Animal products., Cereals and grain. Milling industry

All Items

• A PRODUCTION OF MILK IN AGRICULTURAL ENTERPRISES OF UKRAINE

  Tatyana Gucul

  34-39

• A SCIENTIFIK APPROACH TO THE CREATION OF FOOD PRODUCTS WITH INCREASED NUTRITIONAL VALUE

  Igor Stadnyk, Volodimir Piddubniy, Svitlana Krasnozhon, Svitlana Kraevska

  36-43

• ANALYSIS OF FACTORS INFLUENCED ON THE CONSUMPTION OF POTATOES IN UKRAINE

  V. Piddubniy, H. Tarasiuk, A. Chahaida, Iu.I. Radchenko

  59-66

• ANALYSIS OF THE ACTUAL ASPECTS OF FOOD PRODUCTION SPHERE

  Tetyana Marenkova, Oleg Radchuk, Olena Tolbatova

  112-115

• ANALYSIS OF THE BIOCHEMICAL COMPOSITION OF CRANBERRY NATURAL ENRICHMENTS INTENDED FOR USE IN HEALTH FOOD TECHNOLOGIES

  Nataliya Stecenko, Irina Gojko

  102-106

• ANALYSIS OF THE BIOCHEMICAL COMPOSITION OF THE MICROALGAE CHLORELLA VULGARIS AS A RAW MATERIAL FOR THE CREATION OF FUNCTIONAL FOOD

  Nataliia Stetsenko, Iryna Goyko, Alla Bashta

  67-72

• ANALYSIS OF THE QUALITY AND BIOCHEMICAL COMPOSITION

  Ludmila Balitska, Anastasiya Tokar, Svitlana Tkachuk, Irina Smetanska, Andryi Hladun, Vladimir Voytsekhivskiy, Oksana Mulyarchuk

  64-68

• APPLICATION OF VEGETABLES IN THE COMPOSITION OF MEAT-PLANT SUBSTANCES OF BOVINE ANIMALS IN HEALTHY FOOD

  Lyudmila Tishenko, Tatyana Kucenko

  126-129

• ASSESSMENT OF THE INFLUENCE OF INDIVIDUAL ORGANOLEPTIC INDICATORS OF BEER ON THE CHOICE OF CONSUMERS

  V. Piddubniy, H. Tarasiuk, A. Chahaida, I. Zaharuk

  99-106

• AUTONOMOUS NERVOUS REGULATION OF THE BIRD'S BODY ACCORDING TO TYPOLOGICAL FEATURES

  Tetiana Prуlipko, T.V. Koval

  95-100

• BAKING PROPERTIES OF FLOUR WINTER WHEAT GRAINS OF DIFFERENT VARIETIES DURING STORAGE

  Oksana Zavadskaya

  92-95

• BASIC ELEMENTS IN THE SYSTEM OF GUARANTEEING THE VIGOR, SAFETY OF THE GROWER AND THE IMMEDIATE ASSESSMENT OF THE PROBLEMS OF THE VIGOR OF GRUB PRODUCTS

  Tetiana Prуlipko, Nataliia Bukalova

  96-101

• BIOCHEMICAL PROPERTIES OF GRAIN WINTER WHEAT OF DIFFERENT SORTS AND METHODS OF STORAGE

  Nadezhda Yashuk, Yuliya Garashuk

  30-33

• BIOFILMS AS A PHENOMENON IN THE SUGAR INDUSTRY

  Аlexandr Zaslavskyi, Svitlana Stanislaviv, Tamila Sheiko

  55-58

• CALCIUM- AND MAGNESIUM-PROTEIN COMPLEXES OF KERATIN FORMATIONS IN THE BLOOD OF FARM ANIMALS IN CONNECTION WITH DEVELOPMENT AND PRODUCTIVITY

  T.V. Koval, В. KostashV., Tetiana Prуlipko

  60-63

• CHANGES IN QUALITY INDICATORS IN MEAT CHIPS DURING STORAGE

  Oksana Shtonda, Olga Shahvorostova

  140-144

• CHARACTERISTICS OF THE MAIN APPROACHES TO IMPROVEMENT OF FIXED CONFECTIONERY PRODUCTS FROM PUFF PASTRY

  Oksana Arpul, Anastasiya Spilchuk

  72-78

• CHEMICAL AND TECHNOLOGICAL EVALUATION OF SORT APPLE JUICE

  Anastasiya Tokar, Andrij Kuznecov, Olena Vojcehivska, Volodimir Vojcehivskij

  96-99

• CHERRY COMPOT WITH STEVIA EXTRACT

  Abdyrahman Orazbaev, Zhandos Serikuly, Serik Kumisbekov

  12-15

• COMPARISON OF NATIONAL AND INTERNATIONAL APPLICABLE REQUIREMENTS AND QUALITY AND SAFETY ASSESSMENT OF LATE APPLE VARIETIES

  Volodimir Vojcehivskij

  96-99

• COMPARISON OF ORGANIC AND HEALTH-PROMOTING FOODS IN THE CONTEXT OF HEALTHY NUTRITION

  Valerii Makhynko, Liudmyla Makhynko, Kristina Afanasieva

  81-87

• COMPOSITION OF HEAT TREATMENT PRODUCTS OF BIOLOGICALLY ACTIVE ADDITIVE ON BASIS OF ZINC-MAGNESIUM PHOSPHATES

  Galina Bila, Margarita Begal, Nadiya Antrapceva

  48-52

• CONTENT OF PROTEIN AND GLUTEN IN THE GRAIN OF DIFFERENT SORTS OF WINTER WHEAT DEPENDING ON THE TIME OF HARVESTING

  M. Orlovskij, S. Vaskivska, Vladimir Vojcehovskij, V Borovik

  53-56

• CULINARY AND TECHNOLOGICAL PROPERTIES OF THE MEAT OF STEERS FED IN A DIET WITH MODERN BALANCING ADDITIVES

  Tetiana Prуlipko, T.V. Koval, O.P. Shulko

  19-25

• CULTURAL PRAGMATICS OF FOOD PAIRING: ADAPTING FLAVOR COMBINATIONS TO LOCAL TRADITIONS IN HORECA

  Nina Budnyk, Svitlana Moroz, Olena Kalashnyk, Yulia Levchenko

  152-165