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No. 37 (2024): Herald of LUTE. Technical sciences

DOI: https://doi.org/10.32782/2522-1221-2024-37

Published: 2024-05-28

Issue

Завантажити номер одним файлом (Українська)

TOPICAL ISSUES OF SCIENTIFIC AND PRACTICAL MATERIALS SCIENCE

TECHNOLOGY OF INSTALLATION OF SOIL-CEMENT BLOCKS WITH THE ADDITION OF ASH

O. V. Mykhailovska

7-11
- PDF (Українська)

THEORY AND PRACTICE OF MODERN MATERIALS SCIENCE AND COMMODITY SCIENCE

AGING OF POLYMER MATERIALS IN DIFFERENT STORAGE CONDITIONS AND UNDER THE EFFECT OF LIGHT RADIATION

N. I. Domantsevych, B. P. Yatsyshyn

12-18
- PDF (Українська)
FRESH CUT FLOWERS: IDENTIFICATION, QUALITY COMPONENTS AND EXPERTISES

I. V. Dontsova, V. T. Lebedynets, D. I. Sapozhnyk

19-26
- PDF (Українська)

MODERN DIRECTIONS FOR THE DEVELOPMENT OF FOOD TECHNOLOGY

BIOGENIC AMINES – A DANGEROUS FOOD FACTOR OF FERMENTED MEAT PRODUCTS

M. V. Buzhanska

27-33
- PDF (Українська)
FEATURES OF THE PROCESS OF RAW MATERIAL SUPPLY OF FOOD INDUSTRY ENTERPRISES

I. M. Oshchypok , M. I. Nazar

34-41
- PDF (Українська)
IMPROVEMENT OF THE ELEMENTS OF THE TECHNOLOGY OF MANUFACTURING FISH BATTLE WITH THE USE OF BIOLOGICALLY ACTIVE ADDITIVES

T. M. Prylipko, V. B. Kostash, І. M. Kuzminska

42-48
- PDF (Українська)
CHOOSING A RATIONAL METHOD OF DRYING PEARS IN THE CONDITIONS OF CRAFT PRODUCTION

I. O. Puryhin, Yu. V. Nazarenko, T. P. Synenko

49-55
- PDF (Українська)
THE INFLUENCE OF CURRENT CULINARY TRENDS ON THE DEVELOPMENT OF DESSERTS TECHNOLOGY

A. L. Rohova, I. V. Choni, L. O. Polozhyshnikova

56-63
- PDF (Українська)
PROSPECTIVES OF USING OATS FOR THE PRODUCTION OF NON-DAIRY YOGURT BEVERAGES

N. B. Slyvka, O. R. Mykhaylytska, V. O. Nagovska , O. Ya. Bilyk

64-70
- PDF (Українська)
DEVELOPMENT OF A COMPLEX OF NON-PHOSPHATE MOISTURE-RETAINING ADDITIVES BASED ON ACTIVE STABILISERS OF MEAT SYSTEMS

I. M. Strashynskyi, M. S. Hrytsai

71-79
- PDF (Українська)
SUBSTANTIATION OF GRISSINI TECHNOLOGY WITH IMPROVED ORGANOLEPTIC PROPERTIES

V. М. Sheludko

80-86
- PDF (Українська)

CHALLENGES AND PROSPECTS OF THE SYSTEM OF FOOD QUALITY CONTROL

RESULTS OF THE FORENSIC VETERINARY EXAMINATION OF RAW-SMOKED SAUSAGE PRODUCTS ACCORDING TO THE DECISION OF THE KYIV ECONOMIC COURT

N. V. Bukalova, T. M. Prylipko, N. M. Bogatko, L. V. Rusnak

87-95
- PDF (Українська)
IDENTIFICATION AND QUALITY CONTROL OF ALCOHOL CONTAINING BEVERAGES

V. V. Havrylyshyn, D. I. Sapozhnyk

96-107
- PDF (Українська)
CURRENT SCIENTIFIC DIRECTIONS IN RESEARCH OF STORAGE OF FATTY FOOD PRODUCTS

T. M. Lozova, L. I. Reshetylo, R. A. Romanyuk

108-114
- PDF (Українська)
QUALITY AND SAFETY OF CANNED TUNA SOLD IN KYIV

A. A. Samoilenko, O. P. Yudicheva, N. P. Lialina

115-123
- PDF (Українська)