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No. 5 (2018)
No. 5 (2018)
Published:
2018-10-01
Food Science and Technology
OPTIMIZATION OF PRODUCTION PROCESS OF PEELED GRAINS OF WHEAT OF DIFFERENT SOLIDITY
Hrigorij Hospodarenko, Vitaliy Liubich, Volodymyr Novikov
3-14
Abstract views: 341 | PDF Downloads: 240
PDF
INVESTIGATION OF DISINFECTANT’S EFFECTIVENESS AS TO CONTAMINATING MICROFLORA IN SUGAR PRODUCTION
Nataliia Husiatynska, Tetiana Nechypor
15-21
Abstract views: 402 | PDF Downloads: 267
PDF
INVESTIGATION OF TECHNOLOGICAL PROPERTIES OF POWDER OF EGGPLANTS
Oksana Dzyundzya, Valentyna Burak, Alexander Averchev, Natalya Novikova, Irina Ryapolova, Artem Antonenko, Tetiana Brovenko, Myroslav Kryvoruchko, Galina Tolok
22-29
Abstract views: 429 | PDF Downloads: 288
PDF
METHODS OF DETERMINATION OF PARAMETERS OF FERMENTED WHEY-MALTY MIXTURES
Sergii Tsygankov, Viktor Ushkarenko, Olena Grek, Olena Krasulya, Iuliia Ushkarenko, Alla Tymchuk, Olena Onopriichuk, Oleksandr Savchenko
30-38
Abstract views: 344 | PDF Downloads: 213
PDF
INVESTIGATION OF FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF SOYA PROTEIN
Oksana Kochubei-Lytvynenko, Olha Yatsenko, Nataliia Yushchenko, Ulyana Kuzmyk
39-43
Abstract views: 710 | PDF Downloads: 219
PDF
DEVELOPMENT OF COTTAGE CHEESE TECHNOLOGY USING WHEY BROTH OF LINDER FLOWERS
Taisia Ryzhkova, Galina Dyukareva, Vasily Prudnikov, Iryna Goncharova
44-54
Abstract views: 498 | PDF Downloads: 257
PDF
THE STUDY OF TECHNOLOGICAL PROPERTIES OF WAXY WHEAT FLOUR AND ITS INFLUENCE ON REFINED SUGAR-FREE HARDTACK`S DOUGH
Katerina Iorgachova, Olga Makarova, Kateryna Khvostenko
54-62
Abstract views: 428 | PDF Downloads: 239
PDF
IINFLUENCE OF MAIN TECHNOLOGICAL PARAMETERS OF DRYING ON QUALITY OF BAGASSE FROM CARROT AND BEET
Aziz Sardarov, Olga Mayak, Andrey Shevchenko, Svitlana Prasol, Gennadiy Shershnev
62-70
Abstract views: 389 | PDF Downloads: 244
PDF
PUBLISHER
ISSN
2504-5695
(Online)
ISSN
2504-5687
(Print)
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