Browsing "Том 12 № 3" by Title
Showing results 1 to 15 of 15
| Issue Date | Title | Author(s) |
| 2018 | Determination of functional and technological properties of beef based on the analysis of color digital images of muscular tissue samples | О. Savinok, N. Azarova, О. Arsiriy, А. Nikolenko |
| 2018 | Determination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage | E. Ghanbari Shend, D. Sivri Ozay, M . T. Ozkaya, N. F. Ustunelc |
| 2018 | Development of technological solutions for flour production with specified quality parameters | D. Zhygunov, V. Kovalova, M. Kovalov, A. Donets |
| 2018 | Edible film-forming coating with CO2-extracts of plants for meat products | A. Soletska, K. Nistor, V. Hevryk |
| 2018 | Features of the hemicellulose structure of some species of regional raw materials and products of their enzymatic hydrolysis | O. Nikitina, N. Cherno, S. Ozolina |
| 2018 | Hydrodynamic and energy parameters of gas-liquid media | A. Shevchenko, O. Stepanets, A. Sokolenko, O. Bilyk |
| 2018 | Influence of temperature regimes of ripening and fermentation stages on the physical and chemical properties of cream and sour-cream butter quality indicators | O. O. Bondarchuk |
| 2018 | Investigation of the films based on the uronate polysaccharides by the method of differential scanning calorimetry | N. Коndratjuk, Ye. Pyvovarov, Т. Stepanova, Yu. Matsuk |
| 2018 | Investigation of the safety grapeseed powder as an alternative to cocoa-powder in a confectionery glaze | O. Gorodyska, N. Grevtseva, O. Samokhvalova, O. Savchenko, A. Grygorenko |
| 2018 | Obtaining and characteristic of the magnesium organic forms on the basis of products of bifidobacteria processing and their metabolites | A. Kapustian, O. Antipina, R. Budiak |
| 2018 | Reagent purification of the processing industry enterprises effluents | М. Malovanyy, G. Krusir, О. Holodovska, A. Masikevych |
| 2018 | The effect of electrical discharge treatment of milk whey on partial conversion of lactose into lactobionic acid | О. Kochubei-Lytvynenko |
| 2018 | The peculiarities of crystal formation during freezing of broccoli | S. Belinska, S. Levitskaya, N. Каmienieva, А. Roskladka, O. Kitayev |
| 2018 | The use of glucan-containing grain materials in the technology of foam-like pastries | К. Iorgachova, O. Makarova, O. Kotuzaki, K. Avetisіan |
| 2018 | The using of mechanodiffusion effect in the production of concentrated polyextracts | O. Burdo, Usef Alhurie, I. Syrotiuk, Ju. Levtrynskaya, Davar Rosmami Pur |
