Vol. 3 No. 11(81) (2016): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Research of sedimentation stability of lipid-magnetite suspensions by the method of spectrophotometry

  Alexandr Alexandrov, Iryna Tsykhanovska, Tatуana Gontar, Nicholas Kokodiy

  4-11

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• Developing a model of the foam emulsion system and confirming the role of the yield stress shear of interfacial adsorption layers to provide its formation and stability

  Andrii Goralchuk, Svetlana Omel'chenko, Oleg Kotlyar, Olga Grinchenko, Valeriy Mikhaylov

  11-19

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• Optimization of formulation composition of the low–calorie emulsion fat systems

  Nataliіa Tkachenko, Pavlo Nekrasov, Tetiana Makovska, Lubov Lanzhenko

  20-27

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• Technology of specialty fats based on palm stearin

  Ekaterina Kunitsa, Aleksey Udovenko, Elena Litvinenko, Fedor Gladkiy, Irina Levchuk

  27-33

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• The influence of mechanolysis on the activaton of nanocomplexes of heteropolysaccharides and proteins of plant biosystems in developing of nanotechnologies

  Raisa Pavlyuk, Viktoriya Pogarska, Тatyana Kotuyk, Aleksey Pogarskiy, Svitlana Loseva

  33-40

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• Studying the accumulation of nitrogenous substances in biofortified pumpkin vegetables

  Gregoriy Deinychenko, Olha Yudicheva

  40-46

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• Research into the impact of enzyme preparations on the processes of grain dough fermentation and bread quality

  Svitlana Oliinyk, Olga Samokhvalova, Anna Zaparenko, Elena Shidakova-Kamenyuka, Micola Chekanov

  46-53

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• Consumer properties improvement of sugar cookies with fillings with non-traditional raw materials with high biological value

  Alina Tkachenko, Inna Pakhomova

  54-61

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• The effect of grape seed powder on the quality of butter biscuits

  Olga Samohvalova, Nataliya Grevtseva, Tatiana Brykova, Anjelika Grigorenko

  61-66

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