No 3 (2018)

Table of Contents

Agricultural and Biological Sciences

INDICATORS OF THE ELEMENT RANGE OF RAT’S BLOOD IN TERM ARTIFICIAL HYPOBYOSIS
Anna Umanska, Dmytro Melnichuk, Lilia Kalachnyuk
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3-12

Food Science and Technology

INVESTIGATION OF THE CINNAMON INFLUENCE ON THE WHEAT BREAD QUALITY ENRICHED WITH FLAX SEEDS OIL MEAL
Olena Bilyk, Yulia Bondarenko, Аnna Hryshchenko, Vira Drobot, Volodymyr Kovbasa, Vitaliy Shutyuk
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13-18
DEVELOPMENT OF TECHNOLOGICAL DECISIONS ON PRODUCTION OF CAPSULATED PRODUCTS BASED ON DAIRY RAW MATERIALS
Nataliya Grynchenko, Pavlo Pyvovarov
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18-24
DETERMINATION OF AMINO ACID COMPOSITION OF BROСCOLI CABBAGE PROTEIN
Svitlana Belinska, Nataliia Kamienieva, Stanislava Levytska, Sergiy Rogalskiy
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25-32
SCHEMES OF SOLID-PHASE SPECTROPHOTOMETRIC ANALYSIS OF FOOD OBJECTS
Еlizaveta Kostenko, Еlena Butenko, Larisa Arseneva
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33-40
DEVELOPMENT OF PROTEIN-FAT EMULSIONS BASED ON VITAMINIZED BLENDED VEGETABLE OILS
Yevhenii Kotliar, Oksana Topchiy, Andrii Kyshenia, Maksym Polumbryk, Kateryna Garbazhiy, Liubov Lanzhenko, Taisa Honcharenko
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41-47
COMPARATIVE QUALITY ASSESSMENT OF PEANUT AND PEANUT-FLAXSEED OIL
Svitlana Lenert, Antonina Dubinina, Gregoriy Deynichenko, Olga Khomenko, Oksana Haponceva, Irina Antonyuk, Anzhelika Medvedieva, Miroslava Demichkovska, Olena Vasylieva
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48-56
INVESTIGATION OF THE WATER-RETAINING CAPACITY OF THE CARBOHYDRATE COMPLEX OF RYE-WHEAT DOUGH WITH ADDITION OF POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”
Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Tetiana Lazareva, Tetiana Yevlash
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56-64