Vol. 4 No. 11 (94) (2018): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Studying the complex of biologically active substances in spicy vegetables and designing the nanotechnologies for cryosupplements and nanoproducts with health benefits

  Raisa Pavlyuk, Viktoriya Pogarskaya, Oleksander Cherevko, Vadym Pavliuk, Ludmila Radchenko, Ekaterina Dudnyk, Anna Radchenko, Tatyana Kolomiets

  6-14

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• Study of the new method to intensify the process of extraction of beet pulp

  Grygoriy Deynychenko, Vasyl Guzenko, Dmytro Dmytrevskyi, Vitalii Chervonyi, Tatiana Kolisnichenko, Oleksandr Omelchenko, Olga Melnik, Olga Simakova, Radion Nykyforov

  15-20

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• Research into preservation of broccoli depending on the treatment with antimicrobic preparations before storage

  Ludmila Pusik, Vlаdimir Pusik, Nina Lyubymova, Veronika Bondarenko, Ludmila Gaevaya

  20-28

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• Influence of wheat bran on quality indicators of a sour milk beverage

  Volodimyra Nagovska, Yuriy Hachak, Bogdan Gutyj, Oksana Bilyk, Natalya Slyvka

  28-35

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• Effect of banana powder and butter on the formation of the crystalline phase of sugar fondant

  Mariia Ianchyk, Alexandra Niemirich, Oksana Vasheka, Oksana Petrusha, Nikolay Pogozhikh

  35-41

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• Study of microelement distribution uniformity in a bulk of dough enriched with dietary supplements

  Tatyana Golovko, Micola Pogozhikh, Andrey Pak, Nicolay Golovko, Alina Pak, Myushfik Bakirov

  42-48

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• Development of meat-containing minced semi-finished products based on the locally produced raw materials

  Nataliia Bozhko, Vasyl Tischenko, Vasil Pasichnyi, Manyefa Polumbryk, Oleksandra Haschuk

  49-54

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• Combination of vegetable-fruit formulation composition for obtaining high quality products

  Anastasiia Tokar, Liudmyla Matenchuk, Zinaida Kharchenko, Iryna Haidai, Nadiia Zahorko, Vira Tarasenko, Valentуna Verkholantseva, Nadiia Palianychka, Inna Povorozniuk, Lesia Kravchenko

  55-60

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• Substantiation of the interaction mechanism between the lipo- and glucoproteids of rye-wheat flour and nanoparticles of the food additive «Magnetofооd»

  Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Tetiana Lazarieva, Oksana Bryzytska

  61-68

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• Research into effectiveness of using the integrated bread baking improver «Mineral Freshness +» to slow down the staling of bakery products

  Olena Bilyk, Yulia Bondarenko, Mykola Desyk, Anatoliy Sokolenko, Volodymyr Kovbasa, Vоlоdymyr Bondar

  69-78

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