8 articles in this issue
Iryna Kovalchuk,Viktoriia Tobilko,Yurii Kholodko,Nataliia Zahorodniuk,Borys Kornilovych
The object of research is bentonite clays, the main rock-forming mineral of which is montmorillonite. This natural silicate exhibits sorption capacity for heavy metal ions due to its high cation exchange capacity and specific surface area. One of the most... see more
Alina Tkachenko
The object of research is to manage the safety of developed flour confectionery products from organic raw materials – cakes, pastries and biscuits. There are many approaches to implementing a food safety management system. However, in practice it has been... see more
Nguyen Song Tung,Nguyen Dinh Dap
The object of research is biodiversity and humanistic ecology values of the wetlands and the negative impacts of the socio-economic development on wetland ecosystem. Propose practical solutions for the conservation, management and sustainable use of the w... see more
Dmytro Makarenko
The development of scientific and technological progress along with a general improvement in the quality of life of people has a powerful technogenic impact on the environment. To reduce the harmful effects on the environment, it is necessary to solve the... see more
Yana Biletska,Anna Perepelytsia,Olha Bilovska
The object of research is boiled-smoked sausages made using flour from germinated soybean grains enriched with iodine and flour from germinated chickpea grains enriched with selenium. One of the problems of our time is the lack of intake of iodine and sel... see more
Vasil Lyashenko,Oleh Khomenko,Fedor Topolnij,Olha Helevera
The object of research is environmental and resource-saving technologies in underground mining of mineral deposits with the laying of the developed space. One of the most problematic places is the delivery of hardening filling mixtures to the place of the... see more
Artem Ushchapovskyi,Nadiya Ivchuk
Sweet dishes and desserts are in high demand among consumers. However, these products usually have an unbalanced chemical composition, high caloric content, high fat and carbohydrate content, relatively low protein content and insufficient amount of biolo... see more