Animal Science and Food Technology

Liubov Tkachenko

All articles

The influence of oak alternatives on some quality characteristics of rosé wine


Dmytro Tkachenko, Tatiana Manoli, Yana Nikitina, Alina Menchynska, Liubov Tkachenko
Keywords: technology; grapes; sensory analysis; phenolic complex; anthocyanins; tannins; acidity

Tkachenko, D., Manoli, T., Nikitina, Y., Menchynska, A., & Tkachenko, L. (2025). The influence of oak alternatives on some quality characteristics of rosé wine. Animal Science and Food Technology, 16(2), 96-109. https://doi.org/10.31548/animal.2.2025.96

Study of technological parameters of the fermentation process in the technology of low-lactose yoghurts based on buttermilk


Tеtiana Yudina, Anton Serenko, Oksana Vitriak, Liubov Tkachenko, Alona Altanova
Keywords: secondary milk raw materials; lactase deficiency; starter culture; fermentolysis; fermented products; fermented milk drinks; nutritional value

Yudina, T., Serenko, A., Vitriak, O., Tkachenko, L., & Altanova, O. (2025). Study of technological parameters of the fermentation process in the technology of low-lactose yoghurts based on buttermilk. Animal Science and Food Technology, 16(4), 70-88. https://doi.org/10.31548/animal.4.2025.70

Investigation of wheat gluten properties and its effect on bread quality


Inna Hetman, Ivanna Lukianchuk, Oksana Naumenko, Volodymyr Kovbasa, Liubov Tkachenko
Keywords: hemp flour; sourdough; quality indicators; nutritional value; bakery products

Hetman, I., Lukianchuk, I., Naumenko, O., Kovbasa, V., & Tkachenko, L. (2026). Investigation of wheat gluten properties and its effect on bread quality. Animal Science and Food Technology, 17(1), 46-59. https://doi.org/10.31548/animal.1.2026.46