ПРИМЕНЕНИЕ КОМПЛЕКСОУТВОРЮВАЧИВ ДЛЯ ПОВЫШЕНИЯ ЭФФЕКТИВНОСТИ МЕМБРАННЫХ ПРОЦЕССОВ ОЧИСТКИ СТОКОВЫХ ВОД


Food and Environment Safety - Journal of Faculty of Food Engineering, ŞtefancelMareUniversity - Suceava 
Volume XV, Issue 4– 2016 

 

 

 

 
 
 

  
CONTENTS: 
 

 

1 Activating the glutathione system of EiseniaFetidaduring exposure to contaminated 
silt sludge  
Nataliya MITINA, Nina KHROMYKH, Larisa SHUPRANOVA, Inna ZUBAREVA 

276 - 283 

2 Heat transfer in down flowing turbulent evaporating liquid films with developed 
wavy structure and co-current steam flow 
ValentynPETRENKO, YaroslavZASYADKO 
 

284 – 298 

3 Research on technological properties of potato cellulosefor bread production 
Tatjana SILCHU, Mariana NAZAR, Tatjana GOLIKOVA 
 

299 – 305 

4 Nanosized titanium dioxide as an antibacterial admixture for the food packaging ma-
terials 
IgorKOBASA, MariiaVOROBETS, LarysaARSENIEVA 
 

306 - 311 

5 Use of emulsions in production restaurants and food industry 
Oksana LUGOVSKA, Vasilij SIDOR 
 
 

312 - 322 

6 3-D Modeling of water flow and cooling down within the temperature range close to 
inversion point 
Roman GRYSHCHENKO, Yaroslav ZASIADKO,  Andriy FORSIUK, Oleksiy 
PYLYPENKO 
 

323 - 328 

7 Mathematical modeling of thermal processing of meat products 
Volodymyr PAVELKO, Serhiy HRYBKOV, Arkadiy ZASLSVSKY, Daria DMYTRENKO 
 

329 - 333 

8 The influence of berry puree on microbiological indicators of cheese product during  
storage 
Olena GREK, Tetiana PSHENYCHNA, Olena KRASULYA, Yuliia PAKHOMOVA, 
Kateryna IVASHCHENKO 
 

334 - 340 

9 The influence of proteins on the technological process of bread making with fructose 
Vera DROBOT, Anastasiia SHEVCHENKO, Olha MARCHENKO 
 

341 - 346 

 Author instructions 
 

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