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No. 4 (2018)
No. 4 (2018)
Published:
2018-08-02
Food Science and Technology
INFLUENCE OF MILK THISTLE SHOT ON QUALITY PARAMETERS OF THE SOUR-MILK BEVERAGE
Volodimyra Nagovska, Yuriy Hachak, Bogdan Gutyj, Oksana Bilyk, Natalya Slyvka
3-12
Abstract views: 636 | PDF Downloads: 265
PDF
INVESTIGATION OF THE INFLUENCE OF ANTIMICROBIAL PREPARATIONS ON THE SHELF LIFE OF BROCCOLI CABBAGE
Ludmila Pusik, Vladimir Pusik, Nina Lyubymova, Veronika Bondarenko, Ludmila Gaevaya
13-19
Abstract views: 370 | PDF Downloads: 309
PDF
ELABORATION OF THE NEW METHOD OF CONSERVING VOLATILE AROMATIC SUBSTANCES OF SPICY VEGETABLES AT CREATING HEALTHY CRYO-SUPPLEMENTS
Viktoriya Pogarskaya, Raisa Pavlyuk, Oleksander Cherevko, Vadym Pavliuk, Ludmila Radchenko, Ekaterina Dudnyk, Tatyana Kolomiets, Anna Radchenko, Aleksey Pogarskiy
20-27
Abstract views: 3969 | PDF Downloads: 239
PDF
INVESTIGATIONS OF THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF DOUGH SEMI-PRODUCTS ENRICHED WITH DIETARY SUPPLEMENTS
Tatyana Golovko, Micola Pogozhikh, Andrey Pak, Nicolay Golovko, Alina Pak, Myushfik Bakirov
27-34
Abstract views: 468 | PDF Downloads: 246
PDF
THE STUDY OF THE POSSIBILITY OF COMBINING FRESHWATER FISH WITH DUCK MEAT IN MEAT-CONTAINING SEMI-FINISHED PRODUCTS
Nataliia Bozhko, Vasyl Tischenko, Vasil Pasichnyi, Polumbryk Manyefa, Oleksandra Haschuk
35-41
Abstract views: 420 | PDF Downloads: 295
PDF
FORMATION OF TECHNOLOGICAL INDICES OF DRY POWDER OF CABBAGE
Alexandra Niemirich, Oksana Vasheka, Oksana Petrusha, Nikolay Pogozhikh
42-49
Abstract views: 333 | PDF Downloads: 245
PDF
DEVELOPMENT OF THE NEW POINT SCALE OF ORGANOLEPTIC EVALUATION AT MANUFACTURING ORGANIC CAKES
Alina Tkachenko
49-55
Abstract views: 343 | PDF Downloads: 264
PDF
DEVELOPMENT OF RECIPTURES OF CANNED SMOTHIES MADE FROM ZUCCHINI AND FRUITS
Anastasiia Tokar, Liudmyla Matenchuk, Zinaida Kharchenko, Iryna Haidai, Nadiia Zahorko, Vira Tarasenko, Valentyna Verkholantseva, Nadiia Palianychka, Inna Povorozniuk, Lesia Kravchenko
56-62
Abstract views: 421 | PDF Downloads: 271
PDF
INVESTIGATION OF THE WATER-RETAINING CAPACITY OF THE PROTEIN-HYDROCARBON COMPLEX OF RYE-WHEAT DOUGH WITH ADDITION OF POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”
Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Tetiana Lazareva, Oksana Bryzytska
63-68
Abstract views: 386 | PDF Downloads: 248
PDF
PUBLISHER
ISSN
2504-5695
(Online)
ISSN
2504-5687
(Print)
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