Vol. 1 No. 11 (121) (2023): Technology and Equipment of Food Production

Published: 2023-02-25

Full Issue

ABSTRACT AND REFERENCES

Technology and Equipment of Food Production

Creation of a methodology for determining the intensity of moisture evaporation within vacuum drying of fruits

Azret Shingisov, Ravshanbek Alibekov, Victoriia Evlash, Saparkul Yerkebayeva, Elvira Mailybayeva, Ukilim Tastemirova

6-14
- PDF
Optimization of technical and technological indicators of kefir added with defatted sesame flour and rice bran

Xuanxuan Qin, Maryna Samilyk, Yanghe Luo

15-22
- PDF
Production of yogurt from goat and sheep milk with a fruit and berry concentrate

Shukhrat Velyamov, Assan Ospanov, Dinara Tlevlessova, Raushan Makeeva, Raushan Tastanova

23-30
- PDF
Influence of the biologically active supplement "Immunocort" on the production and quality of the "Mozzarella Ukrainian" cheese

Volodimyra Nagovska, Olha Mykhaylytska, Natalya Slyvka, Oksana Bilyk, Yuriy Hachak

31-40
- PDF
Improvement of the manufacturing method of multi-component paste-like vegetable semi-finished products with a high degree of readiness

Nina Rudska, Oleksander Cherevko, Andrii Pugach, Nataliia Ponomarenko, Hennadii Tesliuk, Ruslan Zakharchenko, Alexander Postadzhiev, Nataliia Tytarenko

41-49
- PDF
Improving the quality of rye-wheat bread enriched with flour from extruded kernels of sunflower seeds for food supplies to military personnel

Iryna Tsykhanovska, Lidiіa Tovma, Tetiana Lazarieva, Olga Blahyi, Alexandr Alexandrov, Mykola Riabchykov, Sergiy Kaplun, Oleh Rikunov, Oleh Smahin

50-59
- PDF
Development of wheat bread recipe with pumpkin paste

Vitalii Liubych, Volodymyr Novikov, Olexandr Pushka, Iryna Pushka, Vladyslav Cherchel, Mykola Kyrpa, Tetyana Kolibabchuk, Viktor Kirian, Valentyn Moskalets, Tetiana Moskalets

60-68
- PDF
Determining the qualitative parameters of powder from the stalks of garden purslane (Portulaca oleracea L.) and its application in the production of functional bakery products

Nusrat Gurbanov, Mehriban Yusifova, Mardan Tagiyev, Gunash Nasrullayeva, İlhama Kazimova

69-77
- PDF

Vol. 1 No. 11 (121) (2023): Technology and Equipment of Food Production

Full Issue

Technology and Equipment of Food Production

Creation of a methodology for determining the intensity of moisture evaporation within vacuum drying of fruits

Optimization of technical and technological indicators of kefir added with defatted sesame flour and rice bran

Production of yogurt from goat and sheep milk with a fruit and berry concentrate

Influence of the biologically active supplement "Immunocort" on the production and quality of the "Mozzarella Ukrainian" cheese

Improvement of the manufacturing method of multi-component paste-like vegetable semi-finished products with a high degree of readiness

Improving the quality of rye-wheat bread enriched with flour from extruded kernels of sunflower seeds for food supplies to military personnel

Development of wheat bread recipe with pumpkin paste

Determining the qualitative parameters of powder from the stalks of garden purslane (Portulaca oleracea L.) and its application in the production of functional bakery products

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