Vol 1, No 11 (97) (2019)

Technology and Equipment of Food Production

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Table of Contents

Technology and Equipment of Food Production

Substantiation of the technology for fermented sour-milk desserts with bifidogenic properties PDF PDF (Українська)
Alla Solomon, Mariana Bondar, Angela Dyakonova 6-16
Development of the plant for low-temperature treatment of meat products using ir-radiation PDF PDF (Українська)
Andrii Zahorulko, Aleksey Zagorulko, Maryna Yancheva, Maksym Serik, Sergei Sabadash, Marina Savchenko-Pererva 17-22
Determining the influence of the composition of milk from cows of different breeds on quality indicators for the dutch-type cheese PDF PDF (Українська)
Yuliya Nazarenko, Volodymyr Ladyka, Victor Opara, Yuliia Pavlenko 23-33
Preservation of parsnip root vegetable depending on the degree of ripeness, varietal features, and storage techniques PDF PDF (Українська)
Ludmila Pusik, Vlаdimir Pusik, Nina Lyubymova, Veronika Bondarenko, Artur Rozhov, Oksana Sergienko, Sergey Denisenko, Lidiya Kononenko 34-41
Studying the possibility of using enzymes, lecithin, and albumen in the technology of gluten-free bread PDF PDF (Українська)
Viktor Dotsenko, Iryna Medvid, Olena Shydlovska, Tetiana Ishchenko 42-51
Effect of the cryopowder "beet" on quality indicators of new curd desserts PDF PDF (Українська)
Yuriy Hachak, Natalya Slyvka, Bogdan Gutyj, Jaroslava Vavrysevych, Alexander Sobolеv, Inna Bushueva, Tatyana Samura, Olena Paladiychuk, Liubov Savchuk, Alina Pikhtirova 52-59
Development of formulations for sponge cakes made from organic raw materials using the principles of a food products safety management system PDF PDF (Українська)
Alina Tkachenko, Ivan Syrokhman, Tetyana Lozova, Nataliya Ofilenko, Elena Goryachova, Yevgenia Hmelnitska, Inna Shurduk 60-70