No 3 (2019)

Table of Contents

Agricultural and Biological Sciences

CHARACTERISTICS OF SUBCLONAL STRUCTURE IN THYROCYTE POPULATION IN RADIOIODINE-REFRACTORY METASTASES OF PAPILLARY THYROID CANCER
Anna Zelinskaya
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3-9
IFLUENCE OF AQUEOUS EXTRACT FROM FEIJOA LEAVES ON THYROID FUNCTION IN RATS WITH EXPERIMENTAL HYPOTHYROIDISM
Alevtyna Kononenko, Vera Kravchenko
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9-14
THE ANALYSIS OF EXISTING EXPERIENCE FOR THE ETHNOBOTANICAL INFORMATION SYSTEM
Laman Faig Hamidova
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15-24

Food Science and Technology

RESEARCH OF QUALITY AND COMPETITIVENESS OF TOMATO JUICES
Oleksandra Babii, Tetiiana Bozhko, Raisa Donchevska, Svitlana Vezhlivtseva
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25-34
DEVELOPMENT OF THE RECIPE OF CORN STICKS BASED ON SUGAR CORN GRAIN AND DETERMINATION OF THEIR QUALITY PARAMETERS
Nadya Dzyuba, Olena Bunyak, Iryna Bilenka
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35-40
INVESTIGATION OF TECHNOLOGICAL PROPERTIES OF FOUR-TYPE TRITICALE SEED OF DIFFERENT FRACTIONS
Vitalii Liubych, Volodymyr Novikov, Iryna Polianetska, Serhiy Usyk, Vasyl Petrenko, Svitlana Khomenko, Victor Zorunko, Oleksandr Balabak, Valentyn Moskalets, Tetiana Moskalets
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40-47
SCIENTIFIC SUBSTANTIATION OF THE METHODOLOGY OF PREPARATION OF QUINCE JAPANESE FOR ANALYSIS AND INVESTIGATION OF CONSUMER PROPERTIES OF THE PRODUCTS OF ITS RECYCLING
Dmytro Odarchenko, Andrey Odarchenko, Olena Lisnichenko, Kateryna Spodar
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48-53
DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTЕS AND EXTRACTS
Viktoriya Pogarskaya, Raisa Pavlyuk, Kateryna Balabai, Aleksey Pogarskiy, Tetyana Stukonozhenko, Tetyana Abramova
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54-60