181 Food technology
0823U101733
Alina Avramenko
Technology of modified starch with encapsulation of biologically active substances for food enrichment
0823U101458
Olha Bezruchenko
Technology of Gluten-Free Muffins with buttermilk protein concentrate
0823U101225
Nan Haijuan
Development of low-fat meat products technology using edible mushrooms
0823U101205
Valentyn Chornyi
Justification and hardware design of periodic vibroextraction of target components from amber
0823U101167
Alona V. Ocheretna
Improving the technology of spice-fat mixtures from raw materials of plant and animal origin
0823U101151
Serhii P. Bokovets
Improvement of the technology of jelly bars using honey and sesame flour
0823U101059
Dorozhynska Oksana
Improvement of the technology of candies with crystalline structure by using different sugars
0823U101058
Vladyslav Shpak
Justification of water preparation parameters for structure formation processes of food systems.
0823U101057
Anastasiia Riznyk
Improvement technology of bread from oatmeal
0823U101056
Rudyuk Vitaliy P
Improvement of semi-smoked sausage technology using milk processing products
0823U101054
Hanna O. Vovk
Improvement of pumpkin seed press oil recovery using enzyme preparations.
0823U101053
Sapiga Viktoria
Improvement of the technology of ice cream with vegetable raw materials
0823U101043
Inna A. Hetman
Improvement bread technology using sourdough from wheat grain crops
0823U100445
Lebskyi Serhii Olehovych
Substantiation and development of technology of biologically active additives of protein and lipid nature from the Black Sea grass shrimp (Palaemon adspersus Rathke, 1837)
0823U100419
Blahopoluchna Anastasiia Hennadiivna
Preservation of strawberries during post-harvest treatment with chitosan
0823U100418
Riabovol Maksym Vitaliiovych
Substantiation and Development of Technology of Frankfurters in Use of Technique of Biotechnology
0822U100668
Li Yunbo
Development of technology and products of functional value for children with pyelonephritis using extracts of vegetable origin
0822U100616
Ovsienko Kira V
Development the technology of whey-cream cheese with food fibers
0822U100233
Burchenko Liudmyla M.
Technology of bakery products of high nutritional value with extended shelf life
0822U100212
Andronovych Halyna M.
Refining bakery production technology by adding processed white flax products
0822U100153
Dalevskaya Diana Ya
Technology of production of milk and lactic acid products with the use of biologically active iodine
0822U100146
Petrova Olena O.
Forecasting the quality of Palaemonidae samouelle shrimp processing products
0822U100038
Khorunzha Tetyana O
Improving the technology of pasteurized sausages enriched with heme iron
0822U100027
Korolchuk Iryna M
Improvement of technology of soft cheeses from goat milk with spices
0821U103022
Lystopad Tamara
Development of technology of sauces from wild and cultivated berries with iodine-containing additives.
0821U103006
Yarmolyuk Mariia A.
Optimization of technology for the production of dried food products of high consumer quality
0821U103003
Vysotska Svitlana I.
Technological features of starch modification in wheat flour
0821U102958
Kholobtseva Iryna P.
Improving the technology of calcium-enriched butter cookies through the use of protein-mineral additives
0821U102926
Synytsia Olha V.
Development of meat products using low-temperature treatment
0821U102365
Tikhosov Anatolii S.
Development of the System of Moisture Control of Bast Crop Stems in the Process of Their Preliminary Processing
0821U101987
Kondrashyna Lidiia Anatoliivna
Improvement the technology of semi-finished flour product using gelatin and the transglutaminase enzyme
0821U101893
Koshel Olena Yuriivna
Development of technology of thermostable, milk-containing fillings with the use of gelatin
0821U101811
Chubenko Larisa M
Improving the technology of semi-finished products with the precipitation of milk proteins by an active complex of wild plants.
0821U101770
Garmash Dmytro V.
Improving the “Sous vide” technology for meat-containing products using targeted fermentation
0821U101764
Shvediuk Dmytro A.
Improving the technology of meat-containing products with extended shelf life using targeted fermentation
0821U101082
Rozbytska Tetiana Viktorivna
The development and implementation of an integrated process control system to ensure resource conservation and safety of dairy products
0821U100946
Havriushenko Kateryna O
New modified fats for confectionery products. Technology, properties, application.
0821U100914
Kasianenko Liubov
Technology for vegetable oil based lubricants production
0821U100739
Novoseltseva Victoria
Development of water purification technology with using of secondary raw materials of food enterprises as filter materials
0821U100690
Stateva Marina S.
Formation of consumer properties of instant cereals for military personnel
0821U100445
Rybchuk Larysa Anatoliivna
Technology of decorating semi-finished products with dry demineralized whey
0821U100355
Vinnichenko Inna M.
Improving mass transfer processes in Culture media with variable osmotic pressures in food and microbiological industries
0821U100347
Dzyhar Olga
Improvement of the technology of crackers with the addition of proteolytic action enhancer, amaranth flour and spicy aromatic raw materials
0821U100318
Goncharenko Taisa
Improving the technology of chopped semi-finished products using protein-carbohydrate compositions
0821U100299
Honchar Yuliia Mykolaivna
Semi-finished product technology based on low-lactose whey
0820U100619
Nikolaienko Mykola Stanislavovych
Scientific Basis of Integrated Management System Development of Semi-processed Meat Products Quality and Safety
0820U100540
Lapitska Nadegda V.
Improving the technology of rye-wheat bread with the use of meal of grain germs and rosehips
0820U100352
Batievskaya Natalia Oleksandrivna
Improvement of the granulation technology in the production of mixed fodder.
0820U100347
Medvid Iryna М.
The improvement of special dietary purpose bread technology