Food Science and Technology

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

Архивы

Volume: 14, Issue: 3, 2020

Показаны записи 1-16 из 16.
НазваниеАвтор(ы)Язык
DINVESTIGATION OF CONTACT HEATING OF FRUIT AND VEGETABLES WITH SATURATED WATER STEAM
  • Y Verkhivker
  • E. Altman
  • A. Palamarchuk
  • N. Kushnyrenko
  • S. Patyukov
eng
QUALITY PARAMETERS OF SEMI-FINISHED SPONGE CAKE ENRICHED WITH PUMPKIN BY-PRODUCTS
  • K. Khvostenko
  • Z. Goranova
  • T. Petrova
eng
THE QUALITY PARAMETERS OF TOMATO PASTE STORED IN CONTAINERS ROBBY IN COMPARISON WITH CONVENTIONAL WAYS OF COLD STORAGE
  • Elnaz Panahi
  • Ali Reza Mousavi
  • Masoud Sami
  • Maryam Mirlohi
eng
RESEARCH ON THE EFFECT OF SUPER HIGH FREQUENCY FIELD ON GREEN TEA EXTRACTION AND EXTRACT QUALITY
  • K. Rubanka
  • A. Bessarab
  • v. Terletska
eng
PROSPECTS OF USING BY-PRODUCTS OF POTATO STARCH PRODUCTION AS COMPONENTS OF GROWTH MEDIA FOR LACTIC ACID BACTERIA CULTIVATION
  • A. Bezusov
  • T. Afanasieva
  • N. Dotsenko
  • G. Palvashova
eng
RESEARCH OF TO ULTRATHIN STRUCTURE OF CAGES OF DIFFERENT RACES OF SPIRIT YEASTS IN DEPENDENCE ON CONCENTRATION OF DRY SUBSTANCES OF WAS
  • S. Kovalchuk
  • T. Mudrak
  • A. Kuts
  • v. Dotsenko
eng
STUDY OF HYDROTHERMAL TREATMENT OF DRIED MALT WITH PLASMOCHEMICALLY ACTIVATED AQUEOUS SOLUTIONS
  • O. Kovaliova
  • O. Pivovarov
  • V. Koshulko
eng
FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE FOOD ADDITIVE MAGNETOFOOD IN THE PRODUCTION OF MARSHMALLOWS
  • I. Tsykhanovska
  • A. Alexandrov
  • T. Lazarieva
eng
RADIOPROTECTIVE PROPERTIES OF POLYPHENOLIC COMPOUNDS OF EDIBLE AND AROMATIC PLANTS
  • P. Oliіnyk
  • D. Voronenko
  • R. Lysiuk
eng
THE EFFECT OF RUNNER BEAN FLOUR ON THE VIABILITY OF LACTOBACILLUS PLANTARUM AND ON THE QUALITY CHARACTERISTICS OF PLANT-BASED PROBIOTIC BEVERAGES
  • Azar Sepahi
  • Elham Mahdian
  • Esmaeil Ataye Salehi
  • Ali Mohamadi Sani
eng
SUBSTANTIATION OF THE TECHNOLOGY OF PROCESSING WHEAT GRAINS INTO WHOLEMEAL FLOUR
  • D. Zhygunov
  • N. Khorenghy
  • O. Voloshenko
  • H. Zhyhunova
  • D. Marchenkov
eng
MYCOTOXINS IN MILK AND DAIRY PRODUCTS
  • V Ushkalov
  • V. Danchuk
  • S. Midyk
  • N. Voloshchuk
  • O. Danchuk
eng
DEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDESDEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDES
  • O. Naumenko
  • S. Danylenko
  • L. Bal-Prylypko
  • S. Gunko
  • I. Melnik
eng
RESEARCH AND ASSESSMENT OF THE ENVIRONMENTAL SECURITY OF BAKERY ENTERPRISES
  • G. Krusir
  • I. Kondratenko
  • A. Garkoviсh
  • T. Shpyrko
  • L. Lobotskaya
eng
THE POTENTIAL OF FLOUR FROM SOLVENT-EXTRACTION HEMP OILCAKE AS AN INGREDIENT OF LOW-MOISTURE BAKERY PRODUCTS
  • N. Sokolova
  • K. Iorgacheva
eng
THE INFLUENCE OF NANOPARTICLES OF BIOGENIC METALS ON CULTURING THE YEAST SACCHAROMYCES СEREVISIAE
  • М. Sychevsky
  • К. Danilova
  • S. Oliynichuk
eng