9 articles in this issue
Olga Tishchenko,Yevgen Pyvovarov,Nataliya Grynchenko,Galyna Stepankova
The technology of the production of structured olive containing the encapsulated olive oil was developed and substantiated. The technology is based on the structuring methods with the use of ionotropic polysaccharides. The developed technology belongs to ... see more
Tetiana Lebedenko,Viktoriia Kozhevnikova,Olena Kotuzaki,Tamara Novichkova
Old baking traditions have been analyzed from the point of view of improving the technologies, assortment, and quality of bread products in modern enterprises of bread and restaurant business. Considerable attention has been paid to the problems that impe... see more
Khrystyna Kovalchuk,Halyna Ozimok,Ruslan Mariychuk,Olga Gyrka,Mykhailo Bodak,Nataliya Palko,Oksana Davydovych,Alina Tkachenko,Liudmyla Guba
We have investigated the influence of non-traditional raw materials of plant origin and natural additives on the formation of consumer properties of cupcakes with improved composition. We have defined and scientifically substantiated the formulation compo... see more
Yulia Bondarenko,Larysa Mykhonik,Olena Bilyk,Oksana Kochubei-Lytvynenko,Galina Andronovich,Inna Hetman
In the course of development of bakery products enriched with physiologically active substances of non-traditional types of raw materials, cereal and oil-bearing crops enjoy popularity. The actual direction can be a combination of the use of oil-bearing c... see more
Oksana Dzyundzya,Valentyna Burak,Irina Ryapolova,Nadiia Voievoda,Mariya Shinkaruk,Artem Antonenko,Tetiana Brovenko,Galina Tolok,Myroslav Kryvoruchko,Vitalii Mihailik
Results of the study of functional properties of partially prepared liver pate masses with partial replacement of beef liver with edible eggplant powder (3 %, 5 %, 7 %) were presented. Structural and mechanical characteristics of liver pate masses partial... see more
Olena Grek,Alla Tymchuk,Sergii Tsygankov,Oleksandr Savchenko,Kira Ovsiienko,?lena Ochkolyas
We have established the technological characteristics for the wheat dietary fiber Vitacel, extruded wheat flour and rosehip meal, specifically the capability to absorb humidity and fat, as well as to swell. The highest value for fat-absorbing capability w... see more
Gulnur Daribayeva,Gazibek Omarovich Magomedov,Bauyrzhan Iztaev,Nurshash Zhexenbay,Bakyt Tyussyupova
Currently, much attention is paid to the production of organic food. The scientific concept of nanoscience examines the synthesis of an ion-ozone mixture without harmful impurities of nitrogen and carbon oxides in the processing and preservation of food p... see more
Olga Chalaya,Alexander Nanka,Andriy Paliy,Sergey Nagornij,Oleksandr Chalyi
The paper report results of research related to studying a change in the qualitative indicators and technological properties of meat and lard of swine under conditions of different diet compositions, specifically, with the addition of lead and cadmium (co... see more