Skip to main content Skip to main navigation menu Skip to site footer

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)