Vol. 11 No. 21 (2023): Food Resources

Published: 2024-01-06

Full Issue

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Технічні науки

OVERVIEW OF THE CURRENT STATE OF SCIENTIFIC RESEARCH AND PRACTICAL ACCESS IN THE AREAS OF BIOLOGICAL DAIRY PACKAGING

Sandra Muižniece-Brasava, Sergii Verbytskyi, О. Kuts, Antonina Minorova , Nataliia Patsera, Olha Kozachenko, Liana Nedorizanyuk

9-23

DOI: https://doi.org/10.31073/foodresources2023-21-01
Abstract views: 616 | PDF Downloads: 621
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EFFECTS OF THE LONG-TIME RIPENING OF BEEF UPON ITS QUALITY PARAMETERS

Liubov Voitsehivska, Olena Franko, Sergii Verbytskyi, Liana Nedorizanyuk

24-31

DOI: https://doi.org/10.31073/foodresources2023-21-02
Abstract views: 326 | PDF Downloads: 299
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STUDY OF THE DISPERSED COMPOSITION OF CRYSTAL FORMERS FOR BOILING OF UTFELS

Olena Anisimova, Serhii Tkachenko, Tamila Sheiko, lhomichak@ukr.net, Oleksandr Korotynskyi

32-43

DOI: https://doi.org/10.31073/foodresources2023-21-03
Abstract views: 216 | PDF Downloads: 243
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OPTIMIZATION OF AMINO ACID COMPOSITION OF ALBUMENS OF CANNED HAM

Larysa Bal-Prylypko, Mykola Nikolayenko, Svitlana Danylenko, Ihor Ustymenko, Yurii Medvediev, Maxim Ryabovol

44-52

DOI: https://doi.org/10.31073/foodresources2023-21-04
Abstract views: 314 | PDF Downloads: 346
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USE OF COLLAGEN-CONTAINING RAW MATERIALS IN PRODUCTION OF PROTEIN-FAT EMULSIONS

Liubov Voitsehivska, Olena Franko, Sergii Verbytskyi, Tetiana Shelkova, Liana Nedorizanyuk

53-63

DOI: https://doi.org/10.31073/foodresources2023-21-05
Abstract views: 239 | PDF Downloads: 281
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CRAFT ALCOHOLIC BEVERAGES WITH HIGH SUGAR CONTENT

Roman Grushetskiy, lhomichak@ukr.net, Iryna Grinenko, Lyudmila Zaychuk

64-72

DOI: https://doi.org/10.31073/foodresources2023-21-06
Abstract views: 247 | PDF Downloads: 243
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RESEARCH OF THE CARBONIZATION PROCESS OF LIMED JUICE IN SUGAR PRODUCTION

Kateryna Danilova

73-83

DOI: https://doi.org/10.31073/foodresources2023-21-07
Abstract views: 260 | PDF Downloads: 211
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PROMISING AREAS FOR THE USE OF CHLORELLA MICROALGAE IN THE TECHNOLOGY OF HEALTHY FOOD PRODUCTS

Olha Kozhemiaka, Lyudmila Peshuk, Sergii Verbytskyi

81-92

DOI: https://doi.org/10.31073/foodresources2023-21-08
Abstract views: 396 | PDF Downloads: 338
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USE OF ENZYMATIC BACTERIAL COMPOSITION IN THE BIOTECHNOLOGY OF LACTOSE-FREE DAIRY PRODUCTS BASED ON SECONDARY DAIRY RAW MATERIALS

Antonina Minorova, Tetyana Rudakova, Nataliia Krushelnytska, Liudmyla Moiseieva, Sergiy Narizhnyy

93-102

DOI: https://doi.org/10.31073/foodresources2023-21-09
Abstract views: 273 | PDF Downloads: 304
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FOOD SUPPLEMENT SODIUM BENZOATE (E211): SAFETY OF APPLICATION IN THE FOOD INDUSTRY AND IMPACT ON THE HUMAN ORGANISM. LITERATURE REVIEW

Liubov Morozova

103-111

DOI: https://doi.org/10.31073/foodresources2023-21-10
Abstract views: 825 | PDF Downloads: 251
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FEATURES OF THE USE OF SOURDOUGH OF SPONTANEOUS FERMENTATION IN BREAD BAKERY

Oksana Naumenko, Inna Hetman, Konstantin Korolyuk, Ivanna Lukianchuk

112-121

DOI: https://doi.org/10.31073/foodresources2023-21-11
Abstract views: 370 | PDF Downloads: 432
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AERATION AND OXIDATION EQUIPMENT FOR PREPARATION OF DRINKING AND PROCESS WATER

Olexandr Obodovych, Vitalii Sydorenko, Bohdan Tselen, Tamila Sheiko

122-132

DOI: https://doi.org/10.31073/foodresources2023-21-12
Abstract views: 243 | PDF Downloads: 214
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INFLUENCE OF DISCRETE-PULSE ENERGY INPUT ON WATER AND WATER SYSTEMS

Olexandr Obodovych, Bohdan Tselen, Vitalii Sydorenko, Tamila Sheiko

133-140

DOI: https://doi.org/10.31073/foodresources2023-21-13
Abstract views: 202 | PDF Downloads: 228
- PDF (Українська)
REDUCING THE ENERGY CONSUMPTION OF THE DRYING PROCESS OF COLOIDAL CAPILLARY-POROUS MATERIALS BY USING COMBINED DRYING METHODS: CASE OF PLEUROTUS ERYNGII

Zhanna Petrova, Inha Kuznietsova, Kateryna Samoilenko

141-148

DOI: https://doi.org/10.31073/foodresources2023-21-14
Abstract views: 199 | PDF Downloads: 268
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PECULIARITIES OF THE CULTIVATION OF ESCHERICHIA COLI BACTERIA DURING LEVOCARNITINE BIOSYNTHESIS

Liudmyla Reshetnyak, Anna Stepanchenko, Kateryna Danilova, Anna Poshtarenko, Д. О. Кайданюк

149-158

DOI: https://doi.org/10.31073/foodresources2023-21-15
Abstract views: 342 | PDF Downloads: 278
- PDF (Українська)
RESEARCH OF THERMALLY MODIFIED FILTRATION SLUDGE AND ITS APPLICATION TO TREAT CONVEYER-WASHING WATER

Liubomyr Khomichak, Inha Kuznietsova, Macsim Zajchuk, Olga Dzhohan, Liudmyla Zajchuk, Mykola Bondar

159-166

DOI: https://doi.org/10.31073/foodresources2023-21-16
Abstract views: 234 | PDF Downloads: 216
- PDF (Українська)
AN INNOVATIVE METHOD OF CONTROLLING UNACCOUNTED LOSSES OF SUCROSE IN SUGAR PRODUCTION

Liudmyla Chernyavska, Yuliya Mokanyuk, Pavlo Barabanov

167-177

DOI: https://doi.org/10.31073/foodresources2023-21-17
Abstract views: 176 | PDF Downloads: 193
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USE OF THERMAL ACID COAGULATION OF MILK PROTEINS IN CHEESEMAIKING

Myroslava Shugai

178-186

DOI: https://doi.org/10.31073/foodresources2023-21-18
Abstract views: 1033 | PDF Downloads: 301
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Економічні науки

STRATEGIC OBJECTIVES OF THE TRANSFORMATION OF FOOD SYSTEMS IN UKRAINE: METHODICAL PRINCIPLES AND PRACTICAL APPROACHES OF ADAPTATION TO THE EU COMMON AGRICULTURAL POLICY

Mykola Moroz, Sergii Verbytskyi, О. І. Куць , Oleksandr Mytchenok

187-199

DOI: https://doi.org/10.31073/foodresources2023-21-19
Abstract views: 320 | PDF Downloads: 311
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INVESTMENT ACTIVITIES IN CRISIS YEARS AND INTERCRISIS PERIODS IN THE AGRICULTURE COMPLEX OF UKRAINE

Olha Varchenko, Dmytro Krysanov, Olha Varchenko

200-212

DOI: https://doi.org/10.31073/foodresources2023-21-20
Abstract views: 252 | PDF Downloads: 272
- PDF (Українська)
STRATEGIC DIRECTIONS OF FOOD SUPPLY FOR THE POPULATION IN THE CONTEXT OF POST-WAR RENEWAL OF UKRAINE

Olha Kovalenko, Olena Bokiy

213-222

DOI: https://doi.org/10.31073/foodresources2023-21-21
Abstract views: 583 | PDF Downloads: 330
- PDF (Українська)
CONCEPTUAL FOUNDATIONS OF THE CYCLIC VALUE CHAINS FORMATION IN THE CIRCULAR ECONOMY PARADIGM

Olha Kovalenko, Olena Bokiy, Liudmyla Yashchenko

223-237

DOI: https://doi.org/10.31073/foodresources2023-21-22
Abstract views: 248 | PDF Downloads: 272
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ASSESSMENT OF THE RATIONALITY OF THE CURRENT NORMS OF MEAT CONSUMPTION BY THE POPULATION OF UKRAINE

Hanna Lysenko

238-248

DOI: https://doi.org/10.31073/foodresources2023-21-23
Abstract views: 312 | PDF Downloads: 273
- PDF (Українська)

Vol. 11 No. 21 (2023): Food Resources

Full Issue

Технічні науки

OVERVIEW OF THE CURRENT STATE OF SCIENTIFIC RESEARCH AND PRACTICAL ACCESS IN THE AREAS OF BIOLOGICAL DAIRY PACKAGING

EFFECTS OF THE LONG-TIME RIPENING OF BEEF UPON ITS QUALITY PARAMETERS

STUDY OF THE DISPERSED COMPOSITION OF CRYSTAL FORMERS FOR BOILING OF UTFELS

OPTIMIZATION OF AMINO ACID COMPOSITION OF ALBUMENS OF CANNED HAM

USE OF COLLAGEN-CONTAINING RAW MATERIALS IN PRODUCTION OF PROTEIN-FAT EMULSIONS

CRAFT ALCOHOLIC BEVERAGES WITH HIGH SUGAR CONTENT

RESEARCH OF THE CARBONIZATION PROCESS OF LIMED JUICE IN SUGAR PRODUCTION

PROMISING AREAS FOR THE USE OF CHLORELLA MICROALGAE IN THE TECHNOLOGY OF HEALTHY FOOD PRODUCTS

USE OF ENZYMATIC BACTERIAL COMPOSITION IN THE BIOTECHNOLOGY OF LACTOSE-FREE DAIRY PRODUCTS BASED ON SECONDARY DAIRY RAW MATERIALS

FOOD SUPPLEMENT SODIUM BENZOATE (E211): SAFETY OF APPLICATION IN THE FOOD INDUSTRY AND IMPACT ON THE HUMAN ORGANISM. LITERATURE REVIEW

FEATURES OF THE USE OF SOURDOUGH OF SPONTANEOUS FERMENTATION IN BREAD BAKERY

AERATION AND OXIDATION EQUIPMENT FOR PREPARATION OF DRINKING AND PROCESS WATER

INFLUENCE OF DISCRETE-PULSE ENERGY INPUT ON WATER AND WATER SYSTEMS

REDUCING THE ENERGY CONSUMPTION OF THE DRYING PROCESS OF COLOIDAL CAPILLARY-POROUS MATERIALS BY USING COMBINED DRYING METHODS: CASE OF PLEUROTUS ERYNGII

PECULIARITIES OF THE CULTIVATION OF ESCHERICHIA COLI BACTERIA DURING LEVOCARNITINE BIOSYNTHESIS

RESEARCH OF THERMALLY MODIFIED FILTRATION SLUDGE AND ITS APPLICATION TO TREAT CONVEYER-WASHING WATER

AN INNOVATIVE METHOD OF CONTROLLING UNACCOUNTED LOSSES OF SUCROSE IN SUGAR PRODUCTION

USE OF THERMAL ACID COAGULATION OF MILK PROTEINS IN CHEESEMAIKING

Економічні науки

STRATEGIC OBJECTIVES OF THE TRANSFORMATION OF FOOD SYSTEMS IN UKRAINE: METHODICAL PRINCIPLES AND PRACTICAL APPROACHES OF ADAPTATION TO THE EU COMMON AGRICULTURAL POLICY

INVESTMENT ACTIVITIES IN CRISIS YEARS AND INTERCRISIS PERIODS IN THE AGRICULTURE COMPLEX OF UKRAINE

STRATEGIC DIRECTIONS OF FOOD SUPPLY FOR THE POPULATION IN THE CONTEXT OF POST-WAR RENEWAL OF UKRAINE

CONCEPTUAL FOUNDATIONS OF THE CYCLIC VALUE CHAINS FORMATION IN THE CIRCULAR ECONOMY PARADIGM

ASSESSMENT OF THE RATIONALITY OF THE CURRENT NORMS OF MEAT CONSUMPTION BY THE POPULATION OF UKRAINE

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