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Issue Title
 
No 6 (2018) DEVELOPMENT OF COMPOSITION AND INVESTIGATION OF THE NUTRIENT COMPOSITION OF THE MUFFIN"SNOWBALL" Abstract   PDF
Nadya Dzyuba, Liubov Telezhenko, Maryana Kashkano, Maria Oliynik
 
No 5 (2018) DEVELOPMENT OF COTTAGE CHEESE TECHNOLOGY USING WHEY BROTH OF LINDER FLOWERS Abstract   PDF
Taisia Ryzhkova, Galina Dyukareva, Vasily Prudnikov, Iryna Goncharova
 
No 6 (2018) DEVELOPMENT OF NEW CRISPY BREADS WITH THE INCLUSION OF VEGETABLE ADDITIVES AND EVALUATION OF THEIR QUALITY Abstract   PDF
Maryna Mardar, Tetiana Bordun, Rafaela Znachek, Svitlana Vikul
 
No 3 (2019) DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTЕS AND EXTRACTS Abstract   PDF
Viktoriya Pogarskaya, Raisa Pavlyuk, Kateryna Balabai, Aleksey Pogarskiy, Tetyana Stukonozhenko, Tetyana Abramova
 
No 3 (2018) DEVELOPMENT OF PROTEIN-FAT EMULSIONS BASED ON VITAMINIZED BLENDED VEGETABLE OILS Abstract   PDF
Yevhenii Kotliar, Oksana Topchiy, Andrii Kyshenia, Maksym Polumbryk, Kateryna Garbazhiy, Liubov Lanzhenko, Taisa Honcharenko
 
No 4 (2017) DEVELOPMENT OF RECIPES AND ESTIMATION OF RAW MATERIAL FOR PRODUCTION OF WHEAT BREAD Abstract   PDF
Nina Osokina, Kateryna Kostetska, Helena Gerasymchuk, Valeriia Voziian, Lyubov Telezhenko, Olesia Priss, Valentina Zhukova, Valentуna Verkholantseva, Nadiya Palyanichka, Dmytrо Stepanenko
 
No 1 (2018) DEVELOPMENT OF RECIPES AND ESTIMATION OF THE NUTRIENT COMPOSITION OF CARDIO-PROTECTIVE FRESH-MIXES Abstract   PDF
Nadya Dzyuba, Liubov Telezhenko, Maryana Kashkano, Svitlana Vikul, Olesia Priss, Valentina Zhukova, Lyidmila Kiurcheva, Nona Gaprindashvili
 
No 4 (2018) DEVELOPMENT OF RECIPTURES OF CANNED SMOTHIES MADE FROM ZUCCHINI AND FRUITS Abstract   PDF
Anastasiia Tokar, Liudmyla Matenchuk, Zinaida Kharchenko, Iryna Haidai, Nadiia Zahorko, Vira Tarasenko, Valentуna Verkholantseva, Nadiia Palianychka, Inna Povorozniuk, Lesia Kravchenko
 
No 3 (2018) DEVELOPMENT OF TECHNOLOGICAL DECISIONS ON PRODUCTION OF CAPSULATED PRODUCTS BASED ON DAIRY RAW MATERIALS Abstract   PDF
Nataliya Grynchenko, Pavlo Pyvovarov
 
No 2 (2019) DEVELOPMENT OF TECHNOLOGICAL SOUR-MILK DESSERTS ENRICHED WITH BIFIDOBACTERIA Abstract   PDF
Alla Solomon, Mariana Bondar, Angela Dyakonova
 
No 1 (2018) DEVELOPMENT OF TECHNOLOGY OF SEMI-FINISHED DESSERT PRODUCTS BASED ON DAIRY AND FRUIT-BERRY RAW MATERIALS USING THE PRINCIPLES OF COLLOID STABILIZATION OF MILK Abstract   PDF
Nataliya Grynchenko
 
No 6 (2017) DEVELOPMENT OF THE EXTRACTION METHOD OF INACTIVE FORMS OF PECTIN SUBSTANCES FROM FRUITS TO EASY-DIGESTIBLE ACTIVE FORM DURING THE OBTAINING OF NANOFOOD Abstract   PDF
Viktoriya Pogarska, Raisa Pavlyuk, Roman David Tauber, Aleksey Pogarskiy, Adelina Berestova, Tetyana Kravchuk, Tetyana Stukonozhenko, Iuliia Kakadii
 
No 4 (2016) DEVELOPMENT OF THE NEW METHOD OF THE MELTED CHEESE PRODUCTS WITHOUT SALT-MELTERS USING CRYOMECHANOLYSIS Abstract   PDF
Raisa Pavlyuk, Viktoriya Pogarska, Olga Yurieva, Lidia Skripka, Tatyana Abramova
 
No 4 (2018) DEVELOPMENT OF THE NEW POINT SCALE OF ORGANOLEPTIC EVALUATION AT MANUFACTURING ORGANIC CAKES Abstract   PDF
Alina Tkachenko
 
No 3 (2019) DEVELOPMENT OF THE RECIPE OF CORN STICKS BASED ON SUGAR CORN GRAIN AND DETERMINATION OF THEIR QUALITY PARAMETERS Abstract   PDF
Nadya Dzyuba, Olena Bunyak, Iryna Bilenka
 
No 5 (2016) DROUGHT RESISTANCE AND PRODUCTIVITY OF WHEAT AND SOYBEAN ISOGENIC LINES WITH DIFFERENT PHOTOPERIODIC SENSITIVITY Abstract   PDF
Olga Avksentiieva, Nataliia Taran
 
No 6 (2017) EFFECT OF COMPONENT COMPOSITION OF PIGMENT COMPLEX ON THE FORMATION OF COLOR OF RHUBARB AND GOOSEBERRY Abstract   PDF
Antonina Dubinina, Galina Selyutina, Tetiana Letuta, Tetiana Shcherbakova, Vita Afanasieva
 
No 5 (2016) Effect of pyrrole derivative on the rat colonic mucosa compared to 5-fluorouracil Abstract   PDF
Maryna Yena, Nataliya Dzyubenko
 
No 1 (2017) EFFECTS OF 4-THIAZOLIDINONE DERIVATIVES LES-2658 AND LES-1205 ON SLEEP - WAKEFULNESS CYCLE IN KINDLED RATS Abstract   PDF
Solomija Myronenko, Oleh Pinyazhko, Roman Lesyk
 
No 6 (2016) ELABORATION OF NEW METHOD OF DEEP PROCESSING OF CARO-TENE-CONTAINING RAW MATERIALS INTO NANOADDITIVES WITH THE USE OF CRYOGENIC FREEZING AND FINE-DISPERSED GRINDING Abstract   PDF
Viktoriya Pogarska, Raisa Pavlyuk, Nadiya Timofeyeva, Leonida Bilenko, Tetyana Stukonozhenko
 
No 4 (2016) ELABORATION OF PRODUCTION TECHNOLOGY OF SEMI-SMOKED SAUSAGES USING LENTIL FLOUR, THYME AND JUNIPER Abstract   PDF
Iryna Markovych, Maria Paska, Iryna Basarab
 
No 4 (2018) ELABORATION OF THE NEW METHOD OF CONSERVING VOLATILE AROMATIC SUBSTANCES OF SPICY VEGETABLES AT CREATING HEALTHY CRYO-SUPPLEMENTS Abstract   PDF
Viktoriya Pogarskaya, Raisa Pavlyuk, Oleksander Cherevko, Vadym Pavliuk, Ludmila Radchenko, Ekaterina Dudnyk, Tatyana Kolomiets, Anna Radchenko, Aleksey Pogarskiy
 
No 4 (2017) ELABORATION OF THE RECIPE OF THE FERMENTED MILK DESSERT FOR CHILD FOOD Abstract   PDF
Nadya Dzyuba, Liudmyla Valevskaya, Vita Atanasova, Alena Sokolovskaya
 
No 2 (2016) ELECTROENCEPHALOGRAPHIC CORRELATES OF THE SPEED (TIME) OF THE CENTRAL PROCESSING OF INFORMATION BY THE HIGHER PARTS OF BRAIN IN HUMANS WITH THE DIFFERENT INDIVIDUAL-TYPOLOGICAL FEATURES OF THE HIGHER NERVOUS ACTIVITY Abstract   PDF (Russian)
Lilia Yukhimenko
 
No 1 (2016) ELECTRON MICROSCOPIC STUDYING OF RAT BONE CELLS UNDER MICROGRAVITY CONDITIONS Abstract   FIGURES
Olga Polkovenko
 
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