Vol. 2 No. 11 (104) (2020): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Identifying patterns in the effect exerted by a cooling process and the fine grinding modes on the qualitative indicators of a meat and bone paste

  Aitbek Kakimov, Baktybala Kabdylzhar, Zhanibek Yessimbekov, Anuarbek Suychinov, Asemgul Baikadamova

  6-12

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• Devising the technological principles for making a granulated filler obtained through ionotropic gelation

  Nataliya Grynchenko, Olga Tishchenko, Olga Grynchenko, Pavlo Pyvovarov

  13-23

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• Preservation of winter garlic depending on the elements of postharvest treatment

  Ludmila Pusik, Vlаdimir Pusik, Olga Postnova, Iryna Safronska, Vitalii Chervonyi, Valentyna Mohutova, Aleksandr Kaluzhnij

  24-32

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• Nucleation intensification in the ice cream production

  Antonina Tvorogova, Tatyana Shobanova, Anna Landikhovskaya, Polina Sitnikova, Igor Gurskiy

  33-38

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• Improvement of zefir production by addition of the developed blended fruit and vegetable pasteinto its recipe

  Andreii Zahorulko, Aleksey Zagorulko, Kateryna Kasabova, Nataliа Shmatchenko

  39-45

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• Influence of the structure of some types of fillers introduced to the yogurt recipe on changes in its rheological indicators

  Maryna Samilyk, Anna Helikh, Taisia Ryzhkova, Natalia Bolgova, Yuliya Nazarenko

  46-51

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• Harnessing the technological potential of chia seeds in the technology of cream-whipped candy masses

  Olena Shydakova-Kameniuka, Oleksii Shkliaiev, Olga Samokhvalova, Maya Artamonova, Galyna Stepankova, Olena Bolkhovitina, Alla Rogova

  52-60

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• Identification of patterns in the production of a biologically-active component for food products

  Olena Kovaliova, Yuriy Tchoursinov, Viktoriia Kalyna, Vitalii Koshulko, Ekaterina Kunitsia, Anton Chernukha, Oleg Bezuglov, Oleg Bogatov, Dmytro Polkovnychenko, Natalia Grigorenko

  61-68

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