Food Resources 2015-04 Technical sciences. Contents
- Деталі
- Створено: Четвер, 25 жовтня 2018, 10:42
- Перегляди: 1627
01. Effect of shelf live of the inulin containing raw materials upon their carbohydrate composition
R. Hrushetskyi, I. Hrynenko, Yu. Dashkovskyi
Pages: 4-6
Full article PDF
02. Paste from red beet – perspective way to improve assortment of food products
T. Sheiko
Pages: 7-10
Full article PDF
03. Preparations with the solid phase in the nanodimensional state to be used in biological media of food plants
S. Tkachenko, Yu. Dashkovskyi, S. Oliinichuk, L. Khomichak, K. Lopatko, A. Marynin
Pages: 11-17
Full article PDF
04. Preconditions of the use of the preparations with the solid phase in the nanodimensional state as catalysts in the processes of food plants
S. Tkachenko
Pages: 18-22
Full article PDF
05. Food value of a functional sour milk product intended for gerontological diets
I. Romanchuk, T. Rudakova, S. Andreus, L. Moiseieva
Pages: 23-26
Full article PDF
06. Effect of lactation phase and alimentary diet on the fat acid content of human milk
Ya. Zhukova
Pages: 26-31
Full article PDF
07. Research of effectiveness of the recombination of milk whey dry concentrates by means of ultrasound treatment
O. Kochubei-Lytvynenko, A. Marynin, O. Krasulia
Pages: 32-39
Full article PDF
08. Research of the retentate and permeate physical and chemical composition during ultrafiltration of the cheese milk whey
A. Minorova
Pages: 40-45
Full article PDF
09. Isolation of the biologically active strains of a sour-milk product of the Caucasus nations
Ts. Korol, D. Naumenko
Pages: 46-52
Full article PDF
10. Flow of the proteolytic processes in brine cheeses made of milk from different animal species
B. Halukh
Pages: 53-57
Full article PDF
11. Research of microbiological parameters of bryndza made with the partial replacement of sodium chloride with potassium chloride
I. Skulska, O. Tsisaryk
Pages: 58-62
Full article PDF
12. Viscosity of milk fat substitutes in the range of phase transitions
H. Yeresko, S. Yeroshenko, D. Artemonov
Pages: 63-68
Full article PDF
13. Antagonistic activity as the criterion to select lactobacteria in the technology of dairy fermented products
M. Shuhai
Pages: 69-74
Full article PDF
14. Formulation of complex starter composition for sour cream spreads and research of functioning of this composition
O. Bodnarchuk
Pages: 75-80
Full article PDF
15. Program of enhanced phage monitoring
O. Naumenko
Pages: 81-86
Full article PDF
16. Selection of yeasts to be included to a starter composition for kefir manufacturing
V. Hudyma, N. Kihel
Pages: 87-91
Full article PDF
17. Production of raw smoked sausages of spreadable consistency with the use of bacterial preparations
В. Лизова
Pages: 92-98
Full article PDF
18. Results of research of physical and chemical parameters of collagen containing raw materials of broilers' legs
S. Verbytskyi, Yu. Okhrimenko, S. Bondar
Pages: 99-102
Full article PDF
19. Development and probation of immunoenzymatic analysis method to detect soy proteins in meat products
O. Shchebentovska, U. Drachuk
Pages: 103-108
Full article PDF
20. Screening of biologically active strains isolated from meat products
Ts. Korol
Pages: 109-116
Full article PDF
21. Use of the functional additive BK-Pt for broilers rearing
S. Danylenko, S. Harda
Pages: 117-122
Full article PDF