No 2 (2017)

Table of Contents

Food Science and Technology

INVESTIGATION OF THE KINETIC MODEL FOR THE PROCESS OF LIQUID DROPS FORMATION IN THE FORM OF CAPSULE
Olga Neklesa, Volodymyr Potapov, Pavlo Pyvovarov
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3-14
INTEGRATED APPROACH TO THE ASSESSMENT OF THE QUALITY OF IMMUNOSTIMULATORY BEVERAGE "IMMUNO PLUS"
Nadya Dzyuba, Liubov Telezhenko, Liudmyla Valevskaya, Elena Zemlyakova
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15-26
STUDY OF KEEPING PROBIOTIC PROPERTIES OF SOUR-CREAM BUTTER AT STORAGE
Lubov Musiy, Orysia Tsisaryk, Iryna Slyvka, Olha Mykhaylytska, Bogdan Gutyj
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27-33
MATERIALS AND METHODS OF THE STUDY OF INFLUENCE OF AGROTECHNICAL METHODS ON SENSORY CHARACTERISTICS OF TECHNICAL SORTS OF GRAPE
Oksana Tkachenko, Aleksandr Pashkovskiy, Andrey Shtirbu
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34-41
TECHNOLOGICAL PROPERTIES OF THE POWDER MADE FROM JERUSALEM ARTICHOKE OBTAINED BY THE METHOD OF DRYING WITH MIXED HEAT SUPPLY
Alexandra Niemirich, Oksana Melnyk, Oksana Petrusha, Andrew Havrysh, Olga Koval
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42-50

Agricultural and Biological Sciences

THE CORRELATIVE ANALYSIS OF AMPLITUDE-TEMPORAL CHARACTERISTICS OF EVOKED POTENTIALS OF BRAIN CORTEX IN SPORTSMEN
Alona Romaniuk, Tеtiana Shevchuk, Tеtiana Poruchynska, Oleksandr Zhuravlov, Oksana Usova
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51-58