No 6 (2018)

Table of Contents

Food Science and Technology

DETERMINATION OF THE CHEMICAL COMPOSITION OF GRAPE SEED POWDERS BY GC-MS ANALYSIS
Olena Gorodyska, Nataliya Grevtseva, Olga Samokhvalova, Sergey Gubsky
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3-8
DEVELOPMENT OF COMPOSITION AND INVESTIGATION OF THE NUTRIENT COMPOSITION OF THE MUFFIN"SNOWBALL"
Nadya Dzyuba, Liubov Telezhenko, Maryana Kashkano, Maria Oliynik
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9-18
DEVELOPMENT OF NEW CRISPY BREADS WITH THE INCLUSION OF VEGETABLE ADDITIVES AND EVALUATION OF THEIR QUALITY
Maryna Mardar, Tetiana Bordun, Rafaela Znachek, Svitlana Vikul
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18-25
INVESTIGATION OF THE EFFECTIVENESS OF AIR PASTEURIZATION OF SAUSAGE PRODUCTS USING ACTIVE PACKING ELEMENTS
Vasil Pasichnyi, Anatoliy Ukrainets, Oleg Khrapachov, Andrii Marynin, Roman Svyatnenko, Olena Moroz
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26-32
THE DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHY ICE-CREAM-SORBET OF FRUITS AND VEGETABLES WITH A RECORD BAS CONTENT
Raisa Pavlyuk, Viktoriya Pogarska, Vadym Pavlyuk, Aleksey Pogarskiy, Iuliia Kakadii, Tetyana Stukonozhenko, Oleksandr Telenkov
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33-40
INFLUENCE OF THYME AND JUNIPER ON THE MICROBIOLOGICAL PROPERTIES OF PORK BRISKET
Uliana Drachuk, Iryna Simonova, Bohdan Halukh, Iryna Basarab, Iryna Romashko
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41-46
DETERMINATION METHODS OF DEFROSTED PROTEIN-VEGETABLE MIXTURES PARAMETERS DEVELOPMENT
Sergii Tsygankov, Viktor Ushkarenko, Olena Grek, Alla Tymchuk, Inna Popova, Natalia Chepel, Olena Onopriichuk, Oleksandr Savchenko
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46-53
FORMATION OF CONSUMPTION PROPERTIES OF SWEET PEPPER (CAPSICUM ANNUUM L.) SAUCE
Antonina Dubinina, Tetiana Letuta, Galina Selyutina, Tetiana Shcherbakova, Vita Afanasieva, Olha Yudicheva, Olena Kalashnyk, Antonina Samoylenko
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54-60

Agricultural and Biological Sciences

INVESTIGATION OF THE INFLUENCE OF WEATHER CONDITIONS OF THE VEGETATIONAL PERIOD FOR THE FORMATION OF THE NUTRIENT VALUE OF CAULIFLOWER
Ludmila Pusik, Vlаdimir Pusik, Nina Lyubymova, Veronika Bondarenko, Ludmila Gaevaya, Oksana Sergienko, Olekcii Romanov, Leonid Gryn, Lidiya Kononenko
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61-68