Vol 5, No 11 (83) (2016)

Technology and Equipment of Food Production

Full Issue

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Table of Contents

Technology and Equipment of Food Production

Optimization of composition of blend of natural vegetable oils for the production of milk-containing products PDF PDF (Українська)
Tatiana Belemets, Natalia Yushchenko, Alexei Lobok, Irina Radzievskaya, Tatiana Polonskaya 4-9
Selection of optimal method of forming a layer of candied fruits during filtration drying PDF PDF (Українська)
Volodymyr Atamanyuk, Iryna Huzova, Zoriana Gnativ, Boris Mykychak 10-15
The effect of mono– and disaccharides on structural– mechanical properties of pectin gels PDF PDF (Русский)
Antonella Dorohovich, Viktoriya Dorohovich, Julya Kambulova 16-24
Determining technological parameters for treating pectin-containing raw materials in the technology of milk-vegetable minces PDF PDF (Українська)
Grygoriy Dejnychenko, Victoriya Gnitsevych, Tatiana Yudina, Iryna Nazarenko, Olena Vasylieva 25-31
Study of influence of technological factors on the sorption of ionized calcium from skimmed milk by sodium alginate PDF PDF (Українська)
Raisa Plotnikova, Nataliya Grynchenko, Pavlo Pyvovarov 32-39
Exploring the effect of dry protein-carbohydrate semi-finished product on the structural-mechanical properties of yeast dough obtained by the accelerated technique PDF PDF (Українська)
Svitlana Popova, Alina Slashcheva, Radion Nykyforov, Yuri Korenets 39-45
Effect of sautéing of onion on its storage at low temperatures PDF PDF (Українська)
Oleksander Cherevko, Andrey Odarchenko, Nycolay Pogozhikh, Dmytro Odarchenko, Evgenia Sokolova 46-50
Technology of healthy processed cheese products without melting salts with the use of freezing and non-fermentative catalysis PDF PDF (Українська)
Raisa Pavlyuk, Viktoriya Pogarska, Olga Yurieva, Lidia Skripka, Tatyana Abramova 51-61