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No. 45 (2026): Herald of LUTE. Technical sciences

DOI: https://doi.org/10.32782/2522-1221-2026-45

Published: 2026-05-08

Issue

Завантажити номер одним файлом (Українська)

TOPICAL ISSUES OF SCIENTIFIC AND PRACTICAL MATERIALS SCIENCE

DEVELOPMENT PROSPECTS OF UKRAINE’S CONSTRUCTION MATERIALS INDUSTRY UNDER WARTIME CHALLENGES

R. V. Yecha, А. V. Novik, А. M. Savchenko, A. H. Farisieiev

7-13
- PDF (Українська)
INCREASING THE RESOURCE OF WORKING PARTS OF SOIL CULTIVATION EQUIPMENT BY OPTIMIZING THE COMPOSITION OF POWDER WIRES FOR ELECTROSLAG SURFACING

A. V. Zakharov, I. M. Rybalko, О. V. Tihonov, O. V. Saychuk

14-26
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INFLUENCE OF MINERAL ADDITIVES OF TECHNOGENIC ORIGIN ON THE STRENGTH PROPERTIES OF SOIL BASES AND SOIL-CEMENT FOUNDATIONS

O. V. Mykhailovska, М. О. Usanov

27-32
- PDF (Українська)
STUDY OF THE INFLUENCE OF LASER WELDING PARAMETERS ON THE MICROHARDNESS OF BUTT WELDED JOINTS OF STAINLESS STEEL AISI 304

Yu. V. Yurchenko, O. V. Siora, M. V. Sokolovskiy, A. V. Bernatskyi

33-40
- PDF (Українська)

MODERN DIRECTIONS FOR THE DEVELOPMENT OF FOOD TECHNOLOGY

INFLUENCE OF NON-TRADITIONAL RAW MATERIALS ON THE SENSORY CHARACTERISTICS OF FISH PATES

N. V. Holembovska, L. V. Bal-Prylypko

41-50
- PDF (Українська)
IMPROVEMENT OF QUICK-CARE VITAMINIZED DRINK TECHNOLOGY

V. V. Karachov, N. V. Bolhova

51-55
- PDF (Українська)
DEVELOPMENT OF A TEXTURE-FORMING FOOD COMPOSITION FORMULATION USING TRANSGLUTAMINASE FOR COOKED SAUSAGE PRODUCTS

В. М. Pasichnyi, S. S. Iepishkin

56-62
- PDF (Українська)
TECHNOLOGICAL ASPECTS OF CREATING GLUTEN-FREE SAUCES FOR RESTAURANT PRODUCTION

A. L. Rohova, I. V. Choni

63-69
- PDF (Українська)
DEVELOPMENT AND QUALITY EVALUATION OF GLUTEN-FREE PASTA PRODUCTS WITH THE ADDITION OF MORINGA OLEIFERA POWDER AS A FUNCTIONAL INGREDIENT

T. P. Synenko, S. I. Shamkalo

70-79
- PDF (Українська)
IMPROVEMENT OF LIVER PÂTÉ TECHNOLOGY THROUGH THE USE OF HIGH-OLEIC SUNFLOWER MEAL

T. V. Cheremska, M. B. Kolesnikova, V. S. Semenenko

80-86
- PDF (Українська)
JUSTIFICATION OF THE TECHNOLOGICAL MODES OF PREPARATION OF MINCED MEAT FOR BOILED SAUSAGES

N. Р. Shevchuk

87-93
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CHALLENGES AND PROSPECTS OF THE SYSTEM OF FOOD QUALITY CONTROL

SCIENTIFIC COMMODITY RESEARCH ON CHANGES IN THE QUALITY OF FOOD PRODUCTS DURING STORAGE

Т. М. Lozova

94-101
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MODERN PROBLEMS OF EXAMINATION, REGULATION AND SECURITY OF ECONOMIC SYSTEMS

CURRENT PROBLEMS OF FORENSIC COMMODITY EXPERTISE: THEORETICAL APPROACHES AND PRACTICAL SOLUTIONS

N. I. Popovych, O. D. Yarovyi, I. A. Lopashchuk

102-111
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