No 3 (2016)

Table of Contents

Food Science and Technology

ASSESSMENT OF COLOR OF MEAT USING THE METHOD OF COMPUTER COLORIMETRY
Oksana Petrusha, Alexandra Niemirich
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3-7
THE STUDY OF QUALITY AND SAFETY PARAMETERS OF THE SPECIAL VODKA OF NATIVE PRODUCTION
Olena Kalashnik, Nadia Remisova, Zoya Rachinska
PDF
8-13
STABILITY AND MORPHOLOGICAL CHARACTERISTICS OF LIPID - MAGNETITE SUSPENSIONS
Alexandr Alexandrov, Iryna Tsykhanovska, Tatуana Gontar, Nicholas Kokodiy, Natalia Dotsenko
PDF
14-25
THE STUDY OF PRODUCTION REGIMES AND QUALITY PARAMETERS OF EXTRUDED FEED ADDITIVE BASED ON CORN SEED AND SUBSTANDARD EGG MASS
Bogdan Iegorov, Nina Vorona, Alla Makarynska, Olena Voietska, Tatiana Bordun
PDF
26-35
THE DEVELOPMENT OF CRYOGENIC METHOD OF DEEP TREATMENT OF INULIN-CONTAINING VEGETABLES (TOPINAMBOUR) AND OBTAINING OF PREBIOTICS IN THE NANOPOWDERS FORM
Raisa Pavlyuk, Viktoriya Pogarska, Vadim Pavlyuk, Katerina Balabai, Svetlana Loseva
PDF
36-43
THE NEW METHOD OF PROCESSING OF CAROTENE-CONTAINING VEGETABLES FOR THE PRODUCTION OF NANOPRODUCTS USING COMBI-STEAMERS AND FINE-DISPERSED COMMINUTION
Raisa Pavlyuk, Viktoriya Pogarska, Ludmila Radchenko, David Tauber Roman, Nadiya Timofeyeva, Тatyana Kotuyk
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44-49
THE STUDY OF MAIN PHYSICAL-CHEMICAL PARAMETERS OF CHAENOMELES AND PRODUCTS OF ITS PROCESSING
Galyna Khomych, Aleksandra Horobetc, Yuliia Levchenko, Anzhela Boroday, Nataliia Ishchenko
PDF
50-56
THE STUDY OF METHODS OF PRELIMINARY COOLING OF FRUITS
Marina Serdyuk, Dmitrij Stepanenko, Svitlana Baiberova, Nonna Gaprindashvili, Alina Kulik
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57-62