No. 3 (2024)

Food technologies

• Optimization of the pumpkin pectin paste production process

  Nataliia Mushtruk (Author)

  7-17

  • PDF (Ukrainian)

• Amino acid composition of canned main dish increased food value

  Larysa Bal-Prylypko, Mykola Nikolayenko, Ihor Ustymenko, Nataliia Holembovska, Kyrylo Petrychenko (Author)

  75-83

  • PDF (Ukrainian)

• Development of recipescooked sausage products enriched with chlorella

  Liudmyla Kulakova, Yuliia Slyva (Author)

  84-93

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• Disposal of used oils as a prospective method of production of biodiesel

  Roman Chuiuk, Mykhailo Mushtruk (Author)

  18-34

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• Methodology of sensory analysis in improving the technology of canned fruit beverages

  Tetiana Manoli , Tetiana Afanasieva, Oleksandr Vasylyk, Olena Myroshnichenko, Oleksandr Baryshev , Yana Barysheva (Author)

  94-107

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• Technology of preparation and determination of the properties of kvas from table beet for use in bakery

  Rostyslav Kravcheniuk, Ihor Stadnyk (Author)

  35-46

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• Bioconservation of hard rent cheese using bacteriophages

  Mykola Kukhtyn, Orysia Tsisaryk, Volodymyr Salata, Halyna Koval, Vira Klymyk (Author)

  47-58

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• Minimisation of losses of consumer quality during storage of cherry fruits under the influence of hydrocooling and protective composition

  Iryna Ivanova, Maryna Serdyuk, Iryna Kryvonos, Olha Zinovieva, Sergii Basanets (Author)

  59-74

  • PDF (Ukrainian)