No 5 (2019)

Table of Contents

Agricultural and Biological Sciences

RESEARCH OF SENSOMOTOR REACTION, MEMORY AND ATTENTION INDICIES UNDER SENSORY DEPRIVATION
Yulia Zagaykan, Oleksandr Spryn, Nikolay Zagaykan
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3-12

Biochemistry, Genetics and Molecular Biology

INVESTIGATION OF SALICYLIC ACID-INDUCED CHANGE ON FLAVONOIDS PRODUCTION UNDER CADMIUM TOXICITY IN BUCKWHEAT (FAGOPYRUM ESCULENTUM MOENCH) PLANTS
Yana Kavulych, Myroslava Kobyletska, Olga Terek
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13-18

Food Science and Technology

FERMENTATION OF MULTIGRAIN DOUGH – AN APPROACH TO REDUCE GLYCEMIC INDEX FOR HEALTHY BREAD
Sunita Singh, Shruti Sethi, Sangeeta Gupta, Charanjit Kaur, Ed Wood
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19-31
APPLICATION OF CO-BIOPROCESSING TECHNIQUES (ENZYMATIC HYDROLYSIS AND FERMANTATION) FOR IMPROVING THE NUTRITIONAL VALUE OF WHEAT BRAN AS FOOD FUNCTIONAL INGREDIENS
Leonid Kaprelyants, Liliia Pozhitkova, Mykola Buzhylov
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31-45
INVESTIGATION OF THE INFLUENCE OF FLAXSEED MEAL ON THE BIOCHEMICAL PROCESSES OF THE WHEAT TEST
Orysia Izhevska
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46-51
IMPROVEMENT OF THE METHOD OF COMPARATIVE STUDY OF MILK WHEY PROTEINS ENZYMATIC HYDROLYSIS
Volodymyr Yukalo, Kateryna Datsyshyn, Liudmyla Storozh
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52-57
DECREASE OF REPEATED CONTAMINATION OF PACKED DELI-CIOUS MEAT PRODUCTS
Lydmila Vinnikova, Olha Synytsia, Halyna Shlapak, Nadiia Azarova, Oleg Glushkov
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58-63
RESEARCH OF QUALITY INDICATORS OF PROTEIN-FAT MIXTURE FROM FLAX AND SESAME SEEDS FOR NUTRITION OF ATHLETES
Sergiy Bochkarev, Anna Belinska, Oleksandra Varankina, Valeriya Ananieva, Igor Petik, Andrii Koshyl, Olha Yevstifieieva, Kateryna Rudnieva
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64-69
RESEARCH OF WHEAT DRYING IN A MICROWAVE AND COMBINED FILTER-MICROWAVE DRYER
Oleg Burdo, Igor Bezbakh, Serhii Shyshov, Aleksandr Zykov, Igor Yarovyi, Aleksander Gavrilov, Valentyna Bandura, Igor Mazurenko
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70-78