Vol 1, No 11 (103) (2020)

Technology and Equipment of Food Production

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Table of Contents

Technology and Equipment of Food Production

Development of power­efficient and environmentally safe coffee product technologies PDF PDF (Русский)
Oleg Burdo, Igor Bezbakh, Aleksandr Zykov, Sergey Terziev, Aleksander Gavrilov, Ilya Sirotyuk, Igor Mazurenko, Yunbo Li 6-14
Improvement of equipment in order to intensify the process of drying dispersed food products PDF PDF (Українська)
Sergei Sabadash, Marina Savchenko-Pererva, Oleg Radchuk, Lyudmila Rozhkova, Andreii Zahorulko 15-21
Determining the rational concentration of dry demineralized whey in a formulationfor marzipan pastes PDF PDF (Українська)
Mihailo Kravchenko, Larysa Rybchuk, Dina Fedorova, Roman Romanenko, Vladimir Piddubnyi, Inna Danyliuk, Karina Palamarek, Tatiana Marusyak, Tetiana Nezveshchuk-Kohut 22-33
Influence of preliminary processing of vegetables on increasing the content of γ­amino­butyric acid in juices PDF PDF (Українська)
Kateryna Zubkova, Olha Stoianova 34-43
Exploring a possibility of using ultrasound in the technology of confectionery products PDF PDF (Українська)
Yuliya Myroshnyk, Viktor Dotsenko, Larisa Sharan, Vita Tsyrulnikova 43-49
Devising a technology for making flour from chickpea enriched with selenium PDF PDF (Українська)
Yana Biletska, Raisa Plotnikova, Olena Skyrda, Myushfik Bakirov, Svitlana Iurchenko, Bella Botshtein 50-58
Studying the influence of meats from wheat and oat germs, and rose hips, on the formation of quality of rye­w heat dough and bread PDF PDF (Українська)
Svitlana Oliinyk, Olga Samokhvalova, Nadegda Lapitska, Zinoviya Kucheruk 59-65
Managing safety of the developed cakes made from organic raw materials with improved fatty­acid composition PDF PDF (Українська)
Alina Tkachenko, Ivan Syrokhman, Yulia Basova, Anna Kobischan, Anna Artemenko, Khrystyna Kovalchuk, Olena Kalashnyk, Mariia Katruk, Roman Zakharchyn, Volodymyr Havrylyshyn 66-74