No. 1 (2024)

Food technologies

• Analysis of application possibilities seaweedand their products during the production of food products

  Liudmyla Kulakova, Yulia Slyva (Author)

  7-19

  • PDF (Ukrainian)

• Assessment of environmental safety and technological characteristics of chicory based on the results of microbiological and dermatographia studies

  Inna Popova, Volodymyr Vasyliv, Igor Palamarchuk, Natalia Mushtruk, Oleksii Kukla (Author)

  20-38

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• Justification of the use of non-traditional vegetable raw materials in the technology of boiled sausage products for herodietical purposes

  Larysa Bal-Prylypko, Mykola Nikolayenko, Ihor Ustymenko, Dmytro Zhurenko , Bogdana Leonova (Author)

  39-53

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• Investigation of the use of coconut flour in the technology of wheat bread

  Anastasiia Lialyk, Ludmila Bejko, Rodion Rybchynskyi, Kravcheniuk Khrystyna, Maxim Ryabovol (Author)

  54-63

  • PDF (Ukrainian)

• Evaluation of raw materials for the development of honey healthy dessert recipes

  Vladyslav Chechitko, Leonora Adamchuk (Author)

  64-76

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• Application of sous vide technology in the production of meat snacks

  Artem Antoniv (Author)

  77-88

  • PDF (Ukrainian)