Vol 15 No 4 (2021)

EVALUATION OF THE AVERAGE CONSUMPTION OF FOOD PRODUCTS AND ITS NUTRITIONAL VALUE IN POLAND

D. Grądzki, P. Glibowski, J. Glibowska

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OBTAINING AND CHARACTERISTICS OF MANNAN-PEPTIDE NANOHYBRID

N. Cherno, K. Naumenko, L. Gural

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STUDY OF AROMATIC COMPONENTS IN THE COURSE OF INITIATING ENZYMATIC REACTIONS IN THE EDIBLE MUSHROOM PLEUROTUS OSTREATUS

H. Dubova, N. Dotsenko, О. Mykchaylova, N. Poyedinok

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LACTIC ACID BACTERIA HYDROLYSATES AND THEIR EFFECT ON SKIN HYDRATION

L. Orіabinska, T. Bohdan, T. Todosiichuk

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RESEARCH OF TECHNOLOGICAL AND BIOTECHNOLOGICAL PROCESSES OF CULTIVATION OF LACTIC ACID SYMBIONTS

H. Kylymenchuk, A. Yegorova, Т. Volovуk

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INVESTIGATION OF SEA BUCKTHORN EFFECT ON THE DEVELOPING OF QUALITY PARAMETERS OF EMULSION SOUSES

A. Novik, A. Farisieiev, E. Chernyshenko, Y. Zhukov, A. Zaparenko

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PROSPECTS FOR PROCESSING AND USE OF ROOT VEGETABLE WASTE IN FOOD PRODUCTION

M. Samilyk, N. Bolgova, R. Tsyrulyk, T. Ryzhkova

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PROSPECTS OF INDUSTRIAL PRODUCTION OF CHITIN-GLUCAN COMPLEXES FROM FUNGAL CULTURES

O. Siroid, I. Klechak, O. Duhan

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STUDY OF USE OF ANTISEPTIC ICE OF PLASMA-CHEMICALLY ACTIVATED AQUEOUS SOLUTIONS FOR THE STORAGE OF FOOD RAW MATERIALS

О. Pivovarov, О. Kovalova, V. Koshulko, A. Aleksandrova

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INVESTIGATION OF QUALITY INDICATORS OF WHOLEMEAL INDUSTRIAL-MADE FLOUR

D. Marchenkov, N. Khorenzhy, O. Voloshenko, D. Zhygunov, О. Marenchenko, O. Zhurenko

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IMPROVING THE TECHNOLOGY OF RESTRUCTURED HAM-TYPE PRODUCTS FROM TURKEY MEAT AND PSE PORK

I. Shevchenko, G. Polishchuk, Ye. Kotliar, O. Topchii, T. Osmak

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STUDY OF EFFICIENCY AND QUALITY OF DRY MILK MIXTURES FOR BABY NUTRITION IN THE STORAGE PROCESS

K. Belinska, N. Falendysh, T. Marusei

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Food Science and Technology

Нутриціологія, дієтологія, проблеми харчування