Vol. 6 No. 11 (108) (2020): Technology and Equipment of Food Production

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

  Saniya Ibraimova, Raushangul Uazhanova, Maryna Mardar, Ayana Serikbaeva, Nataliia Tkachenko, Dmytro Zhygunov

  6-16

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• Effect of electromagnetic irradiation of emmer wheat grain on the yield of flattened wholegrain cereal

  Nina Osokina, Vitalii Liubych, Novikov Volodymyr, Ivan Leshchenko, Vasyl Petrenko, Svitlana Khomenko, Viktor Zorunko, Oleksandr Balabak, Valentyn Moskalets, Tatiana Moskalets

  17-26

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• Development of nanotechnology for processing chickpeas into protein plant supplements and their use to obtain a new generation of confectionery

  Raisa Pavlyuk, Viktoriya Pogarska, Tatyana Kotuyk, Aleksey Pogarskiy, Kateryna Balabai

  27-36

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• Determining the expediency of using protein-polysaccharide complexes based on dairy and vegetable proteins in the technology of butter pastes

  Nataliia Yushchenko, Uliana Kuzmyk, Oksana Kochubei-Lytvynenko, Olha Yatsenko

  37-44

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• Devising manufacturing techniques for making culinary meals using vegetable concentrates

  Valeriy Mikhaylov, Olga Mayak, Andrey Shevchenko, Svitlana Prasol

  45-51

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• Studying the preservation of Brussels sprout depending on its treatment with antimicrobial preparations before storage

  Ludmila Pusik, Vlаdimir Pusik, Veronika Bondarenko, Ludmila Gaevaya, Natalja Kyruchina, Halyna Slobodyanyk, Serhii Shchetyna, Maryna Shchetyna, Lidiia Kononenko

  52-59

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