Vol. 12 No. 2 (2021): ANIMAL SCIENCE AND FOOD TECHNOLOGY

Статті

• New cereal concentrates with increased biological value in the modern nutrition structure

  L. V. Bal-Prylypko, H. A. Tolok, M. S. Nikolaenko, A. V. Antonenko, T. V. Brovenko

  5-13

  • PDF (Ukrainian)

• Improving technology of fish semi-finished products with the addition of non-traditional raw materials

  N. V. Golembovska, N. M. Slobodyanyuk, V. M. Israelian

  14-23

  • PDF (Ukrainian)

• Factors of transformation in dairy subcomplex of Ukrainian agro-industrial complex

  V. I. Yemtsev, N. M. Slobodyanyuk

  24-32

  • PDF (Ukrainian)

• Influence of biochemical properties of raw materials on quality change of low-salted fish products

  A. A. Ivaniuta, A. A. Menchynska, O. M. Ochkolyas, Ch. Tsui, N. A. Nesterenko, T. A. Manoli

  33-38

  • PDF (Ukrainian)

• Investigation of the efficiency of beet syrup usage in products based on nutraceutical principles

  Yu. P. Kryzhova, O. S. Deiak

  39-47

  • PDF (Ukrainian)

• Substantiation of amplitude-frequency characteristics and design parameters of vibration exciter in volume oscillation separator

  I. P. Palamarchuk, V. P. Vasyliv, V. V. Sarana, M. M. Mushtruk, M. M. Zheplinska, Z. A. Burova, M. M. Gudzenko, S. Filin, O. M. Omelyanov

  48-59

  • PDF (Ukrainian)

• Dynamics of interphase interaction between components during mixing

  I. Ya. Stadnyk, V. V. Sarana, M. M. Mushtruk, V. P. Vasyliv, M. M. Zheplinska, I. P. Palamarchuk, Z. A. Burova, M. M. Gudzenko

  60-72

  • PDF (Ukrainian)

• Honey as a marinade component for meat semi-finished products

  L. M. Tyshchenko, O. S. Pylypchuk, V. M. Israelian, L. O. Adamchuk, O. I. Akulonok

  73-81

  • PDF (Ukrainian)

• Fatty acid content in bovine milk under the action of β-carotene

  L. V. Shevchenko, V. M. Mykhalska

  82-93

  • PDF (Ukrainian)

• Bioefficacy of rainbow trout flesh lipids depending on amino acid levels in compound feeds

  V. M. Kondratiuk, A. O. Ivaniuta

  94-100

  • PDF

• Characteristics of biochemical indicators of sperm production of carp males while using naked oats in the nutrition process during pre-sprawning period

  N. Syrovatka, I. Hrytsyniak, D. Syrovatka, I. Yaremchuk

  101-110

  • PDF (Ukrainian)