No. 2 (2019)

Published: 2019-03-28

Agricultural and Biological Sciences

STUDY OF MASS LOSSES OF CAULIFLOWER AT STORAGE DEPENDING ON A PACKING WAY

Ludmila Pusik, Vladimir Pusik, Vitaliy Vlasovets, Ludmila Gaevaya, Artur Rozhkov, Nina Lyubymova, Iryna Safronska, Oleksandr Romanashenko, Yevhen Kryshtop, Evgeniy Hryn

3-11
Abstract views: 394 | PDF Downloads: 251
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Food Science and Technology

DETERMINATION OF HONEY GEOGRAPHIC ORIGIN ACCORDING TO ITS ELEMENTAL COMPOSITION BY THE METHOD OF X-RAY FLUORESCENCE

Victoria Kasianchuk, Oleksanda Berhilevych, Inna Negai, Lubov Dimitrijevich, Tatyana Marenkova

12-19
Abstract views: 405 | PDF Downloads: 255
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DEVELOPMENT OF TECHNOLOGICAL SOUR-MILK DESSERTS ENRICHED WITH BIFIDOBACTERIA

Alla Solomon, Mariana Bondar, Angela Dyakonova

20-25
Abstract views: 397 | PDF Downloads: 214
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STUDY OF THE INFLUENCE OF SAVINASE®EVITY16L ENZYME ON BIOFILMS FORMATION OF STAPHYLOCOCCUS AUREUS ON STAINLESS STEEL WITH DIFFERENT ROUGHNESS

Mykola Kukhtyn, Khrystyna Kravcheniuk, Ludmila Beyko, Yulia Horiuk, Oleksandr Skliar, Serhii Kernychnyi

26-32
Abstract views: 447 | PDF Downloads: 240
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OBTAINING OF Β-LACTOGLOBULIN BY GEL FILTRATION OF COW MILK WHEY

Volodymyr Yukalo, Kateryna Datsyshyn, Liudmyla Storozh

33-39
Abstract views: 407 | PDF Downloads: 303
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IMPROVING THE TECHNIQUE OF SCRAMBLED DESSERTS USING THE FOOD SUPPLEMENT â€œMAGNETOFOODâ€

Iryna Tsykhanovska, Victoria Yevlash, Alexandr Alexandrov, Barna Khamitova, Karyna Svidlo, Olesia Nechuiviter

40-48
Abstract views: 365 | PDF Downloads: 212
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IDENTIFICATION OF THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES IN NUT SHOTS

Elena Shydakova-Kameniuka, Anna Novik, Yevhenii Zhukov, YuliiÐ° Matsuk, Anna Zaparenko, Philipp Babich, Svitlana Oliinyk

49-57
Abstract views: 439 | PDF Downloads: 262
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INVESTIGATION OF USING NATURAL AROMATIZERS OF LEMON ESSENTIAL OIL IN AYURVEDIC CULINARY

Natalya Frolova, Irуna Sуlka, Aleksandra Nemirich, Oleg Kuzmin

58-64
Abstract views: 428 | PDF Downloads: 238
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