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No. 25 (2021): Herald of LUTE. Technical sciences
No. 25 (2021): Herald of LUTE. Technical sciences
DOI:
https://doi.org/10.36477/2522-1221-2021-25
Published:
2021-05-11
Issue
FULL PDF (Українська)
TOPICAL ISSUES OF SCIENTIFIC AND PRACTICAL MATERIALS SCIENCE
MANAGEMENT OF COMPOSITIONAL PROPERTIES PORTLAND CEMENT MATERIALS
A. A. Shyshkina, A. A. Shyshkin
7-14
PDF (Українська)
THEORY AND PRACTICE OF MODERN MATERIALS SCIENCE AND COMMODITY SCIENCE
MOTOR FUELS: IMPORT CLASSIFICATION AND TARIFF REGULATION
S. V. Galko, V. V. Tkachuk
15-22
PDF (Українська)
MATHEMATICAL MODELING QUALITY INDICATORS OF MIXING MIXTURES
V. O. Poliuha, V. O. Komakha, O. S. Komakha
23-30
PDF (Українська)
MODERN DIRECTIONS FOR THE DEVELOPMENT OF FOOD TECHNOLOGY
AN ALTERNATIVE TO HOPS IN BEER PRODUCTION
R. O. Blishch, N. Z. Petryshyn, I. M. Babych
31-37
PDF (Українська)
IMPROVEMENT OF TECHNOLOGY OF CRAFT SAUSAGES WITH WATERFLOWER MEAT
N. V. Bozhko, V. І. Tischenko, V. M. Pasichnyi
38-44
PDF (Українська)
ASPECTS OF LECITHIN USE IN RESTAURANT ESTABLISHMENTS
S. L. Kolesnichenko
45-51
PDF (Українська)
EXPANSION OF THE RANGE OF GLUTEN-FREE SEMI-FINISHED BISCUIT PRODUCTS
V. T. Lebedynets, I. V. Dontsova, V. V Havrylychyn, А. I. Lebedynets
52-59
PDF (Українська)
FEATURES OF PRODUCTION OF POROUS CHOCOLATE ON MODERN TECHNOLOGICAL LINES
O. L. Lysenko
60-66
PDF (Українська)
TECHNOLOGY OF FISH CAVIAR PUDDINGS
A. A. Menchynska, А. О. Ivanyuta, O. S. Pylypchuk
67-73
PDF (Українська)
APPLICATION OF COMPOSITE FLOUR MIXTURES IN THE PRODUCTION OF SAUSAGES OF FUNCTIONAL PURPOSE
I. M Oshchypok
74-81
PDF (Українська)
TECHNOLOGY OF CHEMICAL SYNTHESIS OF MODIFIED STARCHES OF FOOD INDUSTRY
I. M. Oshchypok, M. V. Buzganska
82-88
PDF (Українська)
PRODUCT OF PROCESSING OF OATS AS AN ALTERNATIVE RAW MATERIAL IN TECHNOLOGY OF GLUTEN-FREE BAKERY PRODUCTS
A. О. Riznyk, V. F. Dotsenko, V. V. Tsyrulnikova, О. М. Tyshchenko
89-97
PDF (Українська)
EXPANSION OF THE VARIETY OF NATURAL JELLY MARMALADE MADE OF SECONDARY RAW MATERIAL
M. M. Samilyk, N. V Bolhova, F. V. Pertsevoy, O. P Bykov
98-105
PDF (Українська)
PECULIARITIES OF INFLUENCE OF FATTY ACID COMPOSITION OF OILS ON PHYSICAL AND CHEMICAL PARAMETRS OF QUALITY OF BLENDS OF VEGETABLE OILS
K. M. Semeniuk, O. A. Shtonda
106-110
PDF (Українська)
MODELING AND OPTIMIZATION OF THE PROCESS OF ENZYMATIC HYDROLYSIS OF WHEY PROTEINS
T. P. Synenko, N. E. Frolova
111-119
PDF (Українська)
USING OF CAROTENEIDE RAW MATERIAL IN TECHNOLOGY OF GINGERBREADS
T. Yu. Sutkovich, O. M. Gorobets, V. M. Sheludko, L. O. Polozhyshnikova
120-126
PDF (Українська)
OPTIMIZATION OF TECHNOLOGICAL CHARACTERISTICS OF MARINATED SEMI-FINISHED MEAT PRODUCTS
G. P. Khomich, L. В. Oliynyk, Yu. G. Nakonechna
127-135
PDF (Українська)
DEVELOPMENT OF CAROB-BASED CHOCOLATE WITH ADDED PEANUTS AND SESAME SEEDS
M. V Ianchyk, V. V. Kiyko, M. V. Mazur
136-142
PDF (Українська)
CHALLENGES AND PROSPECTS OF THE SYSTEM OF FOOD QUALITY CONTROL
FOOD SAFETY MANAGEMENT (HACCP) AT RETAIL TRADE ENTERPRISES
T. M. Lozova
143-148
PDF (Українська)
MODERN CHALLENGES OF EXPERT EXAMINATION, REGULATION AND SECURITY OF ECONOMIC SYS
ANALYSIS CRITERIA OF IDENTIFICATION INDIVIDUAL PROTECTIVE MEASURES
M. S. Bednarchuk
149-155
PDF (Українська)
COMMODITY EXPERTIZE OF INSULATING MINE SELF-RESCUERS ON CHEMICALLY BOUND OXYGEN
M. О. Kraliuk, N. V. Omelchenko, A. S. Brailko
156-167
PDF (Українська)
COMMODITY EVALUATION OF THE QUALITY LOSS OF FUR CLOTHES
N. V. Omelchenko, A. S. Brailko, N. V. Lysenko
168-177
PDF (Українська)
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