Vol. 5 No. 11 (131) (2024): Technology and Equipment of Food Production

Technology and Equipment of Food Production

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  Development of kefir product with Bifidobacterium animalis subsp. lactis (BB-12) activated by Sanguisorba officinalis L. extract

  Aidana Utebaeva, Viktoriia Yevlash, Eleonora Gabrilyants, Zhansaya Abish, Aigerim Aitbayeva

  6-15

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  Development of technology for fermented milk product “Gatyg” based on buckwheat varieties grown in Azerbaijan

  Nazilya Akhundova, Aynur Babashli, Natavan Gadimova

  16-23

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  Development of curd for children from sheep milk with berries: improvement of nutritional and functional properties

  Dinara Tlevlessova, Assan Ospanov, Jelena Zagorska, Raushan Makeeva, Dinara Nurmukhanbetova, Asel Mambeshova

  24-32

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  Determining the influence of raw milk β-casein polymorphism on the efficiency of making soft cheese

  Volodymyr Ladyka, Nataliia Bolhova, Tetiana Synenko, Yuriy Skliarenko, Viktoriia Vechorka

  33-42

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  Improving the technology of gluten-free bread with quinoa flour

  Maryna Samilyk, Yaroslav Nahornyi, Svetlana Tkachuk, Taisia Ryzhkova, Petro Gurskyi, Liubov Savchuk, Alla Petrenko, Dmytro Hrinchenko

  43-50

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  Revealing the effect of hydrothermal processing of legumes on the accumulation of dry matter in aquafaba

  Olha Hrynchenko, Valentyna Dehtiar, Anna Radchenko, Andrey Pak, Iryna Smetanska, Fedor Percevoy

  51-61

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  Improving a technique for producing a polycomponent semi-finished product with high degree of readiness for 3-D printing of functional food

  Andrii Zahorulko, Iryna Voronenko, Iryna Bozhydai, Aleksey Pogarskiy, Eldar Ibaiev, Nataliia Ponomarenko, Olena Bereza, Oleksandr Khytko

  62-71

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  Assessment of the degree of ripeness of oriental persimmon fruits (Diospyros kaki L.) by tensor stress

  Melahet Ismayilova, Mushfiq Khalilov, Maryam Mammadaliyeva, İlhama Kazimova, Sevinj Maharramova, Afet Gasimova

  72-79

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  Development of oat malt production technology using plasma-chemically activated aqueous solutions

  Olena Kovalova, Natalia Vasylieva, Aliona Dikhtyar, Svitlana Andrieieva, Svitlana Omelchenko, Oleh Kotliar, Andrii Kariyk, Serhii Rudakov, Serhii Harbuz, Liudmyla Onyshchenko

  80-91

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  Establishing a pattern of change in the quality indicators of Tokaj-type wine materials prepared by different variants

  Afaq Bagirzade, Yashar Omarov, Jamila Aliyeva, Sevda Gurbanova, Elza Omarova, Afet Gasimova, Ahad Nabiyev

  92-108

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