No 2 (2019)

Table of Contents

Agricultural and Biological Sciences

STUDY OF MASS LOSSES OF CAULIFLOWER AT STORAGE DEPENDING ON A PACKING WAY
Ludmila Pusik, Vlаdimir Pusik, Vitaliy Vlasovets, Ludmila Gaevaya, Artur Rozhkov, Nina Lyubymova, Iryna Safronska, Оleksandr Romanashenko, Yevhen Kryshtop, Evgeniy Hryn
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3-11

Food Science and Technology

DETERMINATION OF HONEY GEOGRAPHIC ORIGIN ACCORDING TO ITS ELEMENTAL COMPOSITION BY THE METHOD OF X-RAY FLUORESCENCE
Victoria Kasianchuk, Oleksanda Berhilevych, Inna Negai, Lubov Dimitrijevich, Tatyana Marenkova
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12-19
DEVELOPMENT OF TECHNOLOGICAL SOUR-MILK DESSERTS ENRICHED WITH BIFIDOBACTERIA
Alla Solomon, Mariana Bondar, Angela Dyakonova
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20-25
STUDY OF THE INFLUENCE OF SAVINASE®EVITY16L ENZYME ON BIOFILMS FORMATION OF STAPHYLOCOCCUS AUREUS ON STAINLESS STEEL WITH DIFFERENT ROUGHNESS
Mykola Kukhtyn, Khrystyna Kravcheniuk, Ludmila Beyko, Yulia Horiuk, Oleksandr Skliar, Serhii Kernychnyi
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26-32
OBTAINING OF β-LACTOGLOBULIN BY GEL FILTRATION OF COW MILK WHEY
Volodymyr Yukalo, Kateryna Datsyshyn, Liudmyla Storozh
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33-39
IMPROVING THE TECHNIQUE OF SCRAMBLED DESSERTS USING THE FOOD SUPPLEMENT “MAGNETOFOOD”
Iryna Tsykhanovska, Victoria Yevlash, Alexandr Alexandrov, Barna Khamitova, Karyna Svidlo, Olesia Nechuiviter
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40-48
IDENTIFICATION OF THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES IN NUT SHOTS
Elena Shydakova-Kameniuka, Anna Novik, Yevhenii Zhukov, Yuliiа Matsuk, Anna Zaparenko, Philipp Babich, Svitlana Oliinyk
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49-57
INVESTIGATION OF USING NATURAL AROMATIZERS OF LEMON ESSENTIAL OIL IN AYURVEDIC CULINARY
Natalya Frolova, Irуna Sуlka, Aleksandra Nemirich, Oleg Kuzmin
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58-64