BOHDAN TSIZH, INNA SKULSKA, ORYSIA TSISARYK, NATALYA SLYVKA, LUBOV MUSIY, IRYNA SLYVKA

Characteristics of the course of proteolytic processes in brynza with reduced common salt content

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Optymalizacja warunków biosyntezy wybranych karotenoidów przez drożdże z rodzaju Rhodotorula

VIKAS MAHOR, PRACHI SINGH

Advances in deep learning technologies for detection and classification processes in the food industry

KAROLINIA MROCZEK, MACIEJ KLUZ, MARCIN BAJCAR, BOGDAN SALETNIK, GRZEGORZ ZAGUŁA

Domestic water purification systems as a source of ionic compositions

FREDY PATTIPEILOHY, TRIJUNIANTO MONIHARAPON, DOMEY LOWITS MONIHARAPON

The effect of multi-level soaking in atung seed powder solution (Parinarium glaberimum, Hassk) and packaging type on the quality of dried salted fish

LEONID D. TULUSH, NATALIIA H. VYHOVSKA, IVAN V. SVYNOUS, IRYNA A. CHKAN, MARYNA A. MELNIK

Geo-economic evolution in financial and credit policies of Ukraine’s agri-food industry

ANNA KONIECZNA-MOLENDA

Application of cyclodextrin glucosyltransferase (CGtazy) immobilized on dialdehyde starch (DAS) for obtaining cyclodextrins