Vol. 4 No. 1 (2026)

Food technologies

• ORGANOLEPTIC EVALUATION OF FRUIT AND BERRY DRINKS WITH THE ADDITION OF HONEY

  Marija Zheplinska, Volodymyr Vasyliv, Konstantyn Gorenkov, Olga Orynycz (Author)

  7-16

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• THE IMPACT OF CONSUMING «KARPATSKY» PROBIOTIC YOGURT ON SYMPTOMS OF FUNCTIONAL GASTROINTESTINAL DISORDERS

  Oleg Shvets, Larysa Bal-Prylypko, Oleksandr Martynchuk (Author)

  17-31

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• CHARACTERIZATION OF THE MINERAL COMPOSITION OF AFRICAN SHARPTOOTH CATFISH MEAT (CLARIAS GARIEPINUS)

  Yaroslav Kyslytsia, Alina Menchynska (Author)

  32-43

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• TECHNOLOGICAL AND INNOVATIVE APPROACHES TO THE REGENERATION OF WASTE OILS

  Roman Chuiuk, Mikhailo Mushtruk, Svitlana Savchuk (Author)

  44-59

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• PROSPECTS FOR THE USE OF FRENCH MARIGOLD (TAGETES PATULA L.) EXTRACT IN BAKERY PRODUCTION

  Halyna Karpyk, Olena Vichko, Svitlana Marchyshyn, Liudmyla Slobodianiuk, Liliia Budnіak (Author)

  60-69

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• RESEARCH ON THE PROSPECTS OF USING WINE YEASTS FOR THE PRODUCTION OF WHEAT BREAD

  Тетяна Євгенівна Лебеденко , Oksana Tkachuk , Olena Kananykhina, Тетяна Вікторівна Бровенко (Author)

  70-84

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• VITAMIN D DEFICIENCY IN UKRAINE: FROM EPIDEMIOLOGY TO CORRECTION STRATEGIES - PUBLIC HEALTH AND NUTRITION ASPECTS

  Andriy Ganuschak , Kostyantyn Balashov , Oleg Shvets (Author)

  85-96

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• INFLUENCE OF MARINADES OF VEGETABLE ORIGIN ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF NATURAL SEMI-FINISHED PRODUCTS

  Viktoriia Kulyk, Oksana Shtonda (Author)

  97-109

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• STATE AND PROSPECTS OF FISHERIES IN THE WORLD AND IN UKRAINE

  Maksym Vlasenko , Nataliіa Holembovska, Ivan Bal, Ruslan Kononenko, Serhiy Lebskyi (Author)

  110-123

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• PRODUCTION OF KOMBUCHA USING UNCONVENTIONAL RAW MATERIALS

  Roman Mukoid, Marina Boiko, Volodymyr Vasyliv, Mykhailo Mushtruk, Andriy Makeyev (Author)

  124-138

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• PHYSICAL MODEL OF STABLE FOOD MATRIX FORMATION IN HEMP EMULSION UNDER ULTRASONIC CAVITATION

  Iryna Bernyk, Igor Drachyk (Author)

  139-153

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• HYPERSPECTRAL IDENTIFICATION OF COMPOSITE CHINESE SAUSAGES

  Yuanxia Fu (Author)

  154-165

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