No. 2 (2024)

Food technologies

• Fatty acid composition of meat snacks with the addition of bee products

  Artem Antoniv (Author)

  7-15

  • PDF (Ukrainian)

• Study of technological properties of rye and wheat flour

  Alina Korzhenivska, Svitlana Danylenko (Author)

  16-24

  • PDF (Ukrainian)

• Justification of the use of blended oil in the technology of dairy-vegetable lactose-free product

  Larysa Bal-Prylypko, Ihor Ustymenko, Nataliia Slobodyanyuk, Halyna Tolok, Oleksandr Panasiuk (Author)

  25-35

  • PDF (Ukrainian)

• Evaluation of the quality and nutritional value of meat snacks

  Ihor Palamarchuk, Mykhailo Mushtruk, Oksana Shtonda (Author)

  36-43

  • PDF (Ukrainian)

• Development of honey dessert recipes for healthy purposes

  Vladyslav Chechitko, Leonora Adamchuk (Author)

  44-54

  • PDF (Ukrainian)