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No. 35 (2023): Herald of LUTE. Technical sciences

DOI: https://doi.org/10.32782/2522-1221-2023-35

Published: 2023-09-20

Issue

Завантажити номер одним файлом (Українська)

MODERN DIRECTIONS FOR THE DEVELOPMENT OF FOOD TECHNOLOGY

INNOVATIVE SOLUTIONS FOR PRESERVING THE QUALITY OF FLOUR CONFECTIONERY PRODUCTS

R. M. Boidunyk, N. S. Palko, O. Ya. Davydovych

5-13
- PDF (Українська)
SUBSTENTIATION OF THE TECHNOLOGICAL ASPECTS OF THE ALCOHOLIC ICE CREAM PRODUCTION

V. M. Kovbasa, T. G. Osmak, U. G. Bandura, A. M. Kuts, M. V. Bondar, V. Ya. Capiga

14-23
- PDF (Українська)
THE INFLUENCE OF THE COMPOSITION OF RECIPES AND CULINARY-TECHNOLOGICAL METHODS ON THE NUTRITIONAL VALUE OF PRODUCTS MADE OF FISH STUFFING

T. M. Prylipko

24-28
- PDF (Українська)
PRESERVATION OF FRUIT AND BERRY RAW MATERIALS WITH USAGE OF LOW TEMPERATURES AND CRYOPROTECTION METHODS

G. O. Simakhina

29-35
- PDF (Українська)

CHALLENGES AND PROSPECTS OF THE SYSTEM OF FOOD QUALITY CONTROL

RESEARCH OF POLYMORPHIC TRANSFORMATIONS OF FAT TRIGLYCERIDES WITH THE PURPOSE OF IMPROVING THE QUALITY OF CONFECTIONERY PRODUCTS DURING THE STORAGE PROCESS

T. M. Lozova

36-42
- PDF (Українська)
METHODS OF MODERN TYPES OF QUALITY EXAMINATION, IDENTIFICATION OF FALSE FEEDING OF ANIMAL FOOD RAW MATERIALS

T. M. Prylipko, V. M. Fedorіv

43-48
- PDF (Українська)