Vol 16 No 2 (2022)

Published: 2022-10-31

OPTIMISATION OF TECHNOLOGICAL PARAMETERS OF FERMENTATION OF HIGHLY CONCENTRATED WORT FROM GRAIN RAW MATERIALS FOR BIOETHANOL PRODUCTION

S. Kovalchuk, Yu. Dolomakin

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INDICATORS OF THE QUALITY OF RICE GRAIN AND GROATS DEPENDING ON THE GENOTYPE OF CULTIVARS

D. Palamarchuk, M. Kozachenko, S. Sviatchenko

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BIOCHEMICAL COMPOSITION OF MILLET GRAIN AND ITS CHANGES DURING STORAGE

О. Gorlachova, S. Gorbachova, L. Kobyzeva, О. Suprun, N. Ilchenko, T. Sheliakina

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MATHEMATICAL MODELING OF THE STRENGTH OF HETEROGENEOUS GEL FORMING SYSTEMS BASED ON GELLING AGENTS OF POLYSACCHARIDE AND PROTEIN ORIGINS

A. Foshchan, V. Yevlash, V. Potapov

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EFFECT OF STRUCTURE-FORMING AGENTS AND SPONTANEOUSLY FERMENTED BUCKWHEAT SOURDOUGH ON THE QUALITY OF GLUTEN-FREE BREAD

L. Mykhonik, І. Hetman, О. Naumenko

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USING AN EXTRACT FROM APPLE BY-PRODUCTS IN THE TECHNOLOGY OF BOILED SWEETS

V. Cheliabiieva, N. Buialska, N. Denysova

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INVESTIGATION OF THE EFFECT OF APPLE POMACE ON THE TEXTURAL CHARACTERISTICS, FIBRE CONTENT, AND MOISTURE CONTENT OF SPONGE CAKES

Zhivka Goranova, Zdravko Manev

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DEVELOPMENT OF A NEW KIND OF BREAD PRODUCED BY THE TECHNOLOGY OF"DEFERRED BAKING" ON THE BASIS OF MODERN QUALITY MANAGEMENT METHODS

M. Mardar, I. Solonytska, S. Pambuk

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FATTY ACIDS OF MILK AND THE INTENSITY OF S. AUREUS SECRETION IN COWS WITH SUBCLINICAL MASTITIS IN THE STEPPE OF UKRAINE

V. Danchuk, S. Midyk, O. Danchuk, А. Levchenko, V. Korniyenko, V. Ushkalov, M. Bogach

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INVESTIGATION OF THE EFFECTIVENESS OF USING WHEY POWDER TO REDUCE THE TOXICITY OF THE WATER/ALCOHOL MIXTURE

V. Kolesnyk, N. Penkina, V. Polupan, S. Sorokina, D. Odarchenko, A. Penkin

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TOXICOLOGICAL ASSESSMENT OF FOOD ADDITIVES BY BIOASSAY

V. Nykyforov, O. Novokhatko, S. Digtiar, O. Sakun, A. Tikhonova

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Food Science and Technology