Food Science and Technology

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

Архіви

Volume: 13, Issue: 1

Показані 1-16 із 16 записів.
НазваАвтор(и)Мова
OPTIMIZATION OF EXTRACTION PARAMETERS FOR FUCOXANTHIN, GALLIC ACID AND RUTIN FROM NITZSCHIA THERMALIS
  • Vasfiye Hazal Özyur
  • Ayşegül Erdoğan
  • Zeliha Zeliha Demirel
  • Meltem Conk Dalay
  • Semih Ötleş
eng
EFFECTS OF FİLTRATİON PROCESS AND STORAGE TİME ON THE CHEMİCAL CHANGES AND SENSORY PROPERTİES OF OLİVE OİL EXTRACTED FROM TURKİSH USLU CULTİVAR
  • E. Ghanbari Shendi
  • D. Sivri Ozay
  • M.T. Ozkaya
  • N.F. Ustunel
eng
OXIDATIVE STABILITY OF MAYONNAISE SUPPLEMENTED WITH ESSENTIAL OIL OF ACHILLEA MILLEFOLIUM SSP MILLEFOLIUM DURING STORAGE
  • Asiye Ahmadi-Dastgerdi
  • Hamid Ezzatpanah
  • Sedighe Asgary
  • Shahram Dokhani
  • Ebrahim Rahimi
  • Majid Gholami-Ahangaran
eng
EFFICIENCY OF USING THE ANIMAL PROTEIN COMPLEX IN THE TECHNOLOGY OF COOKED SAUSAGE
  • L. Peshuk
  • O. Gorbach
  • O. Galenko
  • L. Vovk
eng
USE OF DRIED CARROT POMACE IN THE TECHNOLOGY OF WHEAT BREAD FOR ELDERLY PEOPLE
  • A. Hryshchenko
  • O. Bilyk
  • Yu. Bondarenko
  • V. Kovbasa
  • V. Drobot
eng
PROSPECTS OF USING BY-PRODUCTS OF SUNFLOWER OIL PRODUCTION IN COMPOUND FEED INDUSTRY
  • B. Yegorov
  • Т. Turpurova
  • E. Sharabaeva
  • Y. Bondar
eng
MICROBIOTA OF INSTANT CEREALS AND ITS CHANGE DURING STORAGE
  • M. Mardar
  • M. Stateva
  • А. Yegorova
  • G. Evdokimova
  • I. Ustenko
  • S. Masanski
eng
STUDY OF THE FOAMING PROPERTIES OF GELATIN WITH SOLUBILIZED SUBSTANCES FOR THE PRODUCTION OF MARSHMALLOWS
  • І. Piliugina
  • M. Artamonova
  • N. Murlykina
  • О. Shidakova-Kamenyuka
eng
FEATURES OF GRAIN GERMINATION WITH THE USE OF AQUEOUS SOLUTIONS OF FRUIT ACIDS
  • O. Pivovarov
  • O. Kovaliova
eng
THE INFLUENCE OF TANNIN PREPARATIONS ON THE CONTENT AND FORM OF ANTHOCYANINS OF MODEL WINE SYSTEMS IN THE CONDITIONS OF INDUCED OXIDATION
  • М. Bilko
  • М. Ishchenko
  • О. Tsyhankova
  • Т. Yakovenko
  • Т. Кyrpel
eng
INVESTIGATION OF THE FAT FRACTION ENZYMATIC HYDROLYSIS OF THE WASTE FROM PRODUCTION OF HYDROGENATED FAT BY THE LIPASE RHIZOPUS JAPONICUS
  • V. Skliar
  • G. Krusir
  • V. Zakharchuk
  • I. Kovalenko
  • T. Shpyrko
eng
NEW ASPECTS OF USING MILLET GRAIN IN BREAD MANUFACTURING
  • L. Ovsiannykova
  • L. Valevskaya
  • V. Yurkovska
  • S. Orlova
  • O. Sokolovskaya
eng
COMPARATIVE STUDY OF THE BIOLOGICAL VALUE AND OXIDATIVE STABILITY OF WALNUT AND PUMPKIN-SEED OILS
  • T. Nosenko
  • T. Koroluk
  • S. Usatuk
  • G. Vovk
  • T. Kostinova
eng
SYNBIOTIC ADDITIVES IN THE WAFFLES TECHNOLOGY
  • E. I orgachev
  • H. Korkach
  • T. Lebedenko
  • O. Kotuzaki
eng
THE SWEET ICES FOR PREGNANT WOMEN
  • J. Kozonova
  • L. Telegenko
  • A. Salavelis
eng
RESEARCH OF THE PROPERTIES OF GRAPE PROCESSING PRODUCTS IN RELATION TO ITS APPLICATION IN SPA AND WELLNESS INDUSTRIES
  • G. Sarkisian
eng