No. 3 (2022): Scientific Bulletin of Poltava University of Economics and Trade. Series "Technical Sciences"

INNOVATIVE TECHNOLOGY OF FOOD PRODUCTION

• MATHEMATICAL MODELING OF THE PROCESS ION-EXCHANGE PURIFICATION OF SYRUPS IN THE STARCH-TREACLE INDUSTRY

  M. ANDRIIANOVA, V. HOLOVENKO, L.S. HOLUB, O. CHERVAKOV, L.L. RUDNIEVA

  5-9

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• KAVBUZ PROCESSING PRODUCTS – A SOURCE OF NATURAL FOOD SORBENTS

  S. A. BAZHAY-ZHEZHERUN, М. М. ANTONІUK

  10-14

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• JUSTIFICATION AND DEVELOPMENT OF GINGER ICE CREAM TECHNOLOGY

  O. BILYK, N. SLYVKA, O. MYKHAYLYTSKA

  15-19

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• EXPANDING THE RANGE OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS

  L. POLOZHYSHNIKOVA, T. SUTKOVICH, N. OLIYNYK

  20-27

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• DEVELOPMENT OF THE NEWEST HEALTHY FOOD PRODUCTS USING GREEN ALGAE

  L. V. PESHUK, D. Y. PRYKHODKO

  28-32

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• DEPENDENCE OF LACTOBACILLI ACTIVITY ON THE CONCENTRATION OF SUGAR IN THE SUBSTRATE

  N. V. ROHOVA, O. V. VOLODKO, YA. M. BYCHKOV

  33-37

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• NEW APPROACHES IN MODELING OF RECIPES OF MARINADES AND SALTING MIXTURES

  N. KONDRATIUK, JU. MATSUK, A. CHENIAVSKA, R. PERINE

  38-43

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