Uman National University | today: 07/07/2025

181 "Food Technology"

 

1 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)
2 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, downloads ()
3 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)
4 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)
5 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, downloads (2)
6 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, downloads (3)
7 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, downloads (2)
8 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, downloads (5)
9 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, downloads (5)
10 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, downloads (6)
11 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, downloads (6)
12 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, downloads (77)
13 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, downloads (95)
14 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, downloads (71)
15 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, downloads (130)
16 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, downloads (69)
17 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, downloads (160)
18 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, downloads (219)
19 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, downloads (187)
20 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, downloads (175)
21 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, downloads (223)
22 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, downloads (268)
23 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, downloads (202)
24 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, downloads (243)
25 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, downloads (233)
26 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, downloads (196)
27 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, downloads (162)
28 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, downloads (271)
29 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 (301)
30 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 (151)
31 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 (272)
32 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 (228)
33 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 (236)
34 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 (415)
35 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 (135)
36 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 (184)
37 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 (258)
38 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 (226)
39 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 (345)
40 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 (295)
41 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 (538)
42 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 (211)
43 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 (390)
44 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 (286)
45 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 (336)
46 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 (426)
47 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 (386)
48 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 (445)
49 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 (313)
50 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 (389)