Food Science and Technology

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

Архивы

Volume: 14, Issue: 4, 2020

Показаны записи 1-16 из 16.
НазваниеАвтор(ы)Язык
USING SUNFLOWER PROTEIN AS A COMPONENT OF FORCEMEATS FOR FROZEN SEMI-PROCESSED MINCED MEAT PRODUCTS
  • T. Zhelieva
  • N. Kamsulinа
  • O. Pavlova
eng
THE EFFECT OF PLANT PROTEINS ON THE FORMATION OF STRUCTURAL AND RHEOLOGICAL PROPERTIES OF NOUGAT
  • L. Gordiienko
  • V. Tolstykh
  • K Avetisian
eng
QUALITY OF GARDEN STRAWBERRY FRUIT GROWN UNDER CONDITIONS OF TECHNOGENIC POLLUTION
  • O. Petrova
  • T. Kachanova
  • T. Manushkina
  • R. Trybrat
  • I. Smirnova
eng
MONITORING THE CONDITION OF VEGETABLES, FRUITS AND PLANTS USING INFRARED THERMOGRAPHY
  • V. Dunaevskyi
  • Y. Venher
  • A. Liptyha
  • V. Kotovskyi
  • V. Timofeyev
  • S. Nazarchuk
eng
THE USE OF TOMATO POWDER IN PRODUCTION OF MAYONNAISE
  • I. Kuznietsova
  • I. Khomychak
  • J. Petrova
  • Yu Haibin
  • M. Yarmolyuk
  • S. Tkachenko
eng
EXPERTISE OF POTATO SNACKS BY OPTICAL MICROSCOPY, FTIR - SPECTROSCOPY, SPECTROFLUORIMETRY AND THIN LAYER CHROMATOGRAPHY
  • O. Malynka
  • Y. Malynka
  • O. Antipina
  • L. Gural
  • G. Stepanova
  • A. Kryganovska
eng
REGULATION OF THE STRUCTURE OF HONEY DURING ITS LONG-TERM STORAGE
  • S. Kurta
  • O. Khatsevich
  • I. Solonytska
  • N. Povarova
eng
RESEARCH AND OPTIMISATION OF THE QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF GRAIN SHIPLOAD LOTS IN GRAIN TERMINALS
  • G. M. Stankevich
  • A. Kats
  • V. Shpak
eng
IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES
  • A. Khodakov
  • O. Tkachenko
  • G. Sarkisyan
  • O. Radionova
  • T. Suhachenko
eng
IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIAL-PURPOSE GLUTEN-FREE CHOCOLATE MUFFINS
  • O. Shapovalenko
  • O. Pavliuchenko
  • Y. Furmanova
  • L. Sharan
  • O. Kuzmin
eng
BAKING PROPERTIES OF DIFFERENT AMARANTH FLOURS AS WHEAT BREAD INGREDIENTS
  • S. Mykolenko
  • D. Zhygunov
  • T. Rudenko
eng
IMPROVEMENT OF THE METHOD OF BOTANICAL IDENTIFICATION OF HONEY
  • L. O. Adamchuk
eng
CHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURS
  • Afsaneh Moeini
  • Masoud Shafafi Masoud Shafafi Zenoozian
  • Hojjat Karazhiyan
  • Amir Hossein Elhami Rad
  • Ahmad Pedram Nia
eng
EFFECT OF ULTRASOUND AND ACID PRETREATMENTS DURING DEHYDRATION ON QUALITY PROPERTIES OF QUINCE
  • Sepideh Sohrabpour
  • Mozhgan Yadegari
  • Reza Esmaeilzade Kenari
eng
THE USE OF RICE IN THE TECHNOLOGY OF GLUTEN-FREE FERMENTED NON-ALCOHOLIC BEVERAGES
  • O. S. Dulka
  • V. L. Prybylskiy
  • A. M. Кuts
  • S. I. Oliinyk
  • Nguyen Phuong Dong
  • O. P. Vitriak
eng
BY-PRODUCTS OF PROCESSING CAROB MOLASSES AS SOURCES OF DIETARY FIBRE AND POLYPHENOLS
  • Vasfiye-Hazal Ozyurt
  • Semih Otles
eng