Vol. 6 No. 11 (126) (2023): Technology and Equipment of Food Production

Technology and Equipment of Food Production

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  Enhancing sausage functionality products for school-age children: a study on goat and camel meat with natural purslane powder as an antioxidant additive

  Kadyrzhan Makangali, Gulzhan Tokysheva, Aknur Muldasheva, Viktoriya Gorbulya, Madina Begaly, Saule Shukesheva, Zhanar Nabiyeva

  6-15

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  Developing the quality of functional sausage products with the addition of local vegetable raw materials

  Oksana Dzyundzya, Artem Antonenko, Olga Gorach, Natalia Novikova, Nina Rezvykh, Nataliia Stukalska, Antonina Ratushenko, Oleksandra Biriukova, Myroslav Kryvoruchko, Vitalii Mihailik

  16-23

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  Development of technology of cooked sausages with a changed fatty acid composition for military personnel in the Armed Forces of Ukraine

  Oksana Savinok, Nadia Novgorodska, Svitlana Ovsienko

  24-32

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  Determining the influence of raw milk protein composition on the yield of cheese and its nutrient content

  Volodymyr Ladyka, Natalia Bolgova, Tetiana Synenko, Yuriy Skliarenko, Viktoriia Vechorka

  33-41

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  Exploring the impact of wild Northern Kazakhstan raw material juices on the chemical composition of whey drinks

  Gulmira Zhakupova, Mukhtarbek Kakimov, Tamara Tultabayeva, Assem Sagandyk, Aruzhan Shoman

  42-50

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  Identifying of the effect of the combined extract on the quality indicators of a fermented milk product from reconstituted camel milk

  Ukilim Tastemirova, Rauan Mukhtarkhanova, Azret Shingisov, Viktoriia Yevlash

  51-58

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  Development of buckwheat groats production technology using plasma-chemically activated aqueous solutions

  Olena Kovalova, Natalia Vasylieva, Ivan Haliasnyi, Tatiana Gavrish, Aliona Dikhtyar, Svitlana Andrieieva, Nataliia Didukh, Iryna Balandina, Larysa Obolentseva, Nataliia Hirenko

  59-72

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  Formation of quality indicators of products based on fruits and berries

  Oksana Davydova, Nataliia Cherevychna, Dmytro Kramarenko, Svitlana Sysoieva, Krystyna Nechepurenko

  73-82

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  Use of thistle seeds of modified composition in chocolate mass technology

  Serhii Stankevych, Inna Zabrodina, Maryna Lutsenko, Іryna Derevianko, Liubov Zhukova, Olesia Filenko, Anton Ryabev, Maksym Tonkoshkur, Olena Zolotukhina, Natalia Ashtaeva

  83-91

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  Cost valuation of special food products safety and quality integrated management systems

  Anatolii Mazaraki, Natalia Prіtulska, Sergey Aslanyan, Dmytro Antiushko

  92-102

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  Improving the reactor for thickening organic plant-based polycomponent semi-finished products with high degree of readiness

  Andrii Zahorulko, Aleksey Zagorulko, Lyudmila Chuiko, Alla Solomon, Larysa Sushko, Yuliia Tesliuk, Lesia Kriuchko, Anastasiia Dunaienko, Serhii Andrukh, Nataliia Tytarenko

  103-111

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