Archived Papers for Journal
Food Science and Technology >>
Publisher: Odessa National Academy Of Food Technologies
Publishing Date: 2017-07-05
- Sweet whey as a raw material for the dietary supplements obtaining with immunomodulatory effectAuthors: Didukh G
- Analysis of alternative methods and price politic of icewine productionAuthors: Ostapenko V. Tkachenko O. Iukuridze E.
- Investigation of the antagonistic activity of secondary metabolites of propionic acid bacteriaAuthors: Krupytska L. Kaprelyants L. Trufkti L.
- Dietary supplements based on selenium containing culture of lactic acid bac-teriaAuthors: Tregub N. Zykov A. Kaprelyants L.
- The study of thermodynamic properties starch physical modification in the production of sauces sweetAuthors: Andreeva S. Kolesnikova М.
- Luminescent determination of ascorbic acid in dietary supplementsAuthors: Malinka E. Beltyukova S. Cherednychenko Ie.
- Quality parameters of wine grape varieties under the influence of different vine spacing and training systemsAuthors: Tkachenko O. Pashkovskiy A.
- Analysis of modern methods in tomato processing industryAuthors: Bezusov A. Totsenko O.
- Modelling of the process of micromycetus survival in fruit and berry syrupsAuthors: Osipova L. Kirillov V. Khudenko N. Sugachenko T.
- Bacillus cereus: characteristic, biological action, features of determination in food productsAuthors: Pylypenko I. Pylypenko L. Ilyeva A. Yamborko G. Svirzhevskyy O.
- Disperse composition investigation of half-stuff food, pre-pared with help of vegetables and fruits, as the main component for smoothieAuthors: Pogozhikh N. Odarchenko D. Sokolova Ye. Pavluk I.
- Mechanism of the high efficiency of the cutting frozen food products using water-jet with polymer additionsAuthors: Pogrebnyak A. Pogrebnyak V.
- Study of factors affecting development of food aromatizationAuthors: Dubova Н. Yegorov B. Bezusov A. Voskoboinyk V.
- Xylooligosaccharides from agricultural by-products: characterisation, production and physiological effectsAuthors: Kaprelyants L. Zhurlova O. Shpirko T. Pozhitkova L.Kaprelyants L. Zhurlova O. Shpirko T. Pozhitkova L.
- β -Galactosidase activity of bacteria as a criterion of selection of strains for the composition of starter culturesAuthors: Potemska O. Kigel N. Danylenko S. Kopylova K.
- Innovative solutions in biotechnologies of combined yogurt drinks with balanced chemical contentsAuthors: Tkachenko N. Kruchek O. Kopiyko A. Ramazashvili G.
- The biological value of freshwater fish of Kremenchug reservoirAuthors: Holovko M. Holovko T. Krykunenko L.
- Research of fatty acid composition of lipids of dry fish and plant semi-finished food productsAuthors: Fedorova D.
- Preparation of the core of walnut for use in the composition of soft drinksAuthors: Dyakonova A. Stepanova V. Shtepa E.
- Frozen pre-cooked semi-products with iodine-containing stuffingAuthors: Kalugina I. Vikul S. Novik Yu.
- Research of fruit conserves’ corrosive aggressivenessAuthors: Kuznecova I. Janchenko K.
- Toxin production ability of Bacillus cereus strains from food product of UkraineAuthors: Pylypenko I. Pylypenko L. Yamborko G. Marinova I.
- Substantiation of storage parameters of the sour-milk infant drink «Biolakt»Authors: Tkachenko N. Nekrasov P. Avershina A. Ukrainceva Ju.
- Study of electric drive with linear engine for bag-forming machinesAuthors: Kryvoplias-Volodina L. Gavva A. Tokarchuk S.