Vol. 4 No. 11(82) (2016): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Development of technology of using substandard eggs in farm poultry feeding

  Bohdan Iegorov, Nina Vorona, Аllа Маkarynska, Olena Voietska, Tatiana Bordun

  4-14

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• Exploring the color of plant powders using computer colorimetry

  Alexandra Niemirich, Oksana Petrusha, Oksana Vasheka, Lyudmila Trofymchuk, Natalia Myndrul

  15-20

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• The effect of cryomechanodestruction on activation of heteropolysaccaride-protein nanocomplexes when developing nanotechnologies of plant supplements

  Raisa Pavlyuk, Viktoriya Pogarska, Katerina Balabai, Vadim Pavlyuk, Тatyana Kotuyk

  20-28

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• The study of biologically active substances of chaenomelesand the products of its processing

  Galina Khomych, Aleksandra Horobetc, Yliya Levchenko, Anzhela Boroday, Nataliia Ishchenko

  29-35

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• Deep processing of carotene-containing vegetables and obtaining nanofood with the use of equipment of new generation

  Raisa Pavlyuk, Viktoriya Pogarska, Ludmila Radchenko, Roman David Tauber, Nadiya Timofeyeva

  36-43

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• Determination of total antioxidant capacity in marmalade and marshmallow

  Sergey Gubsky, Maiia Artamonova, Nataliа Shmatchenko, Inna Piliugina, Elena Aksenova

  43-50

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• The study of nanoparticles of magnitite of the lipid-magnetite suspensions by methods of photometry and electronic microscopy

  Alexandr Alexandrov, Iryna Tsykhanovska, Tatуana Gontar, Nicholas Kokodiy, Natalia Dotsenko

  51-61

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• Substantiaton of selecting the method of pre-cooling of fruits

  Marina Serdyuk, Dmitrij Stepanenko, Svitlana Baiberova, Nonna Gaprindashvili, Alina Kulik

  62-68

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