Vol. 3 No. 1 (2025)

View Vol. 3 No. 1 (2025)

DOI: https://doi.org/10.31548/humanhealth.1.2025

Published: 2025-04-02

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Food technologies

CREATION OF A SENSORY PROFILE OF UKRAINIAN CIDERS

Tetiana Manoli , Tetiana Afanasieva , Oleksandr Vasylyk , Yana Barysheva, Hlib Kaplan (Author)

7-20
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DEVELOPMENT OF FORMULATION OF CANNED MEAT PRODUCED OF BEEF OF CATEGORY OF DFD

Yuriy Medvedev (Author)

73-87
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AFRICAN CATFISH (CLARIAS GARIEPINUS) AS A PROMISING RAW MATERIAL FOR HEALTHY FOOD PRODUCTS

Yaroslav Kyslytsia , Alina Menchynska (Author)

88-99
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ANALYSIS OF THE CURRENT STATE OF THE UKRAINIAN FISH MARKET

Oleksandr Androshchuk, Nataliia Holembovska (Author)

21-36
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THE INFLUENCE OF THE PROPERTIES OF KVAS FROM TABLE BEET ON THE QUALITY OF WHEAT BREAD

Rostislav Kravchenyuk, Ihor Stadnyk (Author)

37-49
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AMINO ACID COMPOSITION OF COOKED SAUSAGE PRODUCTS ENRICHED WITH CHLORELLA

Liudmyla Kulakova, Yuliia Yuliia (Author)

126-134
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STUDY OF THE INFLUENCE OF THE EXTRACTION PROCESS ON MACRO ELEMENTS AND ORGANIC ACIDS FROM EXTRACTS OF MEDICINAL PLANT RAW MATERIALS

Marija Zheplinska, Volodymyr Vasyliv, Konstantyn Gorenkov, Nadiya Zubar (Author)

50-60
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HACCP PLAN FOR THE PRODUCTION OF POULTRY MEAT PRODUCTS

Tetyana Brovenko (Author)

61-72
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Health

POTENTIAL APPLICATIONTS OF ARTIFICIAL INTELLIGENCE IN NUTRITION SCIENCE

Oleksandr Martynchuk, Larysa Bal-Prylypko, Oleg Shvets, Alona Altanova (Author)

100-125
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