No 6 (2019)

Table of Contents

Agricultural and Biological Sciences

CHANGE OF INDICES OF THE AMINO ACID COMPOSITION OF RATS’ HEARTS AT ARTIFICIAL HYPOBIOSIS
Anna Umanska
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3-9

Immunology and Microbiology

ANTIBACTERIAL ACTIVITY OF FOMITOPSIS BETULINA CULTURAL LIQUID
Tetiana Krupodorova, Victor Barshteyn, Elena Pokas
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10-16

Food Science and Technology

STUDY OF THE EFFECTIVE VISCOSITY OF GELATINIIZED STARCH DISPERSIONS, BASED ON PHYSICALLY MODIFIED STARCHES, DEPENDING ON TECHNOLOGICAL FACTORS
Svetlana Andreeva, Marina Kolesnikova, Yevgen Pyvovarov, Tetyana Khaustova, Aliona Dikhtyar
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17-22
INVESTIGATION OF INFLUENCE OF TECHNOLOGICAL FACTORS ON CONSUMPTION PROPERTIES FORMATION IN MILK-CHERRY SMOOTHIE
Nadya Dzyuba, Svitlana Poplavska, Anna Palvashova, Oksana Yemonakova, Liliya Ivashina, Tatiana Kolisnichenko, Katerina Sefikhanova, Anna Novik, Tatyana Sutkovich
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23-28
PROBATION OF THE IMPROVED VACUUM-EVAPORATIVE APPARATUS FOR PRODUCING CONCENTRATED FRUIT-BERRY SEMI-PRODUCTS
Andrii Zahorulko, Aleksey Zagorulko, Natalia Fedak, Sergei Sabadash, Dmytro Kazakov, Vitaliy Kolodnenko
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29-36
STUDY OF MICROBIAL POLYSACCHARIDES’ IMPACT ON ORGANOLEPTIC AND PHYSICAL-CHEMICAL PARAMETERS OF PROTEIN-FREE AND GLUTEN-FREE FLOURY PRODUCTS
Valerii Mykhaylov, Olga Samokhvalova, Zinoviya Kucheruk, Kateryna Kasabova, Olga Simakova, Iuliia Goriainova, Alla Rogovaya, Inna Choni
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37-43
DEVELOPMENT OF THE NEW PRODUCTION METHOD OF HEALTHFUL CRYOFROZEN NANOADDITIVES OF CHLOROPHYLL-CONTAINING VEGETABLES USING CRYOMECHANICAL PROCESSES
Viktoriya Pogarskaya, Raisa Pavlyuk, Aleksey Pogarskiy, Ekaterina Dudnyk, Svitlana Loseva
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44-49
METHODS FOR DETERMINING THE CHARACTERIZATION OF MASHES WITH FIBER FOR SEMI-FINISHED PRODUCTS ON THE MILK-PROTEIN BASE
Olena Grek, Alla Tymchuk, Sergii Tsygankov, Olena Onopriichuk, Oleksandr Savchenko, Оlena Ochkolyas
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50-56

Neuroscience

NEURYDYNAMIC FEATURES OF YOUNG PEOPLE WITH DIFFERENT DURATION OF VESTIBULAR ILLUSION
Stepan Vadzyuk, Roman Shmatа
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57-62