No 1 (2019)

Table of Contents

Agricultural and Biological Sciences

ENTOPARASITES ENCOUNTERED IN SOME FRUIT TREES (Region of South Albania)
Lavdi Hasani
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3-11
STUDY OF THE INFLUENCE OF THE RIPENESS DEGREE OF PARSNIP ROOTS AND STORAGE METHOD ON THEIR PRESERVATION
Ludmila Pusik, Vlаdimir Pusik, Nina Lyubymova, Veronika Bondarenko, Artur Rozhkov, Oksana Sergienko, Sergey Denisenko, Lidiya Kononenko
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12-20

Food Science and Technology

INVESTIGATION OF THE DYNAMICS OF THE VISCOSITY OF MODEL SYSTEMS OF THE CROQUETTE MASS BASED ON FLOUR AT HYDROTHERMAL PROCESSING
Tetyana Khaustova, Natalia Fedak, Svetlana Andrieieva, Aliona Dikhtyar
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21-27
INVESTIGATION OF THE INFLUENCE OF CRYOPOWDERS “BROCCOLI” AND “LAMINARIA” ON QUALITY PARAMETERS OF CHEESE MASSES OF DIFFERENT FAT
Yuriy Hachak, Natalya Slyvka, Bogdan Gutyj, Jaroslava Vavrysevych, Alexander Sobolеv, Inna Bushueva, Tatyana Samura, Olena Paladiychuk, Liubov Savchuk, Alina Pikhtirova
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28-35
PROBATION OF THE APPARATUS FOR LOW-TEMPERATE PROCESSING OF MEAT CULINARY PRODUCTS BY IR-RADIATION
Andrii Zahorulko, Aleksey Zagorulko, Maryna Yancheva, Maksym Serik, Sergei Sabadash, Marina Savchenko-Pererva
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35-43
INVESTIGATION OF THE EXPEDIENCE OF MODIFICATION OF THE CARBOHYDRATE COMPOSITION OF RICE FLOUR IN THE TECHNOLOGY OF GLUTEN-FREE BREAD
Iryna Medvid, Viktor Dotsenko, Olena Shydlovska, Tetiana Ishchenko
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43-51
RESEARCH OF ORGANOLEPTIC PARAMETERS OF DUTCH CHEESE, PRODUCED FROM MILK OF COWS OF DIFFERENT BREEDS
Yuliya Nazarenko, Volodymyr Ladyka, Victor Opara, Yuliia Pavlenko
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52-58
RESEARCH OF CONSUMER PROPERTIES OF DEVELOPED BISCUITS BASED ON ORGANIC RAW MATERIALS
Alina Tkachenko, Ivan Syrokhman, Tetyana Lozova, Nataliya Ofilenko, Elena Goryachova, Yevgenia Hmelnitska, Inna Shurduk
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59-64