9 articles in this issue
Oksana Kochubei-Lytvynenko,Andrii Marynin,Natalya Yushchenko,Ulyana Kuzmyk,Maxim Lazarenko
For forming structural-mechanical properties of sour milk pastes and guaranteeing their stability at storage, it is promising to use non-fried buckwheat in their recipes that allows to raise the food value of products additionally. The aim of the res... see more
Olesia Priss,Viktoria Yevlash,Valentina Zhukova,Sergey Kiurchev,Valent?na Verkholantseva,Iryna Kalugina,Svetlana Kolesnichenko,Alla Salavelis,Olena Zolovska,Halyna Bandurenko
The aim of the work was to establish the influence of most important abiotic planting factors (temperature, precipitation quantity) on the respiratory rate of fruit vegetables at storage and also a possibility of correction of respiratory metabolism by po... see more
Sergiy Bochkarev,Nataliya Cherevichna,Igor Petik,Anna Belinska,Oleksandra Varankina,Oleksandra Zakhozhyi,Oleksandra Ilina,Olena Shyrokova
The composition of "truffle" cream candies enriched with polyunsaturated fatty acids of ?-3 group, sesamol and tocopherols antioxidants and plant proteins in the digestible form was developed. Cream candies contain a protein-fat composite based on flax, s... see more
Nataliya Grynchenko,Daria Tyutyukova,Pavlo Pyvovarov
The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined. It was demonstrated, that alongside with other fact... see more
Galyna Khomych,Yulii? Matsuk,Julia Nakonechnaya,Natali? Oliynyk,Lolita Medved
It is well–known that cranberry is an especially rich and heterogenic source of phytochemical substances. Modern technologies allow to produce food products of wild fruits and berries, but they use their diverse and useful chemical composition insufficien... see more
Antonina Dubinina,Galina Selyutina,Tetiana Letuta,Tetiana Shcherbakova,Vita Afanasieva
The objective of present study is to determine the influence of component composition of pigment complex on the formation of color of rhubarb and gooseberry that defines consumer properties of these plant products. We report comparative study of rhubarb o... see more
Iryna Tsykhanovska,Victoria Evlash,Alexandr Alexandrov,Tetiana Lazareva,Karina Svidlo,Tat?ana Gontar
We studied influence of the polyfunctional food supplement "Magnetof??d" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetof??d" on the technological parameters o... see more
Svetlana Kovalchuk,Peter Shiyan,Tatiana Mudrak,Anatoly Kuts,Roman Kyrylenko
There was theoretically grounded and experimentally proved the expedience of enriching high-concentrated wort of the starch-containing raw material with such additional source of mineral nutrition for yeast cells as nanoparticles of metals. There was... see more
Viktoriya Pogarska,Raisa Pavlyuk,Roman David Tauber,Aleksey Pogarskiy,Adelina Berestova,Tetyana Kravchuk,Tetyana Stukonozhenko,Iuliia Kakadii
The aim of the work is development of a unique method for deep processing of fruits and vegetables with a high content of sparingly soluble pectin substances, which makes it possible to remove pectic substances from inactive form and transform them into a... see more