Vol. 4 No. 11 (118) (2022): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Effects of adding different contents of pig rind on physical and chemical properties and sensory qualities of wheat bran chicken sausage

  Feifei Shang, Tetyana Kryzhska, Zhenhua Duan

  6-14

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• Improving electromagnetic field exposure regimes in the production of flattened spelt groats

  Vitalii Liubych, Ivan Mostoviak, Volodymyr Novikov, Ivan Leshchenko, Svitlana Belinska, Viktor Kirian, Oleh Tryhub, Serhii Pykalo, Vasyl Petrenko, Olena Tverdokhlib

  15-22

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• Development of technologies for obtaining grain bases and special additives from local grain raw materials to make products of increased nutritional value

  Zhanar Chakanova, Darigash Shaimerdenova, Meruert Bekbolatova, Gaini Sarbasova, Damira Iskakova, Adlet Yesmambetov

  23-34

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• Revealing the influence of technological parameters on the process of extraction from walnut shell

  Madina Sultanova, Khamza Abdrakhmanov, Aida Nurysh, Aygerim Saduakas, Nurtore Akzhanov

  35-42

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• Improving the production technology of functional paste-like fruit-and-berry semi-finished products

  Aleksey Zagorulko, Andrii Zahorulko, Kateryna Kasabova, Lyudmila Chuiko, Lyudmila Yakovets, Andrii Pugach, Olha Barabolia, Vladyslav Lavruk

  43-52

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• Development of probiotic yogurt from small cattle milk

  Assan Ospanov, Shukhrat Velyamov, Raushan Makeeva, Dinara Tlevlessova, Raushan Tastanova

  53-59

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• Determination of optimal technological parameters of obtaining stevia extract in technology of sour dairy desserts

  Tatiana Belemets, Uliana Kuzmyk, Roman Gryshchenko, Tetiana Osmak

  60-67

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• Identification of the influence of technological factors on the growth and development of lactic acid microorganisms in pastille marmalade products enriched with lactic acid starters

  Yuliya Pronina, Zhanar Nabiyeva, Olga Belozertseva, Saule Shukesheva, Abdysemat Samodun

  68-78

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• Effect of enterosorbing dietary fibers on the quality and safety of fermented milk products

  Mariam Alimardanova, Venera Bakiyeva

  79-87

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• Defining quality indicators for sugar pasteswith demineralized whey during storage

  Larysa Rybchuk, Anatolii Vdovichen, Olha Romanovska, Inna Danyliuk, Vladimir Piddubnyi, Iryna Losheniuk, Mihailo Kravchenko, Tatiana Yudina, Roman Romanenko

  88-96

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• Determining critical control points for processing melon fruits

  Zaira Uikassova, Sanavar Azimova, Dinara Tlevlessova, Ruta Galoburda

  97-104

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• Analysis of risks and safety indicators of raw materials and products of the sugar industry of Kazakhstan

  Nurlan Dautkanov, Dina Dautkanova, Saltanat Mussayeva

  105-112

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