| DINVESTIGATION OF CONTACT HEATING OF FRUIT AND VEGETABLES WITH SATURATED WATER STEAM | - Y Verkhivker
- E. Altman
- A. Palamarchuk
- N. Kushnyrenko
- S. Patyukov
| eng |
| QUALITY PARAMETERS OF SEMI-FINISHED SPONGE CAKE ENRICHED WITH PUMPKIN BY-PRODUCTS | - K. Khvostenko
- Z. Goranova
- T. Petrova
| eng |
| THE QUALITY PARAMETERS OF TOMATO PASTE STORED IN CONTAINERS ROBBY IN COMPARISON WITH CONVENTIONAL WAYS OF COLD STORAGE | - Elnaz Panahi
- Ali Reza Mousavi
- Masoud Sami
- Maryam Mirlohi
| eng |
| RESEARCH ON THE EFFECT OF SUPER HIGH FREQUENCY FIELD ON GREEN TEA EXTRACTION AND EXTRACT QUALITY | - K. Rubanka
- A. Bessarab
- v. Terletska
| eng |
| PROSPECTS OF USING BY-PRODUCTS OF POTATO STARCH PRODUCTION AS COMPONENTS OF GROWTH MEDIA FOR LACTIC ACID BACTERIA CULTIVATION | - A. Bezusov
- T. Afanasieva
- N. Dotsenko
- G. Palvashova
| eng |
| RESEARCH OF TO ULTRATHIN STRUCTURE OF CAGES OF DIFFERENT RACES OF SPIRIT YEASTS IN DEPENDENCE ON CONCENTRATION OF DRY SUBSTANCES OF WAS | - S. Kovalchuk
- T. Mudrak
- A. Kuts
- v. Dotsenko
| eng |
| STUDY OF HYDROTHERMAL TREATMENT OF DRIED MALT WITH PLASMOCHEMICALLY ACTIVATED AQUEOUS SOLUTIONS | - O. Kovaliova
- O. Pivovarov
- V. Koshulko
| eng |
| FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE FOOD ADDITIVE MAGNETOFOOD IN THE PRODUCTION OF MARSHMALLOWS | - I. Tsykhanovska
- A. Alexandrov
- T. Lazarieva
| eng |
| RADIOPROTECTIVE PROPERTIES OF POLYPHENOLIC COMPOUNDS OF EDIBLE AND AROMATIC PLANTS | - P. Oliіnyk
- D. Voronenko
- R. Lysiuk
| eng |
| THE EFFECT OF RUNNER BEAN FLOUR ON THE VIABILITY OF LACTOBACILLUS PLANTARUM AND ON THE QUALITY CHARACTERISTICS OF PLANT-BASED PROBIOTIC BEVERAGES | - Azar Sepahi
- Elham Mahdian
- Esmaeil Ataye Salehi
- Ali Mohamadi Sani
| eng |
| SUBSTANTIATION OF THE TECHNOLOGY OF PROCESSING WHEAT GRAINS INTO WHOLEMEAL FLOUR | - D. Zhygunov
- N. Khorenghy
- O. Voloshenko
- H. Zhyhunova
- D. Marchenkov
| eng |
| MYCOTOXINS IN MILK AND DAIRY PRODUCTS | - V Ushkalov
- V. Danchuk
- S. Midyk
- N. Voloshchuk
- O. Danchuk
| eng |
| DEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDESDEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDES | - O. Naumenko
- S. Danylenko
- L. Bal-Prylypko
- S. Gunko
- I. Melnik
| eng |
| RESEARCH AND ASSESSMENT OF THE ENVIRONMENTAL SECURITY OF BAKERY ENTERPRISES | - G. Krusir
- I. Kondratenko
- A. Garkoviсh
- T. Shpyrko
- L. Lobotskaya
| eng |
| THE POTENTIAL OF FLOUR FROM SOLVENT-EXTRACTION HEMP OILCAKE AS AN INGREDIENT OF LOW-MOISTURE BAKERY PRODUCTS | | eng |
| THE INFLUENCE OF NANOPARTICLES OF BIOGENIC METALS ON CULTURING THE YEAST SACCHAROMYCES СEREVISIAE | - М. Sychevsky
- К. Danilova
- S. Oliynichuk
| eng |
