No. 4 (2020)

Food Science and Technology

• THE USE OF NON-TRADITIONAL RAW MATERIALS AT MAKING SOUR-MILK PRODUCTS

  Yana Biletska, Galina Dyukareva, Natalia Danko

  3-7

  Abstract views: 47 | PDF Downloads: 28

  • PDF
• RESEARCH METHOD OF REDUCING POLARIZATION LAYER AT ULTRAFILTRATION OF COTTAGE CHEESE WHEY

  Gregoriy Deynichenko , Vasyl Guzenko, Dmytro Dmytrevskyi, Vitalii Chervonyi , Aleksandr Omelchenko, Dmytro Horielkov, Olga Melnik, Olha Korolenko

  8-14

  Abstract views: 42 | PDF Downloads: 29

  • PDF
• CRITERIA FOR SELECTING AEROSOL PACKAGING AND DETERMINING THE OPTIMUM QUANTITY OF A PROPELLANT

  Bogdan Putyatin, Ekaterina Kunitsia, Natalia Sytnik

  15-20

  Abstract views: 77 | PDF Downloads: 26

  • PDF
• PROBATION OF THE IMPROVED UNINTERRUPTED PASTEURIZATION SET “TUBE IN TUBE”

  Andrii Zahorulko, Aleksey Zagorulko, Maryna Yancheva, Olena Dromenko, Mariana Sashnova

  20-26

  Abstract views: 47 | PDF Downloads: 29

  • PDF
• PROSPECTS OF USING SPINACH IN PRODUCTION TECHNOLOGY OF CHAPATTI OF WHOLEGRAIN FLOUR

  Tatiana Belemets, Irina Radzievskaya , Nataliia Yushchenko, Uliana Kuzmyk

  26-33

  Abstract views: 53 | PDF Downloads: 38

  • PDF
• PROGNOSTICATION OF STORAGE TERMS FOR PASTEURIZED SAUSAGES WITH ACTIVE PACKAGE ELEMENTS

  Vasyl Pasichnyi, Oleksandr Shevchenko, Oleg Khrapachov, Andriy Marynin , Irina Radzievskaya, Yuliiа Matsuk, Alina Geredchuk, Mikhail Kuligin

  34-43

  Abstract views: 41 | PDF Downloads: 28

  • PDF
• STUDY OF THE INFLUENCE OF MICELLAR CASEIN AND SPELT FLOUR ON YOGHURT QUALITY INDICATORS

  Galyna Polischuk, Nataliia Breus, Oxana Kochubey-Litvinenko, Tetiana Osmak, Tetiana Semko, Marina Borova

  44-52

  Abstract views: 63 | PDF Downloads: 30

  • PDF
• QUALIMETRIC ASSESSMENT OF WAFFLES WITH FILLINGS OF ORGANIC RAW MATERIALS

  Alina Tkachenko, Ivan Syrokhman, Vyacheslav Skrypnyk, Gabriella Birta, Yuriy Burgu

  53-58

  Abstract views: 36 | PDF Downloads: 30

  • PDF