REVISTA

Eastern-European Journal of Enterprise Technologies

ISSN: Frecuencia: 4 Formato: Electr�nica

Tablas de contenido

9 art�culos asociados

Volumen 2 N�mero 11 Parte PP A�o 2020

View or download the full issue	Acceso

Devising the technological principles for making a granulated filler obtained through ionotropic gelation	Acceso
Nataliya Grynchenko,Olga Tishchenko,Olga Grynchenko,Pavlo Pyvovarov
P�g. 13 - 23

Preservation of winter garlic depending on the elements of postharvest treatment	Acceso
Ludmila Pusik,Vl?dimir Pusik,Olga Postnova,Iryna Safronska,Vitalii Chervonyi,Valentyna Mohutova,Aleksandr Kaluzhnij
P�g. 24 - 32

Nucleation intensification in the ice cream production	Acceso
Antonina Tvorogova,Tatyana Shobanova,Anna Landikhovskaya,Polina Sitnikova,Igor Gurskiy
P�g. 33 - 38

Improvement of zefir production by addition of the developed blended fruit and vegetable pasteinto its recipe	Acceso
Andreii Zahorulko,Aleksey Zagorulko,Kateryna Kasabova,Natali? Shmatchenko
P�g. 39 - 45

Influence of the structure of some types of fillers introduced to the yogurt recipe on changes in its rheological indicators	Acceso
Maryna Samilyk,Anna Helikh,Taisia Ryzhkova,Natalia Bolgova,Yuliya Nazarenko
P�g. 46 - 51

Harnessing the technological potential of chia seeds in the technology of cream-whipped candy masses	Acceso
Olena Shydakova-Kameniuka,Oleksii Shkliaiev,Olga Samokhvalova,Maya Artamonova,Galyna Stepankova,Olena Bolkhovitina,Alla Rogova
P�g. 52 - 60

Identifying patterns in the effect exerted by a cooling process and the fine grinding modes on the qualitative indicators of a meat and bone paste	Acceso
Aitbek Kakimov,Baktybala Kabdylzhar,Zhanibek Yessimbekov,Anuarbek Suychinov,Asemgul Baikadamova
P�g. 6 - 12

Identification of patterns in the production of a biologically-active component for food products	Acceso
Olena Kovaliova,Yuriy Tchoursinov,Viktoriia Kalyna,Vitalii Koshulko,Ekaterina Kunitsia,Anton Chernukha,Oleg Bezuglov,Oleg Bogatov,Dmytro Polkovnychenko,Natalia Grigorenko
P�g. 61 - 68