Food Science and Technology

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

Архіви

Volume: 13, Issue: 2

Показані 1-16 із 16 записів.
НазваАвтор(и)Мова
THE DEVELOPMENT ADVANCED GRANULATION TECHNOLOGY OF COMPOUND FEEDS
  • B. Yegorov
  • N. Batievskaya
eng
TECHNOLOGY AND QUALITY OF FOOD PRODUCTS WITH POWDERS OF HYDROBIONTS
  • D. Fedorova
  • L. Diachuk
  • K. Palamarek
eng
ADJUSTING FLOUR QUALITY BY ENZYMES: CURRENT STATE, PROBLEM ANALYSIS, FUTURE DEVELOPMENT PROSPECTS
  • D. Zhygunov
  • D. Marchenkov
  • T. Lebedenko
eng
RESEARCH OF THE SAFETY INDICATORS OF BERRY SAUCES WITH SEAWEED’S RAW MATERIALS
  • G. Deinychenko
  • Т. Lystopad
  • T. Kolisnychenko
eng
THE ROLE OF SOIL MICROBIOCENOSIS IN THE COMPOSTING OF THE ORGANIC COMPONENT OF THE MUNICIPAL SOLID WASTE
  • G. Krusir
  • T. Shpyrko
  • О. Sagdeeva
  • V. Zakharchuk
eng
STUDIES OF WATER FREEZING FEATURES IN ICE CREAM WITH STARCH SYRUP
  • G. Polischuk
  • T. Sharahmatova
  • N. Breus
  • O. Bass
  • I. Shevchenko
eng
INFLUENCE OF FOOD ADDITIVE “MAGNETOFOOD” ON PHYSICAL AND CHEMICAL PARAMETERS, FUNCTIONAL PROPERTIES OF MODEL MINCED MEAT SYSTEMS
  • I. Tsykhanovska
  • L. Skurikhina
  • V. Evlash
  • L. Pavlotska
eng
OPTIMIZATION OF RECIPE FOR BAKERY PRODUCTSWITH LOW-MOISTURE CONTENTFOR REDUCING THE GLYCEMIC INDEX
  • K. Iorgachova
  • N. Sokolova
  • S. Kotlik
eng
TECHNOLOGY IMPROVEMENT AND EVALUATION CONSUMER PROPERTIES OF DRY BREAKFAST
  • K. Sakibaev
  • L. Pylypenko
  • T. Nikitchina
  • G. Kasyanov
eng
FUNCTIONAL FOODS: PROSPECTS IN UKRAINE
  • L. Kaprelyants
  • A. Yegorova
  • L. Trufkati
  • L. Pozhitkova
eng
THE PROBLEMS OF MEAT PRODUCTS THERMAL TREATMENT
  • L. Vinnikova
  • O. Synytsia
  • A. Kyshenia
eng
OPTIMISATION OF ORGANIC SOLVENT EXTRACTION OF TOTAL CAROTENOIDS FROM BULGARIAN TOMATO PROCESSING WASTE
  • M. Nikolova
  • T. Prokopov
  • D. Taneva
  • N. Dimitrov
eng
INVESTIGATING FUNCTIONAL CHARACTERISTICS OF WATER-SOLUBLE POLYSACCHARIDE ISOLATED FROM BALANGU SEED (LALLEMANTIA ROYLEANA) GUM
  • Maryam Sardarodiyan
  • Akram Arianfar
  • Ali Mohamadi San
  • Sara Naji-Tabasi
eng
THE IMPROVEMENT OF THE WATER TREATMENT TECHNOLOGY FOR THE KVASS PRODUCTION
  • O. Dulka
  • V. Prybylskyi
  • S. Oliynyk
  • A. Kuts
  • O. Kovalenko
eng
USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS
  • O. Topchii
  • Ye. Kotliar
  • T. Honcharenko
  • A. Petryna
  • O. Tarasiuk
eng
THE FATTY ACIDS CONTENT IN THE LIVER OF JAPANESE QUAILS AFTER THE CHEMICAL TREATMENT OF HATCHING EGGS
  • V. Danchuk
  • V. Trach
  • S. Midyk
  • О. Danchuk
  • V. Ushkalov
  • O. Kepple
eng