JHED Volume 27
Check out the latest research and industry developments in Volume 27
of the Journal of Hygienic Engineering and Design
Andrey Vladimirovich Blinov, Andrew Georgievich Khramtsov, Anastasia Alexandrovna Blinova, Alexander Vladimirovich Serov, Konstantin Vasilevich Kostenko, Alexander Alexandrovich Kravtsov, Julia Jurevna Snezhkova (2019). Detergent-disinfectant agent based on colloidal silver stabilized by quaternary ammonium compounds for the dairy industry. Journal of Hygienic Engineering and Design, Vol. 27, pp. 3-11.
Svitlana Yermak, Oleksandr Bavyko, Olena Boiko, Nataliia Vasiutkina (2019). Problems of ensuring milk quality in Ukraine in terms of European standards implementation. Journal of Hygienic Engineering and Design, Vol. 27, pp. 15-21.
Nadica Ilievska, Valentina Pavlova, Jovana Ilievska, Vera Kirovska, Martina Pavlovska (2019). Review paper on the effects of antibiotic use in agricultural animals on the human health and formation of food born antibiotic resistant microorganisms. Journal of Hygienic Engineering and Design, Vol. 27, pp. 22-26.
Mariola Kodra, Ariola Devolli, Dhurata Feta, Merita Stafasani, Edlira Shahinasi (2019). Evaluation of total protein and moisture content in processed meat (sausages) of tirana markets. Journal of Hygienic Engineering and Design, Vol. 27, pp. 27-31.
Abdymanap Ospanov, Nurzhan Muslimov, Aigul Timurbekova, Gulnara Jumabekova, Aigul Almaganbetova, Dulat Zhalelov, Dinash Nurdan (2019). The study of indicators of the quality test of poly-cereal whole meal flour for making pasta. Journal of Hygienic Engineering and Design, Vol. 27, pp. 32-38.
Amilda Ballata, Laura Shabani, Klodiola Dhamo (2019). Impact of microbiological quality of the raw material and the technological process in the microflora of final product (confectionery products). Journal of Hygienic Engineering and Design, Vol. 27, pp. 39-44.
Nadica Ilievska, Valentina Pavlova, Vera Kirovska, Jovana Ilievska, Martina Pavlovska (2019). Nutritional and health benefits of inulin as functional food and prebiotic. Journal of Hygienic Engineering and Design, Vol. 27, pp. 45-48.
Georgy Anisimov, Svetlana Ryabtseva, Ivan Evdokimov, Andrei Khramtsov, Irina Kulikova, Maria Kosenko, Vitaliy Kravtsov (2019). Effect of electrodyalisis on dairy by-products microbiological indicators . Journal of Hygienic Engineering and Design, Vol. 27, pp. 49-57.
Ivana Bendelja, Davor Valinger, Tamara Jurina, Ana Jurinjak Tušek, Jasenka Gajdoš Kljusurić, Maja Benković (2019). Influence of particle size on UV-VIS and NIR spectra of aqueous extracts of plants from lamiaceae family. Journal of Hygienic Engineering and Design, Vol. 27, pp. 61-68.
Olena Boiko, Nataliia Vasiutkina, Oleksandr Bavyko, Svitlana Yermak (2019). The state and ways of Ukrainian food industry development in terms of integration into European economic space. Journal of Hygienic Engineering and Design, Vol. 27, pp. 69-86.
Abdymanap A. Ospanov, Aigul K. Timurbekova (2019). New hypothesis of energy of crushing. Journal of Hygienic Engineering and Design, Vol. 27, pp. 87-89.
Biljana Lončar, Lato Pezo, Milica Nićetin, Vladimir Filipović, Violeta Knežević, Tatjana Kuljannin (2019). Optimization of fish osmotic treatment applying fuzzy synthetic evaluation method. Journal of Hygienic Engineering and Design, Vol. 27, pp. 90-94.
Andrey Vladimirovich Blinov, Alexander Vladimirovich Serov, Alexander Alexandrovich Kravtsov, Konstantin Vasilevich Kostenko, Julia Jurevna Snezhkova, Alexey Alexeevich Gvozdenko (2019). New colloidal chelated highly digestible form of zinc essential trace element. Journal of Hygienic Engineering and Design, Vol. 27, pp. 95-101.
Viktorija Stamatovska, Gjore Nakov, Gorica Pavlovska, Marko Jukić, Ivan Dimov, Ira Taneva, Daliborka Koceva Komlenić (2019). Production of biscuits with inulin and determination of their characteristics. Journal of Hygienic Engineering and Design, Vol. 27, pp. 102-107.
Kseniya Kovtunenko, Svetlana Filippova, Olga Poberezhets, Yuriy Kovtunenko, Aleksey Stepanchenko (2019). Adaptation of the logistics system of food industry enterprises in conditions diversification of activities. Journal of Hygienic Engineering and Design, Vol. 27, pp. 108-113.
Milica Nićetin, Lato Pezo, Biljana Lončar, Vladimir Filipović, Violeta Knežević, Jelena Filipović, Tatjana Kuljanin (2019). The variation of mineral content in celery root during the treatment in two osmotic solution. Journal of Hygienic Engineering and Design, Vol. 27, pp. 114-119.
Alexander Zharnov, Natallia Bashun, Olga Zharnova, Natallia Chuhai, Anna Chekel (2019). Comparison of indexes of physical development biological objects measured by anthropometric and bio-impedance methods. Journal of Hygienic Engineering and Design, Vol. 27, pp. 120-124.
Igor V. Rzhepakovsky, Ludmila D. Timchenko, David A. Areshidze, Svetlana S. Avanesyan, Elena V. Budkevich , Sergei I. Piskov, Saverio Mannino, Alexey D. Lodygin, Dmitriy A. Kovalev, Stanislav G. Kochergin (2019). Antioxidant activity of chicken embryo tissues powder obtained by different methods of hydrolysis. Journal of Hygienic Engineering and Design, Vol. 27, pp. 125-136.
Yulia Pavlovna Ten (2019). The symbolic value of the French goods in the consciousness of the contemporary Russian young consumers. Journal of Hygienic Engineering and Design, Vol. 27, pp. 137-144.
Tetyana Horodetska, Kateryna Ivanchuk, Liubov Niekrasova, Lyudmyla Semerun, Kateryna Zaychenko (2019). Food enterprises innovative activity organizing. Journal of Hygienic Engineering and Design, Vol. 27, pp. 145-151.
Antonela Režan, Maja Benković, Tamara Jurina, Ana Jurinjak Tušek, Jasenka Gajdoš Kljusurić, Davor Valinger (2019). Application of near infrared spectroscopy for detection of ground medicinal herbs. Journal of Hygienic Engineering and Design, Vol. 27, pp. 152-156.
Aleksei Lodigin, Maria Shatravina, Matteo Mario Scampicchio (2019). Study of milk with high protein concentration fermentation by lactic acid bacteria starter cultures. Journal of Hygienic Engineering and Design, Vol. 27, pp. 157-161.
Maria Shpak, Svetlana Ryabtseva, Andrey Bratsikhin (2019). Lactulose effect on viability of starter cultures. Journal of Hygienic Engineering and Design, Vol. 27, pp. 162-167.
Konstantin Kostenko, Andrey Bratsikhin, Maria Shpak (2019). Computer simulation on whey protein B-lactoglobulin behaviour under ultrasound treatment of its solutions at different pH levels.Journal of Hygienic Engineering and Design, Vol. 27, pp. 168-172.
Andrey Bratsikhin, Elena Leschenko, Konstantin Kostenko (2019). Inflience of cavitational disintegration on dairy foods production. Journal of Hygienic Engineering and Design, Vol. 27, pp. 173-177.
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