Vol. 2 No. 11 (92) (2018): Technology and Equipment of Food Production

Published: 2018-04-19

Full Issue

ABSTRACT AND REFERENCES

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
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Improvement of a rotor film device for the production of highquality multicomponent natural pastes

Oleksandr Cherevko, Valeriy Mykhaylov, Aleksey Zagorulko, Andrii Zahorulko

11-17
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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
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Determining the microelement composition of poppy seeds using solidphase spectrophotometry method

Elizaveta Kostenko, Elena Butenko, Maria Golubeva, Larisa Arseneva

23-28
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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
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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
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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
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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
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Cryoscopic and microbiological study of the semifinished product for making a smoothie drink

Dmytro Odarchenko, Andrey Odarchenko, Evgenia Sokolova, Vladimir Mikhailik

65-69
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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
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