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Archived Papers for Journal

Food Science and Technology >>

Vol.10, No.2

Publisher: Odessa National Academy Of Food Technologies

Publishing Date: 2016-06-18

  1. 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.

  2. Using shf treatment microwave to obtain yeast cell wall polysaccharides

    Authors: Cherno N.K.; Burdo O.G.; Naymenko K.I.

  3. 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.

  4. The changes of characteristics of the pork whole muscle meat products while using the electrolyzed water

    Authors: Vinnikova L.G.; Pronkina K.V.

  5. 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.

  6. Studying of Potato Chips Frying

    Authors: Kovalenko E.; Kovbasa V.; Kupriianova T.; Нreben B.; Nagornyj V.

  7. The influence of lactic acid on quality of bakery products and loss of micronutrients in baking and storage

    Authors: Ovsyannikova T.; Krichkovskaya L.

  8. Technology of obtaining iron complex based on polysaccharides from Аgaricus bisporus

    Authors: Cherno N.K.; Ozolina S.O.; Nikitina O.V.

  9. Technological aspects of production of the candied fruits from non-traditional raw material

    Authors: Belenkaya I.R.; Golinskaya Ya.A.

  10. Technology biscuits with developed walnut leaves powder and flour ?zdorovja?

    Authors: Pop T.M.

  11. Modelling of Stone Fruits Processing in Fresh Condition on Perforated Area in Centrifugal Force Field

    Authors: Kepin M.I.

  12. Simulation and grounding of vv-pml plasticizer’s working process

    Authors: Khomichuk V.A; Beskrovnyi O.I.; Makarynskiy V.V.