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No. 3 (2020)

Published: 2020-06-01

Biochemistry, Genetics and Molecular Biology

SPECTRUM AND FREQUENCY OF NK CELL RECEPTOR GENES AMONG CYSTIC FIBROSIS PATIENTS

Danuta Zastavna, Kateryna Sosnina, Oresta Terpyliak, Halyna Makukh, Bogdan Tretiak, Ludmyla Bober, Miroslav Tyrka

3-9
Abstract views: 168 | PDF Downloads: 128
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Food Science and Technology

TECHNOLOGY OF CULINARY (FRYING) FATS

Oleksiy Udovenko, Fedir Gladkiy, Ivan Shkredov, Kateryna Havriushenko, Olena Litvinenko, Katerina Kunitsia

10-17
Abstract views: 146 | PDF Downloads: 170
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INVESTIGATION OF THE INFLUENCE OF THE ROSEMARY EXTRACT ON THE OXIDIZING STABILITY OF FATS OF SEMI-SMOKED SAUSAGES WITH PEKING DUCK MEAT

Nataliia Bozhko, Vasyl Pasichnyi, Andriy Marynin, Vasyl Tischenko, Igor Strashynskyi, Oleksandr Kyselov

18-25
Abstract views: 120 | PDF Downloads: 127
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INVESTIGATION OF THE CONSERVATION OF VITAMINS AND MICROELEMENTS DURING STORAGE IN BOILED-SMOKED SAUSAGES WITH ENRICHED LEGUMINOUS FLOUR

Yana Biletska, Taisia Ryzhkova, Anna Perepelytsia, Andrii Husliev

26-30
Abstract views: 130 | PDF Downloads: 122
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BIOLOGICAL VALUE OF PROTEIN OF CULINARY PRODUCTS BASED ON MILK-PROTEIN CONCENTRATE

Grygorii Deinychenko, Inna Zolotukhina, Viktoriia Skrynnik, Liudmyla Deinychenko, Tamara Kravchenko

31-37
Abstract views: 140 | PDF Downloads: 218
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THE STUDY OF LOW-LACTOSE MILK WHEY STRUCTURE AND MODEL SYSTEMS ON ITS BASIS

Victoriya Gnitsevych, Tatiana Yudina, Yuliia Honchar, Olena Vasylieva, Liudmyla Diachuk

38-48
Abstract views: 219 | PDF Downloads: 133
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INFLUENCE OF ACTIVATED CARBON ON PHYSICAL AND CHEMICAL INDICATORS OF CHEDDAR CHEESE

Marina Samilyk, Anna Helikh, Natalia Bolgova, Iryna Yaremenko

48-56
Abstract views: 133 | PDF Downloads: 127
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