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Archived Papers for Journal

Food Science and Technology >>

Vol.10, No.1

Publisher: Odessa National Academy Of Food Technologies

Publishing Date: 2016-03-28

  1. Kinetic model of the quality change of modern foodstuffs

    Authors: Silka I.; Frolova N.; Huts V.

  2. Special features of baby food classifications in Ukraine and the world

    Authors: Tkachenko N.

  3. Marketing research while positioning and launching of low-fat mayonnaise, enriched with symbiotic complex

    Authors: Mardar M.; Tkachenko N.; Lozovs

  4. Cultivation of bifidobacterium and lactobacillus in medium with sodium selenite

    Authors: Kaprelyants L.; Liventsova E.; Tregub N.

  5. Optimization of the composition of enzymatic agents for the improvement of grain bread quality

    Authors: Oliinyk S.; Zaparenko G.; Diakov O.

  6. Prospects for use of extracts from the Hibiscus rosa-sinensis and extracts from medicinal plants for the production of drinks

    Authors: Georgieva A.

  7. The tagatose and maltitol are innovation raw materials for production of the masticatory caramel

    Authors: Dorokhovych A.; Bogok O.; Mazur L.

  8. Investigation of changes in physical properties of rye-wheat dough using acidulants

    Authors: Silchuk T.; Zuiko V.; Tsirulnikova

  9. Statistical analysis of the results of determining actual chemical composition of agricultural raw material

    Authors: Khudenko N.; Filipova L.; Rakulenko N.

  10. Manufacturing process and the quality of cookies with whole grains of the oil-bearing plants

    Authors: Antonenko A.; Mikhailik V.

  11. Providing of the composition of flour confectionery product ?Vupi-pai?

    Authors: Dzyuba N. Antonova A. Zemlyakova E.

  12. The change of indicators of the quality of biscuit semi-finished products during the storage

    Authors: Iоrgashevа E.; Gordienko L.; Makarova O.; Kotusaki E.