Vol. 3 No. 11 (141) (2026): Technology and Equipment of Food Production

Published: 2026-06-30

Full Issue

ABSTRACT AND REFERENCES

Technology and Equipment of Food Production

Improvement of a sectional cassette-capacitive apparatus for implementing preliminary thermal processing of plant raw materials

Andrii Zahorulko, Iryna Voronenko, Iryna Bozhydai, Hennadii Tesliuk, Olesya Lebedenko, Ruslan Zakharchenko, Oleksandr Kletskov, Eldar Ibaiev

6-16
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Development of a statistical model for walnut shelling in a reciprocating millstone unit

Baurzhan Temov, Baurzhan Nurakhmetov, Ardak Askarov, Ilyas Nurakhmetov, Galymzhan Nasrullin

17-29
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Assessing the influence of lactic acid fermentation on the biochemical indicators of plant substrates and substantiating the rational process duration

Larysa Bal-Prylypko, Mykola Nikolaenko, Marina Serdyuk, Valentyna Bandura, Svitlana Danylenko, Olena Sydorenko, Inna Kurbatova, Natalia Nesterenko

30-40
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Determining the quality of minced meat products manufactured with the use of the food additive "Laminaria+NPFe3O4"

Iryna Tsykhanovska, Lidiia Tovma, Oleh Lytvyn, Alexandr Alexandrov, Tetiana Lazarieva, Viktoriia Yevlash, Oleh Lushchenko, Ihor Morozov, Sergiy Kaplun, Vasyl Vakuliuk

41-55
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Development of coarse corn flour technology for baking functional bread

Alimzhan Imanbayev, Zeinep Nurseitova, Khojiakbar Abdurahimov, Gulnoza Djakhangirova, Azim Malikov

56-62
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Elucidating mechanisms of thermodynamic detoxification and conformational engineering of Lemna minor RuBisCO: in situ pickering armor cross-linking in cryoresistant hybrid cheese models

Yongfeng Pang, Anna Helikh, Andrii Filon

63-72
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Identification of factors influencing the composition and quality of wine material

Hasil Fataliyev, Vugar Mikayilov, Mehman Ismayilov, Elnur Heydarov, Natavan Gadimova, Shabnam Fataliyeva

73-84
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Development of technology for the production of corn malt using plasmochemically activated aqueous solutions

Olena Kovalova, Natalia Vasylieva, Tatiana Gontar, Yana Svishchova, Oleg Kolontaievskyi, Anna Sokolenko, Inna Zabrodina, Serhii Stankevych, Tetiana Novozhylova, Maryna Ponomarova

85-98
- PDF

Vol. 3 No. 11 (141) (2026): Technology and Equipment of Food Production

Full Issue

Technology and Equipment of Food Production

Improvement of a sectional cassette-capacitive apparatus for implementing preliminary thermal processing of plant raw materials

Development of a statistical model for walnut shelling in a reciprocating millstone unit

Assessing the influence of lactic acid fermentation on the biochemical indicators of plant substrates and substantiating the rational process duration

Determining the quality of minced meat products manufactured with the use of the food additive "Laminaria+NPFe3O4"

Development of coarse corn flour technology for baking functional bread

Elucidating mechanisms of thermodynamic detoxification and conformational engineering of Lemna minor RuBisCO: in situ pickering armor cross-linking in cryoresistant hybrid cheese models

Identification of factors influencing the composition and quality of wine material

Development of technology for the production of corn malt using plasmochemically activated aqueous solutions

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