9 articles in this issue
Nataliya Grynchenko,Olga Tishchenko,Olga Grynchenko,Pavlo Pyvovarov
This paper reports the development of technological principles for making granulated fillers. Our study involved model systems (granules), which has made it possible to determine the conditions for forming alginate-calcium complexes. It has been establish... see more
Ludmila Pusik,Vl?dimir Pusik,Olga Postnova,Iryna Safronska,Vitalii Chervonyi,Valentyna Mohutova,Aleksandr Kaluzhnij
The aim of the current research was to scientifically substantiate the influence of the elements of postharvest treatment on the preservation of winter garlic.Long-term storage of garlic from harvest to harvest is a prerequisite for the continuous supply ... see more
Antonina Tvorogova,Tatyana Shobanova,Anna Landikhovskaya,Polina Sitnikova,Igor Gurskiy
In ice cream production, the dispersal of ice crystals ? an important organoleptic indicator ? depends on the number of water crystallization centers at the first stage of freezing (nucleation). At the subsequent freezing, the remaining water crystallizes... see more
Andreii Zahorulko,Aleksey Zagorulko,Kateryna Kasabova,Natali? Shmatchenko
A method has been developed for the production of a fruit and vegetable paste-like semi-finished product based on an Antonovka apple, Muscat pearl pumpkin and Bona beet. The method is characterized by concentration in gentle temperature conditions (50...5... see more
Maryna Samilyk,Anna Helikh,Taisia Ryzhkova,Natalia Bolgova,Yuliya Nazarenko
The data set is obtained regarding changes in viscosity, water-holding capacity, active and titrated acidity of yogurts using natural fillers. The possibility of using vegetable fillers with different types of structure (powder, solid and pasty) in the te... see more
Olena Shydakova-Kameniuka,Oleksii Shkliaiev,Olga Samokhvalova,Maya Artamonova,Galyna Stepankova,Olena Bolkhovitina,Alla Rogova
The technological properties of chia seeds have been studied. It has been established that the degree of their swelling depends on the type of a medium (water, albumin solution, fat) and the state of seeds (whole seeds or ground seeds). It was noted that ... see more
Aitbek Kakimov,Baktybala Kabdylzhar,Zhanibek Yessimbekov,Anuarbek Suychinov,Asemgul Baikadamova
This paper describes a technology for obtaining a homogeneous meat and bone paste made through a multi-stage grinding at a chopper grinder and the micro-grinder "Supermasscolloider". The relevance of the study relates to that the meat and bone raw materia... see more
Olena Kovaliova,Yuriy Tchoursinov,Viktoriia Kalyna,Vitalii Koshulko,Ekaterina Kunitsia,Anton Chernukha,Oleg Bezuglov,Oleg Bogatov,Dmytro Polkovnychenko,Natalia Grigorenko
The study reported here has established patterns in the intensive technology for making a biologically active component (the sprouts of legumes) whose germination involved natural fruit acids (citric, malic, grape). The choice of high-quality and safe sti... see more