Vol. 6 No. 3(56) (2020): Chemical engineering

Published: 2020-12-29

Full Issue

ABSTRACT AND REFERENCES

Food Production Technology: Original Research

Mathematical design of blangange recipes for horeca sphere and determination of their quality indicators

Nadya Dzyuba, Elena Bunyak, Liubov Telezhenko, Mariia Oliinyk

6-12
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Reports on research projects

Improvement of the process of improving the quality of urea granules

Ivanna Demchuk

13-16
- PDF
- PDF (Українська)
Calculations of two-flow regeneration of activated methyldiethanolamine solution

Andriy Kontsevoy, Sergii Kontsevoi

16-21
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- PDF (Українська)
Justification of dump parameters in conditions of high water saturation of soils

Artem Pavlychenko, Andrii Adamchuk, Oleksandr Shustov, Oleh Anisimov

22-26
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- PDF (Українська)
Conducting commodity assessment of lactose free and ordinary (lactose) yoghurts on the example of ukrainian producers

Dmytro Odarchenko, Kateryna Spodar, Tetiana Karbivnycha, Evgenia Sokolova

27-30
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- PDF (Українська)
The analisis of interaction of monosaccharides with aminoacids in food raw by quantum-chemical methods

Inna Popova, Olena Mayboroda, Natalia Simurova, Oleksandr Karmashov

31-36
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- PDF (Українська)
Analysis of the ethyl stearate properties as a new alternative to cocoa butter

Kateryna Havriushenko, Fedir Gladkiy

36-40
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Quality and safety ensuring in the development of flavored spices based on greated cereals using the HACCP principles

Ayana Serikbaeva, Bagimkul Tnymbaeva, Saniya Ibraimova, Maryna Mardar

41-46
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- PDF (Русский)
Manufacturing approaches to making muffins of high nutritional value

Olga Samokhvalova, Zinoviya Kucheruk, Kateryna Kasabova, Svitlana Oliinyk, Nataliа Shmatchenko

47-51
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- PDF (Українська)