"Progressive engineering and technology of food production enterprises, catering business and trade"
Archive
2020 year
Edition 2 (32)
Section 1
Section 1 New technologies of food products
- Pogarskaya V., Pavlyuk R., Kotuyk T., Yurieva O., Pogarskiy A., Balabai K. Development of a new method and nanotechnologies for production of plant additives from chickpea for the production of healthy products. - С. 7-23. (Translate)
- Deinychenko L., Zakharov V., Roman T., Zorin M. Technology of shortbread cookies with pumpkin seeds flour. - С. 23-32. (Translate)
- Bokovets S., Pertsevoi F., Melnyk O., Gurskyi P., Marenkova T. Features of the new chocolate bar technology. - С. 32-41. (Translate)
- Pavlyuk R., Pogarskaya V., Abramova T., Maksymova N., Yurieva O., Loseva S. Development of healthy waffle confectionery of the new generation and filling, which contribute to strengthening immunity. - С. 42-56. (Translate)
- Bilenka I., Lazarenko N. Elements of a molecular kitchen in production of functional desserts and their quality indicators Technology of zefir production with use of fruit paste. - С. 56-66. (Translate)
Section 2
- Cherevko O., Deinychenko G., Dmytrevskyi D., Guzenko V., Heiier H., Tsvirkun L. Application of membrane technologies in modern conditions of juice production. - С. 67-77. (Translate)
- Paziuk V. Directions of increasing the energy efficiency of the seed grain drying process. - С. 77-85. (Translate)
- Horielkov D., Postnov G., Nechyporenko I., Liashenko B. Organization of a heat recovery system for use in restaurant establishments. - С. 85-94. (Translate)
- Lysenko О., Gyrych S., Bandura V. Functional and technological features of fillings used in the confectionery industry. - С. 95-105. (Translate)
- Cherevko O., Mykhaylov V., Zagorulko O., Zahorulko A., Kasabova К. Innovative methods of production of fruit and berry semi-finished products for health purposes. - С. 106-118. (Translate)
- Chervonyi V., Kononykin V., Perekrest V., Bondarenko O. Problems of introducing waste-free technology for processing pond fish and ways to solve them. - С. 118-126. (Translate)
Section 3
Section 3 Improvement of food products quality
- Oliinyk S., Bolkhovitina O., Samokhvalova O., Shydakova-Kameniuka O. Imrovement of the sunflower halva technolody with the use of grape seeds powder. - С. 127-139. (Translate)
- Yevlash V., Gazzavi-Rogozinа L., Gurikova I. Improvement of antianemic soft milk jelly technology. - С. 139-150. (Translate)
- Deinychenko L., Roman T., Kravchenko Т. Imrovement of the sunflower halva technolody with the use of grape seeds powder. - С. 150-161. (Translate)
- Bunyak О., Sots S. Development of extruded products from starch-containing raw materials with vegetable additives. - С. 161-172. (Translate)
- Demydova A., Аksonova O., Piven О. Degumming of sunflower oil with degumming agents based on flour. - С. 173-183. (Translate)
- Pertsevoi F., Hurskyi P., Kondrashyna L., Kamsulina N., Murlykina N., Melnyk O., Omelchenko S. Determination of recipe components interaction of whipped flour semi-finished products under transglutaminase enzyme presence. - С. 184-198. (Translate)
- Pertsevoi M., Samilyk M., Marenkova T., Bidiuk D. Study of functional and technological properties of gelatin solutions and gels. - С. 198-212. (Translate)
- Hrevtseva N., Brykova T., Gorodyska O. Influence of grape powders on the quality and properties of confectionery products. - С. 212-220. (Translate)
- Mykhailov V., Оnyshchenko V., Pak A., Pak A. Determination of rational temperature and thermal coagulation duration of glued natural casings. - С. 121-132. (Translate)
Edition 1 (31)
Section 1
Section 1 New technologies of food products
- Aksonova O., Gubsky S., Torianik D., Murlykina N. Technology of curd cake with suclarose as highly effective sweetener. - С. 7-20.(Translate)
- Biletska Y., Plotnikova R. Justification of using enriched bean flour during the production of sausages. - С. 21-32.(Translate)
- Gazzavi-Rogozinа L. Methods for determining insects and ticks in stock products. - С. 32-39.(Translate)
- Goralchuk A., Omel'chenko S., Kotlyar О., Riabets O., Golovina L. Development of formulations cream of oleogel-based for replacement of solid fat. - С. 40-53.(Translate)
- Zahorulko A., Zagorulko A., Kasabova K., Shmatchenko N. Technology of zefir production with use of fruit paste. - С. 54-64.(Translate)
- Okhotska M., Volovyk T., Kaprelyants L. Impact study of a vegetable biopolymeric complex on the physiological activity of propionicacid bacteria. - С. 64-75.(Translate)
- Zagorulko О., Zahorulko A., Sashnova M., Lavruk V., Ibaiev E. Research of structural and mechanical properties and quality indicators of the developed fruit and vegetable paste. - С. 75-84.(Translate)
- Kraevska S., Prokhor O., Chepel N. Bioactivated lion seeds in the technology of lactose-free yoghurt with stevia extract. - С. 85-97. (Translate)
Section 2
- Deinychenko G., Dmytrevskyi D., Perekrest V., Lazurenko R. Development of the combined machine for apple puree preparation. - С. 143-155. (Translate)
- Tereshkin O., Horielkov D., Dub V. Technical and technological aspects of heat processing of eggplants. - С. 143-155. (Translate)
- Mikhaylov V., Babkina I., Shevchenko A., Prasol S. Development of the assortment of meat culinary products based on vegetable raw materials with the use of electric-contact heating. - С. 143-155. (Translate)
- Deynichenko G., Guzenko V., Mazniak Z., Omelchenko О.,Melnik О. Analytical overview of the technologies of sunflower processing in pectine concentrates. - С. 143-155. (Translate)
- Horielkov D., Myronenko V., Tsvirkun L., Heiier H. Researches of the process of cutting of the esophesopula as a component of the process of its cleaning. - С. 143-155. (Translate)
- Stadnyk I., Pankiv Ju., Chorna N., Lisovska T. Discrete-pulse mixing of flour components. - С. 143-155. (Translate)
Section 3
Section 3 Improvement of food products quality
- Hrevtseva N., Bielikova V. Imrovement of the sunflower halva technolody with the use of grape seeds powder. - С. 172-182. (Translate)
- Piliugina I., Artamonova M., Torianik D. Optimization of the marchmallow recipe composition with antocian additives. - С. 182-193. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Dubinina A., Letuta T., Frolova T., Skyrda O., Belyaeva I., Ророva Т. Substantiation of the film-forming composition for eggplant fruits treatment before storage. - С. 194-209. (Translate)
- Khatskevych Yu., Sherbakova T., Selyutina G. Changes in the content of vitamin e during the mayonesis storage on the basis of blended oils. - С. 210-218. (Translate)
2019 year
Edition 2 (30)
Section 1
Section 1 New technologies of food products
- Goralchuk A., Andreeva S., Dikhtiar A., Riabets O., Chekanov M. The prospects of trans fats replacement in food products. - С. 7-23. (Translate)
- Kamsulina N., Zhelieva T., Pavlova О. Study of sunflower functional and technological protein properties. - С. 24-35. (Translate)
- Kholobtseva I., Serik M., Samohvalova O. Improvement of the technology of a pastry semi-finished product enriched with digestable calcium compounds. - С. 35-47. (Translate)
- Bolshakova V., Dromenko О., Оnyshchenko V., Yancheva M. Improvement of the technological process to manufacture choppedsemi-finished products from poultry (naggets). - С. 47-59. (Translate)
- Dzyuba N., Kashkano M., Kalugina I., Oliynik M. Analysis of modern technologies of production of sweet dishes for health-improving nutrition. - С. 59-71. (Translate)
- Hnitsevech V., Honchar Yu., Romanenko R. Research of microstructure of milk whey processing products. - С. 72-83. (Translate)
- Kondrashyna L., Bidyuk D., Gurskyi P., Pertsevoi F., Bokovets S. Investigation of the influence of technological factors on foaming properties of gelatin solutions. - С. 83-95. (Translate)
- Kasabova K., Zahorulko A., Zahorulko O., Shmatchenko N. Use of three-component fruit and berry semi-finished products in musse cakes technology. - С. 95-111. (Translate)
- Biletska Ya., Plotnikova R. Research of the chemical composition and the content of the accumulated iodine in soybeans. - С. 111-121. (Translate)
Section 2
- Deynichenko G., Guzenko V., Dmytrevskyi D., Tsvirkun L., Kravchenko T. Prospects for the use of membrane technologies for the processing of dairy raw materials. - С. 122-133. (Translate)
- Cherno N., Ozolina S., Bytka T. Hydrolyses of arabinoxilane corn as a factor of influence on papain activity. - С. 133-143. (Translate)
- Biletsky E., Petrenko O. Aspects of determination of hydraulic resistance of power fluids. - С. 143-155. (Translate)
Section 3
Section 3 Improvement of food products quality
- Mykhailov V., Оnyshchenko V., Bolshakova V., Inzhyyants S. Modifications of structural-mechanical properties of glued intestinal casings of fried sausages. - С. 156-167. (Translate)
- Pogarskaya V., Pavlyuk R., Pogarskyi A., Dudnyk E., Kotuyk T., Loseva S. The processes of cryomechanochemistry and cryomechanodestruction during the processing of chlorofill-containing vegetables into the healthy nanoproducts. - С. 167-183. (Translate)
- Deynichenko G., Zolotukhina I., Byelyayeva I. Rationale for choosing soft-serve whey ice cream stabilizer. - С. 183-192. (Translate)
- Pavlyuk R., Pogarskaya V., Balabai K., Loseva S., Maximova N. Cryomechanochemistry and cryomechanodestruction of biopolymers in food nanotechnologies during the processing of plant inulin-containing raw materials into the healthy additives. - С. 192-211. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Dubinina A., Letuta T., Frolova T. The effect of storage conditions on the microbiot and mycobiot of the tomato fruit phyllosphere. - С. 220-232. (Translate)
- Dubinina A., Letuta T., Novikova V. Monitoring of the influence of plant raw material on etiological factor of cherry diseases. - С. 220-232. (Translate)
Edition 1 (29)
Section 1
Section 1 New technologies of food products
- Botshtein B., Chorna N. Basic principles of the development and implementation of F&B-concept of the kitchen thematic restaurant. - С. 7-18. (Translate)
- Lisovska T., Chorna N., Botshtein B., Dobrotvor I. Development of the technology of sponge gluten-free semi-finished product based on the corn extruded flour. - С. 18-32. (Translate)
- Zaparenko A., Diakov A., Savytska A., Borysova A. Technology of chopped meat products with the use of ostrich meat. - С. 32-43. (Translate)
- Tsykhanovska I. Improvement of the technology of oatmeal cookies by adding food additive «Magnetofood» on the basis of two- and threevalent iron to the recipe. - С. 43-55. (Translate)
- Xiaoqing Qu, Nazarenko Yu., Bo. Li Promising areas of use of soybean peptide in the production of yogurt. - С. 55-63. (Translate)
- Synenko T., Dubova H. Characteristics of aromatic descriptors of products of rectification of whey. - С. 63-74. (Translate)
Section 2
- Cherevko A., Mayak O., Kostenko S., Sardarov A. Experimental and simulation modeling of the heat exchanche process while boiling vegetable juice. - С. 75-85. (Translate)
- Deynichenko G., Guzenko V., Dmytrevskyi D., Perekrest V., Rivnyi K. Analytical characteristics of waste-free processing of fruit and berry raw materials. - С. 85-95. (Translate)
- Potapov V., Yakushenko E., Stoyan E. Technology of application of hydrophobic coating on mass-exchange modules of dryers for drying plant raw materials. - С. 95-102. (Translate)
- Deynichenko G., Guzenko V., Omelchenko O., Melnik O., Malych V. Intensification of the process of extracting pectin from sugar production wastes. - С. 102-114. (Translate)
- Tormosov Y., Saienko S. Modeling loss of energy in infrared devices of food industry. - С. 114-124. (Translate)
- Mikhaylov V., Shevchenko A., Babanov I., Babanova E. Investigation of butter production process for the improvement of periodic butter manufacturers. - С. 124-134. (Translate)
- Tolchinsky Ю., Litvinenko Е., Solovey V., Babkina I. Model of external mass transfer in the system of quasi-flat particles. - С. 134-147. (Translate)
- Zahorulko A., Shmatchenko N., Zahorulko O., Kasabova K. The use of three-component fruit and berry semi-finished products in the technology of marmalade products. - С. 148-157. (Translate)
Section 3
Section 3 Improvement of food products quality
- 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)
- 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)
- 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)
- Strashynskiy I., Fursik O., Ryshkanych R., Romazan A. Quality of pork process by "Ternopilskiy meat-packing factory" LLC. - С. 199-214. (Translate)
- Dubinina A., Lenert S., Letuta T., Nepochatyh T., Shcherbakova I. Mykotoxins in plant raw materials. - С. 215-228. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Dubinina A., Letuta T., Novikova V. Subhronic research of extracts based on chitosan for stone fruits. - С. 229-239. (Translate)
- Tormosov U., Stoyan E., Yakushenko E. The problem of minimizing the summary area of mobile interruptions at a linear placement of geometric objects. - С. 239-247. (Translate)
- Gubsky S., Dobrovolska O., Aksonova O., Zhelezniak Z., Evlash V. Degradation kinetics of l-ascorbic acid in food matrix of jelly during storage. - С. 248-264. (Translate)
- Ovsiannykova L., Sokolovskaya O., Valevskaya L., Horishna I., Yurkovska V. Research of the grain temperature of millet when stored in metal silos. - С. 265-275. (Translate)
2018 year
Edition 2 (28)
Section 1
Section 1 New technologies of food products
- 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)
- 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)
- Нolovko M., Нolovko T., Prymenko V. Amedical and biological researches of selenium-protein dietary additive and sauce with its use. - С. 45-55. (Translate)
- 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)
- 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)
- Dzyuba N. Development of recipe cottage cheese maffin «Snowball». - С. 80-89. (Translate)
- Bunyak E., Valevskaya L., Sots S. Competitiveness of extruded grains on the basis of grain cereal grain. - С. 90-97. (Translate)
- Bilenka I., Lazarenko N., Zolovska O. Investigation of the fermentation process of Jerusalem artichoke tubers. - С. 97-107. (Translate)
- Kravchenko M., Yaroshenko N., Mihailik V. Meal of oil cultures in the technology of flour confectionery products. - С. 107-115. (Translate)
Section 2
- Deynichenko G., Guzenko V., Mazniak Z., Perekrest V., Burhar S. Development of aparature decoration for the production of concentrates from non-fat dairy raw materials. - С. 116-124. (Translate)
- Torianyk D., Dyakov A., Pavluk I. Features of determining the moisture content of food product by NMR method. - С. 125-136. (Translate)
- Potapov V., Borysova A., Pedorych I. Analysis of equipment for producing powdered food products. - С. 136-148. (Translate)
- Dmytrevskyi D., Horielkov D., Lazurenko R., Procenko O. Development of equipment for implementation of the combined process of Jerusalem artichoke peeling. - С. 148-155. (Translate)
- Pazyuk V. The substantiation of drying regimes of seeds of seed pump seeds with convective heat supply. - С. 155-165. (Translate)
- Tsvirkun L., Tsvirkun S. Automatic support of objects driving on conveyor on video signal in conditions of food industry. - С. 165-177. (Translate)
- Postnov G., Chervonyi V., Maksimenko M., Hulyi A. Improving the method of obtaining fish broth from pond fish. - С. 177-186. (Translate)
Section 3
Section 3 Improvement of food products quality
- Mykhailov V., Khareba O., Prasol S., Shevchenko A., Miroshnik K. Researches of quality paste indicators on the basis of spiric vegetables prepared with the use of UHF-heating under vacuuming conditions. - С. 187-196. (Translate)
- Deynichenko G., Guzenko V., Kirichenko Ju., Melnik O., Vidmickiy V. Determination of quality indicators of the ultrafiltration concentrate of skimmed milk. - С. 196-205. (Translate)
- Mykhailov V., Оnyshchenko V. Evaluation of physico-mechanical properties of glued intestinal films, plastified by glycerin. - С. 205-214. (Translate)
- Deinychenko G., Lystopad Т. Research of the content of toxic elements in berry sauces with iodine-containing additives. - С. 214-223. (Translate)
- Gorodyska O., Grevtseva N., Samokhvalova O., Bushtruk I. Technology of confectionary glaze with the use of grape powders as an alternative to cocoa powder. - С. 223-237. (Translate)
- Dubinina A., Letuta T., Frolova T., Sibiryakova E., Gritsenko О. Substantiation of the use of extracts from vegetable raw material for the pepper fruits storage. - С. 238-261. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- 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)
- Zakharenko V., Sorokina S., Akmen V., Smolensk А., Koliyenko S. Determination of inductivity of moist skin. - С. 278-291. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Domanova E., Shuliak I. Formation of consumer properties shower gels. - С. 364-377. (Translate)
Edition 1 (27)
Section 1
Section 1 New technologies of food products
- 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)
- Deynichenko G., Guzenko V., Melnik O., Sheina A. Intensification of the process of ultraphiltration of defective milk. - С. 22-31. (Translate)
- Grynchenko N., Tyutyukova D. Investigation of skimmed milk influence on physical and chemical properties of cottage cheese. - С. 31-43. (Translate)
- 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)
- 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)
- 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)
- Dorochovych А., Mazur L., Gubsky S., Evlash V. Technology of candy caramel with dietary-functional properties. - С. 96-111. (Translate)
- Bozhko N., Tishchenko V., Pasichniy V., Verteleckaja N. Development of sausages from the peking duck meat. - С. 112-122. (Translate)
- Pertzevoy F., Bidyuk D., Koshel O. Analytical substantiation and choice of binary combination of polysaccharides for thermostenic milk-containing stuffing. - С. 122-133. (Translate)
- 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)
- Husarova O. Influence of different types blanching apples on drying process for crisps production. - С. 147-156. (Translate)
- Botstein B., Chorna N. Development of the technology of coffee beverages with new structural properties. - С. 157-168. (Translate)
- Kapustian A. Research of lysis of lactic acid bacteria cells under the action of proteolytic enzymes. - С. 168-178. (Translate)
Section 2
- Mikhaylov V., Shevchenko A., Babkina I., Prasol S., Babanov I. Investigation of electrical indicators and kinetics of temperature during electro-contact processing of semi-finished products. - С. 179-189. (Translate)
- Deynichenko G., Guzenko V., Mazniak Z., Udovenko O., Omelchenko A. Creation of resource-saving equipment for the membrane treatment of food liquids. - С. 189-197. (Translate)
- Potapov V., Kostenko S. Simulation modeling of temperature kinetics of infrared frying of meat semi-finished products. - С. 197-204. (Translate)
- Mikhaylov V., Udovikova S., Chuiko L., Gaidar N., Borysova A., Zhdanovich O., Golovanova S. Material particle movement in a bucket with moving bottom of semi-circular shape. - С. 205-223. (Translate)
- Lebedynets I. Methods of constructing actuating mechanisms for weighing-and-packing machines and food production automatics. - С. 224-230. (Translate)
- Pazyuk V., Petrova Ζ., Dub V. Modern state of the problems of enhancing energy efficiency of the process of grain seeds drying. - С. 231-242. (Translate)
- Sheyina А., Khorolsky V. Method of investigating quality of cutting vegetable raw materials and determination of the factors of influence. - С. 243-254. (Translate)
Section 3
Section 3 Improvement of food products quality
- Ovsyannikova L., Valevskaya L., Grishсhuk Y., Evdokimova G. Influence of storage conditions on changes in the quality of new sorts of flax. - С. 255-268. (Translate)
- Shidakova-Kamenyuka E., Novik A., Rogovaya A., Savenko A. Evaluation of the influence of nutty oil meal on the quality of butter biscuits during storage. - С. 268-280. (Translate)
- Zhygunov D., Kovalova V. Improving baking quality of wheat flour. - С. 280-291. (Translate)
- Korzun V., Antonyuk І. Research of the quality of biscuit cake «Charm» with the enhanced biological value. - С. 292-303. (Translate)
- Cheliabiieva V., Sizayа O., Savchenko О. Getting pectin from squash currant to make marshmallows on the basis of gooseberries. - С. 303-317. (Translate)
- Chuiko M. Study of toffee quality indicators with the addition of non-traditional vegetative raw materials. - С. 317-325. (Translate)
- Grushetskiy R., Grinenko I., Khomichak L. Dietary supplement «Inulin with momordica charantia». - С. 325-332. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Pogozhikh M., Torianik D. Determination of physical propeties of the mixture in technological processes. - С. 333-343. (Translate)
- Ponomarova S., Iurchenko V., Aksonova O. Dispersion of fine dust from confectionery factory outside its sanitary protection zone. - С. 344-355. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Golovko N., Polupan V., Kolesnik V., Polupan Ya., Senatosenko A. Scientific substantiation of recipeural composition and improvement of consumer properties of liquid soap-scrub. - С. 356-364. (Translate)
- Dyukareva G., Pavlenko I. Order and peculiarities of the customs clearance and expertise of foreign-made gas-powered strimmers during the displacement across the customs border of Ukraine in the regime «Import». - С. 364-377. (Translate)
2017 year
Edition 2 (26)
Section 1
Section 1 New technologies of food products
- 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)
- 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)
- 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)
- Snezhkin Yu., Husarova O. The determination of optimal modes of apples drying in the production of fruit crisps. - С. 55-63. (Translate)
- 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)
- Kramarenko D., Hirenko N., Dub V. Research of emulsifying characteristics of additives of hydrobionts. - С. 77-85. (Translate)
- 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)
- Bozhko N., Tishchenko V., Pasichnyi V., Miz E. Development of sausages from the musk duck meat. - С. 94-104. (Translate)
- 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)
- Dzyuba N., Valevskaya L., Kalugina I. Assessment of the competitiveness of the «Bulbashka» fantastic confectionery. - С. 116-128. (Translate)
- Zamorska I. Quality and cryoresistance of frozen strawberries pretreated in the solutions with structure-maintaining properties. - С. 129-136. (Translate)
Section 2
- 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)
- Kiptela L., Zahorulko A., Zagorulko A., Liashenko B. Development of universal IR-dryer of organic natural raw material. - С. 147-155. (Translate)
- Potapov V., Petrenko O., Semeniuk D., Bilyi D. Constructive features of transcritical booster refrigeration systems. - С. 156-167. (Translate)
- 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)
- Potapov V., Yakushenko E., Stoyan E. Mass exchange module for the implementation of the process of vegetable raw material drying. - С. 178-185. (Translate)
- 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)
- Mayak O., Sardarov A., Shershnev G. Study of heating in the processes of manufacturing separate concentrates from plant raw material. - С. 193-200. (Translate)
- Afukova N., Dmytrevskyi D., Horielkov D., Bondarenko R. Improvement of the combined process of jerusalem artichoke cleaning. - С. 201-210. (Translate)
- Samoichuk K. Acceleration of emulsion as a basic factor of hydrodynamic dispergating of milk fat phase. - С. 210-220. (Translate)
- 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)
- 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
- 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)
- Tsykhanovska I., Demidov I., Alexandrov A., Gontar T., Pavlotska L. Study of biologically active additive impact on lipids oxidation processes. - С. 251-262. (Translate)
- 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)
- Kamsulina N., Murlykina N., Budarina A., Pohorielov M., Bondarenko P. The study of hydrocolloid mixtures’ functional properties. - С. 271-284. (Translate)
- Koltunov V., Kalaida K. The speed of cooling sweet pepper fruit of technical stages of maturity. - С. 284-292. (Translate)
- Gumeniuk О., Gorodyska O., Кseniuk М. Semi-finished biscuit of high nutritional value with the addition of flexseed meal. - С. 292-301. (Translate)
- Rubanka K., Terletskaya V., Abramova A. Investigation of quality of dry extract root of ginger. - С. 301-310. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Cherevko O., Krutovyi G., Zaparenko G., Movenko S., Borysova A. Two-stage filtration of the diets of disposable consumption for development of dietary systems. - С. 311-322. (Translate)
- Mikhaylov V., Babkina I., Shevchenko А., Prasol S., Yalinich S. Evaluation of quality indicators of products produced under the conditions of IR-heating in gas environment. - С. 322-334. (Translate)
- Tormosov U., Stoyan E., Yakushenko E. An approximate method for finding of a functional extremum on the set of permutations. - С. 334-344. (Translate)
- Evlash V., Kuznetsova T., Zhelezniak Z. Study of interaction of gelatine and vitamin C in model systems. - С. 345-354. (Translate)
- Kiptela L., Zahorulko A., Zagorulko A., Liashenko B. Analysis of disadvantages of the existing methods of determining food products quality by color. - С. 354-363. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Zаkhаrеnko V., Sorokina S., Akmen V. To the question of determining natural leather electrical conductivity. - С. 364-374. (Translate)
- Dubinina A., Sherbakova T., Khatskevych Yu., Lenert S., Borysova A. Technological factors impact on the color of plant raw material. - С. 374-390. (Translate)
- Dyukareva G., Romanyuk A. Peculiarities of preliminary documentary control and expertise of pastila in the foreign economic operations. - С. 391-407. (Translate)
Section 6
Section 6 Іnformation technologies in science and educational process
- Chagovets V., Chagovets M. Implementation of innovative approaches to learning with the use of information and communication technologies. - С. 408-417. (Translate)
Edition 1 (25)
Section 1
Section 1 New technologies of food products
- 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)
- Mykhailov V., Оnishchenko V., Bolshakova V., Borysova A. Water absorption of intestinal membranes treated by vegetable tanning agents. - С. 27-34. (Translate)
- Pogozhikh N., Golovko T. Scientific substantiation of alimentary provision of homeostasis and mineral metabolism of the human body. - С. 35-50. (Translate)
- Каmsulina N., Dromenko O., Sioma M., Talashchenko M. Study of technogional properties of brine mixtures made by Nesse company. - С. 50-59. (Translate)
- 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)
- 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)
- 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)
- 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
- 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)
- 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)
- 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)
- 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)
- 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)
- Kutsenko V. The scientific approach to choosing and calculating fittings in mechanical engineering. - С. 179-184. (Translate)
- Petrenko O., Semeniuk D., Dits I. Fittings use of CO2 in the systems of refrigerating of trading enterprises. - С.184-195. (Translate)
- 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
- 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)
- 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)
- Korzun V., Antonyuk І. Technology of fruit sherbet with the improved nutrient composition. - С. 233-244. (Translate)
- 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)
- Kambulova J., Matias D., Overchuk N., Fediy T. Fruit and jelly marmalade masses with glucose. - С. 256-270. (Translate)
- Rudavska A., Khakhalieva I., Buzian M. Increasing chicory food products quality by rationalizing production process. - С. 270-280. (Translate)
- Dyukareva G., Dubova J. Peculiarities of the customs clearance and expertise of ice-cream cakes during the export-import transactions. - С. 280-295. (Translate)
- Vinnikova L., Tsyhura V. Influence of directed feeding rations on regulation of qualitative indices of pork. - С. 296-302. (Translate)
- 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
- 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)
- Cherno N., Naumenko K., Bordya D. Immobilization of papain on glucan of yeast Saccharomyces cerevisiae. - С. 323-333. (Translate)
- 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)
- 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)
- Pogozhikh М., Sedunova V., Chekanov М. Physical and mathematical modeling of the efficiency of energy and technological processes. - С. 356-371. (Translate)
- 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)
- Savchuk Y.Y., Usatiuk S.I. The study of fatty acid composition of protein-containing beverage from walnuts kernels. - С. 381-389. (Translate)
- 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)
- Kulinenko L., Tiron-Vorobyova N. Nanotechnologies in electronics: prospects of development. - С. 399-408. (Translate)
- Vlasenko V., Kryvoruk V. Using spicy vegetables in technology of preparation of cakes with low-energy value. - С. 409-419. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Dyukareva G., Savchuck N. The order and peculiarities of the customs clearance of adjustable-height computer desks during the displacement across the customs border in the «Import» mode. - С. 420-431. (Translate)
- Аkmen V., Sorokina S. Right encoding of finishing accessories is an essential factor for prevention of customs violations. - С. 431-439. (Translate)
- Gasanova A., Kidik M. Consumer preferences: polyethylene or paper packages. - С. 439-447. (Translate)
2016 year
Edition 2 (24)
Section 1
Section 1 New technologies of food products
- Cherno N., Osolina S., Nikitina O. Technology of obtaining the iron-containing complex based on glucan from pleurotus ostreatus. - С. 7-17. (Translate)
- Dorokhovych А., Horzei O., Murzin A. The using of disaccharide fructose during the production of muffins with fillings for diabetics. - С. 19-27. (Translate)
- 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)
- Mriachenko N., Yurchenko S. Technology of mousses industrial production. - С. 46-57. (Translate)
- 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)
- 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)
- 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)
- 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)
- 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)
- Dyakonovа А., Stepanova V. Production of vegetable milk substitute. - С. 127-136. (Translate)
- 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)
- 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)
- 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)
Section 2
- Mykhailov V., Mayak O., Sardarov A., Shershnev G. Study of dry fruits and vegetables pomace in a vibrating vacuum dryer. - С. 199-205. (Translate)
- Mykhailov V., Gavrylko P., Stadnyk I., Lyasota O. Determination of the parameters at the first stage of mixing components based on thermodynamic system to equilibrium. - С. 206-218. (Translate)
- Potapov V., Kostenko S. System-dynamic modeling of complex assessment of ARJM-0.07-1 apparatus. - С. 218-225. (Translate)
- Deinychenko G., Samoichuk K., Levchenko L. Influence of multiplicity of milk emulsion treatment in pulsation homogenizer. - С. 226-233. (Translate)
- Potapov V., Bilyi D. Design of recuperative heat exchange device for extruder for processing of food raw materials. - С. 233-246. (Translate)
- Kiptelaya L., Zagorulko A., Zagorulko A. Intensification of machines for production of dried semifinished products from fruit and berry raw materials. - С. 247-257. (Translate)
- Postnov G., Shipko G., Chervonyi V., Postnova О. Experimental research of processes homogenization of milk in the ultrasonic field. - С. 258-266. (Translate)
- Afukova N., Horielkov D., Dmytrevskyi D., Noskov O. Modern technical solutions to problem areas cleaning and mucous coat offal. - С. 266-272. (Translate)
Section 3
Section 3 Improvement of food products quality
- Cherevko O., Krutovyi G., Zaparenko G., Borysova A. Analysis of biological value of expendable diets of the second generation. - С. 277-288. (Translate)
- Strashynskyi I., Fursik О., Pasichniy V., Marynin A. Study of rheological properties of food hydrocolloids. - С. 288-298. (Translate)
- Savchenko O., Sizaуа O., Havrik M. Perspective of the use of extracts of plants in production of lollipop caramel. - С. 299-311. (Translate)
- Dukareva G., Dub V., Dub A. The influence of the design parameters of meat grinders on merchandising properties of chopped meat products and products from them. - С. 311-321. (Translate)
- Artamonova M., Shmatchenko N., Dyakov A. The influence of plant cryo-additives on rheological characteristics and water mobility in fruit jellied marmalade. - С. 321-330. (Translate)
- Brykova T., Grevtseva N., Samohvalova O. Changes in the quality parameters of shortbread biscuits with grape powder during the storage. - С. 330-351. (Translate)
- Osipenko O., Baranov V., Kovalev О., Osipenko V., Babko E., Yakobchyk R. Quality and safety of alcoholic drinks and recommendations for definitions. - С. 344-351. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Pogozhikh M., Pavliuk I., Zatula A., Borysova A., Dyakov A. Usage of microscopic method to analyze dispersion of food powders. - С. 352-360. (Translate)
- Kramarenko D., Hirenko N., Dub V. The study of disperse systems for creating multi-component stuffing masses. - С. 360-368. (Translate)
- Aksenova O., Demidova O., Kindrashina A., Berezka T. Establishment of the nature of the joint antioxidant influence of tocopherols and flavonoids to process of vegetable oils oxidation. - С. 368-378. (Translate)
Edition 1 (23)
Section 1
Section 1 New technologies of food products
- Mykhailov V., Оnishchenko V. Theoretical аnd practical prerequisites for the improvement of the technology of glued guts casings. - С. 7-15. (Translate)
- 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)
- 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)
- 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)
- 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)
- Yevlash V. , Hrynova D. Perfection of technology of sausages with quail meat. - C. 68-79. (Translate)
- Snegkin Υ., Petrova Ζ., Pazyuk V., Dub V. Creating new thermotehnologi obtaining quality folate containing functional powders. - C. 80-89. (Translate)
- 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)
- Cherno N., Osolina S., Nikitina O. Technology of dietary supplements from agaricus bisporus. - C. 102-112. (Translate)
- Ukhanova I. Pequliarities of retentat usage with the purpose of receiving high-quality beverage of health-improving character. - C. 113-126. (Translate)
- Nazarenko J., Yashchenko S. The peculiarities of using whey and retentate, obtaining of high-quality health beverage. - C. 127-142. (Translate)
- Dzyuba N., Zemlyakova E., Pedak E. Foundations of balanced diet modeling in the disordered ecological situation. - C. 142-153. (Translate)
Section 2
- Mikhaylov V., Babkina I., Shevchenko A., Mikhaylova S. Development of the complex of technological equipment for the production of cookies pies. - С. 154-161. (Translate)
- Deynichenko G., Mazniak Z., Guzenko V., Ebanugwa О. Study of processing ultrafiltration curdy whey. - С. 162-170. (Translate)
- Deinychenko G., Samoichuk K., Levchenko L. Analytical researches of energy consumption of pulsation milk homogenizer. - С. 170-181. (Translate)
- Tokar A., Myroniuk S. Effect of eggplant processing on reduction of oil absorbing when roasting. - С. 181-192. (Translate)
- Chernyushok O., Fedorov V., Kepko O. The intensity of cryogenic processing of meat products. - С. 193-201. (Translate)
- Dolomakin Y., Babanov I., Zhitneckiy I. Duration of the main stages of preparation of a liquid sourdough determined indirect methods. - С. 201-211. (Translate)
Section 3
Section 3 Improvement of food products quality
- Cherevko O., Krutovyi G., Zaparenko G., Galushko N., Borysova A. Provision of daily needs in nutrients by the diet of disposable consumption of the third generation. - С. 212-223. (Translate)
- Kovalenko E., Kovbasa V., Radzievskaya I., Нreben B., Nagornyj V. Research of stability of vegetable oils and their blends when frying potato chips. - С. 223-231. (Translate)
- Zhulinska О., Svidlo K., Mostova L., Martynenko L. Development of physiological mathematical model for food quality assessment. - С. 231-241. (Translate)
- Kolesnyk T., Kolesnyk A. The research of growth and toxin formation of botulism bacilli in boiled sausages containing color agent from blood. - С. 241-248. (Translate)
- Levchuk I., Kishchenko V., Timchenko V., Kunitsa E., Arutyunyan T. Scientific aspects of the method for the determination of preservatives in fat-containing products. - С. 249-263. (Translate)
- Kiyko V., Annenkovа N., Bochko I. Analysis of consumer preferences and ways of improving the range loaves. - С. 264-274. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Cherevko O., Krutovyi G., Zaparenko G., Pavliuk I. Optimization of daily and cyclic ration food systems for therapeutic action. - С. 275-284. (Translate)
- Pogozhikh M., Sinekop M., Pak A., Chekanov M. Conjoint applying of R-functions and projection methods in problems of the drying theory. - С. 284-293. (Translate)
- Pogozhykh M., Parkhomenko L., Ishtvan Y. Physical and mathematical modeling of temperature fields by heat exchange for the solids of finite size. - С. 293-301. (Translate)
- Kornienko L., Myronchuk V. Investigation of reverse osmosis of grain distillery stillage ultrafiltration permeate. - С. 302-309. (Translate)
- Shapovalova N., Rudavskaya M. Whipped pastry with extended shelf life. - С. 310-323. (Translate)
- Diakov A., Toryanik D., Pavliuk I. Features of definitions T2 at the pulsed NMR. - С. 324-330. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Zakharenko В., Gaydamakha L. Problem of porosity and quality of food products. - С. 331-341. (Translate)
- Sorokina S., Akmen V. Examination of different varieties of cut roses. - С. 342-352. (Translate)
- Penkina N., Kolesnyk V., Kalamaiko H. Comprehensive assessment of women’s hygienic pads quality. - С. 353-363. (Translate)
2015 year
Edition 2 (22)
Section 1
Section 1 New technologies of food products
- 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)
- Pavlyuk R., Pogarskaya V., Bessarab A., Borysova A., Balabai K. Cryogenic technology of fine-dispersed powdered additives from topinambour. - С. 17-28. (Translate)
- 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)
- Odarchenko A., Myachykov O., Gasai E., Albatova Ya. New kind of spread with the increased biological value. - С. 40-49. (Translate)
- Kamsulina N., Skurikhina L., Gubal L. Study of functional and processing properties of proteins in sunflower seeds. - С. 50-61. (Translate)
- Оnishchenko V., Shubina L., Mil’ko R. Improvement of the technology of glued guts casings. - С. 62-69. (Translate)
- 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 2
- Deynichenko G., Zolotukhina I., Sefikhanova K., Goncharova K. Substantiation of economic expediency of the use of protein and carbohydrate semi-finished products. - С. 82-93. (Translate)
- Deynichenko G., Pogrebnyak A. Using water-polymer jet cutting of frozen food products. - С. 94-102. (Translate)
- Deynichenko G., Mazniak Z., Guzenko V., Danilenko V. Analytical characteristics of modern processes water treatment. - С. 103-113. (Translate)
- Postnov G., Kruglova O., Chervonyi V., Yakovliev О. Economic efficiency introduction ultrasonic equipment for salting fish. - С. 114-123. (Translate)
- Petrenko O., Semeniuk D. The use of modern engineering solutions for the design of refrigeration systems as a way of energy conservation and efficiency. - С. 123-134. (Translate)
- Savchenko-Pererva M. Experimental research of the influence of apparatuses with counter swirling flows on the efficiency of collection. - С. 134-146. (Translate)
Section 3
Section 3 Improvement of food products quality
- Mykhailov V., Mayak O., Sardarov A. Use of dihydroquercetine in alcohol-free beverages. - С. 147-155. (Translate)
- Pasichniy V., Geredchuk A., Gerasimenko M., Nevodyuk I. The study of the properties of protein-fatty emulsions for meat-containing semi-finished health-improving products. - С. 155-165. (Translate)
- Osokina N., Lubich V., Voziyan V. Yield of flour from spelt grain depending on humidifying and softening grain. - С. 165-176. (Translate)
- Sydorenko O., Korotetskyy V., Bolila N. Directions of reforming fishing sector in Ukraine. - С. 176-187. (Translate)
- Kolesnyk T., Kolesnyk A. Investigation of safety of boiled sausages with blood colouring agent according to sanitary and bacteriological indices. - С. 188-197. (Translate)
- Shubina L., Domanova E., Dzygar V. Dynamics of qualitative characteristics of fried sausages in the modified covers at storage. - С. 197-204. (Translate)
- Domanova O., Il'chenko A. The research of qualitative characteristics of fried sausage modified membrane. - С. 204-213. (Translate)
- Yushchenko N., Belemets T. Use of milk whey for obtaining extracts based on stevia leaves. - С. 214-222. (Translate)
- Kovalev О., Mykoliv I., Babko E., Yakobchuk R. Two stage bread baking with interim vacuum evaporation cooling. - С. 222-232. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Cherevko O., Krutovyi G., Zaparenko G., Borysova A. Quantitative analysis of nutrients balance in daily diets of the second generation. - С. 233-242. (Translate)
- 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)
- Mykhaylov V., Sinekop M., Parhomenko L., Michaylova S., Sofronova М. R-functions application for mathematical modelling of heat treatment processes. - С. 254-261. (Translate)
- Golovko M., Primenko V., Golovko T. Investigation of microbiological parameters of emulsion type sauce «Selenium». - С. 262-269. (Translate)
- 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)
- Golovko M., Pavlish L. To the question of quality and safety of salt rationing. - С. 278-286. (Translate)
- Korzun V., Antonyuk I. Technology of «Sorrento» cannelloni with the increased maintenance of iodine and folacin. - С. 286-295. (Translate)
- Cherno N., Ozolina S., Nikitina O. Preparation of iron-containing complexes based on polysaccharides of Pleurotus ostreatu. - С. 295-303. (Translate)
- Belenkaya I., Lazarenko N., Golinskaya Y. The development of compositions for concentrated food production using parsnip. - С. 303-315. (Translate)
- Kochubei-Lytvynenko O., Ischenko V., Lopatko K., Fomenko V. Сonversion of whey components during electrical discharge processing. - С. 316-326. (Translate)
- 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)
- Shmatkov D., Artuh S., Kiporenko A. Research of possibilities for applying of temperature-sensitive paints for quality control of foodstuffs. - С. 335-343. (Translate)
- Mostyka K. Evaluation of whisky competitiveness in Ukraine. - С. 343-355. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Dyukareva G., Polupan V., Voinyk V. Order and peculiarities of the customs clearence of cosmetic creams during the displacement across the customs border in the regime «Import». - С. 356-366. (Translate)
Edition 1 (21)
Section 1
Section 1 New technologies of food products
- Cherevko O., Krutovyi G., Zaparenko G., Borysova A. The problems of creating hterapeutic nutrition systems of second generation. - С. 7-17. (Translate)
- 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)
- 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)
- 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)
- Kondratjuk N., Bolshakova V., Pyvovarov Y., Pyvovarov P. Analysis approach to modeling stable food systems with lactobacillus acidophilus. - С. 50-58. (Translate)
- Yancheva M. Innovations in the technologies of meet frozen semi-products. - С. 58-69. (Translate)
- Botshtein B., Chernaya N. Improvement of the technology of mixedspirit-containing beverages with the useof structuring agent. - С. 69-78. (Translate)
- Dukareva G., Sokolovska O. Technological parameters of the developed pastille products. - С. 79-89. (Translate)
- Stepankova G. Technologies of wheat bread with the use of oat and maize germ products. - С. 89-99. (Translate)
Section 2
- 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)
- 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)
- Deynichenko G., Mazniak Z., Guzenko V. Аnalytical characteristics of membrane treatment of liquid high molecular systems. - С. 120-131. (Translate)
- Deinychencko G., Tereshkin O., Gorelkov D., Shevchenko I. Investigation of the processes of a combined method of cleaning pumpkin fruits. - С. 131-139. (Translate)
- Pogozhikh М., Chekanov М., Pak A. Improving energy efficiency concept in food production process. - С. 139-147. (Translate)
- Yakovliev О., Postnov G., Potapov V. Effect of ultrasonic waves to change mass transfer coefficients at salted fish. - С. 147-154. (Translate)
- 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)
- Tormosov Y., Saenko S. Simulation of the propagation of heat rays of segment reflector. - С. 163-171. (Translate)
- Zаkhаrеnko V., Sоrокinа S. To the calculation of energetic luminosity of food products at ir-heating. - С. 172-180. (Translate)
- 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)
- Savchenko-Pererva M., Yakuba A. Calculation of velocity field in cylindrical device with a counter-swirling flows based on experiments. - С. 188-197. (Translate)
- 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)
- 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
- 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)
- Golovko M., Primenko V., Golovko T. Determination of the acute toxicity parameters of biologically active additive «sivoselen plus». - С. 222-231. (Translate)
- Krutovyi G., Zaparenko G., Zakharenko V., Borysova A. Analysis of the biological value of unconventional floury products. - С. 231-240. (Translate)
- Odarchenko A., Gasay Ye., Karpenko Z. Prospects for enrichment kefir with wheat germ. - С. 241-250. (Translate)
- Yastreba Y., Pasichniy V. Improvement of the technology of meat minced products using hydrocolloids. - С. 250-257. (Translate)
- Samokhvalova О., Кasabova К. The use microbial polysaccharide xampan for raising muffins quality on the grounds of wheat germ extraction. - С. 257-267. (Translate)
- Odarchenko M., Karpenko Z., Sergienko A., Bobyreva A. Muchka in fermented beverages. - С. 267-274. (Translate)
- Kucheruk Z., Postnova O., Galych G. Investigation of properties of defatted heat-treated flour of amaranth. - С. 275-283. (Translate)
- Kolesnyk T., Kolesnyk A. Biological value of boiled sausage with blood colouring agent. - С. 283-291. (Translate)
- Penkina N., Tatar L. The relevance of the use of vegetable raw materials for the production of low-alcoholic beverages. - С. 291-299. (Translate)
- Atanasova V. Technology of puree-based dishes from lentils. - С. 299-307. (Translate)
- Kalakura M., Schyrska О. Prospects for enhancing biological value of new products. - С. 308-314. (Translate)
- Kondratjuk N. System analysis in the solution of issues concerning quality of desserts with capsulated probiotic microorganisms. - С. 314-324. (Translate)
- Stepanova T. Substantiation of the role of «neapectin-ca2 +» system in assortment of low calorie culinary products. - С. 325-331. (Translate)
- Dudkina O., Gubenko S., Gavrysh A., Nemirich O. Justification of recipe special – purpose fondans. - С. 331-3435. (Translate)
- 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
- 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)
- Orlova N., Dyakova Yu., Romanenko R. Structural-mechanical properties of aubergine snacks. - С. 362-374. (Translate)
- 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)
- Demidova A., Aksenova O., Demidov I. Determination of the sunflower oil storage period by the accelerated method. - С. 386-392. (Translate)
- Kravchenko M., Yaroshenko N. Technology of gingerbread products fortified with sesame the cedar schrot. - С. 392-400. (Translate)
- Tokar A., Myroniuk S. Preservation of eggplant fruit at their treatment with antimicrobial effect substances. - С. 400-409. (Translate)
- 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)
- Obozna M., Lyubenko G., Pertsevoy F. Investigation of fatty acid composition of thermoduric milk-containing filling with sesame seeds concentrate. - С. 429-440. (Translate)
- Iukuridze E. Current methods of study and identification of origin wines. - С. 441-449. (Translate)
- Ditrich I., Marchenko Y. Quality evaluation of new fish preserves in «neptune cherry» sauce. - С. 450-457. (Translate)
- Kushnir N. Determination of the balance of amino acid structure of collagenic preparation. - С. 458-468. (Translate)
- Kostenko E., Maksimenko E., Butenko E. Determination of microelement food additive «hibiscus» using methods of solid spectrophotometry. - С. 468-478. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Zakharenko V., Diakov A., Vorontsova Zh. Renewal of pores distribution in leather products. - С. 479-487. (Translate)
- Letuta T., Gasanova A., Grygorets D. The influence of aesthetic properties of product packaging on consumers, preferences. - С. 487-494. (Translate)
- Golovko T., Bakіrov M. Jewels in the mineral resources Ukraine. - С. 495-502. (Translate)
Section 6
Section 6 Іnformation technologies in science and educational process
- Gubsky S., Vinnikova V., Kobrin V. Organization of network interaction in educational process. - С. 503-513. (Translate)
- Chagovets V. The problem of forming information-learning environment of the university. - С. 513-520. (Translate)
- Girinova L., Sybiryakova I. Using cloud service IBM ARCA for scientific research in universities. - С. 520-529. (Translate)
2014 year
Edition 2 (20)
Section 1
Section 1 New technologies of food products
- Cherevko O., Krutovyi G., Zaparenko G., Borysova A. Unconventional floury products: quantitative analysis of nutrients balance. - С. 7-17. (Translate)
- Dudenko N., Pavlotskaya L., Gorban V., Tsyban L. The theoretical ground of hydrocoles’ use in the technology of dietary additives. - С. 17-28. (Translate)
- 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)
- 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)
- 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)
- 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)
- 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
- 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)
- 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)
- Biletskiy E., Petrenko O. The oretical studies of newtonian liquidat transient hydrodynamic regime. - С. 102-114. (Translate)
- 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)
- Ugrimov S., Kutsenko V., Lebedinec I. Modeling of non-stationary vibrations of layered orthotropic structure elements of food equipment. - С. 121-133. (Translate)
- Postnov G., Chervonyi V., Zubriev A. Elaborating the ultrasound method for removing the scales of pond fish. - С. 134-141. (Translate)
- Petrenko O., Semeniuk D. Prospects for using intrmediate refrigerants for the indirect cooling systems. - С. 141-149. (Translate)
- Pogozhikh N., Ishtvan I. Development of a differential measurement drying apparatus. - С. 150-156. (Translate)
- Potapov V., Semeniuk D. Justification of the conditions of fast freezing of food stuff. - С. 156-168. (Translate)
- Kostenko S. Complex quality assessment of АРЖМ-0.07-1 apparatus. - С. 168-173. (Translate)
- 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)
- Vsevolodov A. Water stream destruction of adhesion-cohesion interactions of soil contamination of vegetative raw materials. - С. 181-196. (Translate)
- 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
- Cherevko O., Krutovyi G. On scientific foundations for the creation of floury products for nutrition systems. - С. 206-222. (Translate)
- Krutovyi G., Zaparenko G., Zakharenko V., Burliubayeva T. Three principles of projecting recipes of floury products for nutrition systems. - С. 222-230. (Translate)
- 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)
- Omel'chenko S., Goralchuk A., Grinchenko O. Determination of the strength of adsorption layers in foam-emulsive systems. - С. 238-247. (Translate)
- Maluk L., Balatskaya N. Plant extracted flavors on bioflavonoids berry systems. - С. 247-255. (Translate)
- Golovko M., Golovko T., Sklyar A. Shelled jellied meat products and perspectives of their industrial technology. - С. 255-564. (Translate)
- Pasichny V., Zheludenko Y. Natural antioxidant perspectives for application in meat processing industry. - С. 264-276. (Translate)
- Іvanov S., Ryzhkovа T., Omelchenko A. Quality improvement of goat cheese of functional purpose. - С. 277-289. (Translate)
- Odarchenko M., Babich A., Poddybniy V. Merchandizing characteristics of fast-freezing fruit-and-vegetable sauce during long-term storage. - С. 289-297. (Translate)
- 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)
- Kolesnyk T., Kolesnyk A., Yakovlev I. The formation of customers’ properties of boiled sausages according to the safety index. - С. 304-314. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Krutovyi G. The factor of protein approximation to standard in products and diets. - С. 315-322. (Translate)
- Artamonova M., Piliugina I., Kuznetsova Т. Formation of the organoleptic characteristics of marshmallow with herbal supplements of roses. - С. 323-330. (Translate)
- Odarchenko D. Research of cryoscopic properties of cultured fungi. - С. 331-336. (Translate)
- Murlykina N. Study of oxidizing ability of emulsifiers of acylglycerine origin. - С. 336-347. (Translate)
- Priss O. Formation of non-enzymatic antioxidants in solanaceae fruits under hydrothermal conditions. - С. 347-357. (Translate)
- Priss O., Kulik A. Dynamic of phenolic substances of parsley during storage with antioxidants. - С. 357-364. (Translate)
- Serdyuk M. The dry matter prediction in the fruit of the apple tree depending from abiotic factors. - С. 365-375. (Translate)
- Bondarenko T., Ryzhkova T. Ice cream produced from goat milk of functional purpose. - С. 375-387. (Translate)
- Chekanov М., Zaparenko G., Lysiuk G., Oliinyk S., Geyko T. Measuring of food products’ rheological characteristics. - С. 387-396. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Zаkhаrеnko V., Sоrокinа S., Krutovoy G. Moisture capacity and hygroscopicity of natural leathers. - С. 397-407. (Translate)
- Zakharenko V., Diakov A., Vorontsova Zh., Danilenko A. Automated measurement of pore distribution in leather products. - С. 407-417. (Translate)
- Samoylenko S., Gurikova I. Corrosion resistance of aluminium foil in the solutions of surface-active substances. - С. 417-423. (Translate)
- Domanova O., Vanchina T. Enrichment of soft soap with tocopherol and exfoliate particles. - С. 423-430. (Translate)
Section 6
Section 6 Іnformation technologies in science and educational process
- Chagovets V., Zemlyanko Yu., Rodina V. The creation of informative-communication internet-resource of educational disciplines. - С. 431-442. (Translate)
- Chagovets V., Zemlyanko Yu. Creating a program-methodical complex with use of multimedia technologies. - С. 442-451. (Translate)
- Kirjakov J., Hackevich J., Borysova A. Programmed control on the course «Оrganization of consumer protection». - С. 451-459. (Translate)
Edition 1 (19)
Section 1
Section 1 New technologies of food products
- Mikhailov V., Chuiko M., Chuiko А. Marketing research to improving the efficiency promotion on domestic market new functional foods. - С. 7-15. (Translate)
- Hechepurenko K., Listopadnaua M., Pivovarov P. Investigation thermostable hard emulsions in the technologies of meat minced products. - С. 16-24. (Translate)
- Lyubenko G., Obozna M., Pertsevoy F., Dyakov O. Molecular water mobility in thermoduric milk-containing filling. - С. 25-32. (Translate)
- 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)
- 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)
- Kravchenko M., Kryvoruchko M., Antonenko A. Safety of new floury products on the base of germinated wheat. - С. 51-58. (Translate)
- Iurchenko S. Investigation of contemporary fish rew material and development of technology for fish meals. - С. 58-64. (Translate)
- Tsukanova Ye., Kuchеruk Z. In vitro researching the digestibility of carbohydrates of non-protein bread. - С. 65-72. (Translate)
- 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)
- Shidakova-Kamenyuka E., Rogovaya A., Gogulko N. The usage of thistle fruit oil cake in the technology of butter biscuit. - С. 80-89. (Translate)
- 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)
- Kalakura M., Schirskaya O. Development of new technology of dessert products fortified with functional ingredients. - С. 99-107. (Translate)
- Kushnir N. Basics of technology of obtaining collagen from collagen containing fish raw material. - С. 107-116. (Translate)
Section 2
- Dejnichenko G., Yudina T., Rudochenko О. Determination of semi-products safety indicators for buttermilk milkshakes. - С. 117-123. (Translate)
- Dejnichenko G., Karnaushenko Y., Guzenko V., Marenkov Y. Analytical review of progressive drying processes for hydrobionts. - С. 124-133. (Translate)
- Potapov V., Gritsenko O. Analysis of the efficiency of the process of drying in the heat-mass transfer module at high pressure. - С. 133-141. (Translate)
- Savchenko-Pererva M., Yakuba A. Improvement of devices with counter involute streams for food industry. - С. 142-147. (Translate)
- Postnov G., Chervonyi V., Vasilenko V. Innovative method for mayonnaise producing. - С. 147-152. (Translate)
- Postnov G., Chekanov M., Chervonyi V., Yakovliev О. Electrochemical method of determining the rate of mass transfer processes during ocean fish salting. - С. 153-160. (Translate)
- Mayak V., Mayak O., Liashenko B., Sardarov A. New effective technologies of production of concentrated products on the base of fruit and vegetable raw material. - С. 160-167. (Translate)
- Biletsky E., Petrenko О. The definition of hydraulic resistances under flowing of non-newtonian fluids. - С. 167-176. (Translate)
Section 3
Section 3 Improvement of food products quality
- Cherevko O., Krutovyi G. On the creation of personal management systems of nutrition for medication of diseases. - С. 177-186. (Translate)
- Golovko M., Kolesnyk T., Yakovlev I. The formation of new nutritional properties of boiled sausages. - С. 186-193. (Translate)
- Postnova O., Lysyuk G., Parish P. Investigation of unconventional raw material influence from buckwheat coating on biscuit properties. - С. 194-202. (Translate)
- Svidlo K., Peresichnyi M. The concept of forecasting quality level of culinary gero-dietetic product. - С. 202-209. (Translate)
- Priss O, Kalitka V. Reduction of losses during storage vegetables sensitive to low temperatures. - С. 209-221. (Translate)
- Samokhvalova О., Кasabova К. Changes in quality indexes of health-improving muffins during storage. - С. 221-231. (Translate)
- Каmsulina N., Dromenko O., Gorodazhev D. The research of the influence of technological factors on the functional and technological properties of animal proteins of Scanflavour company. - С. 231-242. (Translate)
- Dyukareva G., Sokolovska О. Influence of water stevia extract on the kinetic of agar swelling. - С. 242-251. (Translate)
- Priss O., Kulik A. Qualitative indexes of parsley during storage with the use of hydrogel and antioxidants. - С. 252-261. (Translate)
- Serdyuk M., Bayberova S. Forecasting quality technical indicators of apple fruits depending on stress abiotic factors. - С. 261-272. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Diakov A., Vorontsova Zh., Toryanik A. The peculiarities of determination of spin-spin relaxation time in liquid foods. - С. 273-281. (Translate)
- Khomych G. Use enzymatic catalysis in the production of blueberries juice. - С. 281-291. (Translate)
- Malafayev N. Rotation of water molecules as the motion of spherical pendulum in the inhomogen field forces. - С. 291-299. (Translate)
- Krutovyi G. Food systems for medication and prophylaxis of diseases and the mathematical methods for their creation. - С. 299-308. (Translate)
- Artamonova M., Piliugina I. Optimal conditions for the extraction of colouring agents krias-powder from chokeberry. - С. 308-318. (Translate)
- Mostova L., Komarova M., Martynenko L. Modeling the impact of technological parameters on the duration of heat treatment of food products. - С. 318-326. (Translate)
- Medvedkova І. Analysis of proteins and amino acids content during storage of cultivated mushrooms Pleurotus ostreatus. - С. 327-337. (Translate)
- Potapov V., Semeniuk D. Duration of freezing of raw food materials with respect to thermal characteristics. - С. 337-343. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Sorokina S., Akmen V. The examination of solid toilet soap. - С. 344-352. (Translate)
- Shaykhlislamov Z., Yanushkevych D. Topical issues of developing information technologies in customs clearance of goods and vehicles. - С. 353-360. (Translate)
Section 6
Section 6 Іnformation technologies in science and educational process
- Girinova L., Sybiryakova I. Cloud computing technology opportunities in the distance education. - С. 361-369. (Translate)
- Lebedinets I., Saenko S., Kostenko S. The use of computer design in laboratory works. - С. 369-378. (Translate)