Complex processing of brewery waste for obtaining feed additivesMariya Madani, Alla Мakarynska, Nina Vorona
Madani, M., Мakarynska, A., & Vorona, N.
(2026).
Complex processing of brewery waste for obtaining feed additives.
Animal Science and Food Technology,
17(1),
9-27.
https://doi.org/10.31548/animal.1.2026.9
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Gas and thin-layer chromatography in the control of residual levels of polychlorinated biphenyls and pesticides in foods of animal originMichael Gill, Vadim Posukhin, Diana Chobotar
Gill, M., Posukhin, V., & Chobotar, D.
(2026).
Gas and thin-layer chromatography in the control of residual levels of polychlorinated biphenyls and pesticides in foods of animal origin.
Animal Science and Food Technology,
17(1),
28-45.
https://doi.org/10.31548/animal.1.2026.28
|
Investigation of wheat gluten properties and its effect on bread qualityInna Hetman, Ivanna Lukianchuk, Oksana Naumenko, Volodymyr Kovbasa, Liubov Tkachenko
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
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Effect of durian rind pectin with basil and oregano essential oils on beef patty qualityUmaporn Pastsart, Saneeta Salam, Jessada Rattanawut, Patima Permpoonpattana, Chatchawan Chotimarkorn
Pastsart, U., Salam, S., Rattanawut, J., Permpoonpattana, P., & Chotimarkorn, C.
(2026).
Effect of durian rind pectin with basil and oregano essential oils on beef patty quality.
Animal Science and Food Technology,
17(1),
60-76.
https://doi.org/10.31548/animal.1.2026.60
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Physicochemical properties and sensory acceptance of honey-enriched chickpea (Cicer arietinum L.) yoghurtNaila Amani Fatiha Putri, Naila Ar-rifdah Noerrosadi, Yasmin Aulia Rachma, Yoyok Budi Pramono
Putri, N.A.F., Noerrosadi, N.A., Rachma, Y.A., & Pramono, Y.B.
(2026).
Physicochemical properties and sensory acceptance of honey-enriched chickpea (Cicer arietinum L.) yoghurt.
Animal Science and Food Technology,
17(1),
77-92.
https://doi.org/10.31548/animal.1.2026.77
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Rationalisation of commercial and technological features of biscuit semi-finished products during bakingVolodymyr Fedorov, Оleg Kepko, Oleksandr Trus, Valentyna Kepko
Fedorov, V., Kepko, О., Trus, O., & Kepko, V.
(2026).
Rationalisation of commercial and technological features of biscuit semi-finished products during baking.
Animal Science and Food Technology,
17(1),
93-104.
https://doi.org/10.31548/animal.1.2026.93
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