Vol. 2 No. 11(80) (2016): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Study of the water binding in the gel systems of pectin and sodium alginate

  Iryna Sokolovska, Julya Kambulova, Nataliia Overchuk

  4-11

  • PDF (Українська)

• The rationale of selecting pastries to be made with waxy wheat flour

  Katerina Iorgachova, Olga Makarova, Kateryna Khvostenko

  12-18

  • PDF (Русский)

• Research of rheological properties of egg sponge with extruded corn flour

  Tetiana Lisovska, Nina Chorna, Alexander Dyakov

  19-23

  • PDF (Українська)

• Study of the protein-carbohydrate mix effect on the technological properties of short yeast-leavened dough

  Alina Slashcheva, Radion Nykyforov, Svitlana Popova, Yurіi Korenets

  24-32

  • PDF (Українська)

• A study of the effect of enriched whey powder on the quality of a special-purpose bread

  Anatoliy Ukrainets, Oksana Kochubei-Lytvynenko, Olena Bilyk, Valerij Zakharevych, Tetyana Vasylchenko

  32-41

  • PDF (Русский)

• QFD methodology to develop a new health-conducive grain product

  Marina Mardar, Dmytro Zhygunov, Rafaela Znachek

  42-47

  • PDF

• Quality adjustment for jelly marmalade of a modified carbohydrate structure

  Katerina Iorgachova, Karine Avetisian

  48-56

  • PDF (Русский)

• A technology of an antilipolytic dietary supplement based on phenolic compounds and biopolymers of pleurotus ostreatus

  Natalya Cherno, Sophya Osolina, Olexandra Nikitina

  56-63

  • PDF

• Rationale for the use of protein-carbohydrate mix in the technology of disperse products

  Alina Slashcheva, Radion Nykyforov, Svitlana Popova, Yurіi Korenets

  64-71

  • PDF