Vol. 12 No. 22 (2024): FOOD RESOURСES

Published: 2024-06-15

Full Issue

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Технічні науки

BIOTECHNOLOGICAL BASICS AND PRACTICAL METHODS OF PROCESSING COLLAGEN-CONTAINING RAW MATERIALS FROM POULTRY

Sergii Verbytskyi, Liubov Voitsekhivska, Nataliia Patsera, Yurii Okhrimenko

7-15

DOI: https://doi.org/10.31073/foodresources2024-22-01
Abstract views: 320 | PDF Downloads: 215
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ANALYSIS OF SURFACTANTS AND THEIR INFLUENCE ON THE PROPERTIES OF SUGAR CONFECTIONS

Olena Anisimova, Serhii Tkachenko

16-27

DOI: https://doi.org/10.31073/foodresources2024-22-02
Abstract views: 191 | PDF Downloads: 154
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JUSTIFICATION FOR IMPROVING THE TECHNOLOGY OF CANNING MAIN DISH WITH INCREASED NUTRITIONAL VALUE

Larysa Bal-Prylypko, Mykola Nikolayenko, Svitlana Danylenko, Ihor Ustymenko, Maxim Ryabovol, Kyrylo Petrychenko

28-36

DOI: https://doi.org/10.31073/foodresources2024-22-03
Abstract views: 366 | PDF Downloads: 217
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NUTRITIONAL VALUE AND SAFETY OF WILD FRUIT AND BERRY RAW MATERIALS WHEN USED IN HUMAN FOOD

Myroslav Bomba, larysa Fedyna, Tetyana Zazulyak, Ihor Zhytnetskyi

DOI: https://doi.org/10.31073/foodresources2024-22-04
Abstract views: 261 | PDF Downloads: 191
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PERSPECTIVE OF USING YACON (POLYMNIA SONCHIFOLIA) IN HEALTHY NUTRITION

Iryna Grinenko, Liubomyr Khomichak, Roman Grushetskiy

44-49

DOI: https://doi.org/10.31073/foodresources2024-22-05
Abstract views: 172 | PDF Downloads: 108
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USE OF PRODUCTS OF HEMP SEED PROCESSING FOR BREAD PRODUCTION

Sergiy Gunko, Oksana Naumenko, Inna Hetman, Konstantin Korolyuk, Ivanna Lukianchuk, Inha Kuznietsova

50-60

DOI: https://doi.org/10.31073/foodresources2024-22-06
Abstract views: 437 | PDF Downloads: 233
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COMPARATIVE ASSESSMENT OF THE DELIGNIFICATION METHODS OF LIGNOCELLULOSE BIOMASS FOR THE SECOND GENERATION BIOETHANOL PRODUCTION (OVERVIEW)

Kateryna Danilova

61-72

DOI: https://doi.org/10.31073/foodresources2024-22-07
Abstract views: 258 | PDF Downloads: 166
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PROSPECTS OF USING NON-TRADITIONAL WILD RAW MATERIALS IN TECHNOLOGIES OF FOOD CONCENTRATES OF SWEET DISHES

Olha Dushchak, Tetyana Levkivska, Oleh Panchuk

73-80

DOI: https://doi.org/10.31073/foodresources2024-22-08
Abstract views: 551 | PDF Downloads: 175
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STUDY OF THE STRUCTURAL AND MECHANICAL PROPERTIES OF FEIJOA SORBET

Iryna Kalugina

81-91

DOI: https://doi.org/10.31073/foodresources2024-22-09
Abstract views: 261 | PDF Downloads: 306
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DETERMINATION OF CONDITIONS OF THE HEAT TREATMENT OF WHEAT STARCH ON THE QUALITY OBTAINED RESISTANT STARCH

Inha Kuznietsova, Alina Kasamara

92-97

DOI: https://doi.org/10.31073/foodresources2024-22-10
Abstract views: 216 | PDF Downloads: 231
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STRATEGIC DIRECTIONS FOR THE IMPROVEMENT OF WATER MANAGEMENT OF SUGAR FACTORIES AND ENHANCING ECOLOGICAL CONDITIONS OF THE SUGAR INDUSTRY

Volodymyr Kukhar, Volodymyr Shurbovany, Liubomyr Khomichak, Liudmyla Chernyavska, Oleksandr Kukhar

98-108

DOI: https://doi.org/10.31073/foodresources2024-22-11
Abstract views: 152 | PDF Downloads: 113
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DEVELOPMENT OF THE QUALITY PARAMETERS OF A CAKE WITH THE ADDITION OF PUMPKIN PUREE

Vitalii Liubych, Valeriia Zheliezna, Vasyl Petrenko, Oksana Naumenko

109-118

DOI: https://doi.org/10.31073/foodresources2024-22-12
Abstract views: 220 | PDF Downloads: 185
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STUDY OF METHODS OF OBTAINING AND PROPERTIES OF CARRAGEENAN (FOOD SUPPLEMENT E 407)

Liubov Morozova

119-131

DOI: https://doi.org/10.31073/foodresources2024-22-13
Abstract views: 374 | PDF Downloads: 131
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CHOPPED MEAT SEMI-FINISHED WITH QUINOA SEEDS AND PUMPKIN FIBER

Nadia Novgorodska, Iryna Bernyk, Svitlana Ovsienko

132-142

DOI: https://doi.org/10.31073/foodresources2024-22-14
Abstract views: 355 | PDF Downloads: 223
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STUDY OF THE INFLUENCE OF EXTRUSION PROCESSING ON THE AMINO ACID COMPOSITION OF DRY AND LIQUID FEED MIXTURES

Nataliya Radchenko, Georgiy Ivanitsky, Bogdan Tselen, Tamila Sheiko, Anna Nedbailo, Л. П. Гоженко

143-149

DOI: https://doi.org/10.31073/foodresources2024-22-15
Abstract views: 336 | PDF Downloads: 147
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CURRENT STATE OF TECHNICAL REGULATION IN THE FIELD OF EQUIPMENT FOR THE FOOD INDUSTRY

Iryna Romanchuk, Sergii Verbytskyi, Olha Kozachenko, Nataliia Patsera, Oksana Verbova

150-163

DOI: https://doi.org/10.31073/foodresources2024-22-16
Abstract views: 399 | PDF Downloads: 174
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CLASSIFICATION, STRUCTURE AND REQUIREMENTS FOR FILTER FABRICS FOR EFFICIENT SEPARATION OF SUGAR PRODUCTION SUSPENSIONS

Yevhenii Stychynskyi, Serhii Tkachenko

164-176

DOI: https://doi.org/10.31073/foodresources2024-22-17
Abstract views: 245 | PDF Downloads: 126
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STUDY OF PRACTICAL APPROACHES TO THE SAFE SMOKE TREATMENT OF FOOD PRODUCTS

Nina Usatenko, Sergii Verbytskyi, Tetiana Koziy, Oleh Shchesiuk

177-186

DOI: https://doi.org/10.31073/foodresources2024-22-18
Abstract views: 305 | PDF Downloads: 121
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RESEARCH OF A DIFFUSION JUICE PURIFICATION METHOD WITHOUT APPLICATION OF LIME CARBONIZATION

Liubomyr Khomichak, Inha Kuznietsova, Macsim Zajchuk, Olga Dzhohan, Liudmyla Zaichuk

187-193

DOI: https://doi.org/10.31073/foodresources2024-22-19
Abstract views: 244 | PDF Downloads: 159
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Економічні науки

CONCEPTUAL BASIS OF CHALLENGES AND RISKS ASSESSMENT IN THE STRATEGIC DEVELOPMENT OF FOOD SYSTEMS

Mykola Sychevskyi, Liudmyla Deineko, Oksana Kushnirenko, Olena Tsyplitska

194-206

DOI: https://doi.org/10.31073/foodresources2024-22-20
Abstract views: 337 | PDF Downloads: 186
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THE INFLUENCE OF THE PRODUCTION-PRICE CONJUNCTURE ON THE ADAPTABILITY OF THE VALUE ADDED CHAIN OF CROP PRODUCTS IN THE CONDITIONS OF THE WAR IN UKRAINE

Olena Bokiy

207-218

DOI: https://doi.org/10.31073/foodresources2024-22-21
Abstract views: 185 | PDF Downloads: 147
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ACTIVITIES OF ENTERPRISES OF THE FOOD INDUSTRY OF UKRAINE IN CRISIS, INTERMEDIATE AND WARTIME PERIODS

Olha Varchenko, Dmytro Krysanov, Iryna Gerasimenko, Kateryna Tkachenko, Olha Varchenko, Olesia Tur

219-233

DOI: https://doi.org/10.31073/foodresources2024-22-22
Abstract views: 249 | PDF Downloads: 170
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DIAGNOSTICS OF THE STATE AND INNOVATIVE ADAPTATION OF FOOD RETAIL IN UKRAINE IN CRISIS CONDITIONS

Olha Kovalenko

234-248

DOI: https://doi.org/10.31073/foodresources2024-22-23
Abstract views: 250 | PDF Downloads: 164
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INFLUENCE OF PRICES AND INCOMES ON THE LEVEL OF CONSUMPTION OF MEAT AND MEAT PRODUCTS IN UKRAINE

Hanna Lysenko

249-258

DOI: https://doi.org/10.31073/foodresources2024-22-24
Abstract views: 232 | PDF Downloads: 152
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INTEGRATED STRATEGIES AND INNOVATIONS FOR SUSTAINABLE DEVELOPMENT OF THE AGRO-FOOD COMPLEX IN WAR CONDITIONS

Yaroslav Rybak

259-265

DOI: https://doi.org/10.31073/foodresources2024-22-25
Abstract views: 230 | PDF Downloads: 187
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PRIORITY AREAS OF STIMULATING THE DEVELOPMENT OF THE AGRO-INDUSTRIAL SECTOR OF UKRAINE

Natalia Rіabinina

266-277

DOI: https://doi.org/10.31073/foodresources2024-22-26
Abstract views: 196 | PDF Downloads: 201
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GRAIN VARIETIES IN UKRAINE, MARKET RESEARCH

Valeriy Sytnyk, Bohdan Makarchuk, Liudmyla Khudolii, Мargaryta Korkhova, Vasyl Petrenko

278-286

DOI: https://doi.org/10.31073/foodresources2024-22-27
Abstract views: 249 | PDF Downloads: 207
- PDF (Українська)

Vol. 12 No. 22 (2024): FOOD RESOURСES

Full Issue

Технічні науки

BIOTECHNOLOGICAL BASICS AND PRACTICAL METHODS OF PROCESSING COLLAGEN-CONTAINING RAW MATERIALS FROM POULTRY

ANALYSIS OF SURFACTANTS AND THEIR INFLUENCE ON THE PROPERTIES OF SUGAR CONFECTIONS

JUSTIFICATION FOR IMPROVING THE TECHNOLOGY OF CANNING MAIN DISH WITH INCREASED NUTRITIONAL VALUE

NUTRITIONAL VALUE AND SAFETY OF WILD FRUIT AND BERRY RAW MATERIALS WHEN USED IN HUMAN FOOD

PERSPECTIVE OF USING YACON (POLYMNIA SONCHIFOLIA) IN HEALTHY NUTRITION

USE OF PRODUCTS OF HEMP SEED PROCESSING FOR BREAD PRODUCTION

COMPARATIVE ASSESSMENT OF THE DELIGNIFICATION METHODS OF LIGNOCELLULOSE BIOMASS FOR THE SECOND GENERATION BIOETHANOL PRODUCTION (OVERVIEW)

PROSPECTS OF USING NON-TRADITIONAL WILD RAW MATERIALS IN TECHNOLOGIES OF FOOD CONCENTRATES OF SWEET DISHES

STUDY OF THE STRUCTURAL AND MECHANICAL PROPERTIES OF FEIJOA SORBET

DETERMINATION OF CONDITIONS OF THE HEAT TREATMENT OF WHEAT STARCH ON THE QUALITY OBTAINED RESISTANT STARCH

STRATEGIC DIRECTIONS FOR THE IMPROVEMENT OF WATER MANAGEMENT OF SUGAR FACTORIES AND ENHANCING ECOLOGICAL CONDITIONS OF THE SUGAR INDUSTRY

DEVELOPMENT OF THE QUALITY PARAMETERS OF A CAKE WITH THE ADDITION OF PUMPKIN PUREE

STUDY OF METHODS OF OBTAINING AND PROPERTIES OF CARRAGEENAN (FOOD SUPPLEMENT E 407)

CHOPPED MEAT SEMI-FINISHED WITH QUINOA SEEDS AND PUMPKIN FIBER

STUDY OF THE INFLUENCE OF EXTRUSION PROCESSING ON THE AMINO ACID COMPOSITION OF DRY AND LIQUID FEED MIXTURES

CURRENT STATE OF TECHNICAL REGULATION IN THE FIELD OF EQUIPMENT FOR THE FOOD INDUSTRY

CLASSIFICATION, STRUCTURE AND REQUIREMENTS FOR FILTER FABRICS FOR EFFICIENT SEPARATION OF SUGAR PRODUCTION SUSPENSIONS

STUDY OF PRACTICAL APPROACHES TO THE SAFE SMOKE TREATMENT OF FOOD PRODUCTS

RESEARCH OF A DIFFUSION JUICE PURIFICATION METHOD WITHOUT APPLICATION OF LIME CARBONIZATION

Економічні науки

CONCEPTUAL BASIS OF CHALLENGES AND RISKS ASSESSMENT IN THE STRATEGIC DEVELOPMENT OF FOOD SYSTEMS

THE INFLUENCE OF THE PRODUCTION-PRICE CONJUNCTURE ON THE ADAPTABILITY OF THE VALUE ADDED CHAIN OF CROP PRODUCTS IN THE CONDITIONS OF THE WAR IN UKRAINE

ACTIVITIES OF ENTERPRISES OF THE FOOD INDUSTRY OF UKRAINE IN CRISIS, INTERMEDIATE AND WARTIME PERIODS

DIAGNOSTICS OF THE STATE AND INNOVATIVE ADAPTATION OF FOOD RETAIL IN UKRAINE IN CRISIS CONDITIONS

INFLUENCE OF PRICES AND INCOMES ON THE LEVEL OF CONSUMPTION OF MEAT AND MEAT PRODUCTS IN UKRAINE

INTEGRATED STRATEGIES AND INNOVATIONS FOR SUSTAINABLE DEVELOPMENT OF THE AGRO-FOOD COMPLEX IN WAR CONDITIONS

PRIORITY AREAS OF STIMULATING THE DEVELOPMENT OF THE AGRO-INDUSTRIAL SECTOR OF UKRAINE

GRAIN VARIETIES IN UKRAINE, MARKET RESEARCH

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