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No. 42 (2025): Herald of LUTE. Technical sciences

DOI: https://doi.org/10.32782/2522-1221-2025-42

Published: 2025-06-27

Issue

Завантажити номер одним файлом (Українська)

MODERN DIRECTIONS FOR THE DEVELOPMENT OF FOOD TECHNOLOGY

IMPROVEMENT OF TECHNOLOGY OF MARINATED SEMI-FINISHED PRODUCTS FROM RED MEAT OF BROILER CHICKENS

I. O. Danylevych, V. M. Pasichnyi, Ye. A. Shubina, S. D. Beseda

5-11
- PDF (Українська)
IMPROVEMENT OF DRIED PRODUCTS TECHNOLOGY WITH MODIFICATION OF FLAVOR AND AROMATIC PROPERTIES

V. V. Dorozhko, N. V. Holembovska

12-18
- PDF (Українська)
THE INFLUENCE OF MODERN TRENDS ON THE DEVELOPMENT OF THE RESTAURANT BUSINESS WITH CATERING SERVICES

I. V. Petlin

19-25
- PDF (Українська)
CURRENT TRENDS AND DIRECTIONS IN CEREAL BAR FORTIFICATION: INNOVATIVE APPROACHES AND DEVELOPMENT PERSPECTIVES

V. M. Sheludko

26-34
- PDF (Українська)

CHALLENGES AND PROSPECTS OF THE SYSTEM OF FOOD QUALITY CONTROL

DETERMINATION OF IDENTIFICATION CRITERIA FOR EVALUATING THE ORGANOLEPTIC CHARACTERISTICS OF CUSTARD SEMI-FINISHED PRODUCTS WITH THE ADDITION OF CAROB POWDER

A. Yu. Bozhko, S. I. Usatiuk

35-42
- PDF (Українська)

MODERN CHALLENGES OF EXPERT EXAMINATION, REGULATION AND SECURITY OF ECONOMIC SYS

ERGONOMIC ASPECTS OF OCCUPATIONAL SAFETY AND OCCUPATIONAL HYGIENE EXAMINATIONS

A. V. Sybirny, L. I. Reshetylo, R. I. Sybirna

43-48
- PDF (Українська)
EFFECTIVE ACTION OF CAVITATION TREATMENT OF CONTAMINATED WATER

I. Z. Koval, L. I. Shevchuk, R. O. Blishch

49-54
- PDF (Українська)
FALSIFICATION OF RAW MATERIALS USED FOR THE MANUFACTURE OF BUTTERCAKES AND WAYS TO DETECT IT

I. V. Dontsova, D. I. Sapozhnyk, R. M. Boidunyk

55-67
- PDF (Українська)
QUALITY AND SAFETY OF FLOUR CONFECTIONERY PRODUCTS

L. V. Pelyk

68-73
- PDF (Українська)