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N. M. Osokina
K. V. Kostetska
S. M. Kovtun-Vodyanytska
A. O. Cherneha
А. A. Kysil |
SUBSTANTIATION OF THE RECIPE AND TECHNOLOGICAL PARAMETERS OF GLUTEN-FREE BREAD PRODUCTION |
DOI: 10.32782/2310-0478-2025-1-104-111
UDK: 664.6/.7,
pages 104-111,
downloads (1)
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K. V. Kostetska
O. P. Нerasymchuk |
SUGAR COOKIE TECHNOLOGY BASED ON BUCKWHEAT FLOUR |
DOI: 10.32782/2310-0478-2025-1-96-103
UDK: 664.682:664.641.2,
pages 96-103,
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| 3 |
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D. B. Rakhmetov
K. V. Kostetska
S. M. Kovtun-Vodyanytska
S. О. Rakhmetova
O. V. Kolomiiets |
USE OF MUSTARD OIL CAKE IN BREAD TECHNOLOGY |
DOI: 10.32782/2310-0478-2024-2-108-113
UDK: 664.6/.7:663.8,
pages 108-113,
downloads (2)
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| 4 |
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V. А. Piddubny
N. M. Osokina
H. V. Tkachenko |
OPTIMIZATION DRYING PROCESS OF CRUSHED SOYBEAN FOR OIL PRODUCTION |
DOI: 10.32782/2310-0478-2024-2-102-107
UDK: 664.7:665.3,
pages 102-107,
downloads (2)
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| 5 |
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V. V. Liubych |
APPLICATION OF PUMPKIN SAUCE IN CUPCAKE TECHNOLOGY |
DOI: 10.32782/2310-0478-2024-2-96-101
UDK: 664.849:635.621:664.664.4,
pages 96-101,
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| 6 |
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I. Ye. Ivanova
M. Ye. Serdyuk
T. M. Tymoshchuk
I. A. Kryvonos
Ya. I. Pendrak |
PREDICTING THE VITAMIN C CONTENT IN SOUR CHERRY FRUITS IN THE WASTE-FREE CHAIN OF FOOD RAW MATERIALS |
DOI: 10.32782/2310-0478-2024-2-89-95
UDK: [634.23:551.582]:519.6,
pages 89-95,
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| 7 |
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O. P. Нerasymchuk
K. V. Kostetska |
QUALITY OF FLOUR PRODUCTS BASED ON SPELL FLOUR |
DOI: 10.32782/2310-0478-2024-2-80-88
UDK: 664.6:664.64.016:664.641.2,
pages 80-88,
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| 8 |
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А. О. Shevchenko
S. V. Prasol
B. V. Mykhailov
I. G. Babanov
O. I. Babanova |
APPLICATION OF ELECTROPHYSICAL METHODS OF FOOD VEGETABLE RAW MATERIALS PROCESSING IN MODERN TECHNOLOGIES, INSTALLATIONS AND DEVICES |
DOI: 10.32782/2310-0478-2024-1-82-88
UDK: 001.891.53:663.911/.913: 664.84: 635.652,
pages 82-88,
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| 9 |
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A. Yu. Tokar
I. V. Haidai
O. M. Lytovchenko
V. I. Voitsekhivskyi
V. D. Karychkovskyi |
QUALITY DEVELOPMENT OF UNFORTIFIED WINE MATERIALS FROM PEARS, CHERRIES, BLACK CURRANTS AND GOOSEBERRIES USING CRAFT TECHNOLOGIES |
DOI: 10.32782/2310-0478-2024-1-70-81
UDK: 663.3,
pages 70-81,
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| 10 |
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I. I. Mykolaiko |
STORAGE OF MUSTARD SEEDS DEPENDS ON AIR TEMPERATURE AND VARIETAL CHARACTERISTICS |
DOI: 10.32782/2310-0478-2024-1-65-69
UDK: 633.852:631.524,
pages 65-69,
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| 11 |
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A. H. Blahopoluchna
Liakhovska N. O. |
PRESERVATION OF BLACKBERRY FRUITS AFTER POST-HARVEST TREATMENT WITH CHITOSAN |
DOI: 10.32782/2310-0478-2024-1-60-64
UDK: 664.8.037.1,
pages 60-64,
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| 12 |
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V. I. Tyshchenko
N. V. Bozhko |
USE OF PHYTOEXTRACTS FOR FORTIFICATION OF FUNCTIONAL PURPOSE SOFT BEVERAGES |
№1, 2023 2023
DOI: 10.32782/2310-0478-2023-1-123-127
UDK: 663.86.054.1,
pages 123-127,
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| 13 |
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Lubych V.V.
Voitovska V. I.
Prykhodko V. О. |
BIOCHEMICAL PROPERTIES AND FATTY ACID CONTENT OF GRAIN PRODUCTS OF DIFFERENT SORIZ VARIETIES |
№1, 2023 2023
DOI: 10.32782/2310-0478-2023-1-117-122
UDK: 577.1:[664.641.2:631.526.3:633.17,
pages 117-122,
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| 14 |
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Lubych V.V. |
TECHNOLOGICAL PARAMETERS OF SPRING TRITICALE GRAIN PRODUCTION, GROWN WITH DIFFERENT DOSES OF NITROGEN FERTILIZERS |
№1, 2023 2023
DOI: 10.32782/2310-0478-2023-1-109-116
UDK: 631.559–021.4:[633.19:631.84],
pages 109-116,
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| 15 |
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Kostetska K.V.
Herasymchuk O.P. |
QUALITY OF SPRING WHEAT GRAIN VARIETIES UNDER APPLICATION OF MINERAL NUTRITION ELEMENTS |
№1, 2023 2023
DOI: 10.32782/2310-0478-2023-1-101-108
UDK: 664.784:631.526.3,
pages 101-108,
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| 16 |
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Herasymchuk O.P.
Kostetska K.V. |
QUALITY ASSESSMENT OF COMPOSITE FLOUR MIXTURES BASED ON OAT FLOUR |
№1, 2023 2023
DOI: 10.32782/2310-0478-2023-1-94-100
UDK: 664.761:633.13,
pages 94-100,
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| 17 |
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Lubych V.V.
Piasetskyi P. I.
Morhun А. V. |
BIOENERGETICS FORMATION OF SUGAR SORGHUM VARIETIES DURING DIFFERENT SOWING AND HARVESTING PERIODS |
№2, 2022 2022
DOI: 10.32782/2310-0478-2022-2-85-90
UDK: 663.551:633.17:631.526.3:632.631.11,
pages 85-90,
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| 18 |
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Hospodarenko G.M.
Poltoretskyi S.P.
Lubych V.V.
Novikov V.V.
Zheliezna V. V. |
TECHNOLOGICAL PARAMETERS OF PUMPKIN FLOUR BREAD |
№2, 2022 2022
DOI: 10.32782/2310-0478-2022-2-78-84
UDK: 664.641.2:635.621:[664.661-047.44,
pages 78-84,
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| 19 |
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Bokovets S. P.
Pertsevoi F. V. |
STUDY OF THE STRENGTH OF GELES WITH THE ADDITION OF GLYCERIN |
№2, 2022 2022
DOI: 10.32782/2310-0478-2022-2-72-77
UDK: 663.916.7,
pages 72-77,
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| 20 |
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Tokar A.Y.
Lytovchenko O.M.
Voitsekhivskyi V. I. |
FORMATION OF THE AROMA OF FRUIT AND BERRY WINE MATERIALS |
№1, 2022 2022
DOI: 10.31395/2310-0478-2022-1-96-101
UDK: 663.3,
pages 96-101,
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| 21 |
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Lubych V.V. |
THE VALUE OF FAT SUBSTITUTE IN CUPCAKE TECHNOLOGY |
№1, 2022 2022
DOI: 10.31395/2310-0478-2022-1-89-95
UDK: 664.31:664.664.4,
pages 89-95,
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| 22 |
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Hospodarenko G.M.
Lubych V.V.
Zheliezna V.V.
Novikov V.V. |
OPTIMIZATION OF PUMPKIN FLOUR IN BREAD TECHNOLOGY |
№1, 2022 2022
DOI: 10.31395/2310-0478-2022-1-82-88
UDK: 664.64.016.8-048.34:664.641.2:635.621,
pages 82-88,
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| 23 |
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Voitovska V. I.
Lubych V.V.
Tretiakova S. O.
Prykhodko V. О. |
TECHNOLOGICAL QUALITY OF STARCH OF DIFFERENT HYBRIDS OF CORN AND VARIETIES OF GRAIN SORGHUM BY ITS BIOCHEMICAL COMPONENT |
№1, 2022 2022
DOI: 10.31395/2310-0478-2022-1-77-81
UDK: 664.23-021.465+-047.44:[631.526.3:633.15+633.17:664.64.016.8,
pages 77-81,
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| 24 |
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Kostetska K.V.
Herasymchuk O.P. |
IMPROVING SOYBEAN QUALITY BY SEED FRACTIONING |
№1, 2022 2022
DOI: 10.31395/2310-0478-2022-1-70-76
UDK: 633.34:664.72,
pages 70-76,
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| 25 |
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Herasymchuk O.P.
Kostetska K.V. |
FORMATION TECHNOLOGICAL PROPERTIES OF WINTER WHEAT GRAIN WITH INTRODUCTION OF DIFFERENT DOSES AND TERMS OF NITROGENIC NUTRITION ELEMENTS |
№1, 2022 2022
DOI: 10.31395/2310-0478-2022-1-64-69
UDK: 664.784:631.526.3,
pages 64-69,
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| 26 |
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Herasymchuk O.P.
Kostetska K.V.
Cherneha A.O. |
VARIETY PRODUCTIVITY AND GRAIN QUALITY OF SOFT SPRING WHEAT UNDER THE CONDITIONS OF THE RIGHT-BANK FOREST-STEPPE OF UKRAINE |
№1, 2022 2022
DOI: 10.31395/2310-0478-2022-1-58-63
UDK: 664.784:631.526.3,
pages 58-63,
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| 27 |
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Barabolia О. V.
Kushch L. I.
Dudnyk S.O.
Dubova H. Ye. |
DEVELOPMENT OF TECHNOLOGY OF PUMPKIN PRODUCTS AND BY-PRODUCTS FOR CRAFT MANUFACTURING |
№1, 2022 2022
DOI: 10.31395/2310-0478-2022-1-52-57
UDK: [330.3:664]:[635.62:637.514.9],
pages 52-57,
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| 28 |
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Yukhno V. M.
Barabolia О. V. |
DEVELOPMENT OF RECIPES AND PECULIARITIES OF FUNCTIONAL BAKERY PRODUCTS TECHNOLOGY |
№1, 2022 2022
DOI: 10.31395/2310-0478-2022-1-46-51
UDK: 664.661:664.665,
pages 46-51,
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| 29 |
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Lubych V.V.
Zheliezna V.V.
Kostetska K.V. |
COMPARATIVE CHARACTERISTICS OF TECHNOLOGICAL PROPERTIES OF 4-SPECIES TRITICALE GRAIN |
№2,2021 2021
DOI: 10.31395/2310-0478-2021-2-63-51
UDK: 664.64.016:633.19,
pages 63-68,
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| 30 |
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Cheliabiieva V.N.
Symko A.А. |
USE OF MOLASSES CANE OF SUGAR IN CUPCAKE TECHNOLOGY |
№2,2021 2021
DOI: 10.31395/2310-0478-2021-2-58-62
UDK: 664,6+663,9,
pages 58-62,
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| 31 |
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Berbets T.M. |
EDIBLE FLOWERS ARE A NEW TREND IN MODERN COOKING |
№2,2021 2021
DOI: : 10.31395/2310-0478-2021-2-52-57
UDK: 641.5:635.32,
pages 52-57,
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| 32 |
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Kostetska K.V.
Ulianych I. F.
Zheliezna V.V.
Голубєв М. І. |
OPTIMIZATION OF THE EXTRUSION PROCESS DURING THE PRODUCTION OF COMPOUND FEEDS |
№2,2021 2021
DOI: 10.31395/2310-0478-2021-2-45-51
UDK: 658.512:62-91:636.085,
pages 45-51,
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| 33 |
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Blahopoluchna A. H.
Liakhovska N. O. |
EFFECT OF PRELIMINARY TREATMENT OF STRAWBERRIES WITH CHITOSANE SOLUTION ON STORAGE DURATION AND YIELD OF MARKETABLE PRODUCTS |
№2,2021 2021
DOI: 10.31395/2310-0478-2021-2-42-44
UDK: 664.8.037.1,
pages 42-44,
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| 34 |
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Sokolova E. B.
Kovalevska N. S.
Spodar K.V. |
INCREASING NUTRITIONAL VALUE OF CHOPPED MEAT SEMI-FINISHED PRODUCTS BY ADDING SEEDS QUINOA |
№1,2021 2021
DOI: 10.31395/2310-0478-2021-1-91-95
UDK: 637.521:631.576.3,
pages 91-95,
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| 35 |
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Novik А. V.
Farisieiev A. H.
Chernushenko E. A.
Zhukov Y. V.
Moloshna O.L. |
PERSPECTIVES OF THE USE OF SEA BUCKTHORN IN THE TECHNOLOGY OF EMULSION-TYPE SAUCES |
№1,2021 2021
DOI: 10.31395/2310-0478-2021-1-84-90
UDK: 641.887:634.7,
pages 84-90,
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| 36 |
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Nakonechna Y.H.
Khomich G.A.
Oleinik N. V.
Oleinik L. B. |
USE OF VACUUM IN TECHNOLOGY FOR PROCESSING MUSHROOMS-CHAMPIGNONS |
№1,2021 2021
DOI: 10.31395/2310-0478-2021-1-77-83
UDK: 635.82:664,
pages 77-83,
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| 37 |
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Lubych V.V. |
MODERN ACHIEVEMENTS OF CEREAL PRODUCTION |
№1,2021 2021
DOI: 10.31395/2310-0478-2021-1-71-76
UDK: 664.7:001.895,
pages 71-76,
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| 38 |
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Lubych V.V.
Voitovska V. I.
Kryzhanovskiy V. H.
Tretiakova S. O. |
THE FORMATION OF BIOCHEMICAL COMPONENT OF GRAIN FLOUR OF DIFFERENT HYBRIDS OF SORIZ |
№1,2021 2021
DOI: 10.31395/2310-0478-2021-1-66-70
UDK: 577.1:[664.788:631.527.5:633.19],
pages 66-70,
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| 39 |
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Hospodarenko G.M.
Lubych V.V.
Zheliezna V.V.
Polyanetska I.O. |
AMINO ACID COMPOSITION IN WINTER WHEAT GRAIN DEPENDING ON THE VARIETY |
№1,2021 2021
DOI: 10.31395/2310-0478-2021-1-60-65
UDK: 665.939.4:633.11,
pages 60-65,
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| 40 |
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Melnyk A. V.
Khudik L. M. |
COMMODITY EVALUATION OF APPLES TREATED WITH 1–METHYLCYCLOPROPENE AFTER HARVEST |
№2, 2020 2020
DOI: 10.31395/2310-0478-2020-2-83-88
UDK: 664.8.037.1 : 634.11,
pages 83-88,
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| 41 |
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Hospodarenko G.M.
Lubych V.V.
Zheliezna V.V. |
CONTENT OF AMINO ACIDS IN WINTER WHEAT GRAIN DEPENDING ON THE VARIETY |
№2, 2020 2020
DOI: 10.31395/2310-0478-2020-2-78-82
UDK: 665.939.4:633.11,
pages 78-82,
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| 42 |
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Vasylyshynа O. V. |
ESTABLISHMENT OF THE RELATIONSHIP BETWEEN PHYSICO-CHEMICAL INDICATORS OF CHERRY FRUITS DURING STORAGE BY THE CORRELATION PLEYADE METHOD |
№2, 2020 2020
DOI: 10.31395/2310-0478-2020-2-72-77
UDK: 664.8.032 : 634.23,
pages 72-77,
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| 43 |
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Osokina N.M.
Herasymchuk O.P.
Kostetska K.V. |
IMPROVEMENT OF PRODUCTION TECHNOLOGY OF BLACK CURRANT JELLY |
№2, 2020 2020
DOI: 10.31395/2310-0478-2020-2-66-71
UDK: 664.856:634.723,
pages 66-71,
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| 44 |
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Blahopoluchna A. H.
Liakhovska N. O. |
EFFICIENCY OF PRETREATMENT OF STRAWBERRIES WITH CHITOSAN SOLUTIONS DURING COLD STORAGE IN A MODIFIED GAS ATMOSPHERE |
№2, 2020 2020
DOI: 10.31395/2310-0478-2020-2-62-65
UDK: 664.8.037.1,
pages 62-65,
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Odarchenko D. M.
Sokolova E. B.
Kovalevska N. S. |
STUDY OF THE CHEMICAL COMPOSITION DIFFERENT VARIETIES OF STRAWBERRY BEFORE AND AFTER FREEZING |
№1, 2020 2020
DOI: 10.31395/2310-0478-2020-1-98-102
UDK: 544.02-047.37:634.75:664.8.037.5,
pages 98-102,
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Hospodarenko G.M.
Lubych V.V.
Zheliezna V.V.
Polyanetska I.O. |
YIELD AND QUALITY OF SOFT WHEAT CEREAL PRODUCTS DEPENDING ON VARIETY |
№1, 2020 2020
DOI: 10.31395/2310-0478-2020-1-90-97
UDK: 664.003.12:633.111:631.84,
pages 90-97,
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Kalashnyk O. V.
Moroz S. E.
Kainash А. P.
Boroday А. B.
Zarkua К. R. |
EVALUATION OF KIWI FRUITS DEPENDING ON PACKING CONDITIONS |
№2, 2019 2019
DOI: 10.31395/2310-0478-2019-2-62-68
UDK: 634.6,
pages 62-68,
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| 48 |
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Blahopoluchna A. H.
Liakhovska N. O. |
THE INFLUENCE OF CHITOSAN FILMS ON SOME QUALITY INDICATORS OF STRAWBERRY BERRIES BEGINS DURING REFRIGERATION |
№2, 2019 2019
DOI: 10.31395/2310-0478-2019-2-59-61
UDK: 664.8.037.1,
pages 59-61,
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Hospodarenko G.M.
Lubych V.V.
Polyanetska I.O.
Zheliezna V.V. |
MILLING PROPERTIES OF GRAIN OF SPELT WINTER WHEAT VARIETIES DEPENDING ON MINERAL NUTRITION CONDITIONS |
№1, 2019 2019
DOI: 10.31395/2310-0478-2019-1-129-134
UDK: 664.003.12:633.111:631.84,
pages 129-134,
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Osokina N.M.
Herasymchuk O.P.
Stratutsa Ya. S. |
TECHNOLOGICAL PROPERTIES OF CORN, DEPENDING ON THE SPECIFICITIES OF VARIETY |
№1, 2019 2019
DOI: 10.31395/2310-0478-2019-1-124-128
UDK: 664.784:631.526.3,
pages 124-128,
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