Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324-2012

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Volume12/Issue2

1. CHANGES IN THE NUTRITIVE VALUE OF THE RADISH OF DIFFERENT VARIETIES DEPENDING ON THE STORAGE METHOD
  • A. Dubinina
  • H. Selyutina
  • T. Letuta
  • O. Hapontseva
  • T. Frolova
eng
2. DETERMINING HEAVY METALS IN MUSHROOM SAMPLES BY STRIPPING VOLT-AMMETRY
  • O. Kupchyk
eng
3. DETERMINING TARTRATE IONS IN THE SAMPLES OF MINERAL TABLE WATERS BY THE DECAY OF MOLECULAR LUMINESCENCE OF RUTIN IN COMPLEX WITH YTTRIUM (III)
  • E. Malinka
  • S. Beltyukova
  • V. Boychenko
eng
4. DETERMINING THE MODES OF TECHNOLOGICAL OPERATIONS IN THE PRODUCTION OF EINKORN WHEAT BREAD MADE OF FROZEN DOUGH AND ENRICHED WITH JERUSALEM ARTICHOKE FLOUR
  • N. Stankova
  • T. Gogova
  • L. Paramonenko
eng
5. ELECTROPHORETIC SYSTEMS FOR PREPARATIVE FRACTIONATION OF PROTEIN PRECURSORS OF BIOACTIVE PEPTIDES FROM COW’S MILK
  • V. Yukalo
  • L. Storozh
  • K. Datsyshyn
  • O. Krupa
eng
6. MODERN TECHNOLOGY OF PRODUCTION AND STRATEGY OF PROMOTION OF NEW CEREAL PRODUCTS ON UKRAINIAN CONSUMER MARKET
  • M. Mardar
  • А. Yegorova
  • I. Ustenko
  • M. Stateva
  • T. Cherevaty
ukr
7. MORPHOLOGY OF THE SURFACE OF COOKED SAUSAGES MADE WITH THE COLLAGEN-CONTAINING PROTEIN ADDITIVE “BILKOZYNE”
  • V. Pasichnyi
  • Ye. Kotliar
  • M. Polumbryk
  • M. Polumbryk
  • V. Litvyak
eng
8. OBTAINING AND CHARACTERISTICS OF CALCIUM ORGANIC FORMS ON THE BASIS OF METABOLITES AND PROCESSING PRODUCTS OF PROBIOTIC BACTERIA
  • A. Kapustian
  • N. Cherno
  • О. Nikulina
eng
9. PLASMA-CHEMICALLY ACTIVATED WATER INFLUENCE ON STALING AND SAFETY OF SPROUTED BREAD
  • A. Pivovarov
  • S. Mykolenko
  • Y. Hez’
  • S. Shcherbakov
eng
10. QUALITY ASSESSMENT OF PROTEINS IN COOKED SAUSAGES WITH FOOD COMPOSITIONS
  • O. Fursik
  • I. Strashynskiy
  • V. Pasichny
  • О. Kochubei-Lytvynenko
eng
11. SELECTION OF THE COMPLEX OF ENZYME PREPARATIONS FOR THE HYDROLYSIS OF GRAIN CONSTITUENTS DURING THE FERMENTATION OF THE WORT OF HIGH CONCENTRATION
  • T. Mudrak
  • A. Kuts
  • S. Kovalchuk
  • R. Kyrylenko
  • N. Bondar
eng
12. STUDYING THE PROPERTIES OF GRAPE POMACE AS OF AN OBJECT OF DRYING
  • V. Derevenko
  • G. Kasyanov
  • L. Pylypenko
ukr
13. TECHNOLOGY OF PRODUCING SYMBIOTIC BIOLOGICALLY ACTIVE ADDITIVE
  • L. Krupytska
  • L. Kaprelyants
  • L. Trufkati
  • T. Velichko
  • V. Kirilov
eng
14. THE INFLUENCE OF GRAPE POWDERS ON THE RHEOLOGICAL PROPERTIES OF DOUGH AND CHARACTERISTICS OF THE QUALITY OF BUTTER BISCUITS
  • T. Brykova
  • O. Samohvalova
  • N. Grevtseva
  • K. Kasabova
  • A. Grygorenko
eng
15. THE RATE OF THE TEMPERATURE DROP IN SWEET PEPPERS AT THE TECHNICAL STAGE OF RIPENESS DURING THEIR COOLING
  • V. Koltunov
  • K. Kalaida
  • A. Zabolotna
  • T. Volkova
eng