Vol 1, No 11 (91) (2018)

Technology and Equipment of Food Production

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Table of Contents

Technology and Equipment of Food Production

Research into techniques for making wheat bread on hop leaven PDF PDF (Українська)
Valentina Rak, Vira Yurchak, Olena Bilyk, Vоlоdymyr Bondar 4-9
Effect of the cryopowder "Amaranth" on the technology of meolten cheese PDF PDF (Українська)
Yuriy Hachak, Bogdan Gutyj, Oksana Bilyk, Volodimyra Nagovska, Olha Mykhaylytska 10-15
Survey of characteristics of dairy-protein concentrates in the low-temperature storage process PDF PDF (Українська)
Victoriya Gnytsevych, Tatiana Yudina, Liudmyla Deinychenko, Radion Nykyforov, Iryna Nazarenko 16-21
Development of a theoretical model for the intensification of technological processes for manufacturing dairy products PDF PDF (Українська)
Nataliya Grynchenko 22-32
Development of the formulation and quality assessment of immunostimulating fresh-mixes with a balanced potassium-protein composition PDF PDF (Українська)
Nadya Dzyuba, Liubov Telezhenko, Maryana Kashkano, Svitlana Vikul, Olesia Priss, Valentina Zhukova, Lyidmila Kiurcheva, Nona Gaprindashvili 33-39
Development of the biotechnology for obtaining a dietary supplement from the selenium-containing probiotic cultures Lactobacillus acidophilus 412/307 and Bifidobacterium bifidum 1 PDF PDF (Українська)
Natalia Zykova, Leonid Kaprellyanz, Arsen Petrosyants, Alexander Zykov 40-49
Development of a physical-mathematical model for the process of crystallization of meat systems PDF PDF (Українська)
Marina Yancheva, Olena Dromenko, Vladimir Potapov, Olga Grinchenko, Tetiana Zhelievа 50-55
Study into effect of food fibers on the fermentation process of whey PDF PDF (Русский)
Sergii Tsygankov, Olena Grek, Olena Krasulya, Olena Onopriichuk, Larysa Chubenko, Oleksandr Savchenko, Olha Snizhko, Оlena Ochkolyas 56-62
Determination of the enzyme destruction rational mode of biomass autolysate of lactic acid bacteria PDF PDF (Українська)
Antonina Kapustian, Natalia Cherno, Georgii Stankevich, Iryna Kolomiiets, Oksana Matsjuk, Lubov Musiy, Iryna Slyvka 63-68
Effect of lactic acid microorganisms on the content of nitrates in tomato in the process of pickling PDF PDF (Українська)
Mykola Kukhtyn, Yulia Horiuk, Tetiana Yaroshenko, Svitlana Laiter-Moskaliuk, Viktoria Levytska, Antonina Reshetnyk 69-75