Vol. 1 No. 11 (139) (2026): Technology and Equipment of Food Production

Technology and Equipment of Food Production

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  Assessment of the safety of dairy products by nitrate content depending on the season of production

  Mykola Kukhtyn, Vyacheslav Laiter, Svitlana Laiter-Moskaliuk, Yuliia Horiuk, Anatolii Dymchuk, Volodymyr Salata, Mariia Khimych, Larysa Kladnytska

  6-13

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  Determining the influence of equipment used in modern cottage cheese production lines on the quantitative and dispersed composition of cheese dust

  Mariia Shynkaryk, Oleh Kravets, Roman Papernyak, Borys Lukiyanchuk

  14-22

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  Establishing the dependence of fatty acids content and lipid quality on maturity term of the alpine and yogurt hard goat cheeses

  Viktor Davydovych, Larysa Shevchenko, Natalia Slobodyanyuk, Svitlana Furman, Valentyna Bandura, Tetiana Lebedenko, Olena Sydorenko, Nataliia Kovalenko, Natalia Nesterenko

  23-33

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  Evaluation of the factors influencing the extraction and composition of biologically active substances from secondary raw materials

  Hasil Fataliyev, Shafiga Huseynova, Natavan Gadimova, Mehman Ismayilov, Elnur Heydarov, Asaf Rushanov

  34-45

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  Determining the effect of edible gelatin, agar-agar, and chitosan coatings on the storage of cucumber fruits

  Ludmila Pusik, Veronika Bondarenko, Vlаdimir Pusik, Oksana Serhiienko, Liudmyla Terokhina, Maxim Gurin, Oleksii Soldatenko, Volodymyr Voitsekhivskyi, Oksana Muliarchuk, Mykola Orlovsky

  46-55

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  Development of an effective method of microwave treatment of sunflower kernel to increase oil extraction

  Akzhol Suleimen, Baurzhan Nurakhmetov, Ardak Askarov, Yevgeniy Medvedkov, Ilyas Nurakhmetov

  56-65

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