Food Science and Technology

TECHNOLOGY OF DRINKING PORRIDGE BASED ON RYAZHANKA WITH CHIA SEEDS

Zh Zamai, O. Vitriak, R. Volkova, К. Ivanenko

5-13

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INTENSIFICATION OF THE PRODUCTION OF DIETARY PRODUCTS BASED ON CITRUS SECONDARY MATERIAL RESOURCES

M. S. Mikaberidze

14-23

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Mapping the scientific landscape of personalized nutrition: digital health, AI-driven dietary systems, and research infrastructures

R. Vozhehova, S. Zharinov, V. Bosyi, S. Zherebchuk

24-42

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IMPROVING THE COMPOSITION OF FORMED POTATO CHIPS WITH FUNCTIONAL PLANT ADDITIVES

V. Tolstykh, O. Makarova, H. Korkach, L. Gordiienko

43-51

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FOX NUT AS AN EMERGING PLANT-BASED FUNCTIONAL FOOD IN SOUTHERN INDIA

S. Fayas Ahamed, R. Balaji, V M Indumathi, R Gangai Selvi, M. Anand

53-62

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DEVELOPMENT OF FUNCTIONAL YOGURT ENRICHED WITH CHIA SEEDS USING ULTRASOUND

I. Osypenkova, O. Chepurna, Y. Kurylenko, V. Sukhenko

63-70

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ASSESSMENT OF THE EFFECT OF CHICKPEA PROTEIN CONCENTRATE ON KEFIR PROPERTIES

Yev. Demydova, O. Koshel, N. Bolgova, D. Zavhorodnii, A. A. Novikova, A. Cherevko

71-79

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PROBLEMS OF EVALUATING THE POTENTIAL PREBIOTIC ACTIVITY OF FOOD AND FEED PRODUCTS

B. Iegorov, A. Iegorova, A. Makarynska, M. Kashkano, N. Shvets

80-85

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THE USE OF STARTER CULTURES IN THE TECHNOLOGY FERMENTED MEAT PRODUCTS

L. Agunova

86-103

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TECHNOLOGICAL ASPECTS OF PRODUCING PASTEURIZED MILK WITH A BIOACTIVE MINERAL-PEPTIDE COMPLEX

O. Chabanova, S. Bondar, Ye Kotliar, D. Skrypnichenko, V. Atanasova

104-112

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DETERMINATION OF THE INFLUENCE OF CERTAIN FACTORS ON THE QUALITY OF MARSALA WINES

H.K Fataliyev, Sh.İ Huseynova, N.Q Hüseyinov, Sh.H Fataliyeva

113-123

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EFFECT OF LIGHT-EMITTING DIODE WAVELENGTHS ON THE QUALITY-INDEX OF MARKET-DISPLAYED TOMATOES

U. D. Offiong, D. Jamaludin, J. N Jaafar, N. Khairudin

124-131

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LACTOFERRIN PREPARATIONS ELECTROPHORESIS IN AN ADAPTED STADIER-TYPE APPARATUS FOR MILK PROTEINS ANALYSIS

V. Yukalo, K. Datsyshyn

132-138

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ASSESSMENT OF THE MINIMUM SHELF LIFE OF SUNFLOWER OIL BY DIFFERENTIAL SCANNING CALORIMETRY

T. Matveeva, V. Papchenko, P. Petik, N. Staroselska, V. Khareba, O. Khareba

139-146

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THE EFFECT OF VARIETAL CHARACTERISTICS AND WEATHER FACTORS ON THE FORMATION OF ALPHA AND BETA ACIDS CONTENT IN AROMATIC AND BITTER HOP VARIETIES

A. Bober, L. Protsenko, S. Gunko, N. Koshitska, O. Svirchevska, O. Zavadska, H. Yashchuk, I. Bober

147-159

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COLD SEPARATION OF COCONUT OIL FROM COCONUT MILK BY MANUAL CHURNING: INDUSTRIAL APPLICATIONS IN SRI LANKA

M.M.A. Abrar, F.M.M.T Marikar

160-166

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INNOVATIONS IN FOOD PACKAGING: A SYSTEMATIC LITERATURE REVIEW ON MATERIALS, TECHNOLOGIES, AND CONSUMER ADOPTION

K. Mugilan, В. Parasuraman, S. Anandakumar, C. Velavan, C. Karthikeyan, A. Vidhyavathi, G. Vanitha, M. Suganathan, P. Thirunageswaran

174-186

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INVESTIGATION AND DEVELOPMENT OF AN INNOVATIVE HIGH ENERGY EFFICIENCY PIZZA BAKING OVEN DESIGN

R. Myronov, L. Vesper

167-173

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ENVIRONMENTALLY SAFE PROCESSING OF NICKEL-CONTAINING WASTE AS A SOURCE OF MATERIALS FOR FOOD PRODUCTION EQUIPMENT

M. Kuznetsov, Y. Sknar

187-194

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