No. 1 (2019)

Published: 2019-02-01

Agricultural and Biological Sciences

ENTOPARASITES ENCOUNTERED IN SOME FRUIT TREES (Region of South Albania)

Lavdi Hasani

3-11
Abstract views: 286 | PDF Downloads: 223
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STUDY OF THE INFLUENCE OF THE RIPENESS DEGREE OF PARSNIP ROOTS AND STORAGE METHOD ON THEIR PRESERVATION

Ludmila Pusik, Vladimir Pusik, Nina Lyubymova, Veronika Bondarenko, Artur Rozhkov, Oksana Sergienko, Sergey Denisenko, Lidiya Kononenko

12-20
Abstract views: 314 | PDF Downloads: 215
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Food Science and Technology

INVESTIGATION OF THE DYNAMICS OF THE VISCOSITY OF MODEL SYSTEMS OF THE CROQUETTE MASS BASED ON FLOUR AT HYDROTHERMAL PROCESSING

Tetyana Khaustova, Natalia Fedak, Svetlana Andrieieva, Aliona Dikhtyar

21-27
Abstract views: 249 | PDF Downloads: 168
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INVESTIGATION OF THE INFLUENCE OF CRYOPOWDERS “BROCCOLI” AND “LAMINARIA” ON QUALITY PARAMETERS OF CHEESE MASSES OF DIFFERENT FAT

Yuriy Hachak, Natalya Slyvka, Bogdan Gutyj, Jaroslava Vavrysevych, Alexander SobolÐµv, Inna Bushueva, Tatyana Samura, Olena Paladiychuk, Liubov Savchuk, Alina Pikhtirova

28-35
Abstract views: 358 | PDF Downloads: 196
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PROBATION OF THE APPARATUS FOR LOW-TEMPERATE PROCESSING OF MEAT CULINARY PRODUCTS BY IR-RADIATION

Andrii Zahorulko, Aleksey Zagorulko, Maryna Yancheva, Maksym Serik, Sergei Sabadash, Marina Savchenko-Pererva

35-43
Abstract views: 324 | PDF Downloads: 169
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INVESTIGATION OF THE EXPEDIENCE OF MODIFICATION OF THE CARBOHYDRATE COMPOSITION OF RICE FLOUR IN THE TECHNOLOGY OF GLUTEN-FREE BREAD

Iryna Medvid, Viktor Dotsenko, Olena Shydlovska, Tetiana Ishchenko

43-51
Abstract views: 267 | PDF Downloads: 188
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RESEARCH OF ORGANOLEPTIC PARAMETERS OF DUTCH CHEESE, PRODUCED FROM MILK OF COWS OF DIFFERENT BREEDS

Yuliya Nazarenko, Volodymyr Ladyka, Victor Opara, Yuliia Pavlenko

52-58
Abstract views: 305 | PDF Downloads: 187
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RESEARCH OF CONSUMER PROPERTIES OF DEVELOPED BISCUITS BASED ON ORGANIC RAW MATERIALS

Alina Tkachenko, Ivan Syrokhman, Tetyana Lozova, Nataliya Ofilenko, Elena Goryachova, Yevgenia Hmelnitska, Inna Shurduk

59-64
Abstract views: 433 | PDF Downloads: 233
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