Vol. 1 No. 11 (127) (2024): Technology and Equipment of Food Production

Technology and Equipment of Food Production

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  Establishing the character and share of changes in nutrients during the production of bread with the addition of dog rose syrup

  Yashar Omarov, Eldaniz Bayramov, Aygun Haciyeva, Sevda Gurbanova, Mehriban Aslanova, Mehman İsmayılov, Ahad Nabiyev

  6-19

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  Enhancing the quality and technological properties of goose meat during low-temperature storage through the action of biologically active substances from oats and alfalfa

  Daniil Maiboroda, Olena Danchenko, Viktoriya Gryshchenko, Mykola Danchenko

  20-28

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  Development of the composition of anoxidation-stable dressing with high nutritional value

  Viktoriia Kalyna, Serhii Stankevych, Inna Zabrodina, Lidiia Shubina, Maryna Chuiko, Oksana Mikheeva, Viktoriia Horiainova, Denys Shapovalenko, Larysa Obolentseva, Andrii Kariyk

  29-37

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  Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

  Olena Kovalova, Natalia Vasylieva, Ivan Haliasnyi, Tatiana Gavrish, Aliona Dikhtyar, Svitlana Andrieieva, Tatiana Gontar, Olha Osmanova, Svitlana Omelchenko, Oleksandr Ashtaiev

  38-51

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  Improvement of technology for producing wine material for Tokaj wine

  Afaq Bagirzade, Yashar Omarov, Elnur Heydarov, Mehman Ismayilov, Afet Gasimova, Mezahir Cavadov, Ahad Nabiyev

  52-63

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  Determining the effect of treatment with antimicrobial substances before storage on the preservation of lemons

  Ludmila Pusik, Vlаdimir Pusik, Veronika Bondarenko, Natalja Kyriukhina, Liudmyla Terokhina, Viktoriia Ketskalo, Serhii Kondratenko, Volodymyr Voitsekhivskyi

  64-72

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  Adaptation of Stadier's apparatus for electrophoresis of main milk proteins

  Volodymy Yukalo, Kateryna Datsyshyn, Olha Krupa, Liudmyla Storozh

  73-80

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  Features of structural improvement of the cooking appliance for confectionery mass

  Anatolii Kobets, Andrii Puhach, Iryna Volovyk, Vira Puhach

  81-88

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