| Issue | Title | |
| No 4 (2017) | DETERMINATION OF THE OPTIMAL STERILIZATION REGIME OF CANNED QUAIL MEAT WITH HYDROCOLOIDS APPLICATION | Abstract PDF |
| Vasil Pasichnyi, Anatoliy Ukrainets, Dmytro Shvedyuk, Haider Muhamed Al-Hashimi, Yuliiа Matsuk | ||
| No 5 (2017) | DETERMINATION OF TOXICITY OF CHOPPED MEAT-BASED SEMI-PRODUCTS IN VIVO | Abstract PDF |
| Maria Paska, Ulyana Drachuk, Olga Masliichuk, Volodymyr Vovk | ||
| No 6 (2017) | DEVELOPMENT AND RESEARCH CANDIES WITH INCREASED BIOLOGICAL VALUE WITH PROTEIN-FAT COMPOSITE | Abstract PDF |
| Sergiy Bochkarev, Nataliya Cherevichna, Igor Petik, Anna Belinska, Oleksandra Varankina, Oleksandra Zakhozhyi, Oleksandra Ilina, Olena Shyrokova | ||
| No 2 (2018) | DEVELOPMENT OF A MODEL OF TECHNOLOGICAL SYSTEM OF SEMI-FINISHED PRODUCTS WITH EMULSION PASTE STRUCTURE | Abstract PDF |
| Nataliya Grynchenko, Daria Tyutyukova, Pavlo Pyvovarov, Оleksandr Nagornyi | ||
| No 2 (2018) | DEVELOPMENT OF A NEW METHOD OF STORAGE AND MAXIMUM SEPARATION OF CHLOROPHILS FROM CHLOROPHYLCONTAINING VEGETABLES AT RECEPTION OF HEALTHFULL NANOPRODUCTS | Abstract PDF |
| Raisa Pavlyuk, Viktoriya Pogarska, Valeriy Mikhaylov, Olexandr Bessarab, Ludmila Radchenko, Aleksey Pogarskiy, Oleksandr Telenkov, Anna Radchenko | ||
| No 1 (2018) | DEVELOPMENT OF BIOTECHNOLOGY OF GETTING SELENIUM NANOSTRUCTURES WITH LACTOBACILLUS ACIDOPHILUS CULTURE | Abstract PDF |
| Leonid Kaprellyanz, Natalia Zykovа, Arsen Petrosyants, Alexander Zykov | ||
| 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 6 (2019) | DEVELOPMENT OF THE NEW PRODUCTION METHOD OF HEALTHFUL CRYOFROZEN NANOADDITIVES OF CHLOROPHYLL-CONTAINING VEGETABLES USING CRYOMECHANICAL PROCESSES | Abstract PDF |
| Viktoriya Pogarskaya, Raisa Pavlyuk, Aleksey Pogarskiy, Ekaterina Dudnyk, Svitlana Loseva | ||
| 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 | ||
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