Vol 3, No 11 (87) (2017)

Technology and Equipment of Food Production

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Table of Contents

Technology and Equipment of Food Production

Research into efficiency of using the complex baking improver "Svizhist" in order to prolong freshness of bran crispbreads PDF
Olena Bilyk, Vira Drobot, Yulia Bondarenko, Esma Halikova 4-10
Development of a model of steric stabilization of the air-nut semi-finished product structure PDF
Andrii Goralchuk, Olga Grinchenko, Sergey Gubsky, Lidiya Tovma, Sergey Zhuravl'еv 11-17
Substantiation of the method of protein extraction from sheep and cow whey for producing the cheese "Urda" PDF
Oksana Bilyk, Natalya Slyvka, Bogdan Gutyj, Hryhoriy Dronyk, Olha Sukhorska 18-22
A study of properties of marshmallow with natural anthocyanin dyes during storage PDF
Maiia Artamonova, Inna Piliugina, Olga Samokhvalova, Natalia Murlykina, Oleksii Kravchenko, Iryna Fomina, Anzhelika Grigorenko 23-30
Research into probiotic properties of cultured butter during storing PDF
Lubov Musiy, Orysia Tsisaryk, Iryna Slyvka, Olha Mykhaylytska, Bogdan Gutyj 31-36
Development of a technology with an iodine-containing additive to produce kefir from goat milk PDF
Taisa Ryzhkova, Tatiana Bondarenko, Galina Dyukareva, Yana Biletskaya 37-44
Development of fruit diseases of microbial origin during storage at treatment with antioxidant compositions PDF
Marina Serdyuk, Dmytrо Stepanenko, Olesia Priss, Tatiana Kopylova, Nonna Gaprindashvili, Alina Kulik, Vita Atanasova, Maryana Kashkano, Julia Kozonova 45-51
Modeling of the process of peeling jerusalem artichoke in order to determine parameters for conducting production process PDF
Gregoriy Deynichenko, Dmytro Dmytrevskyi, Vitalii Chervonyi, Oleg Udovenko, Aleksandr Omelchenko, Olga Melnik 52-60
Development of sanitary-safe poultry paste products with balanced fatty acid and vitamin composition PDF
Yevhenii Kotliar, Oksana Topchiy, Liudmyla Pylypenko, Inna Pуlуpenko, Elena Sevastyanova 61-70