8 articles in this issue
Andriy Paliy, Anatoliy Paliy, Alexander Nanka, Olga Chalaya, Oleksandr Chalyi
The technological complex of veterinary-sanitary and organization-economic arrangements, conducted for prophylaxis and fight against infectious diseases inevitably includes disinfection, directed on inactivation of pathogenic agents in the environment. At... see more
Yulia Bondarenko, Larysa Mykhonik, Olena Bilyk, Oksana Kochubei-Lytvynenko, Galina Andronovich, Inna Hetman
Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fat... see more
Oksana Dzyundzya, Valentyna Burak, Irina Ryapolova, Nadiia Voievoda, Mariya Shinkaruk, Artem Antonenko, Tetiana Brovenko, Myroslav Kryvoruchko, Galina Tolok, Vitalii Mihailik
The aim of this work is to study quality and safety parameters of developed recipes of liver pastes with a partial replacement of liver by aubergine powder that allows to improve their food value and to introduce them in food rations of people, working at... see more
Khrystyna Kovalchuk, Halyna Ozimok, Ruslan Mariychuk, Olga Gyrka, Mykhailo Bodak, Nataliya Palko, Oksana Davydovych, Alina Tkachenko, Liudmyla Huba
The aim of research is studying the effect of unconventional raw materials (buckwheat, oatmeal, rye, corn, milk whey, skimmed milk powder, propolis, flower pollen, bean powder, sesame oil, pumpkin seed oil, walnut oil, walnut kernels, candied fruit mixes ... see more
Tetiana Lebedenko, Viktoriia Kozhevnikova, Tamara Novichkova, Olena Kotuzaki
The usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. Spontaneous sourdoughs with different formulas and preparation parameters are used in technologies of pop... see more
Olena Grek, Alla Tymchuk, Sergii Tsygankov, Oleksandr Savchenko, Kira Ovsiienko, Olena Ochkolyas
The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition.The methods of studying the ability of food fibers to water and fat-absorption are offered. The values that charact... see more
Olga Tishchenko, Nataliya Grynchenko, Galina Stepankova, Pavel Pyvovarov
Today scientific-practical bases of technologies of structured food products allow to create a principally new segment of products at the food market. Introduction of new principles of processing raw materials and ingredients, practical production methods... see more
Mikhail Kravchenko, Vitalii Mihailik, Dmytro Yakymchuk, Oksana Dzyundzya, Mykola Valko, Olga Mamai, Tatyana Popovich, Anna Ryabinina, Lyudmila Vishnevskaya, Oksana Vitriak
The work studies the rational concentration of meals of soya, sunflower and milk thistle in a sandy dough semi-product for improving healthy properties of ready products (biological value, stomach peristalsis, metabolism, saturation with vitamins and mine... see more