Vol. 3 No. 4 (2025)

Food technologies

• COMPARATIVE ANALYSIS OF THE NUTRITIVE VALUE OF FRESHWATER AND MARINE HYDROBIANS

  Ivan Bal, Ruslan Kononenko, Nataliia Holembovska , Oleksandr Kanishchev, Maksim Riabovol (Author)

  7-16

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• INFLUENCE OF FRUIT AND BERRY INGREDIENTS ON THE MICROBIOLOGICAL INDICATORS OF NATURAL SEMI-FINISHED PRODUCTS

  Viktoriia Kulyk, Oksana Shtonda (Author)

  17-29

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• APPLICATION OF LACTIC ACID BACTERIA FOR ENSURING THE SAFETY OF SALTED CLARIAS GARIEPINUS

  Yaroslav Kyslytsia, Alina Menchynska, Svitlana Danylenko (Author)

  30-39

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• FORMATION OF THE LAMELLAR STRUCTURE OF EMULSIONS BASED ON HYDROLYZED LECITHIN AND STEARATE SUCROSE

  Maryana Ovcharuk , Oksana Topchiі , Alla Petryna (Author)

  40-51

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• RESEARCH ON THE INFLUENCE OF DEWBERRY PURE ON THE QUALITY AND MICROBIOLOGICAL STABILITY OF SOY YOGURT DURING STORAGE

  Oleksandr Panasiuk, Larysa Bal-Prylypko, Ihor Ustymenko, Halyna Tolok, Anastasiia Lialyk (Author)

  52-61

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• NUTRITIVE AND BIOLOGICAL VALUE OF WHITE AMURAL (CTENOPHARYNGODON IDELLA) AS A RAW MATERIAL FOR HEALTHY FOOD PRODUCTS

  Li Xu , Alina Menchynska (Author)

  62-71

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• SCIENTIFIC SUBSTITUTION OF THE USE OF AMARANTH IN FISH PRODUCT TECHNOLOGIES FOR HERODIETIC NUTRITION

  Maksym Vlasenko , Ivan Bal, Ruslan Kononenko , Nataliia Holembovska , Serhiy Lebsky (Author)

  72-83

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• THE USE OF VEGETABLE FIBER IN THE TECHNOLOGY OF MEAT PATES AS A FACTOR IN INCREASING THE NUTRITIONAL VALUE AND STABILITY OF THE PRODUCT

  Oksana Topchiі , Тaras Buyachok , Yuliya Kryzhova , Olga Chernyushok , Yevheniya Shubina (Author)

  84-98

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• CHIA, QUINOA, AND FLAX SEEDS AS FUNCTIONAL INGREDIENTS IN CURD-BASED SPREADS

  Semen Tolok (Author)

  99-112

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• THEORETICAL ASPECTS OF THE ENERGY COMPONENT OF ULTRASONIC EMULSION DISPERSION

  Iryna Bernyk, Igor Drachyk (Author)

  113-124

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• INFLUENCE OF PRESSING PARAMETERS ON THE OXIDATIVE STABILITY OF FLAXSEED OIL

  Maksym Hudzenko, Viktor Sarana, Zinaida Burova, Dmytro Gorenkov (Author)

  125-139

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