Vol 2, No 10 (86) (2017)

Technology and Equipment of Food Production

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Table of Contents

Technology and Equipment of Food Production

Comprehensive research into quality of the immunostimulating beverage “immuno plus” PDF
Nadya Dzyuba, Liubov Telezhenko, Liudmyla Valevskaya, Elena Zemlyakova 4-11
Development of a theoretical model for obtaining the whipped emulsions from a dry fat-containing mixture and its experimental verification PDF
Andrii Goralchuk, Sergey Gubsky, Oleg Tereshkin, Oleg Kotlyar, Svetlana Omel'chenko, Lidiya Tovma 12-19
The influence of cryopowder “Garbuz” on the technology of curds of different fat content PDF
Bogdan Gutyj, Yuriy Hachak, Jaroslava Vavrysevych, Volodimyra Nagovska 20-24
Substantiation of feasibility of using black chokeberry in the technology of products from shortcake dough PDF
Yuriі Korenets, Iuliia Goriainova, Radion Nykyforov, Iryna Nazarenko, Olga Simakova 25-31
Analysis of kinetics pattern in the formation and separation of a drop of fluid in the form of a capsule PDF
Volodymyr Potapov, Olga Neklesa, Pavlo Pyvovarov 32-40
Research into quality of beer with the addition of pine needles extract PDF
Nataliya Penkinа, Larisа Tatar, Victoria Kolesnyk, Tetiana Karbivnycha, Tetiana Letuta 40-48
Influence of viticultural practices on the sensory characteristics of wine grape varieties PDF
Oksana Tkachenko, Aleksandr Pashkovskiy, Andrey Shtirbu 49-56