Vol 5, No 11 (95) (2018)

Technology and Equipment of Food Production

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Table of Contents

Technology and Equipment of Food Production

Research into application of zeolite for purification of diffusion juice in sugar production PDF
Nataliia Husiatynska, Tetiana Nechypor, Mykola Husiatynskyi, Svetlana Shulga 6-13
Obtaining the powder-like raw materials with the further research into properties of eggplant powders PDF
Oksana Dzyundzya, Valentyna Burak, Alexander Averchev, Natalya Novikova, Irina Ryapolova, Artem Antonenko, Tetiana Brovenko, Myroslav Kryvoruchko, Galina Tolok 14-20
Investigation of the process of fermentation of recovered whey-malt mixtures PDF
Sergii Tsygankov, Viktor Ushkarenko, Olena Grek, Olena Krasulya, Iuliia Ushkarenko, Alla Tymchuk, Olena Onopriichuk, Oleksandr Savchenko 21-29
Astabilizing system for butter pastes based on the dry concentrates of milk protein PDF
Oksana Kochubei-Lytvynenko, Olha Yatsenko, Nataliia Yushchenko, Ulyana Kuzmyk 30-36
Optimization of water-heat treatment when making flour from ancient wheat PDF
Hrigorij Hospodarenko, Volodymyr Novikov, Vitalii Kravchenko, Ivan Ulianych 37-44
Developing a technology for making goat's cottage cheese using the preparation Yodkazeine PDF
Taisia Ryzhkova, Galina Dyukareva, Vasily Prudnikov, Iryna Goncharova 45-54
Study into the influence of operating processing parameters on qualitative characteristics of the carrot concentrated product PDF
Aziz Sardarov, Olga Mayak, Andrey Shevchenko, Svitlana Prasol, Gennadiy Shershnev 55-62
Effect of flour made from waxy wheat on the structural–mechanical properties of dough for hardtacks without sugar PDF
Katerina Iorgachova, Olga Makarova, Kateryna Khvostenko 63-70