No 1 (2018)

Table of Contents

Food Science and Technology

MONITORING THE CONTENT OF NITRATES IN VEGETABLES AND THE INFLUENCE OF THE PICKLING TECHNOLOGY ON THE DENITRIFICATION PROCESS
Mykola Kukhtyn, Yulia Horiuk, Tetiana Yaroshenko, Svitlana Laiter-Moskaliuk, Viktoria Levytska, Antonina Reshetnyk
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3-10
DEFINITION OF QUALITY INDICATORS OF DAIRY-PROTEIN CONCENTRATES IN THE STORAGE PROCESS
Victoriya Gnitsevych, Tatiana Yudina, Liudmyla Deinychenko, Radion Nykyforov, Iryna Nazarenko
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10-17
INVESTIGATION OF THE INFLUENCE OF “AMARANTH” CRYOADDITIVE ON ORGANOLEPTIC AND MICROBIOLOGICAL PARAMETERS OF PROCESSED CHEESES
Yuriy Hachak, Bogdan Gutyj, Oksana Bilyk, Volodimyra Nagovska, Olha Mykhaylytska
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18-24
OBTAINING AND CHARACTERISTIC OF THE AUTOLYSATE OF LACTIC ACID BACTERIA
Antonina Kapustian, Natalia Cherno
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24-31
STUDY OF INFLUENCE OF FREEZING-DEFROSTING ON THERMOPHYSICAL PROPERTIES OF MEAT SYSTEMS
Marina Yancheva, Olena Dromenko, Vladimir Potapov, Olga Grinchenko, Tetiana Zhelievа
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32-38
DEVELOPMENT OF TECHNOLOGY OF SEMI-FINISHED DESSERT PRODUCTS BASED ON DAIRY AND FRUIT-BERRY RAW MATERIALS USING THE PRINCIPLES OF COLLOID STABILIZATION OF MILK
Nataliya Grynchenko
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39-45
DEVELOPMENT OF RECIPES AND ESTIMATION OF THE NUTRIENT COMPOSITION OF CARDIO-PROTECTIVE FRESH-MIXES
Nadya Dzyuba, Liubov Telezhenko, Maryana Kashkano, Svitlana Vikul, Olesia Priss, Valentina Zhukova, Lyidmila Kiurcheva, Nona Gaprindashvili
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46-53
DEVELOPMENT OF BIOTECHNOLOGY OF GETTING SELENIUM NANOSTRUCTURES WITH LACTOBACILLUS ACIDOPHILUS CULTURE
Leonid Kaprellyanz, Natalia Zykovа, Arsen Petrosyants, Alexander Zykov
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54-60
INVESTIGATION OF THE EFFICIENCY OF USING HOP LEAVENS IN THE TECHNOLOGY OF WHEAT BREAD
Valentina Rak, Vira Yurchak, Olena Bilyk, Vladimir Bondar
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61-68
METHODS OF DETERMINATION OF PARAMETERS OF WHEY WITH FOOD FIBERS
Sergii Tsygankov, Olena Grek, Olena Krasulya, Olena Onopriichuk, Larisa Chubenko, Oleksandr Savchenko, Olha Snizhko, Оlena Ochkolyas
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69-76