Vol. 4 No. 11 (88) (2017): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Analysis of the influence of rosemary and grape seed extracts on oxidation the lipids of peking duck meat

  Nataliia Bozhko, Vasyl Tischenko, Vasil Pasichnyi, Andriy Marynin, Maksym Polumbryk

  4-9

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• Exploring the possibility of purification of water-alcohol solutions of different concentrations containing aldehydes and esters by mineral adsorbents

  Lolita Marynchenko, Viktor Marynchenko, Mariana Hyvel

  10-15

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• Substantiation of the use of spice plants for enrichment of wheat bread

  Nina Osokina, Kateryna Kostetska, Helena Gerasymchuk, Valeriia Voziian, Lyubov Telezhenko, Olesia Priss, Valentina Zhukova, Valentуna Verkholantseva, Nadiya Palyanichka, Dmytrо Stepanenko

  16-22

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• Improving heat transfer coefficient during double-sided meat frying

  Vyacheslav Skrypnyk, Yaroslav Bychkov, Natalyia Molchanova, Andrii Farisieiev

  23-28

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• Optimization of the canned poultry meat sterilization formula with hydrocolloids

  Vasil Pasichnyi, Anatoliy Ukrainets, Dmytro Shvedyuk, Haider Muhamed Al-Hashimi, Yuliy Matsuk

  29-34

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• Development of wave technologies to intensify heat and mass transfer processes

  Oleg Burdo, Valentyna Bandura, Aleksandr Zykov, Igor Zozulyak, Julia Levtrinskaya, Elena Marenchenko

  34-42

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• Development of a fermented milk dessert composition «Martyshka»

  Nadya Dzyuba, Liudmyla Valevskaya, Vita Atanasova, Alena Sokolovskaya

  43-49

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• A study of toxic elements and radionuclides in semi-smoked sausages made with lentils, thyme, and juniper

  Maria Paska, Iryna Simonova, Bogdan Galuch, Iryna Basarab, Olga Masliichuk

  50-55

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• Changing the quality of ground meat for sausage products in the process of grinding

  Yuriy Suсhenko, Vladislav Suсhenko, Mikhailо Mushtruk, Vladimir Vasyliv, Yuriy Boyko

  56-63

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