Vol. 2 No. 11 (98) (2019): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Construction of a method for predicting the number of enterobacteria in milk using artifical neural networks

  Oleksandra Berhilevych, Victoria Kasianchuk, Ihor Chernetskyi, Anastasia Konieva, Lubov Dimitrijevich, Tatyana Marenkova

  6-13

  • PDF

• Modeling the process of microbial biofilm formation on stainless steel with a different surface roughness

  Mykola Kukhtyn, Khrystyna Kravcheniuk, Ludmila Beyko, Yulia Horiuk, Oleksandr Skliar, Serhii Kernychnyi

  14-21

  • PDF

• Studying the loss of mass by cauliflower depending on agrobiological factors, varietal features, and package technique

  Ludmila Pusik, Vlаdimir Pusik, Vitaliy Vlasovets, Ludmila Gaevaya, Artur Rozhkov, Nina Lyubymova, Iryna Safronska, Оleksandr Romanashenko, Yevhen Kryshtop, Evgeniy Hryn

  22-31

  • PDF

• Separation of terpenes from lemon essential oil by selective fractionation under a vacuum

  Natalya Frolova, Anatoliy Ukrainets, Irуna Sуlka, Aleksandra Nemirich, Oleg Kuzmin

  32-36

  • PDF

• Electrophoretic system for express analysis of whey protein fractions

  Volodymyr Yukalo, Kateryna Datsyshyn, Liudmyla Storozh

  37-44

  • PDF

• Forming the structure of whipped desserts when introducing the food additive "Magnetofood" to their formulation

  Iryna Tsykhanovska, Viktoria Yevlash, Alexandr Alexandrov, Barna Khamitova, Karyna Svidlo, Olesia Nechuiviter

  45-55

  • PDF

• Estimation of technological properties of nut meals and their effect on the quality of emulsion for butter biscuits with liquid oils

  Elena Shydakova-Kameniuka, Anna Novik, Yevhenii Zhukov, Yuliiа Matsuk, Anna Zaparenko, Philipp Babich, Svitlana Oliinyk

  56-64

  • PDF

• Studying the effect of the integrated bread baking improver "Mineral Freshness Super" on consumer properties of wheat bread

  Olena Bilyk, Yulia Bondarenko, Oksana Kochubei-Lytvynenko, Esma Khalikova, Albina Fain

  65-72

  • PDF