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Харчова наука і технологія : наук.-вироб. журн..- Одеса
Kharchova nauka i tekhnolohiya- Титул.
- Зміст.
- Kapustian A., Cherno N., Nikulina О. Оbtaining and characteristics of calcium organic forms on the basis of metabolites and processing products of probiotic bacteria. - C. 4-12.
- Krupytska L., Kaprelyants L., Trufkati L., Velichko T., Kirilov V. Technology of producing symbiotic biologically active additive. - C. 13-18.
- Mudrak T., Kuts A., Kovalchuk S., Kyrylenko R., Bondar N. Selection of the complex of enzyme preparations for the hydrolysis of grain constituents during the fermentation of the wort of high concentration. - C. 19-25.
- Yukalo V., Storozh L., Datsyshyn K., Krupa O. Electrophoretic systems for preparative fractionation of protein precursors of bioactive peptides from cow’s milk. - C. 26-32.
- Brykova T., Samohvalova O., Grevtseva N., Kasabova K., Grygorenko A. The influence of grape powders on the rheological properties of dough and characteristics of the quality of butter biscuits. - C. 33-38.
- Derevenko V., Kasyanov G., Pylypenko L. Studying the properties of grape pomace as of an object of drying. - C. 39-45.
- Dubinina A., Seliutina H., Letuta T., Hapontseva O., Frolova T. Changes in the nutritive value of the radish of different varieties depending on the storage method. - C. 46-53.
- Koltunov V., Kalaida K., Zabolotna A., Volkova T. The rate of the temperature drop in sweet peppers at the technical stage of ripeness during their cooling. - C. 54-61.
- Kupchyk O. Determining heavy metals in mushroom samples by stripping voltammetry. - C. 62-67.
- Malinka E., Beltyukova S., Boychenko V. Determining tartrate ions in the samples of mineral table waters by the decay of molec-ular luminescence of rutin in complex with yttrium (III). - C. 68-72.
- Pasichnyi V., Kotliar Ye., Polumbryk M., Polumbryk M., Litvyak V. Morphology of the surface of cooked sausages made with the collagen-containing protein additive "Bilkozyne". - C. 73-79.
- Fursik O., Strashynskiy I., Pasichny V., Kochubei-Lytvynenko О. Quality assessment of proteins in cooked sausages with food compositions. - C. 80-88.
- Mardar M., Yegorova А., Ustenko I., Stateva M., Cherevaty T. Modern technology of production and strategy of promotion of new cereal products on ukrainian consumer market. - C. 89-99.
- Pivovarov A., Mykolenko S., Hez’ Y., Shcherbakov S. Plasma-chemically activated water influence on staling and safety of sprouted bread. - C. 100-107.
- Stankova N., Gogova T., Paramonenko L. Determining the modes of technological operations in the production of einkorn wheat bread made of frozen dough and enriched with Jerusalem Artichoke Flour. - C. 108-112.
| 2018 | Т. 12 | Вип. 2
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