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Table of Contents
Technology and Equipment of Food Production
| Development of technology for the production of semifinished products with an emulsion structure based on the decalcified dairy raw materials | |
| Nataliya Grynchenko, Daria Tyutyukova, Pavlo Pyvovarov, Оleksandr Nagornyi | 4-10 |
| Improvement of a rotor film device for the production of highquality multicomponent natural pastes | |
| Oleksandr Cherevko, Valeriy Mykhaylov, Aleksey Zagorulko, Andrii Zahorulko | 11-17 |
| Effect of plasticizers on the qualitative indicators of filmforming coatings for the protection of chilled meat | |
| Andrii Kyshenia, Lydmila Vinnikova, Evgenii Kotlyar, Tat’yana Volovik, Kateryna Garbazhiy | 17-22 |
| Determining the microelement composition of poppy seeds using solidphase spectrophotometry method | |
| Elizaveta Kostenko, Elena Butenko, Maria Golubeva, Larisa Arseneva | 23-28 |
| A study of the effect of thermotropic polysaccharides on the properties of the alginatecalcium shell of an encapsulated fatty semifinished food product | |
| Olga Neklesa, Yevgeniia Yarantseva, Oleg Kotlyar, Olga Grinchenko, Pavlo Pyvovarov | 29-38 |
| Elucidation of the mechanism that forms breadbaking properties of the spelt grain | |
| Nina Osokina, Vitalii Liubych, Larysa Novak, Tetiana Pushkarova-Bezdil, Olesia Priss, Valentуna Verkholantseva, Olenа Hryhorenko, Volodumur Pusik, Ludmila Pusik | 39-47 |
| The study of bas complex in chlorophyllcontaining vegetables and development of healthimproving nanoproducts by a deep processing method | |
| Raisa Pavlyuk, Viktoriya Pogarska, Valeriy Mikhaylov, Olexandr Bessarab, Ludmila Radchenko, Aleksey Pogarskiy, Oleksandr Telenkov, Anna Radchenko | 48-56 |
| Examining a possibility of using purple amaranth in the technology for products made of yeast dough | |
| Olga Simakova, Yurii Korenets, Tatiana Yudina, Iryna Nazarenko, Iuliia Goriainova | 57-64 |
| Cryoscopic and microbiological study of the semifinished product for making a smoothie drink | |
| Dmytro Odarchenko, Andrey Odarchenko, Evgenia Sokolova, Vladimir Mikhailik | 65-69 |
| Substantiation of the mechanism of interaction between biopolymers of ryeandwheat flour and the nanoparticles of the magnetofооd food additive in order to improve moistureretaining capacity of dough | |
| Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Tetiana Lazarieva, Karina Svidlo, Tatуana Gontar, Liubov Yurchenko, Larisa Pavlotska | 70-80 |