REVISTA

Eastern-European Journal of Enterprise Technologies

ISSN: Frecuencia: 4 Formato: Electr�nica

Tablas de contenido

9 art�culos asociados

Volumen 5 N�mero 11 Parte 0 A�o 2019

View or download the full issue	Acceso

Investigation of flaxseed meal proteins and their influence on wheat dough	Acceso
Orysia Izhevska
P�g. 15 - 23

Studying the operation of innovative equipment for thermomechanical treatment and dehydration of food raw materials	Acceso
Oleg Burdo,Igor Bezbakh,Nikolay Kepin,Aleksandr Zykov,Igor Yarovyi,Aleksander Gavrilov,Valentyna Bandura,Igor Mazurenko
P�g. 24 - 32

Establishing temperature and time factors for the post-pasteurization of gourmet meat products	Acceso
Lydmila Vinnikova,Olha Synytsia,Halyna Shlapak,Nadiia Azarova,Oleg Glushkov
P�g. 33 - 39

Comparison of products of whey proteins concentrate proteolysis, obtained by different proteolytic preparations	Acceso
Volodymyr Yukalo,Kateryna Datsyshyn,Liudmyla Storozh
P�g. 40 - 47

Substantiation of the expediency to use iodine-enriched soya flour in the production of bread for special dietary consumption	Acceso
Yana Biletska,Raisa Plotnikova,Natalia Danko,Myushfik Bakirov,Maryna Chuiko,Anna Perepelytsia
P�g. 48 - 55

Development of a policomponent composition of smuz using biotechnological and mathematical modeling and determination of its food value	Acceso
Nadya Dzyuba,Svitlana Poplavska,Anna Palvashova,Oksana Yemonakova,Liliya Ivashina,Tatiana Kolisnichenko,Katerina Sefikhanova,Anna Novik,Tatyana Sutkovich
P�g. 56 - 65

Research on oxidative stability of protein-fat mixture based on sesame and flax seeds for use in halva technology	Acceso
Anna Belinska,Sergiy Bochkarev,Oleksandra Varankina,Vasyl Rudniev,Oksana Zviahintseva,Kateryna Rudnieva,Iryna Bielykh,Vadym Khosha
P�g. 6 - 14

Studying the effect of formulation components on the physical-chemical properties of sweet sauces that contain physically-modified starches	Acceso
Svetlana Andreeva,Marina Kolesnikova,Yevgen Pyvovarov,Tetyana Khaustova,Aliona Dikhtyar
P�g. 66 - 73