Vol. 2 No. 11 (128) (2024): Technology and Equipment of Food Production

Technology and Equipment of Food Production

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  Determining the influence of hemp seed protein on the quality indicators of cheese product and the content of nutrients in it

  Sergii Odintsov, Yuliya Nazarenko, Tetiana Synenko, Svitlana Huba

  6-12

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  Evaluation of quality characteristics of fermented acidophilic product with B. Bifidum and Prunus padus extract

  Aidana Utebaeva, Eleonora Gabrilyants, Zhansaya Abish, Viktoriia Yevlash

  13-25

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  Determination of the antioxidant potential of processing products of osmotically dehydrated chokeberry fruits and beer enriched with them

  Maryna Samilyk, Yana Illiashenko, Yevhen Rudichenko, Yevhen Yevtushenko, Svitlana Huba, Svetlana Tkachuk, Taisia Ryzhkova, Iryna Heida, Hanna Lysenko, Raisa Severin

  26-33

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  Development of technology for obtaining juice from persimmon fruit (Diospyros kaki L.)

  Vugar Mikayilov, Elza Omarova, İlhama Kazimova, Jamila Aliyeva, Aliyeva Fatma, Afet Gasimova, Ahad Nabiyev

  34-45

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  Improving the production technique of pat based on multicomponent fruit and berry paste

  Aleksey Zagorulko, Kateryna Kasabova, Andrii Zahorulko, Olena Shydakova-Kameniuka, Nataliia Ponomarenko, Olena Bereza, Aleksey Gromov, Iryna Kholobtseva

  46-55

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  Identifying of the wine-making potential of the autochthon madrasa grape variety of different colors and quality

  Hasil Fataliyev, Ahmad Malikov, Yusif Lezgiyev, Natavan Gadimova, Teymur Musayev, Gulshan Aliyeva

  56-63

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  Determining biochemical qualitative indicators of grapes during long-term storage

  Ahad Nabiyev, İlhama Kazimova, Maryam Mammadaliyeva, Sevinj Maharramova, Gunash Nasrullayeva, Mehriban Yusifova

  64-75

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