Archive

2019 year

Edition 2 (28)

Section 3

Section 3 Improvement of food products quality

  1. Samohvalova O., Oliinyk S., Lapitskaja N., Stepankova G., Bondarenko M. The effect of extraction cake of oat germ on the structural and mechanical properties of rye-wheat dough and the quality of bread. - С. 158-171. (Translate)
  2. Ukrainets A., Bolshak Yu., Marinin A., Svyatnenko R., Poznyakovsky S. Theoretical and empirical estimation of changes in the structural and energy condition of physical author of water and their biological implications. - С. 172-184. (Translate)
  3. Shidakova-Kamenyuka E., Shkliaiev O., Stepankova G. The effect of chia seeds on qualitative characteristics and chemical composition of cream-whipped candies. - С. 185-199. (Translate)
  4. Strashynskiy I., Fursik O., Ryshkanych R., Romazan A. Quality of pork process by "Ternopilskiy meat-packing factory" LLC. - С. 199-214. (Translate)
  5. Dubinina A., Lenert S., Letuta T., Nepochatyh T., Shcherbakova I. Mykotoxins in plant raw materials. - С. 215-228. (Translate)

2018 year

Edition 2 (28)

Section 1

Section 1 New technologies of food products

  1. Pavlyuk R., Pogarskaya V., Pavlyuk V., Telenkov A., Pogarskiy A., Kakadii I., Stukonozhenko T. Nanotechnology of healthful products «NatureSuperFood» and vegetble ice cream (sorbets) with a record content of BAS for immunoprohylaxis. - С. 7-31. (Translate)
  2. Zhelieva T., Yancheva M., Grinchenko O. Research on biological value of frozen semi-finished ground meat products using the «KrioMeat» formulae when stored. - С. 31-45. (Translate)
  3. Нolovko M., Нolovko T., Prymenko V. Amedical and biological researches of selenium-protein dietary additive and sauce with its use. - С. 45-55. (Translate)
  4. Bolshakova V., Dromenko О., Оnyshchenko V., Yancheva M. Improvement of the receptoral composition of chopped semi-finished products from poultry (naggets). - С. 56-67. (Translate)
  5. Ryzhkova T., Dyukareva G. Improving quality of cereal grain cream under the influence of the inoculum, enriched in the preparation «Betaviton». - С. 67-80. (Translate)
  6. Dzyuba N. Development of recipe cottage cheese maffin «Snowball». - С. 80-89. (Translate)
  7. Bunyak E., Valevskaya L., Sots S. Competitiveness of extruded grains on the basis of grain cereal grain. - С. 90-97. (Translate)
  8. Bilenka I., Lazarenko N., Zolovska O. Investigation of the fermentation process of Jerusalem artichoke tubers. - С. 97-107. (Translate)
  9. Kravchenko M., Yaroshenko N., Mihailik V. Meal of oil cultures in the technology of flour confectionery products. - С. 107-115. (Translate)

Section 4

Section 4 Chemical, physical, mathematical methods of research of food products quality

  1. Gubsky S., Dobrovolska O., Aksonova O., Evlash V., Zhelezniak Z. Determination of the content of l-ascorbic acid in fruit jelly. - С. 262-278. (Translate)
  2. Zakharenko V., Sorokina S., Akmen V., Smolensk А., Koliyenko S. Determination of inductivity of moist skin. - С. 278-291. (Translate)

Edition 1 (27)

Section 1

Section 1 New technologies of food products

  1. Pavlyuk R., Pogarskaya V., Kotuyk T., Dudnyk E., Pogarskyi A., Loseva S. Development of natural nanoproducts from bean and spicy vegetables for restaurant business enterprises for healthy food. - С. 7-21. (Translate)
  2. Deynichenko G., Guzenko V., Melnik O., Sheina A. Intensification of the process of ultraphiltration of defective milk. - С. 22-31. (Translate)
  3. Grynchenko N., Tyutyukova D. Investigation of skimmed milk influence on physical and chemical properties of cottage cheese. - С. 31-43. (Translate)
  4. Pertsevoi F., Bidyuk D., Dushenok D. Investigation of the influence of technological parameters of obtaining gels on the basis of animal proteins on their structural-mechanical properties. - С. 43-54. (Translate)
  5. Pavlyuk R., Pogarskaya V., Mikhaylov V., Pogarskyi A., Telenkov A., Loseva S. Determination of the BAR complex of chlorophyll containing vegetables and development of nanotechnologies of food for healthy food. - С. 55-78. (Translate)
  6. Pogarska V., Pavlyuk R., Kakadii I., Pogarskyi A., Stukonozhenko T., Telenkov A. A new word about the effect of steam-thermal and cryogenic treatment and mechanolisys on biopolimers and BAR fruits and vegetables during the obtaining of healthful nanoproducts. - С. 78-96. (Translate)
  7. Dorochovych А., Mazur L., Gubsky S., Evlash V. Technology of candy caramel with dietary-functional properties. - С. 96-111. (Translate)
  8. Bozhko N., Tishchenko V., Pasichniy V., Verteleckaja N. Development of sausages from the peking duck meat. - С. 112-122. (Translate)
  9. Pertzevoy F., Bidyuk D., Koshel O. Analytical substantiation and choice of binary combination of polysaccharides for thermostenic milk-containing stuffing. - С. 122-133. (Translate)
  10. Pogarska V., Pavlyuk R., Dudnyk Е., Kotuyk T., Pogarskyi A. Innovative technologies of healthy sauces-dressings with the use of cryoadditives from spicy vegetables without synthetic components. - С. 134-147. (Translate)
  11. Husarova O. Influence of different types blanching apples on drying process for crisps production. - С. 147-156. (Translate)
  12. Botstein B., Chorna N. Development of the technology of coffee beverages with new structural properties. - С. 157-168. (Translate)
  13. Kapustian A. Research of lysis of lactic acid bacteria cells under the action of proteolytic enzymes. - С. 168-178. (Translate)

2017 year

Edition 2 (26)

Section 1

Section 1 New technologies of food products

  1. Pavlyuk R., Pogarska V., Maximova N., Balabai K., Loseva S., Kotyuk T. The carotenoid «Sunroll» buns vitaminized by natural nanoadditives for healthful nutrition. - С. 7-20. (Translate)
  2. Pogarska V., Mykhailov V., Poharskii O., Balabai K., Kakadii I. Stukonozhenko T. Natural healthful fruit and vegetable nanobeverages with а record amount of BAS for enterprises of restaurant business, tourism and fitness. - С. 21-36. (Translate)
  3. Pavlyuk R., Pogarska V., Tauber R., Pavlyuk V., Jasiurkowska M. Sensational facts and the discovery of hidden forms of protein in mushrooms during the obtaining of nanoproducts in an easily digestible form. - С. 37-54. (Translate)
  4. Snezhkin Yu., Husarova O. The determination of optimal modes of apples drying in the production of fruit crisps. - С. 55-63. (Translate)
  5. Neklesa O., Yarantseva Ye., Pyvovarov P., Vovk V., Kostugov K. Determination of water-consistent ability of food systems based on sodium alginate and polysaccharides - С. 64-76. (Translate)
  6. Kramarenko D., Hirenko N., Dub V. Research of emulsifying characteristics of additives of hydrobionts. - С. 77-85. (Translate)
  7. Kondratjuk N., Pyvovarov Y., Padalka A., Polyvanov Y. Rheological properties of food film-forming gels on the basis of uroconate polysaccharides. - С. 86-93. (Translate)
  8. Bozhko N., Tishchenko V., Pasichnyi V., Miz E. Development of sausages from the musk duck meat. - С. 94-104. (Translate)
  9. Odarchenko D., Sokolova E., Aksonova O., Ababova A. Determination of safety indicators of frozen fruit semi-finished products for the production of smoothies. - С. 104-116. (Translate)
  10. Dzyuba N., Valevskaya L., Kalugina I. Assessment of the competitiveness of the «Bulbashka» fantastic confectionery. - С. 116-128. (Translate)
  11. Zamorska I. Quality and cryoresistance of frozen strawberries pretreated in the solutions with structure-maintaining properties. - С. 129-136. (Translate)

Section 2

Section 2 Equipment of food production enterprises and improvement of processes and apparatuses of food production enterprises

  1. Deynichenko G., Guzenko V., Melnik О., Perekrest V. Development of energy efficient equipment for drying hydrobinots (non-fish products of the sea). - С. 137-147. (Translate)
  2. Kiptela L., Zahorulko A., Zagorulko A., Liashenko B. Development of universal IR-dryer of organic natural raw material. - С. 147-155. (Translate)
  3. Potapov V., Petrenko O., Semeniuk D., Bilyi D. Constructive features of transcritical booster refrigeration systems. - С. 156-167. (Translate)
  4. Deynichenko G., Guzenko V., Mazniak Z., Udovenko O., Omelchenko О. Creation of resource-saving equipment for the extraction of plant raw materials. - С. 168-177. (Translate)
  5. Potapov V., Yakushenko E., Stoyan E. Mass exchange module for the implementation of the process of vegetable raw material drying. - С. 178-185. (Translate)
  6. Postnov G., Chervonyi V., Chelombitko V., Postnova О. Improvement of the method of obtaining water-fat emulsions for lubricating baking molds. - С. 186-193. (Translate)
  7. Mayak O., Sardarov A., Shershnev G. Study of heating in the processes of manufacturing separate concentrates from plant raw material. - С. 193-200. (Translate)
  8. Afukova N., Dmytrevskyi D., Horielkov D., Bondarenko R. Improvement of the combined process of jerusalem artichoke cleaning. - С. 201-210. (Translate)
  9. Samoichuk K. Acceleration of emulsion as a basic factor of hydrodynamic dispergating of milk fat phase. - С. 210-220. (Translate)
  10. Mykhailov V., Shevchenko A., Udovikova S., Gaydar N. Creation of the newest structures of the inclined bucket elevators through the modernization of the existing ones. - С. 221-233. (Translate)
  11. Myroshnichenko K., Batrachenko O. Rheological properties of the main types of minced meat processed into emulsifer. - С. 234-240. (Translate)

Section 3

Section 3 Improvement of food products quality

  1. Cherevko O., Krutovyi G., Zaparenko G., Lukyanchykov P., Borysova A. Provision of the nutrition diversity in durable nutrition system and cyclic diet creation. - С. 241-251. (Translate)
  2. Tsykhanovska I., Demidov I., Alexandrov A., Gontar T., Pavlotska L. Study of biologically active additive impact on lipids oxidation processes. - С. 251-262. (Translate)
  3. Оnishchenko V., Seljutina G., Dromenko O., Оnishchenko A. Research of quantitative and qualitative indicators in the technology of offal fried sausages. - С. 263-270. (Translate)
  4. Kamsulina N., Murlykina N., Budarina A., Pohorielov M., Bondarenko P. The study of hydrocolloid mixtures’ functional properties. - С. 271-284. (Translate)
  5. Koltunov V., Kalaida K. The speed of cooling sweet pepper fruit of technical stages of maturity. - С. 284-292. (Translate)
  6. Gumeniuk О., Gorodyska O., Кseniuk М. Semi-finished biscuit of high nutritional value with the addition of flexseed meal. - С. 292-301. (Translate)
  7. Rubanka K., Terletskaya V., Abramova A. Investigation of quality of dry extract root of ginger. - С. 301-310. (Translate)

Edition 1 (25)

Section 1

Section 1 New technologies of food products

  1. Pavlyuk R., Pogarska V., Balabai K., Loseva S. The impact of cryogenic freezing and non-enzymatic catalysis on destruction of inulin-proteic nanocomlexes of topinambour to monomers. - С. 7-27. (Translate)
  2. Mykhailov V., Оnishchenko V.,  Bolshakova V., Borysova A. Water absorption of intestinal membranes treated by vegetable tanning agents. - С. 27-34. (Translate)
  3. Pogozhikh N., Golovko T. Scientific substantiation of alimentary provision of homeostasis and mineral metabolism of the human body. - С. 35-50. (Translate)
  4. Каmsulina N., Dromenko O., Sioma M., Talashchenko M. Study of technogional properties of brine mixtures made by Nesse company. - С. 50-59. (Translate)
  5. Pogarska V., Pavlyuk R., Timofeyeva N., Bilenko L. Study of impact of cryo-mechanoactivation and cryo-mechanodestruction during the obtaining of frozen fine-dispersed carotene-containing additives. - С. 60-80. (Translate)
  6. Shidakova-Kamenyuka E., Shkliaiev O., Rogovaya A. Analysis of chemical composition of chia seeds as perspective raw material for confectionery products. - С. 80-91. (Translate)
  7. Deynychenko G., Kruglova E., Fedak V. Efficiency of manufacturing dessert produce with the use of UV-derivatives of dairy raw material. - С. 91-103. (Translate)
  8. Tyutyukova D., Grynchenko N., Pyvovarov P., Grynchenko O. Analysis of technologies of products made of cottage cheese as a precondition of development of innovative plan of new products. - С. 103-117. (Translate)

Section 2

Section 2 Equipment of food production enterprises and improvement of processes and apparatuses of food production enterprises

  1. Deynichenko G., Pogrebnyak A. The nature of the anomalously high efficiency of the process of hydrojet water-polymer processing of food products by cutting. - С. 118-132. (Translate)
  2. Pogozhikh M., Pak A., Pak A., Zherebkin M. The analysis of process of the induced heat and mass transfer by the phase space method. - С. 132-143. (Translate)
  3. Tereshkin O., Horielkov D., Udovenko O., Omelchenko O., Perekrest V. Investigation of the processes of garlic peeling with the following constructive equipment of them. - С. 144-155. (Translate)
  4. Potapov V., Evlash V., Parzhanov Zh., Tastanbekova G., Tolegen M.  Modeling of the flow of protein-mineral fodder mixture in the screw channel of the extruder. - С. 156-169. (Translate)
  5. Deynichenko G., Guzenko V., Udovenko O., Omelchenko О., Perekrest V. Research of qualitative characteristics of the ultrafiltration process with the use of bubbling of nonfat milk raw materials. - С. 169-178. (Translate)
  6. Kutsenko V. The scientific approach to choosing and calculating fittings in mechanical engineering. - С. 179-184. (Translate)
  7. Petrenko O., Semeniuk D., Dits I. Fittings use of CO2 in the systems of refrigerating of trading enterprises. - С.184-195. (Translate)
  8. Yakushenko E., Stoyan E. Effect of air flow on the temperature of vegetable raw material during drying process in the mass exchanged module. - С. 195-203. (Translate)

Section 3

Section 3 Improvement of food products quality

  1. Cherevko O., Krutovyi G., Zaparenko G., Movenko S., Borysova A. Projecting and analysis of daily diets for the nutrition systems for dietary therapy. - С. 204-220. (Translate)
  2. Shulga О., Chorna A., Kobylinskii S., Shulga S. Modification of pectin as the basis for edible film of bakery and confictionery products. - С. 220-233. (Translate)
  3. Korzun V., Antonyuk І. Technology of fruit sherbet with the improved nutrient composition. - С. 233-244. (Translate)
  4. Gorodyska O., Grevtseva N., Samokhvalova O., Savchenko O. Reseach of microbiological indices of quality of confectionery glaze with the addition of grape seed powders. - С. 244-256. (Translate)
  5. Kambulova J., Matias D., Overchuk N., Fediy T. Fruit and jelly marmalade masses with glucose. - С. 256-270. (Translate)
  6. Rudavska A., Khakhalieva I., Buzian M. Increasing chicory food products quality by rationalizing production process. - С. 270-280. (Translate)
  7. Dyukareva G., Dubova J. Peculiarities of the customs clearance and expertise of ice-cream cakes during the export-import transactions. - С. 280-295. (Translate)
  8. Vinnikova L., Tsyhura V. Influence of directed feeding rations on regulation of qualitative indices of pork. - С. 296-302. (Translate)
  9. Tsykhanovska I., Skurikhina L., Aleksandrov O., Hontar T. Study of the influence of biologically active supplement on meat chopped semi-finished products. - С. 302-313. (Translate)

Section 4

Section 4 Chemical, physical, mathematical methods of research of food products quality

  1. Cherevko O., Krutovyi G., Zaparenko G., Lukyanchykov P., Borysova A. Filtration of the diets of disposable consumption by the criterion of balancing the groups of nutrients as a stage of dietary systems development. - С. 314-323. (Translate)
  2. Cherno N., Naumenko K., Bordya D. Immobilization of papain on glucan of yeast Saccharomyces cerevisiae. - С. 323-333. (Translate)
  3. Evlash V., Fotchenko K., Starostenko B., Serik M., Nikitin S. Research of physical and chemical parameters of extruded sunflower seeds kernel. - С. 333-346. (Translate)
  4. Dubinina А., Shcherbakova T., Seljutina G., Hackevich Y., Vyrodova O. The study of color of radish succades by means of subjective and objective techniques. - С. 346-356. (Translate)
  5. Pogozhikh М., Sedunova V., Chekanov М. Physical and mathematical modeling of the efficiency of energy and technological processes. - С. 356-371. (Translate)
  6. Zakharenko V., Sorokina S. Haidova G., Kolienko S. Effect of the shape of electrodes and recipe components on electrical conductivity of the yeasted dough. - С. 372-381. (Translate)
  7. Savchuk Y.Y., Usatiuk S.I. The study of fatty acid composition of protein-containing beverage from walnuts kernels. - С. 381-389. (Translate)
  8. Stoyan E., Yakushenko E. One of the approaches to the solution of the class of problems for the geometric objects purpose. - С. 389-398. (Translate)
  9. Kulinenko L., Tiron-Vorobyova N. Nanotechnologies in electronics: prospects of development. - С. 399-408. (Translate)
  10. Vlasenko V., Kryvoruk V. Using spicy vegetables in technology of preparation of cakes with low-energy value. - С. 409-419. (Translate)

2016 year

Edition 2 (24)

Section 1

Section 1 New technologies of food products

  1. Cherno N., Osolina S., Nikitina O. Technology of obtaining the iron-containing complex based on glucan from pleurotus ostreatus. - С. 7-17. (Translate)
  2. Dorokhovych А., Horzei O., Murzin A. The using of disaccharide fructose during the production of muffins with fillings for diabetics. - С. 19-27. (Translate)
  3. Pavlyuk R., Pogarska V., Kaplun H., Pogarskiy A., Telenkov А., Stukonozhenko T. The impact of mechanolysis on activation of nanocomplexes of heteropolysaccharides with fruit biopolymers for the development of nanotechnologies. - С. 28-45. (Translate)
  4. Mriachenko N., Yurchenko S. Technology of mousses industrial production. - С. 46-57. (Translate)
  5. Pavlyuk R., Pogarska V., Matsipura T., Kotyuk T., Loseva S. Activation of hardly soluble protein-chitin nanocomplexes of champignons with the use of non-enzymatic catalysis. - С. 57-74. (Translate)
  6. Pavlyuk R., Pogarska V., Balabai K., Pavlyuk V. The study of mechanochemistry processes during the development of cryogenic technology of nanopowders from topinambour with prebiotic properties. - С. 74-90. (Translate)
  7. Vlasenko V., Krivoruk V. Use of extraction cake from milk thistle fruit  for the production of pies with low energy value. - С. 90-98. (Translate)
  8. Pavlyuk R., Pogarska V., Kotuyk T., Pogarskiy A., Matsipura T., Stukonogenko T. The new word in technology for manufacturing food products from legumes, vegetables and mushrooms with record-breaking performance. - С. 98-111. (Translate)
  9. Pavlyuk R., Pogarska V., Kotuyk T., Matsipura T., Pogarskiy A. Mechanochemical processes in developing nanotechnology of pea protein supplements in easily digestible form. - С. 111-127. (Translate)
  10. Dyakonovа А., Stepanova V. Production of vegetable milk substitute. - С. 127-136. (Translate)
  11. Pavlyuk R., Pogarska V., Radchenko L., Tauber R., Timofeeva N., Kotuyk T. The method deep processing of carotene containing vegetables and receipt nanofoods with the use of modern equipment. - С. 136-155. (Translate)
  12. Pogarska V., Pavlyuk R., Yurieva O., Skripka l., Abramova T., Maximova N. A new word in techology of melted cheese products’ reception without melting salt with the record characteristics. - С. 155-178. (Translate)
  13. Pavlyuk R., Pogarska V., Balabai K., Pavlyuk V. The influence of freezing and non-enzymatic catalysis on destruction of heteropolysaccaride-proteic nanocomplexes during the processing of topinambour. - С. 178-198. (Translate)

Edition 1 (23)

Section 1

Section 1 New technologies of food products

  1. Mykhailov V., Оnishchenko V. Theoretical аnd practical prerequisites for the improvement of the technology of glued guts casings. - С. 7-15. (Translate)
  2. Pavlyuk R., Pogarska V., Timofeyeva N., Loseva S., Kotuyk  T. New biscuits and bakery goodss are vitaminized by naturalcarotenoidherbal nanoadditions for health food. - С. 15-30. (Translate)
  3. Pavlyuk R., Pogarskaya V., Radchenko L., Tauber R. , Timofeeva N., Yurieva O. The new word in the technology of manufacturing products with the use of modern quipment at catering enterprises. - C. 31-42. (Translate)
  4. Pavlyuk R., Pogarska V., Kotuyk T., Pogarskiy A., Loseva S. The technology of nanostructured herbal additives with the use of non-enzymatic biocatalysis – mechanolysis of biopolymers (heteropolysaccharides and protein). - C. 43-56. (Translate)
  5. Yevlash V., Gorban V., Nikitin S. Organoleptic characteristics and tasting assessment of fruit bars enriched in dried thalli of laminaria and wakame. - C. 57-67. (Translate)
  6. Yevlash V. , Hrynova D. Perfection of technology of sausages with quail meat. - C. 68-79. (Translate)
  7. Snegkin Υ., Petrova Ζ.,  Pazyuk V., Dub V. Creating new thermotehnologi obtaining quality folate containing functional powders. - C. 80-89. (Translate)
  8. Dorokhovych А., Bogok O., Mazur L. The use of tagatose and maltitol for the manufacture of masticatory caramel for special purposes. - C. 90-101. (Translate)
  9. Cherno N., Osolina S., Nikitina O. Technology of dietary supplements from agaricus bisporus. - C. 102-112. (Translate)
  10. Ukhanova I. Pequliarities of retentat usage with the purpose of receiving high-quality beverage of health-improving character. - C. 113-126. (Translate)
  11. Nazarenko J., Yashchenko S. The peculiarities of using whey and retentate, obtaining of high-quality health beverage. - C. 127-142. (Translate)
  12. Dzyuba N., Zemlyakova E., Pedak E. Foundations of balanced diet modeling in the disordered ecological situation. - C. 142-153. (Translate)

2015 year

Edition 2 (22)

Section 1

Section 1 New technologies of food products

  1. Cherevko O., Krutovyi G., Zaparenko G., Borysova A. Unconventional floury products and their contribution to the provision of daily needs in nutrients of cyclic diets. - С. 7-16. (Translate)
  2. Pavlyuk R., Pogarskaya V., Bessarab A., Borysova A., Balabai K. Cryogenic technology of fine-dispersed powdered additives from topinambour. - С. 17-28. (Translate)
  3. Pavluk R., Pogarskiy A., Kaplun O., Borysova A., Loseva S. The new in freezing tecnology of chlorophyll-containing vegetables with record characteristics. - С. 29-39. (Translate)
  4. Odarchenko A., Myachykov O., Gasai E., Albatova Ya. New kind of spread with the increased biological value. - С. 40-49. (Translate)
  5. Kamsulina N., Skurikhina L., Gubal L. Study of functional and processing properties of proteins in sunflower seeds. - С. 50-61. (Translate)
  6. Оnishchenko V., Shubina L., Mil’ko R. Improvement of the technology of glued guts casings. - С. 62-69. (Translate)
  7. Shidakova-Kamenyuka E., Novik A., Кasabova К., Kravchenko O. The perspectives of using extraction cake of nuts for the enrichment of floury confectionary products. - С. 69-81. (Translate)

Section 4

Section 4 Chemical, physical, mathematical methods of research of food products quality

  1. Cherevko O., Krutovyi G., Zaparenko G., Borysova A. Quantitative analysis of nutrients balance in daily diets of the second generation. - С. 233-242. (Translate)
  2. Cherevko O., Krutovyi G., Zaparenko G., Borysova A. Durable frame diets in the nutrition systems: daily needs provision in deficient nutrients. - С. 242-254. (Translate)
  3. Mykhaylov V., Sinekop M., Parhomenko L., Michaylova S., Sofronova М. R-functions application for mathematical modelling of heat treatment processes. - С. 254-261. (Translate)
  4. Golovko M., Primenko V., Golovko T. Investigation of microbiological parameters of emulsion type sauce «Selenium». - С. 262-269. (Translate)
  5. Golovko N., Golovko T., Gelikh А. Research of qualitative composition of minerals in soft body freshwater bivalve mussels of anodonta genus and their marine analogues – the mussels of mytilus genus. - С. 270-278. (Translate)
  6. Golovko M., Pavlish L. To the question of quality and safety of salt rationing. - С. 278-286. (Translate)
  7. Korzun V., Antonyuk I. Technology of «Sorrento» cannelloni with the increased maintenance of iodine and folacin. - С. 286-295. (Translate)
  8. Cherno N., Ozolina S., Nikitina O. Preparation of iron-containing complexes based on polysaccharides of Pleurotus ostreatu. - С. 295-303. (Translate)
  9. Belenkaya I., Lazarenko N., Golinskaya Y. The development of compositions for concentrated food production using parsnip. - С. 303-315. (Translate)
  10. Kochubei-Lytvynenko O., Ischenko V., Lopatko K., Fomenko V. Сonversion of whey components during electrical discharge processing. - С. 316-326. (Translate)
  11. Kharandiuk T., Kosiv R., Palyanytsya L., Berezovska N. Influence of wort concentration on high gravity brewing at the stage of yeast cultivation. - С. 326-335. (Translate)
  12. Shmatkov D., Artuh S., Kiporenko A. Research of possibilities for applying of temperature-sensitive paints for quality control of foodstuffs. - С. 335-343. (Translate)
  13. Mostyka K. Evaluation of whisky competitiveness in Ukraine. - С. 343-355. (Translate)

Edition 1 (21)

Title page   Contens (engl.)

Section 1

Section 1 New technologies of food products

  1. Cherevko O., Krutovyi G., Zaparenko G., Borysova A. The problems of creating hterapeutic nutrition systems of second generation. - С. 7-17. (Translate)
  2. Pavlyuk R., Pogarskaya V., Matsipura T., Kys V. Studying the processes of cryogenic mechanical chemistry of high- and low-molecular nanocomplexes in champignons during their cryo processing with the use of liquid nitrogen. - С. 17-26. (Translate)
  3. Pavlyuk R., Pogarskaya V., Radchenko L., Sokolova L., Yurieva O., Berestovaya A. Studying content of biologically active supplements in natural herbal spices – additives for healthful products. - С. 27-37. (Translate)
  4. Pavlyuk R., Pogarskaya V., Abramova T., Berestovaya A., Toporkova N. Technology tonic nanodrinks based of milk whey enriched by vegetable cryogenic paste and phytoextracts. - С. 37-49. (Translate)
  5. Kondratjuk N., Bolshakova V., Pyvovarov Y., Pyvovarov P. Analysis approach to modeling stable food systems with lactobacillus acidophilus. - С. 50-58. (Translate)
  6. Yancheva M. Innovations in the technologies of meet frozen semi-products. - С. 58-69. (Translate)
  7. Botshtein B., Chernaya N. Improvement of the technology of mixedspirit-containing beverages with the useof structuring agent. - С. 69-78. (Translate)
  8. Dukareva G., Sokolovska O. Technological parameters of the developed pastille products. - С. 79-89. (Translate)
  9. Stepankova G. Technologies of wheat bread with the use of oat and maize germ products. - С. 89-99. (Translate)

Section 2

Section 2 Equipment of food production enterprises and improvement of processes and apparatuses of food production enterprises

  1. Cherevko А., Mykhailov V., Mayak O., Sardarov A. The effect of vibration on the process of vacuum drying of vegetable raw materials. - С. 100-107. (Translate)
  2. Cherevko A., Skrypnyk V., Fariseev A. Heat transfer in the surface layer of the meat products at bilateral frying under conditions of compression. - С. 107-120. (Translate)
  3. Deynichenko G., Mazniak Z., Guzenko V. Аnalytical characteristics of membrane treatment of liquid high molecular systems. - С. 120-131. (Translate)
  4. Deinychencko G., Tereshkin O., Gorelkov D., Shevchenko I. Investigation of the processes of a combined method of cleaning pumpkin fruits. - С. 131-139. (Translate)
  5. Pogozhikh М., Chekanov М., Pak A. Improving energy efficiency concept in food production process. - С. 139-147. (Translate)
  6. Yakovliev О., Postnov G., Potapov V. Effect of ultrasonic waves to change mass transfer coefficients at salted fish. - С. 147-154. (Translate)
  7. Potapov V., Yakushenko E. Effect of design of internal heater on the drying kinetics of grape pomace in mass transfer module. - С. 155-163. (Translate)
  8. Tormosov Y., Saenko S. Simulation of the propagation of heat rays of segment reflector. - С. 163-171. (Translate)
  9. Zаkhаrеnko V., Sоrокinа S. To the calculation of energetic luminosity of food products at ir-heating. - С. 172-180. (Translate)
  10. Tereshkin O., Gorelkov D., Afukova N., Melnik K. Development of resource saving method of cleaning garlic and promising ways of developing its hardware design. - С. 180-188. (Translate)
  11. Savchenko-Pererva M., Yakuba A. Calculation of velocity field in cylindrical device with a counter-swirling flows based on experiments. - С. 188-197. (Translate)
  12. Tokolov Y., Gurskiy P., Bogomolov O., Domnich M. Research of the dependence of flour extraction on frequency of working organs rotation in grinding down module. - С. 197-204. (Translate)
  13. Postnov G., Tereshkin O., Dmitrevskyi D., Vasylets I. Research of the influence of thermal steaming on the surface layer of onion. - С. 205-212. (Translate)

Section 3

Section 3 Improvement of food products quality

  1. Shidakova-Kamenyuka E., Golovko N., Rogovyi І.,  Rogovaya A. The use of qualimetry principles for the evaluation of the quality of biscuits with the addition of semi-finished nutritive bone product. - С. 213-222. (Translate)
  2. Golovko M., Primenko V., Golovko T. Determination of the acute toxicity parameters of biologically active additive «sivoselen plus». - С. 222-231. (Translate)
  3. Krutovyi G., Zaparenko G., Zakharenko V., Borysova A. Analysis of the biological value of unconventional floury products. - С. 231-240. (Translate)
  4. Odarchenko A., Gasay Ye., Karpenko Z. Prospects for enrichment kefir with wheat germ. - С. 241-250. (Translate)
  5. Yastreba Y., Pasichniy V. Improvement of the technology of meat minced products using hydrocolloids. - С. 250-257. (Translate)
  6. Samokhvalova О., Кasabova К. The use microbial polysaccharide xampan for raising muffins quality on the grounds of wheat germ extraction. - С. 257-267. (Translate)
  7. Odarchenko M., Karpenko Z., Sergienko A., Bobyreva A. Muchka in fermented beverages. - С. 267-274. (Translate)
  8. Kucheruk Z., Postnova O., Galych G. Investigation of properties of defatted heat-treated flour of amaranth. - С. 275-283. (Translate)
  9. Kolesnyk T., Kolesnyk A. Biological value of boiled sausage with blood colouring agent. - С. 283-291. (Translate)
  10. Penkina N., Tatar L. The relevance of the use of vegetable raw materials for the production of low-alcoholic beverages. - С. 291-299. (Translate)
  11. Atanasova V. Technology of puree-based dishes from lentils. - С. 299-307. (Translate)
  12. Kalakura M., Schyrska О. Prospects for enhancing biological value of new products. - С. 308-314. (Translate)
  13. Kondratjuk N. System analysis in the solution of issues concerning quality of desserts with capsulated probiotic microorganisms. - С. 314-324. (Translate)
  14. Stepanova T. Substantiation of the role of «neapectin-ca2 +» system in assortment of low calorie culinary products. - С. 325-331. (Translate)
  15. Dudkina O., Gubenko S., Gavrysh A., Nemirich O. Justification of recipe special – purpose fondans. - С. 331-3435. (Translate)
  16. Omelchenko S., Horalchuk A., Grinchenko O. Determination of the impact of food ingredients on quality aerated semi-finishing. - С. 343-352. (Translate)

Section 4

Section 4 Chemical, physical, mathematical methods of research of food products quality

  1. Tsykhanovska I., Barsova Z., Demidov I., Pavlotskaya L. Investigation of the oxidative and thermal transformations processes in the system «oil – lipids-magnetite suspension». - С. 353-362. (Translate)
  2. Orlova N., Dyakova Yu., Romanenko R. Structural-mechanical properties of aubergine snacks. - С. 362-374. (Translate)
  3. Kuzmin O., Topol'nik V., Mironchuk V., Sujkov S. Stabilization of aqueous-alcoholic mixtures under the process of electrochemical activation of drinking water. - С. 374-386. (Translate)
  4. Demidova A., Aksenova O., Demidov I. Determination of the sunflower oil storage period by the accelerated method. - С. 386-392. (Translate)
  5. Kravchenko M., Yaroshenko N. Technology of gingerbread products fortified with sesame the cedar schrot. - С. 392-400. (Translate)
  6. Tokar A., Myroniuk S. Preservation of eggplant fruit at their treatment with antimicrobial effect substances. - С. 400-409. (Translate)
  7. Sukmanov V., Petrov Y., Zaharevich V., Marinіn A. Subcritical water as extractant in the process of extraction of biologically active substances from plant material. - С. 410-429. (Translate)
  8. Obozna M., Lyubenko G., Pertsevoy F. Investigation of fatty acid composition of thermoduric milk-containing filling with sesame seeds concentrate. - С. 429-440. (Translate)
  9. Iukuridze E. Current methods of study and identification of origin wines. - С. 441-449. (Translate)
  10. Ditrich I., Marchenko Y. Quality evaluation of new fish preserves in «neptune cherry» sauce. - С. 450-457. (Translate)
  11. Kushnir N. Determination of the balance of amino acid structure of collagenic preparation. - С. 458-468. (Translate)
  12. Kostenko E., Maksimenko E., Butenko E. Determination of microelement food additive «hibiscus» using methods of solid spectrophotometry. - С. 468-478. (Translate)

2014 year

Edition 2 (20)

Title page   Contens (engl.)

Section 1

Section 1 New technologies of food products

  1. Cherevko O., Krutovyi G., Zaparenko G., Borysova A. Unconventional floury products: quantitative analysis of nutrients balance. - С. 7-17. (Translate)
  2. Dudenko N., Pavlotskaya L., Gorban V., Tsyban L. The theoretical ground of hydrocoles’ use in the technology of dietary additives. - С. 17-28. (Translate)
  3. Pavlyuk R., Pogarskaya V., Pavlyuk V., Matsipura T., Kotyuk Т. Cryogenic mechanical modification of additives based on champignons in form of fine-dispersed frozen puree with unique characteristics. - С. 29-40. (Translate)
  4. Pavlyuk R., Pogarskaya V., Bessarab O., Balabai K., Borysova A., Loseva S. Studying how low-temperature processing and cryogenic destruction influence to bas preservation and inulin transformation during the development of healthful additives based on topinambour. - С. 40-51. (Translate)
  5. Pavlyuk R., Chuiko L., Pogarskaya V., Pavlyuk V., Sokolova L. The study of the processes of mechanochemistry during the processing of pollen to polyvitaminic fine powdery additives. - С. 51-62. (Translate)
  6. Pavlyuk R., Pogarskaya V., Yurieva O., Nakonechnaya Yu.,  Kotyuk T., Arkhypova V. Innovative technology of melted cheese products with the use of freezing and mechanical destruсtion. - С. 62-73. (Translate)
  7. Pavlyuk R., Pogarskaya V., Timofeyeva N., Balabai К., Loseva S., Borysova A. The new about carotenoids during the refrigerated processing of carotene-containing vegetables and berries with the use of cryo- and mechanical destruction. - С. 74-81. (Translate)

Section 2

Section 2 Equipment of food production enterprises and improvement of processes and apparatuses of food production enterprises

  1. Mykhailov V., Babkina I., Shevchenko A., Mykhailova S., Avdeev S. Modern laboratory installations and research of electro-physical processing methods of food raw materials. - С. 82-94. (Translate)
  2. Kiptelaya L., Zagorulko A., Afukova N., Zagorulko A. Intensification of apparatuses for the manufacture of powdery semi-finished products from vegetable raw material. - С. 94-102. (Translate)
  3. Biletskiy E., Petrenko O. The oretical studies of newtonian liquidat transient hydrodynamic regime. - С. 102-114. (Translate)
  4. Hladushnyak O., Bilenka I., Lazarenko N. The study of splitting in obtaining pasty products on the basis of fermented Jerusalem artichoke marc. - С. 114-121. (Translate)
  5. Ugrimov S., Kutsenko V., Lebedinec I. Modeling of non-stationary vibrations of layered orthotropic structure elements of food equipment. - С. 121-133. (Translate)
  6. Postnov G., Chervonyi V., Zubriev A. Elaborating the ultrasound method for removing the scales of pond fish. - С. 134-141. (Translate)
  7. Petrenko O., Semeniuk D. Prospects for using intrmediate refrigerants for the indirect cooling systems. - С. 141-149. (Translate)
  8. Pogozhikh N., Ishtvan I. Development of a differential measurement drying apparatus. - С. 150-156. (Translate)
  9. Potapov V., Semeniuk D. Justification of the conditions of fast freezing of food stuff. - С. 156-168. (Translate)
  10. Kostenko S. Complex quality assessment of АРЖМ-0.07-1 apparatus. - С. 168-173. (Translate)
  11. Zapletnikov I., Pilnenko A., Gordienko A., Sevatorova I. Analysis of variational models of ecological characteristics of the machines for whipping food. - С. 174-181. (Translate)
  12. Vsevolodov A. Water stream destruction of adhesion-cohesion interactions of soil contamination of vegetative raw materials. - С. 181-196. (Translate)
  13. Gura A., Decan A. Mathematical description of drying brewers grains in aerovibrokipyaschem layer. - С. 197-205. (Translate)

Section 3

Section 3 Improvement of food products quality

  1. Cherevko O., Krutovyi G. On scientific foundations for the creation of floury products for nutrition systems. - С. 206-222. (Translate)
  2. Krutovyi G., Zaparenko G., Zakharenko V., Burliubayeva T. Three principles of projecting recipes of floury products for nutrition systems. - С. 222-230. (Translate)
  3. Odarchenko A., Karbivnycha T., Mykhailyk V., Sokolova Ye. Consumer properties of a semi-finished product on the basis of vegetables and fruit during their low-temperature storage. - С. 231-238. (Translate)
  4. Omel'chenko S., Goralchuk A., Grinchenko O. Determination of the strength of adsorption layers in foam-emulsive systems. - С. 238-247. (Translate)
  5. Maluk L., Balatskaya N. Plant extracted flavors on bioflavonoids berry systems. - С. 247-255. (Translate)
  6. Golovko M., Golovko T., Sklyar A. Shelled jellied meat products and perspectives of their industrial technology. - С. 255-564. (Translate)
  7. Pasichny V., Zheludenko Y. Natural antioxidant perspectives for application in meat processing industry. - С. 264-276. (Translate)
  8. Іvanov S., Ryzhkovа T., Omelchenko A. Quality improvement of goat cheese of functional purpose. - С. 277-289. (Translate)
  9. Odarchenko M., Babich A., Poddybniy V. Merchandizing characteristics of fast-freezing fruit-and-vegetable sauce during long-term storage. - С. 289-297. (Translate)
  10. Оnishchenko V., Bolshakova V., Grynchenko N., Оstroverkh І. The influence of vapor permeability of gut casings on quantitative characteristics of cooked sausage technology. - С. 297-304. (Translate)
  11. Kolesnyk T., Kolesnyk A., Yakovlev I. The formation of customers’ properties of boiled sausages according to the safety index. - С. 304-314. (Translate)

Edition 1 (19)

Title page   Contens (engl.)

Section 1

Section 1 New technologies of food products

  1. Mikhailov V., Chuiko M., Chuiko А. Marketing research to improving the efficiency promotion on domestic market new functional foods. - С. 7-15. (Translate)
  2. Hechepurenko K., Listopadnaua M., Pivovarov P. Investigation thermostable hard emulsions in the technologies of meat minced products. - С. 16-24. (Translate)
  3. Lyubenko G., Obozna M., Pertsevoy F., Dyakov O. Molecular water mobility in thermoduric milk-containing filling. - С. 25-32. (Translate)
  4. Obozna M., Pertsevoy F., Dyakov O. Actuality of mild cheese products with herbal supplements and research content of free and bound moisture in the product. - С. 33-42. (Translate)
  5. Cherno N., Osolina S., Nikitina A. The investigation of conditions of the ethanol- and water-soluble substances extraction from cultivated mushrooms. - С. 43-50. (Translate)
  6. Kravchenko M., Kryvoruchko M., Antonenko A. Safety of new floury products on the base of germinated wheat. - С. 51-58. (Translate)
  7. Iurchenko S. Investigation of contemporary fish rew material and development of technology for fish meals. - С. 58-64. (Translate)
  8. Tsukanova Ye., Kuchеruk Z. In vitro researching the digestibility of carbohydrates of non-protein bread. - С. 65-72. (Translate)
  9. Nabokov D., Grevtseva N., Dyakov A., Morgun O. Influence of vegetable cryopastes on the time of spin-spin relaxation in pasta dough. - С. 72-80. (Translate)
  10. Shidakova-Kamenyuka E., Rogovaya A., Gogulko N. The usage of thistle fruit oil cake in the technology of butter biscuit. - С. 80-89. (Translate)
  11. Botshtein B., Chorna N. The improving of the technology of the use of spicy and aromatic mixtures in meat dishes production. - С. 89-98. (Translate)
  12. Kalakura M., Schirskaya O. Development of new technology of dessert products fortified with functional ingredients. - С. 99-107. (Translate)
  13. Kushnir N. Basics of technology of obtaining collagen from collagen containing fish raw material. - С. 107-116. (Translate)