Vol. 4 No. 11(112) (2021): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality

  Ayana Serikbaeva, Bagimkul Tnymbaeva, Maryna Mardar, Nataliіa Tkachenko, Saniya Ibraimova, Raushangul Uazhanova

  6-16

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• Studying the process of extracting sugary substances from the stalks of sweet sorghum in the technology of making food syrups

  Nataliia Husiatynska, Nataliia Hryhorenko, Olha Kalenyk, Mykola Husiatynskyi, Svitlana Teterina

  17-24

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• Justification of pectin concentrate safe storage terms by pectin mass ratio

  Galiya Iskakova, Maigul Kizatova, Meruyet Baiysbayeva, Sanavar Azimova, Assel Izembayeva, Zhuldyz Zharylkassynova

  25-32

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• Substantiating the removal of fat in the technology of obtaining wheat germ and devising technology for making cookies containing it

  Pavlo Pyvovarov, Tetiana Cheremska, Maryna Kolesnikova, Svitlana Iurchenko, Svitlana Andrieieva

  33-41

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• Determining the influence of protein-mineral additives on the properties of butter cookies emulsion

  Maksym Serik, Olga Samokhvalova, Iryna Kholobtseva, Natalia Fedak, Olena Bolkhovitina, Nataliia Sova, Kristina Chornei

  42-49

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• Devising technology of the accelerated method for making yeast-free bakery products from wheat flour

  Bauyrzhan Iztayev, Madina Yakiyayeva , Magomed Magomedov, Auyelbek Iztayev, Makhamedkali Kenzhekhojayev, Yerman Spandiyarov

  50-57

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• Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

  Nataliia Bozhko, Vasyl Pasichnyi, Vasyl Tischenko, Andrii Marynin, Yevgeniia Shubina, Igor Strashynskyi

  58-65

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• Determining the influence of membrane treatment process on the quality indicators of beer

  Оleksandr Omelchenko, Gregoriy Deynichenko, Vasyl Guzenko, Inna Zolotukhina, Dmytro Dmytrevskyi, Vitalii Chervonyi, Dmytro Horielkov, Olga Melnik, Olha Korolenko, Liudmyla Tsvirkun

  66-72

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• Revealing the features of the formation of the properties of processed cheese with wild onions

  Mariam Alimardanova , Dinara Tlevlessova, Venera Bakiyeva, Zhandos Akpanov

  73-81

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• Devising optimal technological parameters for spray drying to produce whole camel milk powder

  Nurbek Aralbayev, Fatima Dikhanbayeva, Yus Aniza Binti Yusof, Aigul Tayeva, Zhuldyz Smailova

  82-91

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• Improved rotary film evaporator for concentrating organic fruit and berry puree

  Andrii Zahorulko, Aleksey Zagorulko, Valeriy Mykhailov, Eldar Ibaiev

  92-98

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