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No. 29 (2022): Herald of LUTE. Technical sciences

DOI: https://doi.org/10.36477/2522-1221-2022-29

Published: 2022-05-06

Issue

FULL PDF (Українська)

THEORY AND PRACTICE OF MODERN MATERIALS SCIENCE AND COMMODITY SCIENCE

USE OF SENSORY ANALYSIS METHODS FOR QUALITY ASSESSMENT OF PLASTIC WARE

O. V. Vysochanska

5-12
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SYSTEM-ANALYTICAL APPROACH TO INCREASE THE EFFICIENCY OF GLASS WASTE RECYCLING

Yu. O. Kazymyrenko, O. V. Drozd

13-20
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THE KEY ROLE OF NANOPRODUCTS STANDARDIZATION IN THE PROCESS OF THEIR COMMERCIALIZATION IN UKRAINE

G. O. Pushkar, O. V. Pakholiuk, I. S. Galyk, B. D. Semak

21-29
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INNOVATIVE TECHNOLOGIES OF LIGHT INDUSTRY

ACHIEVEMENTS AND PROSPECTS OF THE INTELLECTUAL PACKAGING DEVELOPMENT

V. T. Lebedynets

30-38
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INVESTIGATION OF LIGHT RESISTANCE OF THE FIBER BASE OF COTTON-POLYESTER FABRICS WITH BIOCIDAL TREATMENT

І. А. Мartyrosian, О. V. Pakholiuk, G. I. Goloduik

39-45
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MODERN DIRECTIONS FOR THE DEVELOPMENT OF FOOD TECHNOLOGY

PHYSICO-CHEMICAL PROPERTIES OF HYDROCOLOIDS – ADVANTAGE OF THEIR USE IN VEGETARIAN DISHES

M. V. Buzhanska

46-52
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RESEARCH OF EFFECTS CRYABILIATING ADDITIVES ON MICROSTRUCTURAL PARAMETERS OF SEMI-FINISHED PRODUCTS WITH MEAT AND HYDROIONTS DURING FREEZING AND DEFROSTING

N. I. Hirenko, D. P. Kramarenko, V. V. Dub

53-58
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CLASSIFICATION CHARACTERISTICS OF PORK MEAT WITH DIFFERENT COURSE OF AUTOLYSIS AND METHODS OF ELIMINATION OF ITS UNSTABLE QUALITY DURING PROCESSING

I. M. Oshchypok

59-65
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MODELING OF THE RECIPE COMPOSITION OF SPONGE CAKE WITH FLOUR “ZDOROVIA”

O. L. Romanovska

66-69
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JUSTIFICATION OF THE INFLUENCE OF THE INTENSIFICATION OF THE SCREENING PROCESS ON THE ADHESION PROPERTIES OF BULK MATERIALS

V. М. Fedoriv, V. V. Pidlisnyy, О. М. Semenov, О. О. Yermenchuk

70-76
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STUDY OF FLAVONOID COMPOUNDS IN PHYTOPOWDER FROM SNAKE BITTER AND THE POSSIBILITY OF ITS USE IN FLOUR CONFECTIONERY

N. Y. Yaroshenko

77-81
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CHALLENGES AND PROSPECTS OF THE SYSTEM OF FOOD QUALITY CONTROL

SCIENTIFIC DEVELOPMENTS ON IMPROVING THE QUALITY OF FLOUR-BASED FOODSTUFFS

T. M. Lozova

82-88
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