STRATEGIC DIRECTIONS OF DEVELOPMENT OF THE SCIENTIFIC AND TECHNICAL LIBRARY NATIONAL UNIVERSITY OF FOOD TECHNOLOGIES UNDER THE CONDITIONS OF INFORMATION INFLUENCE by Н. П. Левченко

“…The article presents the strategic directions, mechanisms, processes within the framework of the implementation of the “Concept of the development of the scientific and technical library of the National University of Food Technologies for the period 2017-2020.” …”
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Advisability use of Arduino controllers in automation of refrigeration devices by А. Forsiuk, О. Pylypenko, A. Golub, Ya. Zasiadko, V. Voznyy, R. Gryshchenko

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Identification of unknown parameters of the dynamic model of mass transfer by Volodymyr Zavialov, Oleksii Lobok, Taras Mysiura, Nataliia Popova, Valentyn Chornyi, Taras Pohorilyi

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PROSPECTS OF USING SECONDARY ENERGY RESOURCES by Anatoly SOKOLENKO, Olexandr SHEVCHENKO, Konstantin VASYLKIVSKY, Oleg STEPANETS, Inna VINNICHENKO

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BIOSYNTHESIS OF SURFACTANTS ON INDUSTRIAL WASTE by Pirog T. P., Sofilkanich A. P., Konon A. D., Grytsenko N. A.

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BACTERIA OF NOCАRDIA GENUS AS OBJECT OF BIOTECHNOLOGY by T. P. Pirog, D. I. Khomyak, N. A. Grytsenko, A. P. Sofilkanych, А. D. Konon, K. A. Pokora

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Investigation of particle size distribution of grinded amber by electropulse discharges in a liquid medium by Valentyn Chornyi, Yevgen Kharchenko, Taras Mysiura, Nataliia Popova, Volodymyr Zavialov

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DYNAMICS OF CHANGES IN TEMPERATURE OF BATCH STERILIZERS WITH BACKPRESSURE by O. Klymenko, V. Petrenko, V. Tregub

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NON-TRADITIONAL PRODUCERS OF MICROBIAL EXOPOLYSACCHARIDES by T. P. PIROG, A. A. VORONENKO, M. O. IVAKHNIUK

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FACTORS AFFECTING ANTIBIOFILM PROPERTIES OF MICROBIAL SURFACTANTS by TETIANA P. PIROG, LILIYA V. KLUCHKA, DARIA A. LYTSAI, VIKTOR P. STABNIKOV

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A STUDY INTO ICE BUILD-UP AND MELTING ON VERTICAL COOLED PIPES by Y. Zasiadko, O. Pylypenko, A. Forsiuk, R. Gryshchenko

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ANTIMICROBIAL ACTIVITY OF SURFACTANTS OF MICROBIAL ORIGIN by T. P. Pirog, D. A. Lutsay, L. V. Kliuchka, K. A. Beregova

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Sour milk product with high protein content by V. Rudiuk, V. Pasichnyi, T. Khorunzha, O. Krasulya

“…Experimental studies were carried out at the research laboratories of the National University of Food Technologies. The comparative characteristics of the physical and chemical characteristics (pH, titrated acidity, protein content) and organoleptic (appearance, color, consistency) of the indices in samples with different percentages of the introduced protein concentrates, with each other and with the control sample were performed. …”
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TECHNOLOGIES OF SYNTHESIS OF ORGANIC SUBSTANCES BY MICROORGANISMS USING WASTE BIODIESEL PRODUCTION by Pirog T. P., Grytsenko N. A., Sofilkanych A. P., Savenko I. V.

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RESEARCH ON THE QUALITY INDICATORS OF CURD PRODUCTS BASED ON PROTEIN-HERBAL CLOTS by Olena GREK, Alla TYMCHUK, Larisa CHUBENKO, Kira OVSIIENKO

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Milk serum improves quality of gluten-free bread from starch-sorghum mixture by V. Drobot, Y. Sorochynska, O. Teslya

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MICROBIAL SURFACE-ACTIVE SUBSTANCES AS ANTIADHESIVE AGENTS by T. P. Pirog, I. V. Savenko, D. A. Lutsay

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Pasteurized sausages with high heme iron content by T. Khorunzha, V. Pasichnyi, A. Marynin, R. Svyatnenko, O. Moroz

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The influence of pulsed electric fields on the dynamics of milk fermentation by R. S. Svyatnenko, A. I. Marynin, U. H. Kuzmyk, S. V. Pozniakovskyi

“…In the Problem Research Laboratory of the National University of Food Technologies, experimental studies were conducted to study the effect of pulsed electric fields on the dynamics of milk fermentation using an experimental setup developed by specialists at Kharkiv Polytechnic Institute. …”
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Quality of Vegetable Puree Soups with Protein-containing Raw Materials by Максим Рибаченко, Ганна Березова, Володимир Польовик, Ірина Корецька

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