No 1 (2017)

Table of Contents

Food Science and Technology

THE STUDY OF CHANGES IN THE STRUCTURAL AND MECHANICAL PROPERTIES OF TURKEY FILLET DURING STORAGE
Svetlana Shapoval
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3-11
THE METHOD OF DETERMINATION OF THE SORPTION CAPACITY OF ACTIVATED CARBON BY GAS CHROMATOGRAPHY
Ksenia Naumenko, Natalia Frolova, Oksana Petrusha, Natalia Chepel
PDF
12-18
THE ELABORATION OF CHEESE MASSES OF THERAPEUTIC AND PROPHYLACTIC DIRECTION WITH CRYOADDITIVE “PUMPKIN”
Bogdan Gutyj, Yuriy Hachak, Jaroslava Vavrysevych, Volodimyra Nagovska
PDF
19-26
THE STUDY OF INFLUENCE OF ARONIA ADDITIVES ON FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF WHEAT FLOUR
Yuriі Korenets, Iuliia Goriainova, Radion Nykyforov, Iryna Nazarenko, Olga Simakova
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27-34
THE STUDY OF BEER QUALITY WITH THE REDUCED TOXIC EFFECT
Nataliya Penkinа, Larisа Tatar, Victoria Kolesnyk, Tetiana Karbivnycha, Tetiana Letuta
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35-43

Agricultural and Biological Sciences

THE ANALYSIS OF INDICES OF CEREBRAL BLOOD CIRCULATION IN WOMEN-SMOKERS
Lyudmila Aponchuk, Tatiana Shevchuk
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44-50
EFFECTS OF 4-THIAZOLIDINONE DERIVATIVES LES-2658 AND LES-1205 ON SLEEP - WAKEFULNESS CYCLE IN KINDLED RATS
Solomija Myronenko, Oleh Pinyazhko, Roman Lesyk
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51-56