Vol. 6 No. 11 (96) (2018): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Determining biological value and quality indicators of beverages of the drink­breakfast type

  Nadya Dzyuba, Liubov Telezhenko, Iryna Kalugina, Yuliia Kozonova, Marina Serdyuk, Olena Danchenko, Elena Sukharenko, Lubov Zdorovtseva, Vitalii Hidzhelitskyi

  6-14

  • PDF

• Stabilization of the natural color of sweet pepper (Capsicum annuum L.) during its processing

  Antonina Dubinina, Tetiana Letuta, Tetiana Shcherbakova, Galina Selyutina, Vita Afanasieva, Olha Yudicheva, Olena Kalashnyk, Antonina Samoylenko

  15-20

  • PDF

• Research into efficiency of pasterization of boiled sausage products in order to improve their storage term

  Vasil Pasichnyi, Anatoliy Ukrainets, Oleg Khrapachov, Andriy Marynin, Roman Svyatnenko, Olena Moroz

  21-28

  • PDF

• Study into formation of nutritional value of cauliflower depending on the agri­biological factors

  Ludmila Pusik, Vlаdimir Pusik, Nina Lyubymova, Veronika Bondarenko, Ludmila Gaevaya, Oksana Sergienko, Olekcii Romanov, Leonid Gryn, Lidiya Kononenko

  29-35

  • PDF

• Influence of grape seeds powder on preservation of fats in confectionary glaze

  Olena Gorodyska, Nataliya Grevtseva, Olga Samokhvalova, Sergey Gubsky, Tatiana Gavrish, Sergey Denisenko, Anzhelika Grigorenko

  36-43

  • PDF

• The study of lentil flour as a raw material for production of semi­smoked sausages

  Uliana Drachuk, Iryna Simonova, Bohdan Halukh, Iryna Basarab, Iryna Romashko

  44-50

  • PDF

• Influence of grain processing products on the indicators of frozen milk­protein mixtures

  Sergii Tsygankov, Viktor Ushkarenko, Olena Grek, Alla Tymchuk, Inna Popova, Natalia Chepel, Olena Onopriichuk, Oleksandr Savchenko

  51-58

  • PDF

• Development of the nanotechnology for wellness products “NatureSuperFood” fruit and vegetable ice­cream sorbets with a record content of biologically active substances

  Raisa Pavlyuk, Viktoriya Pogarskaya, Aleksey Pogarskiy, Iuliia Kakadii, Tetiana Stukonozhenko

  59-68

  • PDF

• Analysis of quality of grain shortbreads for biological activity and medicalbiological assessment

  Maryna Mardar, Svitlana Vikul, Rafaela Znachek, Tetiana Bordun

  69-76

  • PDF

• Studying the influence of hydrothermal treatment parameters on the properties of wheat flour in the technology of a croquette mass

  Tetyana Khaustova, Natalia Fedak, Svetlana Andreeva, Aliona Dikhtyar

  77-82

  • PDF