Vol. 6 No. 11 (114) (2021): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Improving the marmalade technology by adding a multicomponent fruit-and-berry paste

  Olga Samokhvalova, Kateryna Kasabova, Nataliа Shmatchenko, Aleksey Zagorulko, Andrii Zahorulko

  6-14

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• Determining patterns in the formation of functional-technological properties of a fat-based semi-finished product in the technology of sponge cake products

  Aliona Dikhtyar, Svetlana Andrieieva, Natalia Fedak, Olga Grinchenko, Yevgen Pyvovarov

  15-31

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• Determining the effect of a multicomponent mixture on the quality of pastry products containing a mixture of germinated grains

  Olena Bilyk, Oksana Kochubei-Lytvynenko, Yulia Bondarenko, Liudmyla Burchenko, Albina Fain

  32-42

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• Determining the pectinesterase enzyme activity when storing table grape varieties depending on the degree of ripening

  İlhama Kazimova, Ahad Nabiyev, Elza Omarova

  43-51

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• Comparing the efficiency of applying yeast of different generations in high gravity brewing

  Ruslana Kosiv

  52-59

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• Comparative assessment of the effect of the degree of grinding of vegetables (carrots) on the yield of juices and puree

  Shakir Aliyev, Musfiq Khalilov, Rasim Saidov, Gabil Mammadov, Gahira Allahverdiyeva

  60-67

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• Analysis of the nature of the composition substances of sour-milk dessert with plant-based fillers

  Galyna Polishchuk, Uliana Kuzmyk, Tetiana Osmak, Mykhailo Kurmach, Oksana Bass

  68-73

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• Food safety of plasma-chemically activated water and bread made with its use

  Svitlana Mykolenko, Olexandr Pivovarov, Valentyn Yefimov, Nataliia Sova, Dmytro Tymchak

  74-83

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• Devising barrier technologies to ensure the stability of microbiological and organoleptic quality indicators of meat semi-finished products

  Sultan Sabraly, Irina Glotova, Sergey Shakhov, Alla Kutsova, Sholpan Abzhanova

  84-89

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• Determining the properties of chia seed meal gel

  Ihor Strashynskyi, Victoria Grechko, Oksana Fursik, Vasyl Pasichnyi, Andrii Marynin

  90-98

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• Improving the unit for melting cheese masses

  Mariana Bondar, Oksana Skoromna, Nataliia Ponomarenko, Hennadii Tesliuk, Iryna Honcharova, Nataliia Nedosiekova, Bohdan Shaferivskyi, Ruslan Zakharchenko

  99-105

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