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| Vol 6, No 11 (108) (2020): Technology and Equipment of Food Production |
Studying the preservation of Brussels sprout depending on its treatment with antimicrobial preparations before storage |
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Ludmila Pusik, Vlаdimir Pusik, Veronika Bondarenko, Ludmila Gaevaya, Natalja Kyruchina, Halyna Slobodyanyk, Serhii Shchetyna, Maryna Shchetyna, Lidiia Kononenko |
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| Vol 6, No 11 (108) (2020): Technology and Equipment of Food Production |
Effect of electromagnetic irradiation of emmer wheat grain on the yield of flattened wholegrain cereal |
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Nina Osokina, Vitalii Liubych, Novikov Volodymyr, Ivan Leshchenko, Vasyl Petrenko, Svitlana Khomenko, Viktor Zorunko, Oleksandr Balabak, Valentyn Moskalets, Tatiana Moskalets |
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| Vol 6, No 11 (108) (2020): Technology and Equipment of Food Production |
Development of nanotechnology for processing chickpeas into protein plant supplements and their use to obtain a new generation of confectionery |
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Raisa Pavlyuk, Viktoriya Pogarska, Tatyana Kotuyk, Aleksey Pogarskiy, Kateryna Balabai |
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| Vol 6, No 11 (108) (2020): Technology and Equipment of Food Production |
Determining the expediency of using protein-polysaccharide complexes based on dairy and vegetable proteins in the technology of butter pastes |
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Nataliia Yushchenko, Uliana Kuzmyk, Oksana Kochubei-Lytvynenko, Olha Yatsenko |
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| Vol 6, No 11 (108) (2020): Technology and Equipment of Food Production |
Devising manufacturing techniques for making culinary meals using vegetable concentrates |
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Valeriy Mikhaylov, Olga Mayak, Andrey Shevchenko, Svitlana Prasol |
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| Vol 6, No 11 (108) (2020): Technology and Equipment of Food Production |
Development of recipe composition of bread with the inclusion of juniper using mathematical modeling and assessment of its quality |
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Saniya Ibraimova, Raushangul Uazhanova, Maryna Mardar, Ayana Serikbaeva, Nataliia Tkachenko, Dmytro Zhygunov |
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| Vol 5, No 11 (107) (2020): Technology and Equipment of Food Production |
The effect of storing temperature and variety features on the culinary properties of potato |
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Ludmila Pusik, Vlаdimir Pusik, Gennadii Postnov, Iryna Safronska, Nataliia Ilina, Nina Lyubymova, Galyna Sukhova, Yana Hrynova |
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| Vol 5, No 11 (107) (2020): Technology and Equipment of Food Production |
Developing an improver of targeted action for the prolonged freshness of bread made from wheat flour |
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Olena Bilyk, Oksana Kochubei-Lytvynenko, Yulia Bondarenko, Tetyana Vasylchenko, Anastasiia Pukhliak |
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| Vol 5, No 11 (107) (2020): Technology and Equipment of Food Production |
Investigation of change of quality indicators of gluten-free bread during storage |
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Yana Biletska, Galina Djukareva, Alla Nekos, Andrii Husliev, Anna Krivtsova, Myushfik Bakirov, Valentyn Polupan, Vyacheslav Оnyshchenko, Evgenia Sokolova |
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| Vol 5, No 11 (107) (2020): Technology and Equipment of Food Production |
Practical aspects in modeling the air conveying modes of small–piece food products |
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Liudmyla Kryvoplias-Volodina, Oleksandr Gavva, Mykola Yakymchuk, Anastasiia Derenivska, Taras Hnativ, Hennadii Valiulin |
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| Vol 5, No 11 (107) (2020): Technology and Equipment of Food Production |
Determining the quality of milk fat dispersion in a jet-slot milk homogenizer |
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Kyrylo Samoichuk, Alexandr Kovalyov, Vadym Oleksiienko, Nadiia Palianychka, Dmytro Dmytrevskyi, Vitalii Chervonyi, Dmytro Horielkov, Inna Zolotukhina, Alina Slashcheva |
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| Vol 5, No 11 (107) (2020): Technology and Equipment of Food Production |
Determining the content of macronutrients in berry sauces using a method of IR-spectroscopy |
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Gregoriy Deynichenko, Tamara Lystopad, Anna Novik, Line Chernushenko, Andrii Farisieiev, Yuliiа Matsuk, Tatiana Kolisnychenko |
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| Vol 5, No 11 (107) (2020): Technology and Equipment of Food Production |
Development of technology for preparing the thermostable milk-containing filling and study of infrared spectra of its components |
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Fedor Pertsevoy, Olena Koshel, Sergei Sabadash, Mykola Mashkin, Valentyna Mohutova, Vadym Volokh |
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| Vol 4, No 11 (106) (2020): Technology and Equipment of Food Production |
Determining the effect of casein on the quality indicators of ice cream with different fat content |
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Galyna Polishchuk, Nataliia Breus, Irina Shevchenko, Victoriya Gnitsevych, Tatiana Yudina, Galyna Nozhechkina-Yeroshenko, Tetiana Semko |
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| Vol 4, No 11 (106) (2020): Technology and Equipment of Food Production |
Developing a technique for the removing of a gel layer in the process of membrane treatment of pectin extract |
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Gregoriy Deynichenko, Vasyl Guzenko, Dmytro Dmytrevskyi, Vitalii Chervonyi, Оleksandr Omelchenko, Dmytro Horielkov, Olga Melnik, Olha Korolenko |
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| Vol 4, No 11 (106) (2020): Technology and Equipment of Food Production |
Improvement of the continuous "pipe in pipe" pasteurization unit |
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Andrii Zahorulko, Aleksey Zagorulko, Maryna Yancheva, Olena Dromenko, Mariana Sashnova, Kateryna Petrova, Lyudmila Polozhyshnikova, Nina Budnyk |
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| Vol 4, No 11 (106) (2020): Technology and Equipment of Food Production |
Determination of the influence of natural antioxidant concentrations on the shelf life of sunflower oil |
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Natalia Sytnik, Ekaterina Kunitsa, Viktoria Mazaeva, Anton Chernukha, Oleg Bezuglov, Oleg Bogatov, Dmytro Beliuchenko, Andrii Maksymov, Mykola Popov, Iryna Novik |
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| Vol 4, No 11 (106) (2020): Technology and Equipment of Food Production |
Substantiating the use of sprouted beans flour in the production of sour milk products based on goat milk |
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Yana Biletska, Taisia Ryzhkova, Vitalina Babenko, Anna Krivtsova, Raisa Plotnikova, Olena Skyrda |
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| Vol 4, No 11 (106) (2020): Technology and Equipment of Food Production |
Substantiating the optimized shelf life of pasteurized sausages with the elements of active packaging |
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Vasyl Pasichnyi, Oleksandr Shevchenko, Oleg Khrapachov, Andrii Marynin, Irina Radzievskaya, Yuliiа Matsuk, Alina Geredchuk, Mikhail Kuligin |
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| Vol 4, No 11 (106) (2020): Technology and Equipment of Food Production |
Development of wafers with fillings made from organic raw materials with improved consumer properties |
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Alina Tkachenko, Ivan Syrokhman, Vyacheslav Skrypnyk, Gabriella Birta, Yuriy Burgu |
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| Vol 4, No 11 (106) (2020): Technology and Equipment of Food Production |
Determining the efficiency of using egg products for the stabilization of emulsion when making milk-containing curds-based products |
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Tatiana Belemets, Irina Radzievskaya, Nataliia Yushchenko, Uliana Kuzmyk |
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| Vol 4, No 11 (106) (2020): Technology and Equipment of Food Production |
Stabilization of melon cloudy juice with biopolymer agar |
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Sagdat Mederbekovna Tazhibayeva, Bakyt Baimuratovna Tyussyupova, Inabat Kuanyshevna Khamitova, Zhexenbek Toktarbay, Kuanyshbek Bituovich Musabekov, Gulnur Tleuhanovna Daribayeva |
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| Vol 3, No 11 (105) (2020): Technology and Equipment of Food Production |
Substantiating the use of germinated legume flour enriched with iodine and selenium in the production of cooked-smoked sausages |
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Yana Biletska, Galina Djukareva, Taisia Ryzhkova, Oleg Kotlyar, Tetyana Khaustova, Svitlana Andrieieva, Olha Bilovska |
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| Vol 3, No 11 (105) (2020): Technology and Equipment of Food Production |
The efficiency of stabilizing the oxidative spoilage of meat-containing products with a balanced fat-acid composition |
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Nataliia Bozhko, Vasyl Pasichnyi, Andriy Marynin, Vasil Tischenko, Igor Strashynskyi, Oleksandr Kyselov |
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| Vol 3, No 11 (105) (2020): Technology and Equipment of Food Production |
Biotechnological aspects of obtaining fermented soybean products with increased phytoestrogenic activity |
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Leonid Kaprelyants, Liudmyla Trufkati, Liliia Pozhitkova, Tetiana Shpyrko, Nataliya Shvets |
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