No 4 (2016)

Table of Contents

Food Science and Technology

ELABORATION OF PRODUCTION TECHNOLOGY OF SEMI-SMOKED SAUSAGES USING LENTIL FLOUR, THYME AND JUNIPER
Iryna Markovych, Maria Paska, Iryna Basarab
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3-8
THE STUDY OF HYDRODYNAMIC PROCESSES AT THE GAS FLOW FILTRATION THROUGH THE CANDIED FRUITS LAYER
Volodymyr Atamanyuk, Iryna Huzova, Zoriana Gnativ, Boris Mykychak
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9-13
THE STUDY OF THE RHEOLOGICAL PROPERTIES OF PECTIN GELS WITH MONO - AND DISACCHARIDES
Antonella Dorohovich, Viktoriya Dorohovich, Julya Kambulova
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14-19
THE STUDY OF THERMAL REVERSIBILITY OF THE FREEZING-DEFROST PROCESS OF BROWNED ONION
Dmytro Odarchenko, Oleksander Cherevko, Andrey Odarchenko, Nycolay Pogozhikh, Evgenia Sokolova
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20-28
THE STUDY OF TECHNOLOGICAL PARAMETERS OF PECTIN CONTAINING RAW MATERIAL PROCESSING IN THE VEGETABLE-MILK FORCEMEATS TECHNOLOGY
Grygoriy Deynychenko, Victoriya Gnitsevych, Tatiana Yudina, Iryna Nazarenko, Olena Vasylieva
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29-36
STUDY OF RHEOLOGY OF YEAST DOUGH WITH PROTEIN-CARBOHYDRATE ADDITIVE
Svitlana Popova, Alina Slashcheva, Radion Nykyforov, Yuri Korenets
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37-44
THE STUDY OF SORPTION OF THE MILK IONIZED CALCIUM BY SODIUM ALGINATE
Raisa Plotnikova, Nataliya Grynchenko, Pavlo Pyvovarov
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45-48
DEVELOPMENT OF THE NEW METHOD OF THE MELTED CHEESE PRODUCTS WITHOUT SALT-MELTERS USING CRYOMECHANOLYSIS
Raisa Pavlyuk, Viktoriya Pogarska, Olga Yurieva, Lidia Skripka, Tatyana Abramova
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49-56
MATHEMATICAL DEVELOPMENT PROGRAM FOR CALCULATION OF FATTY ACID COMPOSITION BLEND OF VEGETABLE OILS
Tatiana Belemets, Natalia Yushchenko, Alexei Lobok, Irina Radzievskaya, Tatiana Polonskaya
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57-66