Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324-2012

Архіви

Volume: 16, Issue: 1, 2022

Показані 1-11 із 11 записів.
НазваАвтор(и)Мова
COMPARISON OF TECHNOLOGICAL PROPERTIES OF DIFFERENT WHEAT SPECIES
  • D. Zhygunov
  • S. Sots
  • Y. Barkovska
  • Jiguo Liu
  • Fengcheng Wang
  • Xinxin Liu
  • Zhibing Wang
  • Xiyan Li
eng
A RESOURCE-SAVING AND ENERGY-EFFICIENT TECHNOLOGY OF FERMENTATION OF WORT FROM STARCH-CONTAINING RAW MATERIALS FOR BIOTHETANOL PRODUCTION
  • S. Kovalchuk
  • T. Mudrak
eng
THE EFFECT OF THE ELECTROMAGNETIC FIELD OF EXTREMELY LOW FREQUENCIES ON THE QUALITY OF WHEAT GRAIN
  • Yu. Kovra
  • G. Stankevych
  • А. Borta
eng
DEVELOPMENT OF A TECHNOLOGY OF OIL MADE FROM SEEDS OF GRAPES CULTIVATED IN THE ODESSA REGION WITHOUT LOSING THE QUALITY CHARACTERISTICS
  • Ye. Kotliar
eng
POTENTIAL OF USING SACCHAROMYCES BOULARDII TO PRODUCE FERMENTED MILK PRODUCTS
  • A. Khablenko
  • S. Danylenko
  • O. Yalovenko
  • O. Duhan
  • O. Potemskaia
eng
DISINFECTION OF MARKETABLE EGGS BY PLASMA-CHEMICALLY ACTIVATED AQUEOUS SOLUTIONS
  • О. Pivovarov
  • О. Kovalova
  • V. Koshulko
eng
THEORETICAL AND EXPERIMENTAL SUBSTANTIATION OF PREPARATION OF BIOACTIVE SUBSTANCES FOR PRODUCTION OF HIGHLY HOMOGENEOUS MIXTURES
  • A. Мakarynska
  • B. Iegorov
eng
STUDY OF THE QUALITY OF QUINOA GRAIN DURING STORAGE
  • L. Valevskaya
  • O. Sokolovskaya
  • A. Iegorova
  • A. Shulyanska
eng
Improvement of the quality characteristics of semi-finished sponge cakes by using apple pomace powder
  • Zh. Goranova
  • G. Nakov
  • T. Petrova
  • M. Momchilova
  • K. Khvostenko
eng
Low-allergenic hydrolysates of whey proteins with natural bioactive peptides
  • V. Yukalo
  • K. Datsyshyn
  • V. Turkina
eng
EFFECT OF OXIDATION PRODUCTS AND OTHER PRECURSORS ON THE CONTENT OF 3-MCPD ESTERS AND GLYCIDOL ESTERS IN DEODORISED SUNFLOWER OIL
  • A. Demydova
  • I. Levchuk
  • V. Yevlash
  • O. Aksonova
  • A. Foshchan
eng