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No. 28 (2021): Herald of LUTE. Technical sciences

DOI: https://doi.org/10.36477/2522-1221-2021-28

Published: 2022-01-10

Issue

FULL PDF (Українська)

INNOVATIVE TECHNOLOGIES OF LIGHT INDUSTRY

PROSPECTS OF DEVELOPMENT OF INNOVATIVE TECHNOLOGIES OF PROCESSING OF BAST CULTURES

Yu. V. Berezovsky, T. О. Kuzmina

5-12
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ENERGY SAVING TECHNOLOGIES FOR BEER WORT MAKING

R. O. Blishch, N. Z. Petryshyn

13-17
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MODERN DIRECTIONS FOR THE DEVELOPMENT OF FOOD TECHNOLOGY

USE OF OILFLOWER SEEDS AND HEMP IN THE FOOD INDUSTRY

О. О. Gorach, O. P. Dombrovska

18-22
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IMPROVEMENT OF SHORTBREAD COOKIES WITH NON-TRADITIONAL ADDITIVES TECHNOLOGY

O. Y. Davydovych, I. M. Oschypok

23-29
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DEVELOPMENT OF SELENIUM ENRICHED YOGHURT TECHNOLOGY

L. Y. Musiy, O. Y. Tsisaryk, I. M. Slyvka

30-36
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THE USE OF PARSNIP IN CRAFT CONFECTIONERY PRODUCTION

I. M. Oshchypok, N. S. Palko

37-42
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TECHNOLOGY OF COMBINED POULTRY MINCE-BASED PRODUCTS FOR HEALTH PURPOSES

K. V. Svidlo, L. K. Karpenko, S. M. Peresichna, L. Y. Mamchenko

43-51
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PROSPECTS OF USING PEAS FLOUR IN DONUT TECHNOLOGY

G. V. Stepankova, O. G. Shydakova-Kameniuka, O. I. Bolkhovitina, I. S. Horobets

52-58
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JUSTIFYING THE CRUFFINS TECHNOLOGY WITH HIGH NUTRITIONAL VALUE

V. M. Sheludko

59-65
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MODERN CHALLENGES OF EXPERT EXAMINATION, REGULATION AND SECURITY OF ECONOMIC SYS

ANALYSIS OF THE STATE OF THE RAW MATERIAL BASE MEAT PROCESSING INDUSTRY

M. V. Shinkaruk, S. V. Naidenova

66-70
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