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No. 33 (2023): Herald of LUTE. Technical sciences

DOI: https://doi.org/10.36477/2522-1221-2023-33

Published: 2023-04-07

Issue

FULL PDF (Українська)

TOPICAL ISSUES OF SCIENTIFIC AND PRACTICAL MATERIALS SCIENCE

LASER WELDING OF AA5056 ALUMINUM ALLOY JOINTS

A. V. Bernatskyi, V. A. Lukashenko, O. V. Siora, N. O. Shamsutdinova

5-11
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METALLURGICAL PROCESSES OF MELTING AND TRANSFER OF ELECTRODE AND ADDITIVE MATERIALS IN A SLAG BATH IN ELECTROSLAG SOLDERING

A. V. Zakharov, I. M. Rybalko, O. V. Saychuk

12-18
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THE EFFECT OF ELASTAN THREAD ON THE SHAPE RITENTION OF MIXED TEXTILE MATERIALS

Lesya Pelyk, Yulia Peleh, Diana Shelko

19-25
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INNOVATIVE TECHNOLOGIES OF LIGHT INDUSTRY

DEVELOPMENT OF AN INNOVATIVE COMPONENT OF HEMP PROCESSING IN LIGHT INDUSTRY

Yu. V. Berezovsky, G. A. Boyko, V. S. Kraglik

26-32
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MODERN DIRECTIONS FOR THE DEVELOPMENT OF FOOD TECHNOLOGY

TECHNOLOGICAL ASPECTS OF OBTAINING FUNCTIONAL BEER

R. O. Blishch

33-39
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INNOVATIVE APPROACHES TO MAKING MAYONNAISE SAUCE RECIPES USING NON-TRADITIONAL RAW MATERIALS

L. S. Holub, E. N. Vlasenko

40-46
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DEVELOPMENT OF A CHEESE PRODUCT WITH VEGETABLE PROTEIN

Y. V. Nazarenko, B. V. Shmidt, N. V. Bolhova, T. P. Synenko

47-54
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FORMULATION DEVELOPMENT, TECHNOLOGY AND CONSUMER RESEARCH PROPERTIES OF SEMI-SMOKED SAUSAGE FROM MEAT RAW MATERIALS WITH PSE PROPERTIES USING A COMBINED PHOSPHATE-CONTAINING FOOD ADDITIVE

T. M. Prylipko, А. М. Semenov, V. V. Pidlisnyj

55-59
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DEVELOPMENT OF THE TECHNOLOGY OF SEMI-FINISHED MINCED MEAT ENRICHED PRODUCTS WITH EXTENDED SHELF LIFE FOR FOOD IN CHILDREN’S INSTITUTIONS

T. M. Prylipko, V. B. Kostash, V. M. Fedorіv

60-65
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RATIONALE FOR THE USE OF ROSEHIP POWDER IN THE TECHNOLOGY OF BISCUIT PRODUCTS

A. L. Rohova, L. O. Grisovska, I. V. Choni

66-73
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CHALLENGES AND PROSPECTS OF THE SYSTEM OF FOOD QUALITY CONTROL

SAFETY STRATEGY IN THE FOOD INDUSTRY

I. М. Oshchypok, О. І. Oshchypok, M. Y. Turytsia

74-84
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