Vol. 4 No. 2 (2026)

Food technologies

• SUBSTANTIATION OF THE USE OF NUTRITION MEAT IN THE TECHNOLOGY OF HEALTHY FOOD PRODUCTS

  Iryna Momot, Valentyna Israelian (Author)

  7-20

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• INFLUENCE OF FUNCTIONAL ADDITIVES ON ORGANOLEPTIC INDICATORS OF SEMI-SMOKED SAUSAGES

  Anton Lykhatskyi, Valentyna Israelian (Author)

  21-33

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• STUDY OF THE SENSORY CHARACTERISTICS OF GOJI BERRIES USING THE FLAVOR PROFILE METHOD

  Nataliia Holembovska (Author)

  34-45

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• OPTIMIZATION OF THE TECHNOLOGICAL PROCESS OF SOURDERED WHEAT BREAD PRODUCTION WITH TEA FLOUR

  Valentyna Chyzh, Oksana Naumenko (Author)

  46-59

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• INFLUENCE OF ADDING BEET KVAS ON THE QUALITY INDICATORS OF WHEAT BREAD

  Rostyslav Kravchenyuk , Igor Stadnik , Iryna Belova (Author)

  60-70

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• INNOVATIVE APPROACHES TO ENHANCING THE NUTRITIONAL VALUE OF BUTTER TO PROMOTE PUBLIC HEALTH

  Olena Ochkolyas, Lyubov Tkachenko, Oleksandr Savchenko, Alina Menchynska, Anastasia Ivaniuta (Author)

  71-82

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• FORMATION OF ORGANOLEPTIC INDICATORS OF COLD-SMOKED FISH OF «KIPPERS» TYPE USING THE FLAVOR PROFILE METHOD

  Yaroslav Kyslytsia, Alina Menchynska (Author)

  84-96

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• MULTI-SENSORY DESIGN OF DESSERTS: INTEGRATION OF TEXTURE, COLOR, AND AROMA AS A FACTOR IN SHAPING THE CONSUMER EXPERIENCE

  Iryna Belova, Igor Stadnyk, Yevhenii Sukhenko, Vladyslav Sukhenko (Author)

  98-112

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• CRAFT BREAD BAKING: A REVIEW OF TECHNOLOGICAL AND MANAGEMENT DETERMINANTS

  Tetyana Brovenko , Galina Krusir, Oksana Tkachuk, Tetiana Lebedenko, Olena Kananykhina (Author)

  113-128

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• ASSESSMENT OF THE BIOLOGICAL VALUE OF MEAT AND PLANT CANNED SECOND-COURSE PRODUCTS USING THE FACTOR AREA METHOD

  Kirilo Petrychenko, Mikhailo Mushtruk (Author)

  129-143

  • PDF (Ukrainian)