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No. 40 (2024): Herald of LUTE. Technical sciences

DOI: https://doi.org/10.32782/2522-1221-2024-40

Published: 2024-12-30

Issue

Завантажити номер одним файлом (Українська)

TOPICAL ISSUES OF SCIENTIFIC AND PRACTICAL MATERIALS SCIENCE

THE ADVANTAGES OF USING ELECTROSLAG SURFACING TECHNOLOGY TO RESTORE TILLAGE EQUIPMENT PARTS: PLOUGHSHARES AND CULTIVATOR TINES

A. V. Zakharov, I. M. Rybalko, О. V. Tihonov

5-12
- PDF (Українська)

THEORY AND PRACTICE OF MODERN MATERIALS SCIENCE AND COMMODITY SCIENCE

MARKET OF BUILDING MATERIALS AND PRODUCTS IN THE CONDITIONS OF SUSTAINABLE DEVELOPMENT

Yu. M. Pyshchyk, N. I. Popovych

13-19
- PDF (Українська)

CHALLENGES AND DEVELOPMENT PROSPECTS OF LIGHT INDUSTRY

FACTORS INFLUENCING THE PRODUCTION AND SALE OF LIGHT INDUSTRY PRODUCTS

V. V. Yevtushenko, O. O. Semenchenko, V. M. Bezpalchenko

20-26
- PDF (Українська)
METHODOLOGICAL BASES FOR ASSESSING THE DEVELOPMENT LEVEL OF NATIONAL STANDARDIZATION ON THE EXAMPLE OF BAST FIBER STANDARDIZATION SYSTEM

E. O. Kalinsky, O. V. Voronko, V. V. Rossolov

27-32
- PDF (Українська)

INNOVATIVE TECHNOLOGIES OF LIGHT INDUSTRY

POSSIBILITIES OF USING BAST RAW MATERIALS IN INNOVATIVE TEXTILE PRODUCTS

G. A. Boyko, T. M. Golovenko, O. V. Ostapchuk, O. A. Gych

33-38
- PDF (Українська)

MODERN DIRECTIONS FOR THE DEVELOPMENT OF FOOD TECHNOLOGY

PHYSICOCHEMICAL PROPERTIES AND CONSUMER POTENTIAL OF YOGURT ENRICHED WITH WHEY PROTEIN: PROSPECTS FOR SPORTS NUTRITION

M. V. Buzhanska

39-44
- PDF (Українська)
FUNCTIONAL DAIRY PRODUCTS WITH VEGETABLE FIBER

М. Ye. Ratsuk, Т. А. Yurova, А. V. Niunkina

45-50
- PDF (Українська)
RESEARCH OF THE EFFECT OF THE TRANSGLUTAMINASE ENZYME ON THE PROPERTIES OF HYDRATED PROTEINS OF ANIMAL AND PLANT ORIGIN

I. M. Strashynskyi, S. S. Iepishkin

51-58
- PDF (Українська)
PROPERTIES OF MODEL MINCED MEAT AND MEAT-CONTAINING SEMI-FINISHED PRODUCTS DEPENDING ON THE AMOUNT OF STRUCTURING AGENT

I. M. Strashynskyi, О. А. Pergat

59-66
- PDF (Українська)

CHALLENGES AND PROSPECTS OF THE SYSTEM OF FOOD QUALITY CONTROL

THE INFLUENCE OF TECHNOLOGICAL PROCESSES OF GRAPE PROCESSING ON THE FORMATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC INDICATORS OF WINES MADE FROM GRAPES OF THE RIESLING REIN VARIETY

N. V. Kameneva, O. A. Verechuk

67-75
- PDF (Українська)