REVISTA

Eastern-European Journal of Enterprise Technologies

ISSN: Frecuencia: 4 Formato: Electrónica

Tablas de contenido

8 artículos asociados

Volumen 5 Número 11 Parte PP Año 2020

View or download the full issue	Acceso

Determining the quality of milk fat dispersion in a jet-slot milk homogenizer	Acceso
Kyrylo Samoichuk,Alexandr Kovalyov,Vadym Oleksiienko,Nadiia Palianychka,Dmytro Dmytrevskyi,Vitalii Chervonyi,Dmytro Horielkov,Inna Zolotukhina,Alina Slashcheva
Pág. 16 - 24

Development of technology for preparing the thermostable milk-containing filling and study of infrared spectra of its components	Acceso
Fedor Pertsevoy,Olena Koshel,Sergei Sabadash,Mykola Mashkin,Valentyna Mohutova,Vadym Volokh
Pág. 25 - 31

Determining the content of macronutrients in berry sauces using a method of IR-spectroscopy	Acceso
Gregoriy Deynichenko,Tamara Lystopad,Anna Novik,Line Chernushenko,Andrii Farisieiev,Yulii? Matsuk,Tatiana Kolisnychenko
Pág. 32 - 42

The effect of storing temperature and variety features on the culinary properties of potato	Acceso
Ludmila Pusik,Vl?dimir Pusik,Gennadii Postnov,Iryna Safronska,Nataliia Ilina,Nina Lyubymova,Galyna Sukhova,Yana Hrynova
Pág. 43 - 53

Investigation of change of quality indicators of gluten-free bread during storage	Acceso
Yana Biletska,Galina Djukareva,Alla Nekos,Andrii Husliev,Anna Krivtsova,Myushfik Bakirov,Valentyn Polupan,Vyacheslav ?nyshchenko,Evgenia Sokolova
Pág. 54 - 61

Practical aspects in modeling the air conveying modes of small?piece food products	Acceso
Liudmyla Kryvoplias-Volodina,Oleksandr Gavva,Mykola Yakymchuk,Anastasiia Derenivska,Taras Hnativ,Hennadii Valiulin
Pág. 6 - 15

Developing an improver of targeted action for the prolonged freshness of bread made from wheat flour	Acceso
Olena Bilyk,Oksana Kochubei-Lytvynenko,Yulia Bondarenko,Tetyana Vasylchenko,Anastasiia Pukhliak
Pág. 62 - 70