7 articles in this issue
Anna Zelinskaya,Andrey Kvachenyuk,Galina Kulinichenko,Victoria Moroz
Radioiodine refractoriness is the main problem in the diagnosis and treatment of papillary thyroid carcinoma. The aim of the study was to investigate the cytological and immunocytochemical changes of thyrocytes in fine-needle aspiration smears of thyroid ... see more
Iryna Zamorska,Volodymyr Zamorskyi,Yuliya Halahur,Viktor Osyka,Svitlana Belinska,Iuliia Motuzka,Tetiiana Bozhko,Olena Krasulya,Mariia Fil
Garden strawberry is an important berry culture, consumed fresh and frozen. But a quality of frozen berries is not always at the high level because of changing organoleptic properties, tissues structure and biological active substances losses. It motivate... see more
Petro Gurskyi,Fedor Pertsevoy,Lidiia Kondrashyna
Technological parameters of the process of refined deodorized sunflower oil emulsification in a protein base – fatless cottage cheese for making a snack paste are presented. The expedience of introducing a melting salt – sodium citrate as a main emulsifie... see more
Kateryna Zubkova,Olha Stoianova
This work considers a problem of raising a marinade quality for producing snack gherkin tinned food. There is offered a new way for raising a marinade food value. The aim of the work is to raise a tinned food quality at the expanse of recipe peculiarities... see more
Yuliya Myroshnyk,Viktor Dotsenko,Larisa Sharan,Vita Tsyrulnikova
Products of biscuit dough are ones of most popular among floury confectionary products that is conditioned by their taste advantages, and ones of constant elements of food rations. Biscuit semi-products are a base of such confectionary products as tarts, ... see more
Svitlana Oliinyk,Olga Samokhvalova,Nadegda Lapitskaya,Zinoviya Kucheruk
The aim of the research was to study an influence of meals of wheat germs (WGM) and oat germs (OGM) in amount 10…20 %, and also ones of wild rose fruits (WRFM) in amount 2…6 % of the total mass of flour on the fermenting microflora of rye-wheat ... see more
Mihailo Kravchenko,Dina Fedorova,Larysa Rybchuk,Roman Romanenko,Vladimir Piddubnyi,Inna Danyliuk,Karina Palamarek,Tatiana Marusyak,Tetiana Nezveshchuk-Kohut
There is studied the influence of glycerin on rheological characteristics of marzipan pastes with dry demineralized whey (DDW) for determining its rational concentration in the composition of decorative semi-products PKV and MFV. PKV – marzipan pastes wit... see more