No. 1 (39) (2026)

Published: 2026-05-18

ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ

STUDY OF THE EFFECT OF THE COMBINED INCORPORATION OF SPROUTED WHEAT FLAKES AND ROSEHIP POWDER ON THE QUALITY AND NUTRITIONAL VALUE OF BREAD

Bohdan Bilash, Svitlana Oliinyk, Olha Samokhvalova

35-48
- PDF (Ukrainian)
SCIENTIFIC SUBSTITUTION OF THE USE OF A STABILIZING MILK-VEGETABLE ADDITIVE IN THE COMPOSITION OF EMULSION LIQUORS

Oleksandr Veretennikov

48-58
- PDF (Ukrainian)
DEVELOPMENT OF TECHNOLOGY FOR SAMBUC-TYPE DESSERT WITH VICORISTAN PREBIOTICS

Svitlana Andrieieva, Maryna Kolesnikova, Olha Grinchenko, Aliona Dikhtyar, Kateryna Kolisnyk

58-67
- PDF (Ukrainian)
GLUED INTESTINAL FILMS FROM BEEF RAW MATERIAL RESOURCE-SAVING TECHNOLOGIES IMPROVEMENT BY PHYSICAL AND CHEMICAL CROSS-LINKING

Аrtem Оnyshchenko, Maryna Yancheva, Andrey Pak, Vyacheslav Оnyshchenko

68-81
- PDF (Ukrainian)
INFLUENCE OF SPENT COFFEE GROUND EXTRACTS ON THE PHYSICOCHEMICAL PROPERTIES OF MINCED PORK SEMI-FINISHED PRODUCTS DURING STORAGE

Valerii Sukmanov, Nina Budnyk, Alla Kainash, Oleg Galenko, Anna Korsun

6-23
- PDF (Ukrainian)
IMPROVEMENT OF JELLY CONFECTIONERY TECHNOLOGY WITH LOW GLYCEMIC LOAD

Andriy Foshchan, Bogdan Kantsevich

81-91
- PDF (Ukrainian)
RELEVANCE OF THE USE OF ENRICHED MILK-VEGETABLE ADDITIVES IN THE TECHNOLOGY OF MEAT CURED PRODUCTS AND PROSPECTS OF IMPORT SUBSTITUTION

Mykhailo Moskalenko, Nataliia Penkina, Viktoriia Kolesnyk, Valentyn Polupan, Svitlana Sorokina

24-34
- PDF (Ukrainian)

ХАРЧОВІ ІНГРЕДІЄНТИ ТА ДОБАВКИ

OPTIMIZATION OF THE FORMULATION OF BUTTER COOKIES ENRICHED WITH LOCAL RAW MATERIALS

Оlena Shydakova-Kameniuka, Аnna Novik, Galyna Stepankova

92-106
- PDF (Ukrainian)
IMPROVEMENT OF FISH DISH TECHNOLOGY USING VEGETABLE RAW MATERIALS

Oksana Davydova, Olena Reshetniak

107-120
- PDF (Ukrainian)

ХАРЧОВА БЕЗПЕКА ТА ЕКСПЕРТИЗА ХАРЧОВИХ ПРОДУКТІВ

IMPROVEMENT OF THE TECHNOLOGY FOR BEEF STEAKS WITH ENHANCED BIOLOGICAL VALUE USING A COMPLEX FOOD ADDITIVE

Iryna Tsykhanovska, Liudmylа Gazzavi-Rogozina, Viktoria Yevlash, Tetiana Lazarieva, Tetyana Gontar
- PDF (Ukrainian)
MICROBIOLOGICAL DISEASES OF CEREAL CROPS AND THEIR ROLE IN THE FORMATION OF GRAIN QUALITY AND SAFETY

Tеtyana Gavrish, Natalia Borovikova, Iryna Fomina

121-129
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THE ROLE OF TECHNOLOGICAL CARDS IN ENSURING THE QUALITY OF CULINARY PRODUCTS

Svitlana Iurchenko, Daryna Shmelova

130-143
- PDF (Ukrainian)
RISK MANAGEMENT AND CONTROL OF FOOD SAFETY IN CRAFT FOOD PRODUCTION

Tetiana Romanovska

143-157
- PDF (Ukrainian)

ІНЖЕНЕРНО-ТЕХНІЧНЕ ЗАБЕЗПЕЧЕННЯ ТЕХНОЛОГІЙ ХАРЧОВОЇ ІНДУСТРІЇ

TECHNOLOGICAL ASPECTS AND PROSPECTS FOR THE DEVELOPMENT OF ULTRAFILTRATION IN MEMBRANE SYSTEMS

Dmytro Honchar

227-236
- PDF (Ukrainian)
AUTOMATION OF THE FRUIT AND BERRY PUREE CONCENTRATION PROCESS IN AN EVAPORATOR

Aleksey Zagorulko, Andrii Zahorulko, Oleksander Cherevko, Aleksey Gromov

173-182
- PDF (Ukrainian)
SELECTION OF RATIONAL DRYING MODES FOR WHEAT SEED GRAIN

Oleksiy Bogomolov, Petro Gurskyi, Serhii Ivashchenko

182-191
- PDF (Ukrainian)
MODELING OF CONDUCTIVE FRYING OF MINCED MEAT PRODUCTS AT REDUCED HEATING SURFACE TEMPERATURES

Viacheslav Skrypnyk, Anatolii Semenov, Olena Kalashnyk, Oleksii Boboshko

192-203
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RESEARCH OF ELECTRIC CURRENT PROPERTIES AS DETERMINING INDICATORS OF FOOD ELECTRO-CONTACT HEATING EFFICIENCY

Valeriy Mykhaylov, Andrey Shevchenko, Svitlana Prasol, Bogdan Mykhailov, Olena Babanova

204-217
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APPLICATION OF ENGINEERING GRAPHICS METHODS IN THE DESIGN OF RESTAURANT INDUSTRY ESTABLISHMENTS

Gregoriy Deynichenko, Dmytro Dmytrevskyi, Ighor Lebedinec, Andrii Sychov, Andrii Milenin

217-226
- PDF (Ukrainian)