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Food Science and Technology >>
Vol.10, No.2
Publisher: Odessa National Academy Of Food Technologies
Publishing Date: 2016-06-18
- Study of lactic acid bacteria as a bio-protective culture for meat
Authors: Vinnikova L.G.; Kishenya A.V.; Strashnova I.V.; Gusarenko A.M.
- Using shf treatment microwave to obtain yeast cell wall polysaccharides
Authors: Cherno N.K.; Burdo O.G.; Naymenko K.I.
- Determination of citrat ?ions in sweet soft drinks on molecular luminescence of routine in complex with yttrium (iii)
Authors: Beltyukova S.V.; Malinka E.V.; Boychenko V.D.; Sitnikova Y.S.
- The changes of characteristics of the pork whole muscle meat products while using the electrolyzed water
Authors: Vinnikova L.G.; Pronkina K.V.
- Studying of Polysaccharides Swelling for the Use in Cream Technology
Authors: Zvyagintseva-Semenets Y.P.; Kambulova Y.V.; Sokolovska I.O.; Kobylinska O.V.; Kolesnyk M.
- Studying of Potato Chips Frying
Authors: Kovalenko E.; Kovbasa V.; Kupriianova T.; Нreben B.; Nagornyj V.
- The influence of lactic acid on quality of bakery products and loss of micronutrients in baking and storage
Authors: Ovsyannikova T.; Krichkovskaya L.
- Technology of obtaining iron complex based on polysaccharides from Аgaricus bisporus
Authors: Cherno N.K.; Ozolina S.O.; Nikitina O.V.
- Technological aspects of production of the candied fruits from non-traditional raw material
Authors: Belenkaya I.R.; Golinskaya Ya.A.
- Technology biscuits with developed walnut leaves powder and flour ?zdorovja?
Authors: Pop T.M.
- Modelling of Stone Fruits Processing in Fresh Condition on Perforated Area in Centrifugal Force Field
Authors: Kepin M.I.
- Simulation and grounding of vv-pml plasticizer’s working process
Authors: Khomichuk V.A; Beskrovnyi O.I.; Makarynskiy V.V.