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No. 6 (2021)

Published: 2021-12-30

Innovative technologies in industry

Effect of pop sorghum on the quality of gluten-free cereal bars

Anhelina Aleksandrova, Svitlana Mykolenko, Dmytro Tymchak, Olha Aliieva

3-10
Abstract views: 136 | PDF Downloads: 113
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Influence of temperature modes of processing chia seed meal gel on its rheological and functional-technological properties

Ihor Strashynskiy, Victoria Grechko, Oksana Fursik, Vasyl Pasichnyi, Andrii Marynin

11-17
Abstract views: 102 | PDF Downloads: 86
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Development of a recipe for a multicomponent mixture "Solodok +" to improve the consumer properties of bakery products

Olena Bilyk, Yulia Bondarenko, Oksana Kochubei-Lytvynenko, Liudmyla Burchenko

18-24
Abstract views: 72 | PDF Downloads: 79
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Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer

Ruslana Kosiv

25-30
Abstract views: 99 | PDF Downloads: 152
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Development of national economies

Analysis of tendencies in the functioning of innovative entrepreneurship in the context of technological progress

Eshgin Bayramov

31-36
Abstract views: 85 | PDF Downloads: 62
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Evaluation of hybrid threats to DU technologies transfer

Iegor Kartuzov

37-46
Abstract views: 67 | PDF Downloads: 55
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Lifelong learning and professional development

National idea as a consolidating principle of university education

Valerii Budak, Iryna Loshchenova, Oksana Oleksyuk

47-52
Abstract views: 73 | PDF Downloads: 55
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Integral estimation of activity of entrepreneurial universities: practical aspect

Gulshan Bayramova

53-59
Abstract views: 84 | PDF Downloads: 74
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The "competence" concept in the educational system of European countries within a competence-oriented approach

Yevheniia Spyrydonova

60-67
Abstract views: 79 | PDF Downloads: 69
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Legal aspects in the system of industrial relations

The reconciliation of the development and implementation of police accountability in the United Kingdom

Shaka Yesufu

68-78
Abstract views: 162 | PDF Downloads: 179
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