No 4 (2019)

Table of Contents

Immunology and Microbiology

ESTABLISHMENT OF THE EFFICIENCY OF ANIMAL BREEDING PREMISES DISINFECTION BY MODERN DISINFECTANTS
Andriy Paliy, Anatoliy Paliy, Alexander Nanka, Olga Chalaya, Oleksandr Chalyi
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3-8

Food Science and Technology

STUDY OF THE INFLUENCE OF BUCKWHEAT FLOUR AND FLAX SEEDS ON CONSUMPTION PROPERTIES OF LONG-STORED BAKERY PRODUCTS
Yulia Bondarenko, Larysa Mykhonik, Olena Bilyk, Oksana Kochubei-Lytvynenko, Galina Andronovich, Inna Hetman
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9-18
STUDY OF QUALITY AND SAFETY PARAMETERS OF LIVER PASTES WITH AUBERGINE POWDER
Oksana Dzyundzya, Valentyna Burak, Іrina Ryapolova, Nadiia Voievoda, Mariya Shinkaruk, Artem Antonenko, Tеtіana Brovenko, Myroslav Kryvoruchko, Galina Tolok, Vitalii Mihailik
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18-27
DETERMINATION OF SAFETY INDICATORS IN THE DEVELOPED MUFFINS WITH NON-TRADITIONAL RAW MATERIALS
Khrystyna Kovalchuk, Halyna Ozimok, Ruslan Mariychuk, Olga Gyrka, Mykhailo Bodak, Nataliya Palko, Oksana Davydovych, Alina Tkachenko, Liudmyla Huba
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28-35
FEATURES OF DETERMINING THE QUALITY OF ETHNIC SOURDOUGHS AND WAYS OF USING THEM IN BAKING AND CATERING BUSINESS
Tetiana Lebedenko, Viktoriia Kozhevnikova, Tamara Novichkova, Olena Kotuzaki
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36-44
DETERMINATION METHODS OF FOOD FIBERS CHARACTERISTICS IN MILK MIXTURES WITH THE MODIFIED FAT COMPOSITION
Olena Grek, Alla Tymchuk, Sergii Tsygankov, Oleksandr Savchenko, Kіra Ovsiienko, Оlena Ochkolyas
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45-53
STUDY OF MAIN QUALITY AND SAFETY PARAMETERS OF STRUCTURED OLIVES AND THEIR CHANGE UNDER THE INFLUENCE OF TECHNOLOGICAL FACTORS
Olga Tishchenko, Nataliya Grynchenko, Galina Stepankova, Pavel Pyvovarov
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54-61
RESEARCH OF RATIONAL CONCENTRATION OF OILSEED CROPS MEALS IN THE SANDY DOUGH SEMI-FINISHED PRODUCT
Mikhail Kravchenko, Vitalii Mihailik, Dmytro Yakymchuk, Oksana Dzyundzya, Mykola Valko, Olga Mamai, Tatyana Popovich, Anna Ryabinina, Lyudmila Vishnevskaya, Oksana Vitriak
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62-70