title of the "Eastern-European Journal of Enterprise Technologies" - "enterprise technologies" should be read as "industrial technologies". "Eastern-European Journal of Enterprise Technologies" publishes all those best ideas from the science, which can be introduced in the industry. Since, obtaining  the high-quality, competitive industrial products is based on introducing high technologies from various independent spheres of scientific researches, but united by a common end result - a finished high-technology product. Among these scientific spheres, there are engineering, power engineering and energy saving, technologies of inorganic and organic substances and materials science, information technologies and control systems. Publishing scientific papers in these directions are the main development "vectors" of the "Eastern-European Journal of Enterprise Technologies". Since, these are those directions of scientific researches, the results of which can be directly used in modern industrial production: space and aircraft industry, instrument-making industry, mechanical engineering, power engineering, chemical industry and metallurgy.

Therefore, the scientists, associated with modern production, have the opportunity to participate in technology transfer to industry, publishing the results of their applied scientific researches. Industrialists, in turn, can draw scientific and practical information from the journal - each in their direction:

  • specialists in management and computer science - from volumes "Applied Information Technologies and Control Systems", "Mathematics and Cybernetics - Applied Aspects";
  • mechanical and design engineers - from the volume "Applied Mechanics";
  • production engineers - from volumes "Mechanical Engineering Technology", "Applied Physics", " Materials Science", "Technology of organic and inorganic substances and the Ecology";
  • production and power engineers - from the volume "Energy-saving technology and equipment".

The goal of the journal is to eliminate the gap, which occurs between the rapidly emerging new scientific knowledge and their introduction in the industry, which requires much more time. Industrial enterprises are active subscribers to the "Eastern-European Journal of Enterprise Technologies", and production engineers check the practical value of those scientific and technological ideas, which are recommended for implementation by scientists-authors of the ''Eastern-European Journal of Enterprise Technologies".

The objective of the journal in achieving the goal is forming a "scientific component" of modern technologies transfer from science to industry. Therefore, in the papers, published in the journal, the emphasis is placed on both scientific novelty, and practical value.


Vol 2, No 11 (92) (2018): Technology and Equipment of Food Production

Full Issue

View or download the full issue ABSTRACT AND REFERENCES

Table of Contents

Technology and Equipment of Food Production

Development of technology for the production of semi­finished products with an emulsion structure based on the decalcified dairy raw materials PDF
Nataliya Grynchenko, Daria Tyutyukova, Pavlo Pyvovarov, Оleksandr Nagornyi 4-10
Improvement of a rotor film device for the production of high­quality multicomponent natural pastes PDF
Oleksandr Cherevko, Valeriy Mykhaylov, Aleksey Zagorulko, Andrii Zahorulko 11-17
Effect of plasticizers on the qualitative indicators of film­forming coatings for the protection of chilled meat PDF
Andrii Kyshenia, Lydmila Vinnikova, Evgenii Kotlyar, Tat’yana Volovik, Kateryna Garbazhiy 17-22
Determining the microelement composition of poppy seeds using solid­phase spectrophotometry method PDF
Elizaveta Kostenko, Elena Butenko, Maria Golubeva, Larisa Arseneva 23-28
A study of the effect of thermotropic polysaccharides on the properties of the alginate­calcium shell of an encapsulated fatty semifinished food product PDF
Olga Neklesa, Yevgeniia Yarantseva, Oleg Kotlyar, Olga Grinchenko, Pavlo Pyvovarov 29-38
Elucidation of the mechanism that forms breadbaking properties of the spelt grain PDF
Nina Osokina, Vitalii Liubych, Larysa Novak, Tetiana Pushkarova-Bezdil, Olesia Priss, Valentуna Verkholantseva, Olenа Hryhorenko, Volodumur Pusik, Ludmila Pusik 39-47
The study of bas complex in chlorophyll­containing vegetables and development of health­improving nanoproducts by a deep processing method PDF
Raisa Pavlyuk, Viktoriya Pogarska, Valeriy Mikhaylov, Olexandr Bessarab, Ludmila Radchenko, Aleksey Pogarskiy, Oleksandr Telenkov, Anna Radchenko 48-56
Examining a possibility of using purple amaranth in the technology for products made of yeast dough PDF
Olga Simakova, Yurii Korenets, Tatiana Yudina, Iryna Nazarenko, Iuliia Goriainova 57-64
Cryoscopic and microbiological study of the semi­finished product for making a smoothie drink PDF
Dmytro Odarchenko, Andrey Odarchenko, Evgenia Sokolova, Vladimir Mikhailik 65-69
Substantiation of the mechanism of interaction between biopolymers of rye­and­wheat flour and the nanoparticles of the magnetofооd food additive in order to improve moisture­retaining capacity of dough PDF
Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Tetiana Lazarieva, Karina Svidlo, Tatуana Gontar, Liubov Yurchenko, Larisa Pavlotska 70-80