Food Science and Technology

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

Архивы

Volume: 14, Issue: 1

Показаны записи 1-16 из 16.
НазваниеАвтор(ы)Язык
RATIONAL MODES DEFINITION OF THE OBTAINING OF LOW MOLECULAR WEIGHT PEPTIDES FROM THE Lactobacillus delbrueckii subsp. bulgaricus PEPTIDOGLYCANS
  • A. Kapustyan
  • G. Stankevych
  • N. Cherno
eng
ASCORBIC ACID AND PHENOLIC SUBSTANCES IN STRAWBERRY-BASED UNFORTIFIED WINE MATERIALS
  • A. Tokar
  • L. Matenchuk
  • S. Myroniuk
  • M. Shcherbak
  • V. Khareba
eng
TYPE 600 WHEAT-SPELT FLOUR WITH IMPROVED BAKERY PROPERTIES
  • D. Zhygunov
  • Y. Barkovska
  • Y. Yehorshyn
  • H. Zhyhunova
  • K. Barikian
eng
PROSPECTS OF USING THE CRYOSTABILISING PROTEIN-POLYSACCHARIDE COMPOSITION TO MANUFACTURE SEMI-FINISHED CHOPPED MEAT PRODUCTS
  • I. Shevchenko
  • G. Polishchuk
  • Ye. Kotliar
  • T. Osmak
  • A. Skochko
eng
OBTAINING EXTRACTS FROM PLANT RAW MATERIALS USING CARBON DIOXIDE
  • K. Gafurov
  • B. Muhammadiev
  • Sh. Mirzaeva
  • F. Kuldosheva
eng
MATHEMATICAL DESIGN OF POLYCOMPONENT BEVERAGES WITH A BALANCED NUTRIENT COMPOSITION
  • L. Telezhenko
  • N. Dzyuba
  • A. Іеgorova
  • Ye. Balandina
eng
ENZYMATIC MODIFICATION OF WHEAT BRAN
  • M. Buzhylov
  • L. Kaprelyants
  • L. Pozhitkova
  • A. Kishenya
  • A. Soboleva
eng
INVESTIGATION OF THE ANTIOXIDANT PROPERTIES OF IRANIAN CHILLI PEPPER EXTRACT
  • Mojtaba Mohammadi
  • Maryam Sardarodiyan
  • Esmaeil Ataye Salehi
  • Elham Elahi Baghan
eng
SCIENTIFIC RATIONALE OF THE TECHNOLOGY OF PASTES BASED ON FRESHWATER HYDROBIONTS AND ENRICHED WITH SELENIUM
  • Mykola Holovko
  • Tetyana Holovko
  • Vladyslav Prymenko
  • Anna Helikh
  • M. Zherebkin
eng
SPECIFIC FEATURES OF ACCUMULATION OF ORGANOCHLORINE PESTICIDE RESIDUES IN MELLIFEROUS PLANTS, BEE POLLEN, AND HONEY
  • N. Kasianchuk
  • O. Berhilevych
  • I. Negay
  • L. Dimitrijevich
  • T. Marenkova
eng
NON-TRADITIONAL RAW MATERIALS FOR BIOTECHNOLOGICAL INDUSTRIES AND SOME ENVIRONMENTAL ASPECTS OF THEIR DISPOSAL
  • O. Kylymenchuk
  • T. Velіchko
  • M. Malovanyy
  • A. Umanets
  • А. Hnilichenko
  • A. Lahotska
eng
STABILITY OF BASIDIOMYCETE STRAINS WHEN PRESERVED IN A COLLECTION
  • S. Miros
  • v. Koocherov
  • S. Bilokon
  • A. Sechnyak
eng
RESEARCH ON WHEY AROMA PRECURSORS IN THE TECHNOLOGY OF FLAVOURED CULINARY FOAM
  • T. Synenko
  • H. Dubova
  • A. Bezusov
eng
BLACK CHOKEBERRY POWDER AS AN IMPROVER FOR PASTA
  • Z. Koshak
  • A. Pokrashinskaya
eng
TRENDS IN THE MANUFACTURE OF PROCESSED SQUID PRODUCTS
  • Zhenkun Cui
  • Tatiana Manoli
  • Tatiana Nikitchina
  • Haizhen Mo
eng
AN INNOVATIVE TECHNOLOGY OF WAFFLES WITH FUNCTIONAL PROPERTIES
  • Е. Iorgacheva
  • H. Korkach
  • T. Lebedenko
  • O. Kotuzaki
eng