Vol. 3 No. 3 (2025)

Food technologies

• JUSTIFICATION OF THE USE OF NON-TRADITIONAL RAW MATERIALS AND INGREDIENTS IN THE BIOTECHNOLOGY OF DRIED SAUSAGE PRODUCTS

  Ihor Ustymenko, Mykhailo Solomchuk, Mykola Nikolayenko, Maryna Nazarenko (Author)

  7-14

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• CURRENT STATE AND PROSPECTS OF THE USE OF ALTERNATIVE OAK WOOD PREPARATIONS IN WINEMAKING

  Oleksandr Vasylyk, Eduard Gorodetsky (Author)

  15-33

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• MATHEMATICAL ANALYSIS OF CHINESE SAUSAGES FOR THE CONTENT OF HARMFUL SUBSTANCES

  Igor Palamarchuk, Fu Yuanxia, Maksym Hudzenko, Pavlo Palamarchuk (Author)

  34-48

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• COMPREHENSIVE MODEL OF RISK MANAGEMENT SYSTEM: STRUCTURAL AND FUNCTIONAL APPROACH

  Tetyana Brovenko, Yuliіa Slyva, Olena Liubenok, Olha Lytvynenko, Iryna Sivova (Author)

  49-62

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• COMPARATIVE ANALYSIS OF PECTIN-CONTAINING PASTE PROPERTIES USING ARTIFICIAL INTELLIGENCE

  Nataliia Mushtruk (Author)

  63-79

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• USE OF SPENT COFFEE GROUNDS IN THE TECHNOLOGIES OF FUNCTIONAL FOOD PRODUCTS AND ITS EFFECT ON HUMAN HEALTH

  Valerii Sukmanov, Oleksiі Komar, Oleksandr Sukmanov, Iryna Likholip (Author)

  80-98

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• RESEARCH OF ORGANOLEPTIC PROPERTIES OF FISH MINCED SEMI-FINISHED PRODUCTS WITH THE ADDITION OF BEER GRAINS USING THE FLAVOR PROFILE METHOD

  Oleksandr Androschuk,, Nataliia Holembovska (Author)

  99-109

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• FERMENTED MILK PRODUCT BASED ON KEFIR WITH THE ADDITION OF CRANBERRY

  Taisiya Ryzhkova, Svitlana Danylenko, Valeriy Bondarchuk, Hanna Lysenko, Iryna Heida, Iryna Bodnarchuk (Author)

  110-121

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• EVALUATION AND ANALYSIS OF RAW MATERIALS FOR THE PRODUCTION OF FRUIT (APPLE) DISTILLATES ON THE EXAMPLE OF THE CHERNIVTSI REGION

  Oleksandr Lukanin , Nataliya Melnyk (Author)

  122-136

  • PDF (Ukrainian)