No. 4 (14) (2024): Innovations and Technologies in the Service Sphere and Food Industry

Published: 2024-12-25

Issue

• ТИТУЛЬНА СТОРІНКА (Українська)
• ЗМІСТ (Українська)

FOOD TECHNOLOGY

• ENVIRONMENTAL ASPECTS OF THE APPLICATION OF HIGH-FREQUENCY RADIATION IN THE FOOD INDUSTRY

  Viktor Hryshchyshyn

  5-8

  • PDF (Українська)
• TECHNOLOGICAL ASPECTS OF PRODUCTION EMULSION – BASED SNACKS FROM LEGUME AND AQUAFABA

  Valentyna Dehtiar, Anna Radchenko

  9-15

  • PDF (Українська)
• DAIRY PRODUCTS MARKET IN UKRAINE: RANGE AND QUALITY

  Liliya Ivashyna, Larisa Byshovets, Oksana Oliferchuk

  16-24

  • PDF (Українська)
• MULINURIENT FUNCTIONAL DRINK

  Yuliia Kurylenko, Vladyslav Sukhenko, Halyna Andronovych, Oleksandr Kurakin

  25-30

  • PDF (Українська)
• TECHNOLOGIES IN THE PRODUCTION OF FERMENTED DAIRY PRODUCTS WITH THE ADDITION OF RAW BERRY PROCESSING PRODUCTS

  Ihor Slobodianyk

  31-34

  • PDF (Українська)

HOSPITALITY AND CATERING

• THEORY OF “COFFEE WAVES” AND DEVELOPMENT TRENDS OF THE COFFEE BUSINESS IN UKRAINE

  Viktoriia Tserklevych, Maria Turchyniak, Olena Polova

  35-42

  • PDF (Українська)

TOURISM

• THE MAIN COMPONENTS OF THE BRAND OF TERRITORIES AND IDENTIFICATION OF WAYS OF DEVELOPMENT OF THE ODESA REGION IN THE FIELD OF TOURISM IN TERMS OF BRAND MANAGEMENT

  Andrii Kalashnikov

  43-46

  • PDF (Українська)
• GLAMPING IN THE TREES IS A NEW TREND IN THE HOSPITALITY INDUSTRY

  Tetiana Kolisnychenko, Maryna Serdyuk, Yuriy Opanaschuk, Liudmyla Kiurcheva

  47-51

  • PDF (Українська)