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Food Science and Technology

Number 3(11), 2017

  • 17-24
    Study of factors affecting development of food aromatization
    Authors: Dubova Н., Yegorov B., Bezusov A., Voskoboinyk V.
    Number of views: 551
  • 25-34
    Xylooligosaccharides from agricultural by-products: characterisation, production and physiological effects
    Authors: Kaprelyants L., Zhurlova O., Shpirko T., Pozhitkova L.
    Number of views: 611
  • 35-41
    β -Galactosidase activity of bacteria as a criterion of selection of strains for the composition of starter cultures
    Authors: Potemska O., Kigel N., Danylenko S., Kopylova K.
    Number of views: 530
  • 42-52
    Innovative solutions in biotechnologies of combined yogurt drinks with balanced chemical contents
    Authors: Tkachenko N., Kruchek O., Kopiyko A., Ramazashvili G.
    Number of views: 493
  • 53-60
    The biological value of freshwater fish of Kremenchug reservoir
    Authors: Holovko M., Holovko T., Krykunenko L.
    Number of views: 639
  • 61-70
    Research of fatty acid composition of lipids of dry fish and plant semi-finished food products
    Authors: Fedorova D.
    Number of views: 505
  • 71-79
    Preparation of the core of walnut for use in the composition of soft drinks
    Authors: Dyakonova A., Stepanova V., Shtepa E.
    Number of views: 475
  • 80-86
    Frozen pre-cooked semi-products with iodine-containing stuffing
    Authors: Kalugina I., Vikul S., Novik Yu.
    Number of views: 467
  • 86-92
    Research of fruit conserves’ corrosive aggressiveness
    Authors: Kuznecova I., Janchenko K.
    Number of views: 477
  • 93-98
    Toxin production ability of Bacillus cereus strains from food product of Ukraine
    Authors: Pylypenko I., Pylypenko L., Yamborko G., Marinova I.
    Number of views: 501
  • 99-110
    Substantiation of storage parameters of the sour-milk infant drink «Biolakt»
    Authors: Tkachenko N., Nekrasov P., Avershina A., Ukrainceva Ju.
    Number of views: 526
  • 111-118
    Study of electric drive with linear engine for bag-forming machines
    Authors: Kryvoplias-Volodina L., Gavva A., Tokarchuk S.
    Number of views: 469

Number 2(11), 2017

  • 3-8
    Sweet whey as a raw material for the dietary supplements obtaining with immunomodulatory effect
    Authors: Didukh G.
    Number of views: 467
  • 9-15
    Analysis of alternative methods and price politic of icewine production
    Authors: Ostapenko V., Tkachenko O., Iukuridze E.
    Number of views: 484
  • 16-20
    Investigation of the antagonistic activity of secondary metabolites of propionic acid bacteria
    Authors: Krupytska L., Kaprelyants L., Trufkti L.
    Number of views: 456
  • 21-25
    Dietary supplements based on selenium containing culture of lactic acid bac-teria
    Authors: Tregub N., Zykov A., Kaprelyants L.
    Number of views: 519
  • 26-31
    The study of thermodynamic properties starch physical modification in the production of sauces sweet
    Authors: Andreeva S., Kolesnikova М.
    Number of views: 546
  • 32-36
    Luminescent determination of ascorbic acid in dietary supplements
    Authors: Malinka E., Beltyukova S., Cherednychenko Ie.
    Number of views: 492
  • 37-44
    Quality parameters of wine grape varieties under the influence of different vine spacing and training systems
    Authors: Tkachenko O., Pashkovskiy A.
    Number of views: 470
  • 45-55
    Analysis of modern methods in tomato processing industry
    Authors: Bezusov A., Totsenko O.
    Number of views: 673
  • 56-60
    Modelling of the process of micromycetus survival in fruit and berry syrups
    Authors: Osipova L., Kirillov V., Khudenko N., Sugachenko T.
    Number of views: 473
  • 61-67
    Bacillus cereus: characteristic, biological action, features of determination in food products
    Authors: Pylypenko I., Pylypenko L., Ilyeva A., Yamborko G., Svirzhevskyy O.
    Number of views: 626
  • 68-72
    Disperse composition investigation of half-stuff food, pre-pared with help of vegetables and fruits, as the main component for smoothie
    Authors: Pogozhikh N. Odarchenko D. Sokolova Ye. Pavluk I.
    Number of views: 486
  • 73-78
    Mechanism of the high efficiency of the cutting frozen food products using water-jet with polymer additions
    Authors: Pogrebnyak A., Pogrebnyak V.
    Number of views: 446

Number 1(11), 2017

  • 3-9
    Сomparison of the quality micronutrient compound of recommended daily intakes and the second type diabetes patients’ diet
    Authors: Kozonova J., Telegenko L., Stavnicha N.
    Number of views: 484
  • 10-16
    Mathematical aspects of nutrition systems projecting for dietary therapy
    Authors: Krutovyi G., Zaparenko A., Borysova A.
    Number of views: 488
  • 17-25
    Comparative analysis of field ration for military personnel of the ukrainian army and armies of other countries worldwide
    Authors: Mardar M., Hkrupalo M., Stateva M.
    Number of views: 659
  • 26-31
    Desserts with a high nutritional value in the industry employees nutrition
    Authors: Telegenko L., Kalugina J.
    Number of views: 558
  • 32-36
    Technology of production biological active additive based on selenium containing culture of bifidobacterium
    Authors: Kaprelyants L., Zykov A., Tregub N.
    Number of views: 499
  • 37-49
    Chelate forms of biometalls. Theoretical aspects of obtaining and characteristics
    Authors: Kapustyan A., Cherno N.
    Number of views: 547
  • 50-56
    Using the profile method for evaluationthe beer quality
    Authors: Bocharova O., Melnik I., Hnatovska D., Chub S.
    Number of views: 545
  • 57-69
    Modification of the structure and functional-technological properties of casein: scientific and applied aspects
    Authors: Grуnchenko N., Tyutyukova D., Pyvovarov P.
    Number of views: 576
  • 69-75
    Usage of polymer combined film in the technology sous-vide
    Authors: Dyshkantiuk O., Andriianova A.
    Number of views: 589
  • 75-79
    High-tech processing of secondary resources of winemaking
    Authors: Kasyanov G., Davydenko T.
    Number of views: 552
  • 80-88
    Modelling formulae of strawberry whey drinks of prophylactic application
    Authors: Tkachenko N., Nekrasov P., Vikul S., Honcharuk Ya.
    Number of views: 506
  • 89-95
    Study of stone fruit crops fructus procrssing by cold method
    Authors: Kepin М.
    Number of views: 469

Number 10(4), 2016

  • 3-8
    Marketing research in positioning and launching of yoghurt with a balanced chemical composition
    Authors: Mardar M., Tkachenko N., Lilishentseva A., Burlaka H.
    Number of views: 1110
  • 9-13
    Edible coating as factor of preserving freshness and increasing biological value of gingerbread cakes
    Authors: Shulga О.S., Chorna А.I., Аrsenieva L.Y., Hol A.O.
    Number of views: 540
  • 14-17
    Study of cryoprotectors effect on oxidation processes at storage of frozen halffinished products
    Authors: Glushkov O.
    Number of views: 507
  • 18-24
    The use of millet in the production of healthy purpose bread
    Authors: Dubinina A., Lenert S., Popova T.
    Number of views: 862
  • 25-30
    Development of formulation multicomponent protein-fat emulsion
    Authors: Kotlyar Y., Goncharenko Т., Topchiy O.
    Number of views: 543
  • 37-41
    Technological characteristics of yeast-containing cakes production using waxy wheat flour
    Authors: Iorgachova K., Makarova O., Khvostenko K.
    Number of views: 540
  • 42-44
    Quality of the water received from air by means of conditioners
    Authors: Kovalenko O., Kormosh K.
    Number of views: 494
  • 47-53
    Change of qualitative characteristics gingerbreadduring storage
    Authors: Kravchenko M., Yaroshenko N.
    Number of views: 685
  • 54-59
    The substantiation of development of mousses technology using wheat starch
    Authors: Мriachenko N., Iurchenko S., Cheremska T.
    Number of views: 532
  • 60-66
    The monitoring of safety and quality well`s № 14/7832 natural mineral water of odessa city
    Authors: Nikipelova E., Kysylevska A., Storchak O., Nikolenko S., Zaharchenko E.
    Number of views: 519
  • 67-72
    Сondition analysis of stone fruit crops during their processing on perforated surface under centrifugal forces
    Authors: Kepin М.
    Number of views: 534

Number 10(3), 2016

  • 3-7
    Comparison of the quality macronutrient compound of recommended daily intakes and the second type diabetes patients’ diet
    Authors: Kozonova J., Telegenko L., Stavnicha N.
    Number of views: 545
  • 8-12
    Biotechnology of obtaining hydrolytic enzymatic agent with α-D-galactosidase activity
    Authors: Petrosyants A.
    Number of views: 491
  • 13-17
    Бактеріальні препарати у технології суціль- ном’язових сирокопчених продуктів з яловичини
    Authors: Сичевський М.П., Лизова В.Ю., Войцехівська Л.І., Данілова К.О.
    Number of views: 659
  • 18-27
    Immunological properties of the bacterial origin compounds
    Authors: Cherno N., Kapustyan A.
    Number of views: 554
  • 28-33
    Визначення метилпарабену у косметичних засобах з використан- ням люмінесцентного сенсору Тb(ІІІ) - 2,2'-дипиридил
    Authors: Бельтюкова С.В., Малинка О.В., Лівенцова О.О.
    Number of views: 500
  • 34-37
    Вплив природних полісахаридів на якісні показники зоморожених напівфабрікатів при зберіганні
    Authors: Глушков О.А.
    Number of views: 493
  • 38-43
    Інтенсифікація зброджування високогустинного пив- ного сусла за участю вітамінів
    Authors: Косів Р.Б., Паляниця Л.Я., Березовська Н.І., Харандюк Т.В.
    Number of views: 702
  • 44-48
    Використання комплексу β- циклодектрину з йодом при виробництві варених ковбасних виробів
    Authors: Полумбрик М.О., Котляр Є.О., Омельченко Х.В., Полумбрик М.М., Пасічний В.М.
    Number of views: 560
  • 49-54
    Вплив білоквмісних композицій на основі ко- лагену на якість ковбасніх виробів
    Authors: Українець А.І., Пасічний В.М., Желуденко Ю.В., Полумбрик М.М.
    Number of views: 586
  • 55-59
    The research of the amount of heavy metals and nitroso compounds in concentrated tomato products
    Authors: Shutyuk V., Vasilenko S., Bessarab А., Benderska O.
    Number of views: 551
  • 60-63
    Some chemical components of pine
    Authors: Elanidze L., Bezhuashvili M.
    Number of views: 502
  • 64-73
    Щодо екологічної безпечності рибних ресурсів Kременчуцького во- досховища
    Authors: Головко М.П., Головко Т.М., Крикуненко Л.О.
    Number of views: 550
  • 74-79
    Шрот насіння льону в технології хлібобулочних виробів
    Authors: Дробот В.І., Іжевська О.П., Бондаренко Ю.В.
    Number of views: 722
  • 80-86
    Теоретичне обґрунтування процесу переробки плодів кісточкових культур
    Authors: Кепін М.І., Кирилов В.Х.
    Number of views: 537


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