Vol. 12 No. 3 (2021): ANIMAL SCIENCE AND FOOD TECHNOLOGY

Статті

• Influence of geometric parameters of screw nozzles of twin-screw extruder-press on oil yield

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

  5-17

  • PDF (Ukrainian)

• Research on thermophysical characteristics of food products

  Z. A. Burova, S.O. Ivanov, T.O. Roman, V. P. Vasyliv, M. M. Zheplinska, M. M. Mushtruk, I. P. Palamarchuk, V. V. Sarana, M. M. Gudzenko

  18-35

  • PDF (Ukrainian)

• Revival of resource potential of cattle breeding as a competitiveness development factor for enterprises of dairy subcomplex of Ukrainian agro-industrial complex

  V. I. Yemtsev, N. M. Slobodyanyuk

  36-49

  • PDF (Ukrainian)

• Microstructural analysis of cooked sausages with spelt flour

  L.V. Bal-Prylypko, V.T. Khomych, S.I. Usenko, V.M. Israelian, M.V. Nazarenko

  50-59

  • PDF (Ukrainian)

• Application of papain enzyme in technology of meat products

  V. М. Israelian, N. V. Holembovska, N.M. Slobodyanyuk

  60-67

  • PDF (Ukrainian)

• Influence of marinade based on vegetable oil blends on structural and mechanical parameters of natural meat marinated semi-finished products

  O. A. Shtonda, K. M. Semeniuk, V. K. Kulyk

  68-75

  • PDF (Ukrainian)

• Development of a propolis collecting device

  R. M. Dvykaliuk, L. O. Adamchuk

  76-88

  • PDF

• Analysis of hazardous factors related to foodstuffs in a retail establishment

  A. D. Antoniv, T. V. Rozbytska

  89-95

  • PDF (Ukrainian)

• The impact of storage on the sensory, viscosity and chemical characteristics of yogurt fortified with oat β–glucan

  X. Qu

  96-104

  • PDF