Vol 19 No 2 (2025)

ORGANIC GASTRONOMY IN HOSPITALITY AND TOURISM: A CATALYST FOR SUSTAINABLE DEVELOPMENT AND EUROPEAN INTEGRATION

A. Chernykhivska

4-17

PDF

IMPROVING THE CONSUMER PROPERTIES OF CUPCAKES ENRICHED WITH A FOOD ADDITIVE OF COMBINED COMPOSITION

I. Tsykhanovska, V. Yevlash, I. Gazzavi-Rogozina, Т. Lazarieva, L. Tovma

18-31

PDF

BIOCHEMICAL CHANGES IN SOYBEAN PLANTS AND SEEDS CAUSED BY VIRAL INFECTION

O. Molodchenkova, L. Mishchenko, A. Dunich, P. Tykhonov, V. Sichkar, H. Lavrova, S. Koblai, Y. Fanin, I. Mishchenko, A. Dashchenko

32-42

PDF

LUMINESCENT SPECTROSCOPY AND CHROMATOGRAPHY OF MILK THISTLE OIL OF DIFFERENT STORAGE PERIODS

S. Myagkota, R. Shevchuk, O. Sukach, O. Mazurak, I. Solovodzinska, O. Kushnir, T. Kokhana, N. Gloskovska, A. Pushak, J. Len, O. Golubets

43-51

PDF

THE INFLUENCE OF LOW-TEMPERATURE LONG-TIME PRO-CESSING ON STRUCTURAL, MECHANICAL AND ORGANOLEPTIC CHARACTERISTICS OF PORK PRODUCTS

O. Synytsia, H. Shlapak, N. Kushnirenko

52-58

PDF

STUDY OF WATER ABSORPTION CAPACITY AND DEHULLING OF CHICKPEA SEEDS

S. Sots, I. Kustov, I. Butsenko

59-68

PDF

OPTIMISATION OF THE RATE OF EXPENSE HOP FOR BREAD BAKING ACCORDING TO THE CONTENT OF BITTER SUBSTANCES

L. Protsenko, N. Koshitska, S. Ryzhuk, O. Svirchevska, A. Bober, S. Gunko, I. Bober

69-78

PDF

RESEARCH ON THE SENSORY AND ANTIOXIDANT PROPERTIES OF FUNCTIONAL PASTES BASED ON SHIITAKE MUSHROOMS

O. Kuzmin, O. Velikanov, O. Melnyk, V. Kiiko, K. Bakhlukova, A. Kuzmin

79-89

PDF

DEVELOPMENT OF HIGH-PROTEIN FUNCTIONAL YOGURT TECHNOLOGY AND ITS QUALITY AND SAFETY EVALUATION

A. Trubnikova, O. Chabanova, S. Bondar, D. Skrypnichenko, E. Kotlyar

90-104

PDF

THE ROLE OF MICROBIOTA AND THE TECHNOLOGICAL BASIS OF MICROBIOLOGICAL SAFETY OF FOOD PRODUCTS AND ANIMAL FEEDS

B. Iegorov, A. Iegorova, A. Makarynska, M. Kashkano, F. Marchenkov

105-111

PDF

Food Science and Technology

Нутриціологія, дієтологія, проблеми харчування