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Харчова наука і технологія : наук.-вироб. журн..- Одеса
Kharchova nauka i tekhnolohiya- Титул.
- Зміст.
- Kozonova J., Telegenko L., Salavelis A. The sweet ices for pregnant women. - C. 4-10.
- Sarkisian G. Research of the properties of grape processing products in relation to its application in SPA and Wellness industries. - C. 11-18.
- Iorgacheva E., Korkach H., Lebedenko T., Kotuzaki O. Synbiotic additives in the waffles technology. - C. 19-26.
- Skliar V., Krusir G., Zakharchuk V., Kovalenko I., Shpyrko T. Investigation of the fat fraction enzymatic hydrolysis of the waste from production of hydrogenated fat by the lipase Rhizopus japonicus. - C. 27-33.
- Ahmadi-Dastgerdi A., Ezzatpanah H., Asgary S., Dokhani Sh., Rahimi E., Gholami-Ahangaran M. Оxidative stability of mayonnaise supplemented with essential oil of Achillea millefolium ssp millefolium during storage. - C. 34-41.
- Bilko М., Ishchenko М., Tsyhankova О., Yakovenko Т., Кyrpel Т. The influence of tannin preparations on the content and form of anthocyanins of model wine systems in the conditions of induced oxidation. - C. 42-48.
- Ghanbari Shendi E., Sivri Ozay D., Ozkaya M.T., Ustunel N.F Effects of Filtration Process and Storage Time on The Chemical Changes and Sensory Properties of Olive Oil Extracted From Turkish Uslu Cultivar. - C. 49-59.
- Nosenko T., Koroluk T., Usatuk S., Vovk G., Kostinova T. Сomparative study of the biological value and oxidative stability of walnut and pumpkin-seed oils. - C. 60-65.
- Ovsiannykova L., Valevskaya L., Yurkovska V., Orlova S., Sokolovskaya O. New aspects of using millet grain in bread manufacturing. - C. 66-73.
- Ozyurt V.H., Erdogan A., Demirel Z., Conk Dalay M., Otles S. Optimization of extraction parameters for fucoxanthin, gallic acid and rutin from Nitzschia thermalis. - C. 74-82.
- Pivovarov O., Kovaliova O. Features of grain germination with the use of aqueous solutions of fruit acids. - C. 83-89.
- Piliugina І., Artamonova M., Murlykina N., Shidakova-Kamenyuka О. Study of the foaming properties of gelatin with solubilized substances for the production of marshmallows. - C. 90-97.
- Hryshchenko A., Bilyk O., Bondarenko Yu., Kovbasa V., Drobot V.I. Use of dried carrot pomace in the technology of wheat bread for elderly people. - C. 98-105.
- Yegorov B., Turpurova Т., Sharabaeva E., Bondar Y. Prospects of using by-products of sunflower oil production in compound feed industry. - C. 106-113.
- Mardar M., Stateva M., Yegorova А., Evdokimova G., Ustenko I., Masanski S. Microbiota of instant cereals and its change during storage. - C. 114-121.
- Peshuk L., Gorbach O., Galenko O., Vovk L. Efficiency of using the animal protein complex in the technology of cooked sausage. - C. 122-129.
| 2019 | Т. 13 | Вип. 1
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