Vol. 5 No. 11 (89) (2017): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Investigation of the effect of multicomponent acidulants on the preservation of freshness and aroma of rye-wheat bread

  Tatyana Sylchuk, Olena Bilyk, Volydymyr Kovbasa, Vira Zuiko

  4-9

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• Study into collagen hydrolyzate applicability as a structure forming agent

  Nadya Dzyuba, Iryna Bilenka, Anna Palvashova, Elena Zemlyakova

  10-17

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• Research intoeffect of the synbiotic complex on the quality of a fat filling for waffles

  Hanna Korkach

  18-25

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• Formation of biofilms on dairy equipment and the influence of disinfectants on them

  Mykola Kukhtyn, Oleksandra Berhilevych, Khrystyna Kravcheniuk, Oksana Shynkaruk, Yulia Horyuk, Nazariy Semaniuk

  26-33

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• Determining the effect of lupin flour and inula on the flow of metabolic processes in the organism

  Maria Paska, Ulyana Drachuk, Olga Masliichuk, Volodymyr Vovk

  34-39

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• A technology developed to produce hot fish marinades for a jellylike filling of prolonged storage

  Yana Barysheva, Oleg Glushkov, Tatiana Manoli, Tatiana Nikitchina, Anatoliy Bezusov

  40-45

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• Study into effect of plant supplements on the quality indicators of gingerbread and similar spice-cakes

  Mikhail Kravchenko, Natalya Yaroshenko

  45-54

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• Optimization of technology for shredding the bee pollen

  Sergey Merzlov, Neonila Lomova, Serhiy Narizhniy, Olha Snizhko, Viktor Voroshchuk

  55-60

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• Influence of the polyfunctional food supplement “Magnetofооd” on the quality of the wheat-rye bread “Kharkiv Rodnichok” in the storage process

  Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Karina Svidlo, Tatуana Gontar

  61-70

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• Research of extraction of biologically active substances from grape pomace by the subcritical water

  Valeri Sukmanov, Anatoliy Ukrainets, Volodymyr Zavialov, Andrii Marynin

  70-80

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