Food Science and Technology
ISSN-print:
2073-8684
ISSN-online:
2409-7004
ISO:
26324:2012
Архiви
Том 12 № 3 (2018)
Опубліковано:
2018-11-16
Біопроцеси, біотехнологія харчових продуктів, БАР
Features of the hemicellulose structure of some species of regional raw materials and products of their enzymatic hydrolysis
O. Nikitina, N. Cherno, S. Ozolina
PDF (English)
Obtaining and characteristic of the magnesium organic forms on the basis of products of bifidobacteria processing and their metabolites
A. Kapustian, O. Antipina, R. Budiak
PDF (English)
Хімія харчових продуктів і матеріалів. Нові види сировини
The effect of electrical discharge treatment of milk whey on partial conversion of lactose into lactobionic acid
О. Kochubei-Lytvynenko
PDF (English)
The peculiarities of crystal formation during freezing of broccoli
S. Belinska, S. Levitskaya, N. Каmienieva, А. Roskladka, O. Kitayev
PDF (English)
Investigation of the films based on the uronate polysaccharides by the method of differential scanning calorimetry
N. Коndratjuk, Ye. Pyvovarov, Т. Stepanova, Yu. Matsuk
PDF (English)
Determination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage
E. Ghanbari Shend, D. Sivri Ozay, M . T. Ozkaya, N. F. Ustunelc
PDF (English)
Edible film-forming coating with CO2-extracts of plants for meat products
A. Soletska, K. Nistor, V. Hevryk
PDF (English)
Технологія і безпека продуктів харчування
Influence of temperature regimes of ripening and fermentation stages on the physical and chemical properties of cream and sour-cream butter quality indicators
O. O. Bondarchuk
PDF (English)
Investigation of the safety grapeseed powder as an alternative to cocoa-powder in a confectionery glaze
O. Gorodyska, N. Grevtseva, O. Samokhvalova, O. Savchenko, A. Grygorenko
PDF (English)
The use of glucan-containing grain materials in the technology of foam-like pastries
К. Iorgachova, O. Makarova, O. Kotuzaki, K. Avetisіan
PDF (English)
Development of technological solutions for flour production with specified quality parameters
D. Zhygunov, V. Kovalova, M. Kovalov, A. Donets
PDF (English)
Determination of functional and technological properties of beef based on the analysis of color digital images of muscular tissue samples
О. Savinok, N. Azarova, О. Arsiriy, А. Nikolenko
PDF (English)
Процеси, обладнання, автоматизація, управління та економіка
Reagent purification of the processing industry enterprises effluents
М. Malovanyy, G. Krusir, О. Holodovska, A. Masikevych
PDF (English)
Hydrodynamic and energy parameters of gas-liquid media
A. Shevchenko, O. Stepanets, A. Sokolenko, O. Bilyk
PDF (English)
The using of mechanodiffusion effect in the production of concentrated polyextracts
O. Burdo, Usef Alhurie, I. Syrotiuk, Ju. Levtrynskaya, Davar Rosmami Pur
PDF (English)
