Vol. 10 No. 18 (2022): Food resources

Collection of scientific works

Published: 2022-06-30

Full Issue

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Технічні науки

EFFECT OF TECHNOLOGICAL PARAMETERS OF THE NEEDLE INJECTING UPON THE QUALITY OF THE PROCESSING OF RAW MEATS

Sergii Verbytskyi

7-18

DOI: https://doi.org/10.31073/foodresources2022-18-01
Abstract views: 482 | PDF Downloads: 332
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FERMENTATION PROCESS OF BEEF EFFECTED BY ITS PHYSICAL AND CHEMICAL TRAITS

Liubov Voitsekhivska, Olena Franko, Sergii Verbytskyi, Yurii Okhrimenko

19-29

DOI: https://doi.org/10.31073/foodresources2022-18-02
Abstract views: 411 | PDF Downloads: 311
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FEATURES OF FORMATION OF PROPERTIES OF MILK-FAT EMULSIONS FOR PRODUCTION OF CREAM PASTE WITH ADDITION OF STABILIZING SYSTEMS

Oksana Bodnarchuk

30-42

DOI: https://doi.org/10.31073/foodresources2022-18-03
Abstract views: 212 | PDF Downloads: 253
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MODIFICATION OF MICROELEMENT ELEMENTAL COMPOSITION OF SHIATAKE MUSHROOMS (LENTINUS EDODES)

Oleksandr Velikanov, Iryna Andrusyshyna

43-50

DOI: https://doi.org/10.31073/foodresources2022-18-04
Abstract views: 319 | PDF Downloads: 236
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OPTIMIZATION OF RHEOLOGICAL INDICATORS OF YOGHURT STRUCTURE WITH ADDITION OF HEMP SEED PROTEIN ISOLATE

Anna Helikh, Svitlana Danylenko, Tetiana Kryzhska, Олена Семерня

51-60

DOI: https://doi.org/10.31073/foodresources2022-18-05
Abstract views: 326 | PDF Downloads: 292
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RESEARCH OF ACTIVITY DYNAMICS OF ENZYMЕ PREPARATION -AMYLASE IN THE DILUTION PROCESS

Kateryna Danilova, Serhii Oliynichuk, Oksana Zavarzina, Inha Kuznietsova, Roman Grushetskiy, Iryna Hrynenko

61-69

DOI: https://doi.org/10.31073/foodresources2022-18-06
Abstract views: 380 | PDF Downloads: 371
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DEVELOPMENT OF BEVERAGE TECHNOLOGY WITH INCREASED BIOLOGICAL VALUE AND REDUCED CALORIES

Svitlana Matko, Liudmila Melnyk, Serhii Tkachenko

70-79

DOI: https://doi.org/10.31073/foodresources2022-18-07
Abstract views: 261 | PDF Downloads: 288
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THE USE OF ELDERBERRY (SAMBUCUS NIGRA) IN THE FOOD INDUSTRY AND FOR THERAPEUTIC AND PROPHYLACTIC PURPOSES

Liubov Morozova

80-89

DOI: https://doi.org/10.31073/foodresources2022-18-08
Abstract views: 507 | PDF Downloads: 409
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ENRICHING BREAD WITH SPELT FLOUR BY UNSATURATED FATTY ACIDS

Oksana Naumenko, Tetiana Polonska, Iryna Radzievska, Halyna Bogdan, Inna Hetman, Svitlana Bokova

90-99

DOI: https://doi.org/10.31073/foodresources2022-18-09
Abstract views: 223 | PDF Downloads: 240
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DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PASTES WITH DIETARY FIBER

Nadia Novgorodska, Iryna Bernyk

100-108

DOI: https://doi.org/10.31073/foodresources2022-18-10
Abstract views: 396 | PDF Downloads: 361
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AMARANTH AND PROCESSING PRODUCTS OF IT IN BAKERY

Svitlana Ovsienko

109-120

DOI: https://doi.org/10.31073/foodresources2022-18-11
Abstract views: 1239 | PDF Downloads: 554
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RESEARCH OF PRODUCT QUALITY AND SAFETY INDICATORS OF POULTRY MEAT BY SYSTEM TROPHOLOGICAL CHAIN MANAGEMENT

Natalia Povarova, Natalia Kirovych

121-130

DOI: https://doi.org/10.31073/foodresources2022-18-12
Abstract views: 380 | PDF Downloads: 288
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RATIONALE FOR STABILIZATION SYSTEMS FOR DAIRY DESSERTS WITH COMBINED RAW MATERIAL COMPOSITION

Tetyana Rudakova, Iryna Romanchuk, Antonina Minorova, Liudmyla Moiseeva, Nataliia Krushelnytska, Sergiy Narizhnyy

131-141

DOI: https://doi.org/10.31073/foodresources2022-18-13
Abstract views: 269 | PDF Downloads: 372
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MODERN TRENDS IN THE PRODUCTION OF HARD CHEESE WITH A LOW TEMPERATURE OF THE SECOND HEATING

Alla Solomon, Svitlana Danylenko, Mariana Bondar

142-155

DOI: https://doi.org/10.31073/foodresources2022-18-14
Abstract views: 624 | PDF Downloads: 428
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STUDY OF QUALITY STANDARDS OF SWELLING STARCH

Liubomyr Khomichak, Inha Kuznietsova, Mariia Yarmolyuk, Diana Babko, Iryna Hrynenko, Roman Grushetskiy

156-162

DOI: https://doi.org/10.31073/foodresources2022-18-15
Abstract views: 380 | PDF Downloads: 189
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APPLICATION OF ANTISEPTICS FOR DIFFUSION JUICE

Liubomyr Khomichak, Inha Kuznietsova, Sergey Tkachenko, Olga Dzhohan, Ludmila Zajchuk, Kateryna Danilova

163-168

DOI: https://doi.org/10.31073/foodresources2022-18-16
Abstract views: 228 | PDF Downloads: 232
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SAFETY AND QUALITY CHEESE: STAPHYLOCOCCUS AUREUS

Myroslava Shugai

169-178

DOI: https://doi.org/10.31073/foodresources2022-18-17
Abstract views: 321 | PDF Downloads: 221
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AMARANTH PRODUCTION IN UKRAINE: STATE AND PROSPECTS

Tetiana Yaniuk, Nataliia Hriunvald

179-192

DOI: https://doi.org/10.31073/foodresources2022-18-18
Abstract views: 579 | PDF Downloads: 368
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Економічні науки

MODERN MODELS OF SOCIO-ECONOMIC PROGRESS AND FOOD SYSTEM SUSTAINABLE DEVELOPMENT

Mykola Sychevskiy, Liudmyla Deineko, Oksana Kushnirenko, Nataliia Voznesenska

193-206

DOI: https://doi.org/10.31073/foodresources2022-18-19
Abstract views: 574 | PDF Downloads: 391
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PRICES FOR SOCIALLY SIGNIFICANT FOOD PRODUCTS IN CONDITIONS OF EMERGENCY CHALLENGES

Olena Bokiy, Mykola Moroz

207-218

DOI: https://doi.org/10.31073/foodresources2022-18-20
Abstract views: 253 | PDF Downloads: 204
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ECONOMIC ESSENCE OF THE AGRICULTURAL PRODUCTION MARKET

Andrii Ivanovsky

219-227

DOI: https://doi.org/10.31073/foodresources2022-18-21
Abstract views: 379 | PDF Downloads: 336
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ASSESSMENT OF REGIONAL FOOD SECURITY OF UKRAINE ON THE BASIS OF SUSTAINABLE DEVELOPMENT

Olha Kovalenko, Lyudmila Yashchenko

228-236

DOI: https://doi.org/10.31073/foodresources2022-18-22
Abstract views: 309 | PDF Downloads: 318
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CURRENT ISSUES OF IMPROVEMENT OF THE SYSTEM OF INFORMATION SUPPORT OF STATE AGRICULTURAL AND FOOD POLICY IN UKRAINE IN LINE WITH INTERNATIONAL EXPERIENCE

237-247

DOI: https://doi.org/10.31073/foodresources2022-18-23
Abstract views: 200 | PDF Downloads: 206
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ECONOMIC FUNDAMENTALS OF NON-AGRICULTURAL ACTIVITY OF UKRAINIAN FARMS

248-256

DOI: https://doi.org/10.31073/foodresources2022-18-24
Abstract views: 226 | PDF Downloads: 179
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PRIORITY DIRECTIONS OF FOOD INDUSTRY STATE REGULATION AS A MEANS TO DIVERSIFY AGROEXPORT

257-265

DOI: https://doi.org/10.31073/foodresources2022-18-25
Abstract views: 217 | PDF Downloads: 218
- PDF (Українська)
FEATURES OF RURAL AREAS HUMAN CAPITAL REPRODUCTION

266-275

DOI: https://doi.org/10.31073/foodresources2022-18-26
Abstract views: 463 | PDF Downloads: 242
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ORGANIZATIONAL AND ECONOMIC BASES OF MILK MARKET FUNCTIONING

Ivan Svynous, Marat Ibatullin, Inna Salo, Vitaliy Radko, Anna Semysal

276-286

DOI: https://doi.org/10.31073/foodresources2022-18-27
Abstract views: 331 | PDF Downloads: 460
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SUSTAINABILITY OF THE FOOD COMPLEX OF UKRAINE IN CONDITIONS OF STRENGTHENING ECONOMIC TURBULENCE

Olena Shust, Olga Varchenko, Dmytro Krysanov

287-301

DOI: https://doi.org/10.31073/foodresources2022-18-28
Abstract views: 266 | PDF Downloads: 252
- PDF (Українська)

Vol. 10 No. 18 (2022): Food resources

Full Issue

Технічні науки

EFFECT OF TECHNOLOGICAL PARAMETERS OF THE NEEDLE INJECTING UPON THE QUALITY OF THE PROCESSING OF RAW MEATS

FERMENTATION PROCESS OF BEEF EFFECTED BY ITS PHYSICAL AND CHEMICAL TRAITS

FEATURES OF FORMATION OF PROPERTIES OF MILK-FAT EMULSIONS FOR PRODUCTION OF CREAM PASTE WITH ADDITION OF STABILIZING SYSTEMS

MODIFICATION OF MICROELEMENT ELEMENTAL COMPOSITION OF SHIATAKE MUSHROOMS (LENTINUS EDODES)

OPTIMIZATION OF RHEOLOGICAL INDICATORS OF YOGHURT STRUCTURE WITH ADDITION OF HEMP SEED PROTEIN ISOLATE

RESEARCH OF ACTIVITY DYNAMICS OF ENZYMЕ PREPARATION -AMYLASE IN THE DILUTION PROCESS

DEVELOPMENT OF BEVERAGE TECHNOLOGY WITH INCREASED BIOLOGICAL VALUE AND REDUCED CALORIES

THE USE OF ELDERBERRY (SAMBUCUS NIGRA) IN THE FOOD INDUSTRY AND FOR THERAPEUTIC AND PROPHYLACTIC PURPOSES

ENRICHING BREAD WITH SPELT FLOUR BY UNSATURATED FATTY ACIDS

DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PASTES WITH DIETARY FIBER

AMARANTH AND PROCESSING PRODUCTS OF IT IN BAKERY

RESEARCH OF PRODUCT QUALITY AND SAFETY INDICATORS OF POULTRY MEAT BY SYSTEM TROPHOLOGICAL CHAIN MANAGEMENT

RATIONALE FOR STABILIZATION SYSTEMS FOR DAIRY DESSERTS WITH COMBINED RAW MATERIAL COMPOSITION

MODERN TRENDS IN THE PRODUCTION OF HARD CHEESE WITH A LOW TEMPERATURE OF THE SECOND HEATING

STUDY OF QUALITY STANDARDS OF SWELLING STARCH

APPLICATION OF ANTISEPTICS FOR DIFFUSION JUICE

SAFETY AND QUALITY CHEESE: STAPHYLOCOCCUS AUREUS

AMARANTH PRODUCTION IN UKRAINE: STATE AND PROSPECTS

Економічні науки

MODERN MODELS OF SOCIO-ECONOMIC PROGRESS AND FOOD SYSTEM SUSTAINABLE DEVELOPMENT

PRICES FOR SOCIALLY SIGNIFICANT FOOD PRODUCTS IN CONDITIONS OF EMERGENCY CHALLENGES

ECONOMIC ESSENCE OF THE AGRICULTURAL PRODUCTION MARKET

ASSESSMENT OF REGIONAL FOOD SECURITY OF UKRAINE ON THE BASIS OF SUSTAINABLE DEVELOPMENT

CURRENT ISSUES OF IMPROVEMENT OF THE SYSTEM OF INFORMATION SUPPORT OF STATE AGRICULTURAL AND FOOD POLICY IN UKRAINE IN LINE WITH INTERNATIONAL EXPERIENCE

ECONOMIC FUNDAMENTALS OF NON-AGRICULTURAL ACTIVITY OF UKRAINIAN FARMS

PRIORITY DIRECTIONS OF FOOD INDUSTRY STATE REGULATION AS A MEANS TO DIVERSIFY AGROEXPORT

FEATURES OF RURAL AREAS HUMAN CAPITAL REPRODUCTION

ORGANIZATIONAL AND ECONOMIC BASES OF MILK MARKET FUNCTIONING

SUSTAINABILITY OF THE FOOD COMPLEX OF UKRAINE IN CONDITIONS OF STRENGTHENING ECONOMIC TURBULENCE

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