Vol. 5 No. 11 (113) (2021): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Design of an apparatus for low-temperature processing of meat delicacies

  Andrii Zahorulko, Oleksander Cherevko, Aleksey Zagorulko, Marіna Yancheva, Nina Budnyk, Yuliya Nakonechna, Natalia Oliynyk, Nadia Novgorodska

  6-12

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• Development of recommendations on the hierarchy of activities regarding the implementation of the BRC standard in relation to the safety of packaging using the AHP method

  Agnieszka Kawecka, Agnieszka Cholewa-Wójcik, Tadeusz Sikora

  13-19

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• The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade

  Olga Belozertseva, Lyazzat Baibolova, Yuliya Pronina, Alberto Cepeda, Dinara Tlevlessova

  20-28

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• Determining the effect of pH-shifting treatment on the solubility of pumpkin seed protein isolate

  Dan Gao, Anna Helikh, Zhenhua Duan

  29-34

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• Nutritional value of a dry soluble gerodietetic product for enteral nutrition

  Dmytro Antiushko, Tetiiana Bozhko, Nataliia Shapovalova, Mariia Fil, Tеtіana Brovenko, Galina Tolok, Artem Antonenko, Olga Gyrka, Mykhailo Bodak, Lubomyr Bezruchko

  35-42

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• Improving marshmallow production technology by adding the fruit and vegetable paste obtained by low-temperature concentration

  Mariana Bondar, Alla Solomon, Natalia Fedak, Mariia Paska, Anna Hotvianska, Lyudmila Polozhyshnikova, Denys Mironov, Larisa Kushch

  43-50

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• Determining the optimal parameters of ultra-high-frequency treatment of chickpeas for the production of gluten-free flour

  Aigul Omaraliyeva, Zhanar Botbayeva, Mereke Agedilova, Meruyert Abilova, Aidana Zhanaidarova

  51-60

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• A study of the possibilities of using linseed flour and rice husk fiber as an additional source of raw materials in the bakery industry

  Zilikha Moldakulova, Meruyet Bayisbayeva, Galiya Iskakova, Fatima Dikhanbayeva, Assel Izembayeva, Viera Sottnikova

  61-72

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• Devising the formulation and technology for baking buns from flour of composite mixtures and sugar beet

  Madina Yakiyayeva , Bayan Muldabekova, Rauan Mukhtarkhanova, Pernekul Maliktayeva, Ainur Zheldybayeva, Galymzhan Nasrullin, Aigerim Toktarova

  73-84

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• Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water

  Auyelbek Iztayev, Mariam Alimardanova, Bauyrzhan Iztayev, Mira Yerzhanova, Ulbala Tungyshbayeva, Raushan Izteliyeva, Sholpan Tursunbaeva

  85-96

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