8 articles in this issue
Ludmila Pusik, Vladimir Pusik, Vitaliy Vlasovets, Ludmila Gaevaya, Artur Rozhkov, Nina Lyubymova, Iryna Safronska, Oleksandr Romanashenko, Yevhen Kryshtop, Evgeniy Hryn
Tissues of fresh vegetables are characterized by the high quantity of moisture (80…96 %), active metabolism, low resistance to mechanical lesions, are spoiled fast. Metabolism in cells of tissues, so mass losses, depends on the content of water and dry su... see more
Victoria Kasianchuk, Oleksanda Berhilevych, Inna Negai, Lubov Dimitrijevich, Tatyana Marenkova
The aim of the research was to determine features of the elemental composition of polyfloral honey from the Odessa region (Ukraine) by the method of x-ray fluorescence for using these features in the geographic marking of the region of honey origin. A cho... see more
Alla Solomon, Mariana Bondar, Angela Dyakonova
The work is devoted to the development of the technology of fermented sour-milk desserts, enriched with bifidobacteria and biologically active and physiologically valuable substances of fruit-berry raw materials. Bifidobacteria regulate the quality and qu... see more
Mykola Kukhtyn, Khrystyna Kravcheniuk, Ludmila Beyko, Yulia Horiuk, Oleksandr Skliar, Serhii Kernychnyi
Microbial films formation on the dairy equipment creates a serious problem, because they are difficult to eliminate by washing and disinfecting means that results in contaminating dairy products by microorganisms. The aim of the work was to study the infl... see more
Volodymyr Yukalo, Kateryna Datsyshyn, Liudmyla Storozh
Milk whey proteins carry out a number of important biological functions and also they are precursors of many biologically active peptides (antihypertensive peptides, antagonists of opioid receptors, regulators of intestinal motility, immunomodulatory, ant... see more
Iryna Tsykhanovska, Victoria Yevlash, Alexandr Alexandrov, Barna Khamitova, Karyna Svidlo, Olesia Nechuiviter
For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition. The object of the studies is base recipes: one of mousse “C... see more
Elena Shydakova-Kameniuka, Anna Novik, Yevhenii Zhukov, Yuliiа Matsuk, Anna Zaparenko, Philipp Babich, Svitlana Oliinyk
One of ways of the food industry development is a search for non-traditional raw material resources with the high content of physiologically healthy nutrients. A promising way of biologically important raw materials is secondary products of oil production... see more
Natalya Frolova, Ir?na S?lka, Aleksandra Nemirich, Oleg Kuzmin
There was considered a possibility of using natural aromatizers in ayurvedic culinary, namely fractions that act as a product of lemon essential oil. There was presented the component ratio and characteristic of a fragrance of a terpene fraction and terpe... see more