Vol. 3 No. 2 (2025)

Food technologies

• IMPROVEMENT OF FISH PATE TECHNOLOGY WITH THE ADDITION OF NON-TRADITIONAL RAW MATERIALS

  Vladyslav Dorozhko, Nataliia Holembovska (Author)

  7-18

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• MICROBIOLOGICAL EVALUATION OF COOKED SMOKED SAUSAGES WITH VEGETABLE PROTEINS

  Oksana Chepurna, Oksana Shtonda (Author)

  19-30

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• ARTIFICIAL INTELLIGENCE AS A TOOL FOR DEVELOPING RECIPES FOR PECTIN-CONTAINING PASTE

  Nataliia Mushtruk, Mikhailo Mushtruk (Author)

  31-46

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• RESEARCH OF BLUEBERRY PURE AND TAXIFOLIN FOR THE PRODUCTION OF FUNCTIONAL SOYA YOGURT

  Ihor Ustymenko, Oleksandr Panasiuk (Author)

  47-56

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• INNOVATIVE APPROACHES TO THE STAINING OF CYTOLOGICAL AND HISTOLOGICAL PREPARATIONS OF BEEF AND MEAT PRODUCTS

  Inna Blyznyuk, Yulia Lozovskaya, Yuliya Breus , Yuriy Medvyedyev, Alina Menchynska (Author)

  57-65

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• APPROACHES TO ENSURING THE QUALITY AND SAFETY OF FOOD PRODUCTS IN CATERING ESTABLISHMENTS

  Tetyana Brovenko , Artem Udod , Oleksandr Verheles , Radion Rybchinsky, Larysa Semenyuk (Author)

  66-80

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• USE OF PLANT RAW MATERIALS TO INCREASE THE BIOLOGICAL VALUE OF MUFFINS

  Lyubov Tkachenko, Олена Очколяс, Anastasia Ivaniuta, Iryna Kharsika, Iryna Momot (Author)

  81-92

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• THE USE OF FRUIT AND BERRY INGREDIENTS IN THE TECHNOLOGY OF NATURAL MEAT SEMI-FINISHED PRODUCTS

  Viktoriia Kulyk, Oksana Shtonda, Nataliia Slobodianiuk, Nataliia Holembovska, Inna Stetsyuk (Author)

  93-104

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• RESEARCH ON QUALITY AND SAFETY INDICATORS OF FISH PASTE OF ENHANCED BIOLOGICAL VALUE DURING STORAGE

  Ivan Bal (Author)

  105-113

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