Vol 4, No 11 (88) (2017)

Technology and Equipment of Food Production

Full Issue

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Table of Contents

Technology and Equipment of Food Production

Analysis of the influence of rosemary and grape seed extracts on oxidation the lipids of peking duck meat PDF PDF (Українська)
Nataliia Bozhko, Vasyl Tischenko, Vasil Pasichnyi, Andriy Marynin, Maksym Polumbryk 4-9
Exploring the possibility of purification of water-alcohol solutions of different concentrations containing aldehydes and esters by mineral adsorbents PDF PDF (Українська)
Lolita Marynchenko, Viktor Marynchenko, Mariana Hyvel 10-15
Substantiation of the use of spice plants for enrichment of wheat bread PDF PDF (Українська)
Nina Osokina, Kateryna Kostetska, Helena Gerasymchuk, Valeriia Voziian, Lyubov Telezhenko, Olesia Priss, Valentina Zhukova, Valentуna Verkholantseva, Nadiya Palyanichka, Dmytrо Stepanenko 16-22
Improving heat transfer coefficient during double-sided meat frying PDF PDF (Українська)
Vyacheslav Skrypnyk, Yaroslav Bychkov, Natalyia Molchanova, Andrii Farisieiev 23-28
Optimization of the canned poultry meat sterilization formula with hydrocolloids PDF PDF (Українська)
Vasil Pasichnyi, Anatoliy Ukrainets, Dmytro Shvedyuk, Haider Muhamed Al-Hashimi, Yuliy Matsuk 29-34
Development of wave technologies to intensify heat and mass transfer processes PDF PDF (Русский)
Oleg Burdo, Valentyna Bandura, Aleksandr Zykov, Igor Zozulyak, Julia Levtrinskaya, Elena Marenchenko 34-42
Development of a fermented milk dessert composition «Martyshka» PDF PDF (Русский)
Nadya Dzyuba, Liudmyla Valevskaya, Vita Atanasova, Alena Sokolovskaya 43-49
A study of toxic elements and radionuclides in semi-smoked sausages made with lentils, thyme, and juniper PDF PDF (Українська)
Maria Paska, Iryna Simonova, Bogdan Galuch, Iryna Basarab, Olga Masliichuk 50-55
Changing the quality of ground meat for sausage products in the process of grinding PDF PDF (Русский)
Yuriy Suсhenko, Vladislav Suсhenko, Mikhailо Mushtruk, Vladimir Vasyliv, Yuriy Boyko 56-63