9 articles in this issue
Yulia Zagaykan, Oleksandr Spryn, Nikolay Zagaykan
The article considers the influence of sensory (visual and auditory) deprivation on a sensorimotor response, memory, and attention among 8-11 years old children. The literature review concludes that sensory deprivation causes discomfort and problems ... see more
Yana Kavulych, Myroslava Kobyletska, Olga Terek
Salicylic acid (SA) is an imperative endogenous plant hormone. It is considered as one of the most important signaling molecule, involved in both abiotic and biotic stress tolerance. Application of optimal concentrations (0,05 mM) of SA enhances plants to... see more
Sunita Singh, Shruti Sethi, Sangeeta Gupta, Charanjit Kaur, Ed Wood
The use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain breads. The fermentation process of breads from mixed flour... see more
Leonid Kaprelyants, Liliia Pozhitkova, Mykola Buzhylov
Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with ... see more
Orysia Izhevska
One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties.Linen meal is an important source of dietary fiber, high protein, unsaturated fatty a... see more
Volodymyr Yukalo, Kateryna Datsyshyn, Liudmyla Storozh
Milk whey proteins are valueble nutritional ingredients with a number of health-beneficial properties. Whey proteins are also a source of bioactive peptides that can be released in the process of proteins enzymatic hydrolysis. In this connection, there of... see more
Lydmila Vinnikova, Olha Synytsia, Halyna Shlapak, Nadiia Azarova, Oleg Glushkov
The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota.... see more
Sergiy Bochkarev, Anna Belinska, Oleksandra Varankina, Valeriya Ananieva, Igor Petik, Andrii Koshyl, Olha Yevstifieieva, Kateryna Rudnieva
The aim of the research is to determine the microbiological stability of a protein-fat mixture of flax and sesame seeds that allows to correct its storage life. A protein-fat mixture has a high content of irreplaceable amino acids ???? and polyu... see more
Oleg Burdo, Igor Bezbakh, Serhii Shyshov, Aleksandr Zykov, Igor Yarovyi, Aleksander Gavrilov, Valentyna Bandura, Igor Mazurenko
The aim of the conducted study is to determine kinetics of the complex effect of microwave energy supply and filter drying of the process of water release from the wheat layer. There is offered a combination of MW and filter drying. A special feature of t... see more