Vol. 5 No. 11 (101) (2019): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Research on oxidative stability of protein-fat mixture based on sesame and flax seeds for use in halva technology

  Anna Belinska, Sergiy Bochkarev, Oleksandra Varankina, Vasyl Rudniev, Oksana Zviahintseva, Kateryna Rudnieva, Iryna Bielykh, Vadym Khosha

  6-14

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• Investigation of flaxseed meal proteins and their influence on wheat dough

  Orysia Izhevska

  15-23

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• Studying the operation of innovative equipment for thermomechanical treatment and dehydration of food raw materials

  Oleg Burdo, Igor Bezbakh, Nikolay Kepin, Aleksandr Zykov, Igor Yarovyi, Aleksander Gavrilov, Valentyna Bandura, Igor Mazurenko

  24-32

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• Establishing temperature and time factors for the post-pasteurization of gourmet meat products

  Lydmila Vinnikova, Olha Synytsia, Halyna Shlapak, Nadiia Azarova, Oleg Glushkov

  33-39

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• Comparison of products of whey proteins concentrate proteolysis, obtained by different proteolytic preparations

  Volodymyr Yukalo, Kateryna Datsyshyn, Liudmyla Storozh

  40-47

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• Substantiation of the expediency to use iodine-enriched soya flour in the production of bread for special dietary consumption

  Yana Biletska, Raisa Plotnikova, Natalia Danko, Myushfik Bakirov, Maryna Chuiko, Anna Perepelytsia

  48-55

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• Development of a policomponent composition of smuz using biotechnological and mathematical modeling and determination of its food value

  Nadya Dzyuba, Svitlana Poplavska, Anna Palvashova, Oksana Yemonakova, Liliya Ivashina, Tatiana Kolisnichenko, Katerina Sefikhanova, Anna Novik, Tatyana Sutkovich

  56-65

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• Studying the effect of formulation components on the physical-chemical properties of sweet sauces that contain physically-modified starches

  Svetlana Andreeva, Marina Kolesnikova, Yevgen Pyvovarov, Tetyana Khaustova, Aliona Dikhtyar

  66-73

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