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Main Journal Archive of articles

T.A. Nazarenko

Number of the journal, №: 2018. № 1

The study of physical and biological characteristics of raw materials and the creation of technology of molecular products

Annotation: In this article, the physical and biological characteristics of raw animal and plant material for protein-inoil
emulsion and the technology of the meat molecular product «Pressed horse meat in the form» were
considered.

Introduction of a quality and safety management system for dairy products based on international standards

Annotation: The article is devoted to the current problem of quality control and safety of dairy products. The article
provides a generalized description of the system models, discusses the main problems and advantages in
implementing the quality control system in small and medium-sized dairy enterprises.

Development of a quality control system based on the principles of HACCP for the production of sour cream at a diary factory

Annotation: The article is devoted to risk analysis, methods of ensuring dairy products safety. Furthermore, the
author dwells on such tool of quality control as a decision tree. The article presents the plan of HACCP for
a diary enterprise on an example of the production a sour cream with 15-20 % of fat content.

Innovative technologies for enrichment of flour from wheat grain

Annotation: The technogenic impact on the ecological environment led to a decrease in the amount of natural food
consumed and a change in its qualitative composition. The article discusses the innovative direction –
enrichment of food with micronutrients. New types of bread with functional properties for mass nutrition are
developed.

Number of the journal, №: 2018. №

Creation of innovative technology of smoked and cooked roll from domestic meat

Annotation: This article discusses the innovative direction of production technology of the national cooked and
smoked meat product.

Number of the journal, №: 2017. № 3

Research of possibility of the applying gellants in dairy products technology

Annotation: Gellants are food additives used to increase the dencity and create a certain structure of the food product. In the dairy industry, there is an active work at developing new technologies for fermented milk products, which allows improving organoleptic quality indicators with the use of gellants. In this article, an analysis of the assortment of gellants used in the dairy industry was analyzed.

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