No 4 (2018)

Table of Contents

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
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3-12
INVESTIGATION OF THE INFLUENCE OF ANTIMICROBIAL PREPARATIONS ON THE SHELF LIFE OF BROCCOLI CABBAGE
Ludmila Pusik, Vlаdimir Pusik, Nina Lyubymova, Veronika Bondarenko, Ludmila Gaevaya
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13-19
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
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20-27
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
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27-34
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
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35-41
FORMATION OF TECHNOLOGICAL INDICES OF DRY POWDER OF CABBAGE
Alexandra Niemirich, Oksana Vasheka, Oksana Petrusha, Nikolay Pogozhikh
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42-49
DEVELOPMENT OF THE NEW POINT SCALE OF ORGANOLEPTIC EVALUATION AT MANUFACTURING ORGANIC CAKES
Alina Tkachenko
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49-55
DEVELOPMENT OF RECIPTURES OF CANNED SMOTHIES MADE FROM ZUCCHINI AND FRUITS
Anastasiia Tokar, Liudmyla Matenchuk, Zinaida Kharchenko, Iryna Haidai, Nadiia Zahorko, Vira Tarasenko, Valentуna Verkholantseva, Nadiia Palianychka, Inna Povorozniuk, Lesia Kravchenko
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56-62
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
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63-68