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No. 41 (2025): Herald of LUTE. Technical sciences

DOI: https://doi.org/10.32782/2522-1221-2025-41

Published: 2025-04-10

Issue

Завантажити номер одним файлом (Українська)

TOPICAL ISSUES OF SCIENTIFIC AND PRACTICAL MATERIALS SCIENCE

STUDY OF MATHEMATICAL MODELS CHANGES IN THE STRUCTURE OF STEEL OF ENGINEERING STRUCTURES AFTER THERMAL LOADING

O. V. Fomin, O. V. Burlutskyi, O. P. Cherkashin, I. O. Rodionov

7-15
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THEORY AND PRACTICE OF MODERN MATERIALS SCIENCE AND COMMODITY SCIENCE

EXPERT STUDY OF TEMPORAL DUALISM OF THE ACTION OF ADDITIVES IN MODIFIED POLYMERS

N. I. Domantsevych, B. P. Yatsyshyn

16-26
- PDF (Українська)
SCIENTIFIC-COMMODITY RESEARCH OF THE FATTY ACID COMPOSITION OF CONFECTIONERY PRODUCTS

T. M. Lozova

27-34
- PDF (Українська)

CHALLENGES AND DEVELOPMENT PROSPECTS OF LIGHT INDUSTRY

CURRENT PROBLEMS OF SAFETY AND LABOR PROTECTION IN THE FOOD INDUSTRY DURING WARTIME

T. R. Khinalska, O. M. Zaverukha, D. V. Freiuk

35-40
- PDF (Українська)

MODERN DIRECTIONS FOR THE DEVELOPMENT OF FOOD TECHNOLOGY

MODERN TRENDS IN THE USE OF PACKAGING MATERIALS FOR MEAT PRODUCTS

M. V. Buzhanska

41-50
- PDF (Українська)
JUSTIFICATION OF THE CHOICE OF RAW INGREDIENTS FOR THE PRODUCTION OF GLAZED CHEESECAKES FOR ATHLETES

D. M. Bushtez, O. P. Chaharovskyi

51-58
- PDF (Українська)
RESEARCH ON THE RHEOLOGY PROPERTIES OF FEIJOA DESSERT MASSES

I. I. Kalugina, S. O. Poplavska

59-68
- PDF (Українська)

CHALLENGES AND PROSPECTS OF THE SYSTEM OF FOOD QUALITY CONTROL

FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF ATHERINA PONTICA POWDER FOR USE IN FLOUR MIXTURES

I. P. Danyliuk

69-74
- PDF (Українська)
NUTRITIONAL VALUE OF ENRICHED BUTTER CAKES

A. I. Lebedynets

75-81
- PDF (Українська)
DEVELOPMENT OF A HACCP SAFETY MANAGEMENT SYSTEM FOR THE PRODUCTION OF SOFT CAMEMBERT CHEESE

O. P. Chaharovskyi, E. G. Didukh

82-89
- PDF (Українська)

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

FENUGREEK SEEDS (TRIGONELLA FOENUM-GRAECUM L.) ARE A SOURCE OF BIOACTIVE COMPOUNDS IN THE PRODUCTION OF SULUGUNI CHEESE

O. G. Klymenko

90-97
- PDF (Українська)
APPLICATION OF CRAFT TECHNOLOGIES OF DEHYDRATED PRODUCT FOR MILITARY PERSONNEL

O. B. Masliichuk, G.O. Simakhina, O. P. Izhevska

98-103
- PDF (Українська)
IMPROVEMENT OF CANDIED FRUIT PRODUCTION TECHNOLOGY

М. М. Samilyk, М. А. Tkachuk

104-109
- PDF (Українська)