Vol. 4 No. 11 (100) (2019): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Study of dietary fiber properties in dairy mixes containing modified fat compositions

  Olena Grek, Alla Tymchuk, Sergii Tsygankov, Oleksandr Savchenko, Kira Ovsiienko, Оlena Ochkolyas

  6-13

  • PDF

• Development and substantiation of the technology for producing structured olives containing the encapsulated olive oil

  Olga Tishchenko, Yevgen Pyvovarov, Nataliya Grynchenko, Galyna Stepankova

  14-24

  • PDF

• Determining the efficiency of spontaneous sourdough for stabilizing the quality of bread products in bakeries and catering enterprises

  Tetiana Lebedenko, Viktoriia Kozhevnikova, Olena Kotuzaki, Tamara Novichkova

  22-35

  • PDF

• Studying consumer properties of the developed cupcakes using non-traditional raw materials

  Khrystyna Kovalchuk, Halyna Ozimok, Ruslan Mariychuk, Olga Gyrka, Mykhailo Bodak, Nataliya Palko, Oksana Davydovych, Alina Tkachenko, Liudmyla Guba

  36-45

  • PDF

• The use of golden flax seeds and oats sourbread in the production of wheat bread

  Yulia Bondarenko, Larysa Mykhonik, Olena Bilyk, Oksana Kochubei-Lytvynenko, Galina Andronovich, Inna Hetman

  46-55

  • PDF

• Establishing the effect of eggplant powders on the rheological characteristics of a semi-finished product made from liver pate masses

  Oksana Dzyundzya, Valentyna Burak, Irina Ryapolova, Nadiia Voievoda, Mariya Shinkaruk, Artem Antonenko, Tetiana Brovenko, Galina Tolok, Myroslav Kryvoruchko, Vitalii Mihailik

  56-63

  • PDF

• Preparation of triticale flour by ion-ozone treatment for pasta quality improvement

  Gulnur Daribayeva, Gazibek Omarovich Magomedov, Bauyrzhan Iztaev, Nurshash Zhexenbay, Bakyt Tyussyupova

  64-73

  • PDF

• Study of quality indicators for meat raw materials and the effectiveness of a protective technological method under conditions of different content of heavy metals in a pig diet

  Olga Chalaya, Alexander Nanka, Andriy Paliy, Sergey Nagornij, Oleksandr Chalyi

  74-81

  • PDF