Vol 2, No 11 (92) (2018)

Technology and Equipment of Food Production

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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 PDF
Nataliya Grynchenko, Daria Tyutyukova, Pavlo Pyvovarov, Оleksandr Nagornyi 4-10
Improvement of a rotor film device for the production of high­quality multicomponent natural pastes PDF
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 PDF
Andrii Kyshenia, Lydmila Vinnikova, Evgenii Kotlyar, Tat’yana Volovik, Kateryna Garbazhiy 17-22
Determining the microelement composition of poppy seeds using solid­phase spectrophotometry method PDF
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 PDF
Olga Neklesa, Yevgeniia Yarantseva, Oleg Kotlyar, Olga Grinchenko, Pavlo Pyvovarov 29-38
Elucidation of the mechanism that forms breadbaking properties of the spelt grain PDF
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 PDF
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 PDF
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 PDF
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 PDF
Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Tetiana Lazarieva, Karina Svidlo, Tatуana Gontar, Liubov Yurchenko, Larisa Pavlotska 70-80