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Харчова наука і технологія : наук.-вироб. журн..- Одеса
Kharchova nauka i tekhnolohiya- Титул.
- Зміст.
- Sepahi A., Mahdian E., Salehi E. A., Sani A. M. The effect of runner bean flour on the viability of Lactobacillus Plantarum and on the quality characteristics of plant-based probiotic beverages. - C. 4-12.
- Bezusov А., Afanasieva T., Dotsenko N., Palvashova G. Prospects of using by-products of potato starch production as components of growth media for lactic acid bacteria cultivation. - C. 13-20.
- Mudrak T., Kovalchuk S., Kuts A., Dotsenko V. Research on the ultrathin structure of cells of different distillers' yeast races and its dependence on the concentration of dry matter in wort. - C. 21-28.
- Naumenko O., Danylenko S., Bal-Prylypko L., Gunko S., Melnik I. Development of the biotechnology of streptococcus thermophilus bacteria as producers of exopolysaccharides. Food science and technology. - C. 29-36.
- Sychevsky M., Danilova K., Oliynichuk S. The influence of nanoparticles of biogenic metals on culturing the yeast Saccharomyces Сerevisiae. - C. 37-43.
- Iorgachova K., Sokolova N. The potential of flour from solvent-extraction hemp oilcake as an ingredient of low-moisture bakery products. - C. 44-53.
- Goranova Z., Khvostenko K., Petrova T. Quality parameters of semi-finished sponge cake enriched with pumpkin by-products. - C. 54-61.
- Oliіnyk P., Voronenko D., Lysiuk R. Radioprotective properties of polyphenolic compounds of edible and aromatic plants. - C. 62-72.
- Rubanka K., Bessarab A., Terletska V. Research on the effect of super high frequency field on green tea extraction and extract quality. - C. 73-80.
- Tsykhanovska I., Alexandrov A., Lazarieva T. Functional and technological properties of the food additive Magnetofood in the production of marshmallows. - C. 81-93.
- Verkhivker Y., Altman E., Palamarchuk A., Kushnyrenko N., Patyukov S. Dinvestigation of contact heating of fruit and vegetables with saturated water steam. - C. 94-101.
- Zhygunov D., Khorenghy N., Voloshenko O., Zhyhunova H., Marchenkov D. Substantiation of the technology of processing wheat grains into wholemeal flour. - C. 102-112.
- Kovaliova О., Pivovarov О., Koshulko V. Study of hydrothermal treatment of dried malt with plasmochemically activated aqueous solutions. - C. 113-121.
- Krusir G., Kondratenko І., Garkoviсh A., Shpyrko T., Lobotskaya L. Research and assessment of the environmental security of bakery enterprises. - C. 122-129.
- Panahi E., Mousavi A. R, Sami M., Mirlohi M. The quality parameters of tomato paste stored in containers Robby in comparison with conventional ways of cold storage. - C. 130-136.
- Ushkalov V., Danchuk V., Midyk S., Voloshchuk N., Danchuk O. Mycotoxins in milk and in dairy products. - C. 137-149.
| 2020 | Т. 14 | Вип. 3
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