Vol. 1 No. 11 (103) (2020): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Development of power­efficient and environmentally safe coffee product technologies

  Oleg Burdo, Igor Bezbakh, Aleksandr Zykov, Sergey Terziev, Aleksander Gavrilov, Ilya Sirotyuk, Igor Mazurenko, Yunbo Li

  6-14

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• Improvement of equipment in order to intensify the process of drying dispersed food products

  Sergei Sabadash, Marina Savchenko-Pererva, Oleg Radchuk, Lyudmila Rozhkova, Andreii Zahorulko

  15-21

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• Determining the rational concentration of dry demineralized whey in a formulationfor marzipan pastes

  Mihailo Kravchenko, Larysa Rybchuk, Dina Fedorova, Roman Romanenko, Vladimir Piddubnyi, Inna Danyliuk, Karina Palamarek, Tatiana Marusyak, Tetiana Nezveshchuk-Kohut

  22-33

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• Influence of preliminary processing of vegetables on increasing the content of γ­amino­butyric acid in juices

  Kateryna Zubkova, Olha Stoianova

  34-43

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• Exploring a possibility of using ultrasound in the technology of confectionery products

  Yuliya Myroshnyk, Viktor Dotsenko, Larisa Sharan, Vita Tsyrulnikova

  43-49

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• Devising a technology for making flour from chickpea enriched with selenium

  Yana Biletska, Raisa Plotnikova, Olena Skyrda, Myushfik Bakirov, Svitlana Iurchenko, Bella Botshtein

  50-58

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• Studying the influence of meats from wheat and oat germs, and rose hips, on the formation of quality of rye­w heat dough and bread

  Svitlana Oliinyk, Olga Samokhvalova, Nadegda Lapitska, Zinoviya Kucheruk

  59-65

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• Managing safety of the developed cakes made from organic raw materials with improved fatty­acid composition

  Alina Tkachenko, Ivan Syrokhman, Yulia Basova, Anna Kobischan, Anna Artemenko, Khrystyna Kovalchuk, Olena Kalashnyk, Mariia Katruk, Roman Zakharchyn, Volodymyr Havrylyshyn

  66-74

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