Vol. 4 No. 3 (2026)

Food technologies

• SCIENTIFIC SUBSTANTIATION AND DEVELOPMENT OF A MILK-PLANT STABILIZING ADDITIVE TECHNOLOGY FOR USE IN EMULSION LIQUEUR PRODUCTION

  Oleksandr Veretennikov (Author)

  7-21

  • PDF (Ukrainian)

• SCIENTIFIC SUBSTANTIATION OF RATIONAL TECHNOLOGICAL PARAMETERS FOR THE PRODUCTION OF A MILK-PLANT ADDITIVE

  Serhii Veretennikov (Author)

  22-38

  • PDF (Ukrainian)

• ASSESSMENT OF MINERAL COMPOSITION AND SAFETY INDICATORS OF NUTRITION MEAT

  Iryna Momot, Valentyna Israelian (Author)

  39-50

  • PDF (Ukrainian)

• COMPREHENSIVE QUALITY ASSESSMENT OF HARD CHEESE WITH FLAX SEEDS USING THE FACTOR AREA METHOD

  Larysa Bal-Prylypko, Ihor Ustymenko , David Arutiunian, Mikhailo Mushtruk, Marija Zheplinska (Author)

  51-66

  • PDF (Ukrainian)

• PERSONALIZED NUTRITION AND ARTIFICIAL INTELLIGENCE: MODERN APPROACHES, REGULATORY CHALLENGES, AND CLINICAL EFFICACY

  Zinaida Burova, Maksym Hudzenko, Yuliia Kryzhova, Denіs Gaiduchek (Author)

  67-81

  • PDF (Ukrainian)

• THE POTENTIAL FOR APPLICATION OF ENZYME CELLULASE IN THE BAKING INDUSTRY

  Anastasiia Kulakivska, Roksolana Konechna, Olena Vichko, Iryna Nazarko, Svyatoslav Polovkovych (Author)

  82-95

  • PDF (Ukrainian)

• INFLUENCE OF BACTERIAL STARTER CULTURES ON ENHANCING THE BIOLOGICAL VALUE OF MEAT IN FRANKFURTER SAUSAGE PRODUCTION

  Yuliia Kryzhova, Nataliia Slobodyanyuk (Author)

  96-113

  • PDF (Ukrainian)

• RISK ASSESSMENT FOR FOOD SAFETY USING THE RISK MATRIX METHOD

  Tetyana Brovenko , Yaroslav Koshelev (Author)

  114-130

  • PDF (Ukrainian)

• EVALUATION OF THE NUTRITIONAL VALUE AND AMINO ACID BALANCE OF PROTEIN IN CABBAGE ROLLS WITH GERMINATED CHICKPEAS AND A HYDROCOLLOID COMPOSITION

  Ihor Kaliuzhniak, Marina Serdyuk (Author)

  131-143

  • PDF (Ukrainian)