Vol. 2 No. 11 (110) (2021): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Development of the design and determination of mode characteristics of block cryoconcentrators for pomegranate juice

  Oleg Burdo, Igor Bezbakh, Aleksandr Zykov, Yana Fatieieva, Davar Rostami Pour, Petr Osadchuk, Igor Mazurenko, Shao Zhengzheng, Lyudmila Phylipova

  6-14

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• Devising nanotechnology for vegetable cryofrozen enrichers with biocomponents and the natural protein healthy snacks containing them

  Raisa Pavlyuk, Viktoriya Pogarskaya , Olga Yurieva, Aleksey Pogarskiy, Nadiya Maksymova

  15-22

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• Determining the effect of treating table beet with biopreparations before storage on its preservation

  Ludmila Pusik, Vlаdimir Pusik, Veronika Bondarenko, Ludmila Gaevaya, Nina Lyubymova, Galyna Sukhova, Nataliya Didukh, Galina Slobodyanyk

  23-32

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• Development of temperature regime of storage of frozen black currants

  Nina Osokina, Kateryna Kostetska, Olena Herasymchuk, Hennadii Tkachenko, Hryhorii Podpriatov, Ludmila Pusik, Nataliy Falendysh, Inna Bobel, Kristina Belinska

  33-40

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• Developing organic cookies with improved consumer properties using safety management approaches

  Alina Tkachenko, Lyudmila Guba, Yulia Basova, Elena Goryachova, Ivan Syrokhman

  41-49

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• Optimization of the HACCP safety control system for collagen hydrolysate production by implementing the FMEA model

  Assemay Kazhymurat, Raushangul Uazhanova, Dinara Tlevlesova, Nurshash Zhexenbay, Ulbala Tungyshbayeva, Saverio Mannino

  50-60

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• Improvement of the technology of shortcrust baked semi-finished product on the basis of model functional compositions

  Karуna Svidlo, Anna Sobko, Lyudmyla Karpenko, Tatiana Gavrish

  61-67

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