Uman NUH | today: 01/11/2023

181 "Food Technology"

 

1 Tokar A.Y.
Lytovchenko O.M.
Voitsekhivskyi V. I.
FORMATION OF THE AROMA OF FRUIT AND BERRY WINE MATERIALS №1, 2022
DOI: 10.31395/2310-0478-2022-1-96-101
UDK: 663.3, pages 96-101, downloads (61)
2 Lubych V.V. THE VALUE OF FAT SUBSTITUTE IN CUPCAKE TECHNOLOGY №1, 2022
DOI: 10.31395/2310-0478-2022-1-89-95
UDK: 664.31:664.664.4, pages 89-95, downloads (69)
3 Hospodarenko G.M.
Lubych V.V.
Zheliezna V.V.
Novikov V.V.
OPTIMIZATION OF PUMPKIN FLOUR IN BREAD TECHNOLOGY №1, 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, downloads (63)
4 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
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, downloads (46)
5 Kostetska K.V.
Herasymchuk O.P.
IMPROVING SOYBEAN QUALITY BY SEED FRACTIONING №1, 2022
DOI: 10.31395/2310-0478-2022-1-70-76
UDK: 633.34:664.72, pages 70-76, downloads (69)
6 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
DOI: 10.31395/2310-0478-2022-1-64-69
UDK: 664.784:631.526.3, pages 64-69, downloads (81)
7 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
DOI: 10.31395/2310-0478-2022-1-58-63
UDK: 664.784:631.526.3, pages 58-63, downloads (47)
8 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
DOI: 10.31395/2310-0478-2022-1-52-57
UDK: [330.3:664]:[635.62:637.514.9], pages 52-57, downloads (69)
9 Yukhno V. M.
Barabolia О. V.
DEVELOPMENT OF RECIPES AND PECULIARITIES OF FUNCTIONAL BAKERY PRODUCTS TECHNOLOGY №1, 2022
DOI: 10.31395/2310-0478-2022-1-46-51
UDK: 664.661:664.665, pages 46-51, downloads (91)
10 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, downloads (108)
11 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, downloads (106)
12 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, downloads (159)
13 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, downloads (115)
14 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, downloads (107)
15 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, downloads (181)
16 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, downloads (86)
17 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, downloads (95)
18 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, downloads (148)
19 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, downloads (126)
20 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, downloads (118)
21 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, downloads (124)
22 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, downloads (221)
23 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, downloads (94)
24 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, downloads (132)
25 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, downloads (124)
26 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, downloads (225)
27 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, downloads (234)
28 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, downloads (332)
29 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, downloads (252)
30 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, downloads (221)
31 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, downloads (247)