10 articles in this issue
Tatyana Sylchuk,Olena Bilyk,Volodymyr Kovbasa,Vira Zuiko
The polycomponent acidifiers “Optimal 1” and “Optimal 2” were elaborated at the National University of food technologies (Kyiv city, Ukraine) for intensifying the technology of rye-wheat bread and prolongation of its freshness.The composition of acidifier... see more
Mykola Kukhtyn,Oleksandra Berhilevych,Khrystyna Kravcheniuk,Oksana Shynkaruk,Yulia Horyuk,Nazariy Semaniuk
The aim of the research was to study the features of formation of dairy equipment microflora, the ability of microorganisms to form biofilms on the noncorrosive steel surface with the different roughness and to determine the effectiveness of disinfectants... see more
Valeri Sukmanov,Anatoliy Ukrainets,Volodymyr Zavialov,Andrii Marynin
Research objective: development of a high-pressure reactor for researching the process of extraction of grape pomace by the subcritical water and determining the parameters, providing the maximum yield of various target products – biologically active subs... see more
Maria Paska,Ulyana Drachuk,Olga Masliichuk,Volodymyr Vovk
At solving the problem of protein deficiency, the great role of the raw material for its production is played by leguminous cultures such as peas, haricot beans, lupine, forage beans, lentil, chick-peas, peavine and other. The chemical composition and foo... see more
Yana Barysheva,Oleg Glushkov,Tatiana Manoli,Tatiana Nikitchina,Anatoliy Bezusov
Modern technologies of food products provide creation of healthy, tasty and safe products, characterized by high organoleptic properties, balance by main food factors and structural-mechanical parameters of a product.The main technological process in the ... see more
Sergey Merzlov,Neonila Lomova,Serhiy Narizhniy,Olha Snizhko,Viktor Voroshchuk
The quality of modern food products may be improved by adding bee pollen (PB) to the composition. The important stage of the process of improvement of an existent product or creation of new one is the optimization of the technology of bee pollen preparati... see more
Iryna Tsykhanovska,Victoria Evlash,Alexandr Alexandrov,Karina Svidlo,Tat?ana Gontar
The influence of the polyfunctional food additive "Magnetofood" on the yield, batching, shrinkage, as well as physicochemical, microbiological, organoleptic parameters of wheat–rye bread" Kharkiv Rodnichok " enriched with this additive was investigated. T... see more
Mikhail Kravchenko,Natalya Yaroshenko
The article deals with directions of the increase of the food value and decrease of the energetic value of gingerbread products. The results of the studies of the chemical composition of gingerbread products with food additives and changes in their compos... see more
Hanna Korkach
There was grounded the choice of functional ingredients for creating the synbiotic complex, consisted of immobilized bifidobacteria and inulin. There was demonstrated the necessity to realize the process of immobilization for “defending” bifidobacteria ce... see more
Nadya Dzyuba,Iryna Bilenka,Anna Palvashova,Elena Zemlyakova
Qualitative parameters of foams, received due to glutin were studied. Technological conditions for receiving food foams were optimized. Their microstructure was determined; it was demonstrated that foam bubbles have the spherical form with the size from 5... see more