Том 12 № 1 (2018)

THE MARKETING RESEARCH OF MILITARY SERVICE PEOPLE’S CONSUMER PREFERENCES OF DRY PRODUCT PACKAGES AND WAYS OF THEIR IMPROVEMENT

M. Mardar, M. Khrupalo, M. Stateva

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STARTER CULTURES COMPOSITIONS WITH PROBIOTICS FOR FERMENTED MILK PRODUCTS AND COSMETICS

N. Tkachenko, Ju. V. Nazarenko, N. Dets, E. Izbash, I. Klymentieva

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OBTAINING AND CHARACTERISTIC OF MUROPEPTIDES OF PROBIOTIC CULTURES CELL WALLS

A. Kapustian, N. Cherno, I. Kolomiіets

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COMPARATIVE STUDIES ON EFFECTS OF FREEZING ON PHYSICOCHEMICAL PROPERTIES OF FILLETS TWO FISH SPECIES IN IRAN

Ali Aberoumand, Saeed Ziaei nejad, Frideh Baesi, Zahrah Kolyaee

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EFFECT OF PRE-TREATMENT ON QUALITATIVE INDICES OF WHITE ROOTS

I. Bilenka, Ya. Golinskaya, N. Dzyuba, H. Martirosian

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COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES

O. Cherevko, V. Mykhaylov, A. Zahorulko, A. Zahorulko, A. Borysova

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COMPOSTING OF ORGANIC WASTE WITH THE USE OF MINERAL ADDITIVES

О. Sagdeeva, G. Krusir, A. Tsykalo, Т. Shpyrко, H. Leuenberger

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STUDY OF THE USE OF EDIBLE POWDERS TOMATO SAUCE TECHNOLOGIES

O. Benderska, А. Bessarab, V. Shutyuk

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BIOSORBENTS – PROSPECTIVE MATERIALS FOR HEAVY METAL IONS EXTRACTION FROM WASTEWATER

О. Kovalenko, V. Novoseltseva, N. Kovalenko

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INVESTIGATION OF THE PROPERTIES OF MARMALADE WITH PLANT CRYOADDITIVES DURING STORAGE

N. Shmatchenko, M. Artamonova, O. Aksonova, S. Oliinyk

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BASIC INGREDIENTS AND THEIR ANALYSIS DURING THE FORMATION OF BEER QUALITY

N. Penkina, L. Tatar, А. Оdаrchеnco, V. Demchenko

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FOOD MARKETS AND FOOD SECURITY: SCIENTIFIC BASIS OF FORMATION

N. Kordzaia, B. Yegorov

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ANALYSIS OF A NEW DIAFILTRATION METHOD OF CLEANING BUTTERMILK FROM LACTOSE WITH MINERAL COMPOSITION PRESERVED

S. Bondar, O. Chabanova, T. Sharakhmatova, A. Trubnikova

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MASS TRANSFER IN FERMENTATION PROCESSES

A. Shevchenko, A. Sokolenko, O. Stepanets, O. Bilyk

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Food Science and Technology

Нутриціологія, дієтологія, проблеми харчування