No 5 (2017)

Table of Contents

Food Science and Technology

INVESTIGATION OF THE EFFICIENCY OF USE OF POLYCOMPONENT ACIDIFIERS IN THE TECHNOLOGY OF RYE- WHEAT BREAD
Tatyana Sylchuk, Olena Bilyk, Volodymyr Kovbasa, Vira Zuiko
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3-10
THE INFLUENCE OF DISINFECTANTS ON MICROBIAL BIOFILMS OF DAIRY EQUIPMENT
Mykola Kukhtyn, Oleksandra Berhilevych, Khrystyna Kravcheniuk, Oksana Shynkaruk, Yulia Horyuk, Nazariy Semaniuk
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11-17
ESTABLISHING THE EQUIPMENT-METHODICAL SUPPORT FOR DETERMINING THE PROPERTIES OF EXTRACTS OF GRAPE POMACE EXTRACTS PRODUCED IN THE SUBCREATIVE WATER ENVIRONMENT
Valeri Sukmanov, Anatoliy Ukrainets, Volodymyr Zavialov, Andrii Marynin
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18-25
DETERMINATION OF TOXICITY OF CHOPPED MEAT-BASED SEMI-PRODUCTS IN VIVO
Maria Paska, Ulyana Drachuk, Olga Masliichuk, Volodymyr Vovk
PDF
26-32
SUBSTANTIATION OF HOT SMOKING PARAMETERS BASED ON SENSORY RESEARCHES IN HOT FISH MARINADES TECHNOLOGY IN THE JELLY POURING
Yana Barysheva, Oleg Glushkov, Tatiana Manoli, Tatiana Nikitchina, Anatoliy Bezusov
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33-38
INVESTIGATION OF THE PROCESS OF BEE POLLEN COMMINUTION
Sergey Merzlov, Neonila Lomova, Serhiy Narizhniy, Olha Snizhko, Viktor Voroshchuk
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39-44
RESEARCH QUALITY OF THE WHEAT–RYE BREAD WITH ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT «MAGNETOFOOD»
Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Karina Svidlo, Tatуana Gontar
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45-52
STUDY OF FOOD AND ENERGY VALUES OF NEW GINGERBREAD TYPES
Mikhail Kravchenko, Natalya Yaroshenko
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53-60
INVESTIGATION OF CHANGES OF STRUCTURAL-MECHANICAL PROPERTIES OF FATTY FILLING FOR SYNBIOTIC WAFERS
Hanna Korkach
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61-68
INVESTIGATION OF FOAMING AND HYDRATION PROPERTIES OF COLLAGEN HYDROLYZATE
Nadya Dzyuba, Iryna Bilenka, Anna Palvashova, Elena Zemlyakova
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68-72