No 3 (2017)

Table of Contents

Food Science and Technology

STUDY OF THE DIFFERENT WAYS OF PROTEINS EXTRACTION FROM SHEEP AND COW WHEY FOR “URDA” CHEESE PRODUCTION
Oksana Bilyk, Natalya Slyvka, Bogdan Gutyj, Hryhoriy Dronyk, Olha Sukhorska
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3-8
STUDY OF COMBINED CLEANING PROCESS OF SUNROOT TUBERS
Grygoriy Deynychenko, Dmytro Dmytrevskyi, Vitalii Chervonyi, Oleg Udovenko, Oleksandr Omelchenko, Olga Melnik
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9-14
STUDY OF THE PROPERTIES OF MARSHMALLOW WITH THE SUDANESE ROSE AND BLACK CHOKEBERRY DYES UPON STORAGE
Maiia Artamonova, Inna Piliugina, Olga Samokhvalova, Natalia Murlykina, Oleksii Kravchenko, Iryna Fomina, Anzhelika Grigorenko
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15-23
INVESTIGATION OF THE INFLUENCE OF ANTIOXIDANT COMPOSITIONS ON DEVELOPMENT OF MICROBIOLOGICAL SPOILAGE IN STORAGE OF FRUITS
Marina Serdyuk, Dmytrо Stepanenko, Olesia Priss, Tatiana Kopylova, Nonna Gaprindashvili, Alina Kulik, Vita Atanasova, Maryana Kashkano, Julia Kozonova
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24-29
INVESTIGATION OF BRAN LOAVES STALING FOR THE USE OF COMPLEX BAKING IMPROVER "FRESHNESS"
Olena Bilyk, Vira Drobot, Yulia Bondarenko, Esma Halikova
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30-34
COMPLEX OF CHEMICAL-TECHNOLOGICAL AND SANITARY-HYGIENIC QUALITY INDICATORS OF THE NEW PASTRY PRODUCTS OF SPECIAL NUTRITION
Yevhenii Kotliar, Oksana Topchiy, Liudmyla Pylypenko, Inna Pуlуpenko, Elena Sevastіanova
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35-42

Ecology

MANAGEMENT OF NITROGEN OXIDE EMISSIONS AS A FACTOR OF REDUCING THE LEVEL OF CONTAMINATION AND INCREASING THE SAFETY OF HUMAN LIFE
Dmytro Makarenko
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43-49
IMPROVEMENT OF THE MODEL OF TRANSFORMATION OF NITROGEN-CONTAINING SUBSTANCES IN A WATER BODY FOR THE SOLUTION OF NATURE MANAGEMENT PROBLEM
Oleg Proskurnin, Kateryna Berezenko, Iryna Kyrpychova, Yana Honcharenko, Anatoly Jurchenko
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50-56