No. 2 (36) (2024)

ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ

INNOVATIVE APPROACHES TO INCREASE THE EFFICIENCY AND SUSTAINABLE DEVELOPMENT OF FEED PRODUCTION

Tatyana Gavrish, Natalia Borovikova, Kateryna Kasabova, Iryna Fomina (Author)

18-27
- PDF (Ukrainian)
INNOVATIONS IN GRAIN STORAGE AND PROCESSING FOR HIGH-QUALITY PRODUCTS

Tatyana Gavrish, Iryna Fomina (Author)

82-90
- PDF (Ukrainian)
BEETROOT PRETREATED BY FREEZE-THAW, AS A SOURCE OF NITRITES IN ITALIAN SALAMI ENRICHED WITH ALTERNATIVE PROTEINS

Tatyana Golovko, Maxim Zherebkin, Anna Helikh, Andrii Filon, Yongfeng Pang (Author)

27-43
- PDF (Ukrainian)
DEVELOPMENT OF FOOD COMPOSITIONS OF PRODUCTS FOR PEOPLE UNDER CONDITIONS OF CONSTANT STRESS

Karyna Svidlo, Liudmyla Karpenko, Oleksiy Bogomolov, Lidiya Piddubna (Author)

90-99
- PDF (Ukrainian)
ANALYSIS OF BAKING QUALITY OF RYE FLOUR

Vasylyna Kovalova, Mykhailo Kovalov, Viktoria Makarenko (Author)

43-53
- PDF (Ukrainian)
TECHNOLOGY OF COOKING MEAT DISHES FROM «SOUS VIDE» PORK AND THEIR SENSORY ANALYSIS

Tetiana Cheremska, Maryna Kolesnikova, Svitlana Iurchenko, Dmytro Kostin (Author)

53-66
- PDF (Ukrainian)
ОСОБЛИВОСТІ КЛАСИФІКАЦІЇ ЗЕРНА ПШЕНИЦІ ТА СИСТЕМА ЗАБЕЗПЕЧЕННЯ ЯКОСТІ БОРОШНЯНИХ ПРОДУКТІВ У КАНАДІОСОБЛИВОСТІ КЛАСИФІКАЦІЇ ЗЕРНА ПШЕНИЦІ ТА СИСТЕМА ЗАБЕЗПЕЧЕННЯ ЯКОСТІ БОРОШНЯНИХ ПРОДУКТІВ У КАНАДІ

Olha Shanina, Tatyana Gavrish, Anzhelika Johnston (Author)

66-75
- PDF (Ukrainian)
STUDY OF THE EFFECT OF FRUIT AND VEGETABLE PASTE ON THE SHELF LIFE OF TURKISH DELIGHT

Olga Samokhvalova, Kateryna Kasabova, Serhii Babaiev (Author)

6-18
- PDF (Ukrainian)
INVESTIGATION OF BOROSHNYAN SYROVINI

Olha Shanina, Tatyana Gavrish, Natalia Borovikova (Author)

75-82
- PDF (Ukrainian)

ХАРЧОВА БЕЗПЕКА ТА ЕКСПЕРТИЗА ХАРЧОВИХ ПРОДУКТІВ

IMPACT OF CHUFA FLOUR ON DOUGH MATURATION PROCESSES AND QUALITY OF WHEAT BREAD

Svitlana Oliinyk, Galyna Stepankova, Svitlana Nedviha, Viktoriia Yudina (Author)

100-116
- PDF (Ukrainian)

ІНЖЕНЕРНО-ТЕХНІЧНЕ ЗАБЕЗПЕЧЕННЯ ТЕХНОЛОГІЙ ХАРЧОВОЇ ІНДУСТРІЇ

RESEARCH OF THE PRODUCTION PROCESS OF DRY PECTIN CONCENTRATES

Gregoriy Deynichenko, Dmytro Dmytrevskyi, Dmytro Horielkov, Vitalii Chervonyi, Mykyta Vasylenko (Author)

135-146
- PDF (Ukrainian)
ENGINEERING SOLUTIONS IN EQUIPMENT FOR THE PRODUCTION OF FOOD PRODUCTS FOR MASS CONSUMPTION

Valeriy Mykhaylov, Andrey Shevchenko, Svitlana Prasol, Bogdan Mykhailov, Olena Babanova (Author)

146-155
- PDF (Ukrainian)
ANALYSIS OF THE RESULTS OF PHYSICAL AND MATHEMATICAL MODELING AND SEPARATION OF SUNFLOWER SEED MATERIAL

Oleksiy Zavhorodnyi, Olga Siniaeva, Andriy Pak, Mykola Krekot (Author)

155-164
- PDF (Ukrainian)
UPGRADED TECHNOLOGY AND TECHNICAL SOLUTIONS FOR THE PREPARATION OF HEALTHY CONFECTIONERY VIROBITS

Aleksey Zagorulko, Kateryna Kasabova, Andrii Zahorulko, Oleksander Cherevko, Aleksey Gromov (Author)

164-177
- PDF (Ukrainian)
DETERMINATION OF RATIONAL PARAMETERS OF SEPARATION OF MILLET SEEDS ON A GRAVITY IMPACT SEPARATOR

Oleksiy Bogomolov, Valeriy Mykhaylov, Oleksandr Bogomolov, Vitaliy Panov, Igor Bocharnikov (Author)

117-128
- PDF (Ukrainian)
ON THE ISSUE OF IMPROVING THE COMPOSITION OF THE DRIVE SCHEME OF THE VIBRO-FRICTION SEPARATOR OF SEED MIXTURES

Oleksiy Bogomolov, Oleksiy Zavhorodnyi, Oleksandr Bogomolov, Evgenii Boiko, Eduard Naumenko, Mikita Chuvaev (Author)

128-135
- PDF (Ukrainian)

ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ

INNOVATIVE APPROACHES TO INCREASE THE EFFICIENCY AND SUSTAINABLE DEVELOPMENT OF FEED PRODUCTION

INNOVATIONS IN GRAIN STORAGE AND PROCESSING FOR HIGH-QUALITY PRODUCTS

BEETROOT PRETREATED BY FREEZE-THAW, AS A SOURCE OF NITRITES IN ITALIAN SALAMI ENRICHED WITH ALTERNATIVE PROTEINS

DEVELOPMENT OF FOOD COMPOSITIONS OF PRODUCTS FOR PEOPLE UNDER CONDITIONS OF CONSTANT STRESS

ANALYSIS OF BAKING QUALITY OF RYE FLOUR

TECHNOLOGY OF COOKING MEAT DISHES FROM «SOUS VIDE» PORK AND THEIR SENSORY ANALYSIS

STUDY OF THE EFFECT OF FRUIT AND VEGETABLE PASTE ON THE SHELF LIFE OF TURKISH DELIGHT

INVESTIGATION OF BOROSHNYAN SYROVINI

ХАРЧОВА БЕЗПЕКА ТА ЕКСПЕРТИЗА ХАРЧОВИХ ПРОДУКТІВ

IMPACT OF CHUFA FLOUR ON DOUGH MATURATION PROCESSES AND QUALITY OF WHEAT BREAD

ІНЖЕНЕРНО-ТЕХНІЧНЕ ЗАБЕЗПЕЧЕННЯ ТЕХНОЛОГІЙ ХАРЧОВОЇ ІНДУСТРІЇ

RESEARCH OF THE PRODUCTION PROCESS OF DRY PECTIN CONCENTRATES

ENGINEERING SOLUTIONS IN EQUIPMENT FOR THE PRODUCTION OF FOOD PRODUCTS FOR MASS CONSUMPTION

ANALYSIS OF THE RESULTS OF PHYSICAL AND MATHEMATICAL MODELING AND SEPARATION OF SUNFLOWER SEED MATERIAL

UPGRADED TECHNOLOGY AND TECHNICAL SOLUTIONS FOR THE PREPARATION OF HEALTHY CONFECTIONERY VIROBITS

DETERMINATION OF RATIONAL PARAMETERS OF SEPARATION OF MILLET SEEDS ON A GRAVITY IMPACT SEPARATOR

ON THE ISSUE OF IMPROVING THE COMPOSITION OF THE DRIVE SCHEME OF THE VIBRO-FRICTION SEPARATOR OF SEED MIXTURES

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