No. 2 (38) (2025)

Published: 2025-12-01

ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ

TECHNOLOGICAL FOUNDATIONS FOR THE DEVELOPMENT OF FOOD PRODUCTS WITH A FOAMY STRUCTURE BASED ON CHICKPEA AQUAFABA

Yevhen Lazurko, Anna Radchenko, Olha Hrynchenko

6-19
- PDF (Ukrainian)
USE OF MODIFIED STARCHES IN THE TECHNOLOGY OF MILK AND CREAM SAUCES

Aliona Dikhtyar, Olga Hrynchenko

19-28
- PDF (Ukrainian)
DEVELOPMENT OF PASTA PRODUCTS WITH ENHANCED NUTRITIONAL VALUE

Maiia Artamonova, Tetiana Havrysh, Andrii Voronkin

29-40
- PDF (Ukrainian)
INNOVATIVE APPROACHES TO CREATING A HEAT-STABLE JELLY FILLING WITH PECTIN

Liudmyla Karpenko, Oleksiy Bogomolov, Irina Tsikhanovska, Oleksandr Aleksandrov, Andriy Nikulin

40-52
- PDF (Ukrainian)
SYNERGISTIC EFFECT OF EXTRUSION AND VEGETABLE ADDITIVES: A COMPARATIVE ANALYSIS OF VISCOSITY CHANGES IN WHEAT, CORN, AND BARLEY PASTES

Iryna Fomina, Tetiana Havrysh, Kyrylo Malikov

53-66
- PDF (Ukrainian)
EFFICACY OF ALTERNATIVE FLOURS AS FUNCTIONAL STABILIZERS FOR PROTEIN-FAT EMULSIONS IN MEAT PÂTÉ

Tetiana Holovko, Maksym Zherebkin, Iryna Kurmakova, Oleksandr Chekh, Olena Bondar

66-76
- PDF (Ukrainian)

ІНЖЕНЕРНО-ТЕХНІЧНЕ ЗАБЕЗПЕЧЕННЯ ТЕХНОЛОГІЙ ХАРЧОВОЇ ІНДУСТРІЇ

IMPROVING THE DESIGN OF MEMBRANE EQUIPMENT FOR CONCENTRATING AND PURIFYING JUICES

Gregoriy Deynichenko, Dmytro Dmytrevskyi, Dmytro Honchar, Oleksandr Piddubnyi, Vladyslav Lavreniuk

126-136
- PDF (Ukrainian)
INNOVATIVE SOLUTIONS IN THE DEVELOPMENT OF PACKAGING FOR FOOD AND PROCESSING INDUSTRY PRODUCTS

Dmytro Dmytrevskyi, Aleksey Zagorulko, Ighor Lebedinec, Dmytro Horielkov, Vitalii Chervonyi

136-148
- PDF (Ukrainian)
IMPROVEMENT OF THE LAYOUT OF THE DRIVE SCHEMES OF VIBRATION SEPARATORS

Oleksiy Bogomolov, Valeriy Mykhailov, Oleksiy Zavhorodniy, Bohdan Lyashenko, Oleksandr Bogomolov, Evgenii Boiko

148-156
- PDF (Ukrainian)
ON THE ISSUE OF SEPARATION OF GRAIN MIXTURES WITHOUT ENERGY EXPENDITURES FOR THE SEPARATION PROCESS

Oleksiy Bogomolov, Valeriy Mykhailov, Oleksandr Bogomolov, Evgenii Boiko, Vitaliy Oleksandrovich Panov, Igor Bocharnikov

156-166
- PDF (Ukrainian)

ХАРЧОВА БЕЗПЕКА ТА ЕКСПЕРТИЗА ХАРЧОВИХ ПРОДУКТІВ

TECHNOLOGY AND QUALITY OF SOUCES BASED ON COMPOSITIONAL MIXTURES

Mihailo Kravchenko, Vitalii Mykhaylyk, Inna Danyliuk

77-93
- PDF (Ukrainian)
IMPROVING THE RECIPE OF CHEESE MOUSSE WITH DIETARY FIBER AND THEIR INFLUENCE ON ORGANOLEPTIC PROPERTIES

Illia Pavliuk, Svitlana Omelchenko, Natalia Fedak, Olena Lisnichenko

93-106
- PDF (Ukrainian)
APPLICATION OF PHYSICAL AND MATHEMATICAL METHODS AT THE EXAMINATION OF DRY BREAKFAST FOODS

Аліна Володимирівна Пак, Андрій Олегович Пак, Марина Сергіївна Софронова, Дмитро Олександрович Торяник, Богдан Геннадійович Халін

107-125
- PDF (Ukrainian)