Vol 3, No 11 (93) (2018)

Technology and Equipment of Food Production

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Table of Contents

Technology and Equipment of Food Production

Studying the effect of sesame flour on the technological properties of dough and bread quality PDF
Olena Bilyk, Yulia Bondarenko, Аnna Hryshchenko, Vira Drobot, Volodymyr Kovbasa, Vitaliy Shutyuk 6-16
Analysis of background and development of technological principles of milk processing by coupsulation PDF
Nataliya Grynchenko, Pavlo Pyvovarov, Оleksandr Nagornyi 17-24
Effect of blanching and treatment with a salt solution on the biological value of broccoli PDF
Svitlana Belinska, Nataliia Kamienieva, Stanislava Levytska, Sergiy Rogalskiy 25-31
Development of a technology of vitaminized blended vegetable oils and their identification by the fatty acid and vitamin contents PDF
Yevhenii Kotliar, Oksana Topchiy, Andrii Kyshenia, Maksym Polumbryk, Kateryna Garbazhiy, Liubov Lanzhenko, Mykola Bogdan, Valentina Yasko, Taisa Honcharenko 32-43
The study of influence of natural antioxidants on quality of peanut and linseed oil blends during their storage PDF
Svitlana Lehnert, Antonina Dubinina, Gregoriy Deynichenko, Olga Khomenko, Oksana Haponceva, Irina Antonyuk, Anzhelika Medvedieva, Miroslava Demichkovska, Olena Vasylieva 44-50
Substantiation of the development of formulations for organic cupcakes with an elevated protein content PDF
Alina Tkachenko, Gabriella Birta, Yuriy Burgu, Liudmyla Floka, Olena Kalashnik 51-58
Substantiation of the mechanism of interaction between the carbohydrates of rye­wheat flour and nanoparticles of the polyfunctional food additive "Magnetofооd" PDF
Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Tetiana Lazarieva, Tetiana Yevlash 59-68