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: 129 | PDF Downloads: 105

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• 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: 150 | PDF Downloads: 102

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

  Bogdan Putyatin, Ekaterina Kunitsia, Natalia Sytnik

  15-20

  Abstract views: 156 | PDF Downloads: 125

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

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

  20-26

  Abstract views: 132 | PDF Downloads: 110

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

  Tatiana Belemets, Irina Radzievskaya, Nataliia Yushchenko, Uliana Kuzmyk

  26-33

  Abstract views: 157 | PDF Downloads: 106

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

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

  34-43

  Abstract views: 118 | PDF Downloads: 97

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• 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: 133 | PDF Downloads: 87

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• QUALIMETRIC ASSESSMENT OF WAFFLES WITH FILLINGS OF ORGANIC RAW MATERIALS

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

  53-58

  Abstract views: 137 | PDF Downloads: 94

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