Vol 5, No 11 (101) (2019)

Technology and Equipment of Food Production

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Table of Contents

Technology and Equipment of Food Production

Research on oxidative stability of protein-fat mixture based on sesame and flax seeds for use in halva technology PDF PDF (Українська)
Anna Belinska, Sergiy Bochkarev, Oleksandra Varankina, Vasyl Rudniev, Oksana Zviahintseva, Kateryna Rudnieva, Iryna Bielykh, Vadym Khosha 6-14
Investigation of flaxseed meal proteins and their influence on wheat dough PDF PDF (Українська)
Orysia Izhevska 15-23
Studying the operation of innovative equipment for thermomechanical treatment and dehydration of food raw materials PDF PDF (Русский)
Oleg Burdo, Igor Bezbakh, Nikolay Kepin, Aleksandr Zykov, Igor Yarovyi, Aleksander Gavrilov, Valentyna Bandura, Igor Mazurenko 24-32
Establishing temperature and time factors for the post-pasteurization of gourmet meat products PDF PDF (Українська)
Lydmila Vinnikova, Olha Synytsia, Halyna Shlapak, Nadiia Azarova, Oleg Glushkov 33-39
Comparison of products of whey proteins concentrate proteolysis, obtained by different proteolytic preparations PDF PDF (Українська)
Volodymyr Yukalo, Kateryna Datsyshyn, Liudmyla Storozh 40-47
Substantiation of the expediency to use iodine-enriched soya flour in the production of bread for special dietary consumption PDF PDF (Українська)
Yana Biletska, Raisa Plotnikova, Natalia Danko, Myushfik Bakirov, Maryna Chuiko, Anna Perepelytsia 48-55
Development of a policomponent composition of smuz using biotechnological and mathematical modeling and determination of its food value PDF PDF (Українська)
Nadya Dzyuba, Svitlana Poplavska, Anna Palvashova, Oksana Yemonakova, Liliya Ivashina, Tatiana Kolisnichenko, Katerina Sefikhanova, Anna Novik, Tatyana Sutkovich 56-65
Studying the effect of formulation components on the physical-chemical properties of sweet sauces that contain physically-modified starches PDF PDF (Українська)
Svetlana Andreeva, Marina Kolesnikova, Yevgen Pyvovarov, Tetyana Khaustova, Aliona Dikhtyar 66-73