Vol. 12 No. 23 (2024): FOOD RESOURСES

Published: 2024-12-23

Full Issue

PDF (Українська)

Технічні науки

BIODEGRADABLE FOOD PACKAGING: INSTITUTIONAL AND SOCIAL ASPECTS

Sergii Verbytskyi, Sandra Muižniece-Brasava , Antonina Minorova, Nataliia Patsera, Olha Kozachenko, Liana Nedorizaniuk

8-15

DOI: https://doi.org/10.31073/foodresources2024-23-01
Abstract views: 384 | PDF Downloads: 287
- PDF (Українська)
USING OF SHIITAKE MUSHROOMS (LENTINULA EDODES) IN THE FAST-COOKING FIRST DISH FOR THE NEEDS OF THE ARMED FORCES OF UKRAINE

Kseniia Bakhlukova, Oleksandr Velikanov

16-23

DOI: https://doi.org/10.31073/foodresources2024-23-02
Abstract views: 212 | PDF Downloads: 188
- PDF (Українська)
ICE CREAM WITH BERRY AND VEGETABLE FILLER

Iryna Bernyk, Iryna Rudenko, Nadiya Novgorodskaya, Svitlana Ovsienko, Artem Kolisnichenko, Taras Didyk

24-35

DOI: https://doi.org/10.31073/foodresources2024-23-03
Abstract views: 343 | PDF Downloads: 211
- PDF (Українська)
INNOVATIVE WAYS TO IMPROVE NUTRITIVE VALUE OF FLOUR CONFECTIONERY PRODUCTS

Inna Hetman, Oksana Naumenko, Alla Bovkun, Ivanna Lukianchuk

36-46

DOI: https://doi.org/10.31073/foodresources2024-23-04
Abstract views: 992 | PDF Downloads: 372
- PDF (Українська)
RESEARCH OF CAVITATION INFLUENCE ON THE PROCESSING OF MIXTURES OF OILY AND CEREAL LEGUME SEEDS

Liubov Hozhenko, Georgiy Ivanitsky, Bogdan Tselen, Nataliya Radchenko, Anna Nedbailo, Volodymyr Shchepkin, Volodymyr Shuliak

47-54

DOI: https://doi.org/10.31073/foodresources2024-23-05
Abstract views: 168 | PDF Downloads: 201
- PDF (Українська)
SOME ASPECTS OF THE ECOLOGIZATION OF ALCOHOL INDUSTRIES IN MODERN CONDITIONS AND EXPANSION OF THE RAW MATERIAL BASE

Roman Grushetskiy, Kateryna Danilova, Irina Grinenko

66-73

DOI: https://doi.org/10.31073/foodresources2024-23-06
Abstract views: 183 | PDF Downloads: 168
- PDF (Українська)
SCREENING OF TRAMETES VERSICOLOR STRAINS AS POTENTIAL PRODUCERS OF PECTIN METHYL ESTERASE

Pavlo Zubyk, Inna Klechak

66-73

DOI: https://doi.org/10.31073/foodresources2024-23-07
Abstract views: 247 | PDF Downloads: 187
- PDF (Українська)
PECULIARITIES OF CROTON ALDEHYDE FORMATION MECHANISM IN THE ETHANOL FERMENTATION OF STARCH-CONTAINING RAW MATERIALS

Olga Koval, Serhii Oliynichuk

74-84

DOI: https://doi.org/10.31073/foodresources2024-23-08
Abstract views: 173 | PDF Downloads: 178
- PDF (Українська)
FLOUR PROPERTIES OF SOFT WINTER WHEAT DEPENDING ON THE VARIETY

Kateryna Kostetska, Olena Herasymchuk, Vitalii Solovei

85-90

DOI: https://doi.org/10.31073/foodresources2024-23-09
Abstract views: 290 | PDF Downloads: 174
- PDF (Українська)
BIOTECHNOLOGICAL ASPECTS OF PROCESSING BEET PULP INTO BIOETHANOL

Inha Kuznietsova, Volodymyr Khomichak

91-97

DOI: https://doi.org/10.31073/foodresources2024-23-10
Abstract views: 188 | PDF Downloads: 146
- PDF (Українська)
OBTAINING MICROCAPSULATED STARCH

Inha Kuznietsova, Alina Kasamara

98-103

DOI: https://doi.org/10.31073/foodresources2024-23-11
Abstract views: 171 | PDF Downloads: 148
- PDF (Українська)
EFFECT OF POTATO FIBER ON RHEOLOGICAL PROPERTIES OF DOUGH AND QUALITY OF SORGHUM BREAD WITH RICE SOURDOUGH

Vita Lanska, Inna Hetman

104-111

DOI: https://doi.org/10.31073/foodresources2024-23-12
Abstract views: 218 | PDF Downloads: 147
- PDF (Українська)
ASEPTIC PROPERTIES OF NATURAL MINERALS

Nataliia Melnyk, Liudmila Melnyk, Yuliia Tkachuk, Andrii Yakymenko

112-118

DOI: https://doi.org/10.31073/foodresources2024-23-13
Abstract views: 181 | PDF Downloads: 115
- PDF (Українська)
CHEMICAL PROPERTIES AND PHYSIOLOGICAL EFFECTS OF CAFFEINE AND THE STUDY OF THE STIMULATING EFFECT OF COFFEE ON THE HUMAN BODY

Liubov Morozova

119-130

DOI: https://doi.org/10.31073/foodresources2024-23-14
Abstract views: 596 | PDF Downloads: 230
- PDF (Українська)
INFLUENCE OF THE PARAMETERS OF THE TECHNOLOGICAL PROCESS ON THE YIELD OF THERMO-ACID CHEESE MASS

Yuriy Orlyuk

131-138

DOI: https://doi.org/10.31073/foodresources2024-23-15
Abstract views: 153 | PDF Downloads: 135
- PDF (Українська)
FEATURES OF THE EXTRACTION OF HYPERFORIN FROM THE SAINT-JOHN'S WORT HERBS (HYPERICUM PERFORATUM L.)

Anna Poshtarenko, Myroslava Suprunyuk, Liudmyla Reshetnyak, Kateryna Danilova

139-144

DOI: https://doi.org/10.31073/foodresources2024-23-16
Abstract views: 207 | PDF Downloads: 137
- PDF (Українська)
RESEARCH OF SEASONAL CHANGES IN THE PROTEIN COMPOSITION OF RAW MILK

Iryna Romanchuk, Oksana Bodnarchuk, Genadiy Bilupha

152-166

DOI: https://doi.org/10.31073/foodresources2024-23-17
Abstract views: 182 | PDF Downloads: 146
- PDF (Українська)
CONDUCTING AN ENVIRONMENTAL ASSESSMENT OF THE SUGAR PLANT'S SATURATION GAS EMISSIONS WITH THE ESTABLISHMENT OF MAXIMUM PERMISSIBLE STANDARDS FOR CARBON MONOXIDE AND DIOXIDE

Serhii Tkachenko, Liubomyr Khomichak, Vasyl Zarovnyi, Tamila Sheiko, Kostiantyn Shtanheiev, Kostiantyn Skoryk, Liudmyla Bukshyna

152-166

DOI: https://doi.org/10.31073/foodresources2024-23-18
Abstract views: 294 | PDF Downloads: 189
- PDF (Українська)
HOPPED WORT AS A SUBSTRATE FOR THE CULTIVATION OF LACTIC ACID BACTERIA AS POTENTIAL ACIDIFYING AGENTS

Anna Khablenko, Svitlana Danylenko, Olexii Dugan

167-174

DOI: https://doi.org/10.31073/foodresources2024-23-19
Abstract views: 232 | PDF Downloads: 197
- PDF (Українська)
STARCH HYDROLYSIS AND FERMENTATION OF SUGARS BY THE ASSOCIATION OF ASPERGILLUS AWAMORI AND SACCHAROMYCES CEREVISIAE MICROBIAL CULTURES IN BIOETHANOL PRODUCTION

Liubomyr Khomichak, Oleksiy Oliynichuk

175-181

DOI: https://doi.org/10.31073/foodresources2024-23-20
Abstract views: 232 | PDF Downloads: 162
- PDF (Українська)
INVERT SYRUP FOR FEEDING BEES

Liubomyr Khomichak, Olha Dzhohan, Inha Kuznietsova, Liudmyla Zaychuk, Serhii Tkachenko, Iryna Grinenko

182-188

DOI: https://doi.org/10.31073/foodresources2024-23-21
Abstract views: 585 | PDF Downloads: 168
- PDF (Українська)
OPTIMIZATION OF THE WATER TREATMENT PROCESS FOR JUICE RECOVERY USING HYDRODYNAMIC CAVITATION

Bogdan Tselen, Oleksandr Obodovych, Anna Nedbailo, Liubov Gozhenko, Nataliya Radchenko

189-198

DOI: https://doi.org/10.31073/foodresources2024-23-22
Abstract views: 204 | PDF Downloads: 253
- PDF (Українська)
KOMBUCHA – A FERMENTED BEVERAGE BASED ON TEA, A COMPONENT OF HEALTHY NUTRITION

Viktoriia Cheliabiieva

199-206

DOI: https://doi.org/10.31073/foodresources2024-23-23
Abstract views: 296 | PDF Downloads: 225
- PDF (Українська)
RATIONAL USE OF WASTE OF BREWERY PRODUCTION IN THE FOOD INDUSTRY

Oksana Chepurna, Oksana Shtonda

207-213

DOI: https://doi.org/10.31073/foodresources2024-23-24
Abstract views: 399 | PDF Downloads: 329
- PDF (Українська)
CHEESE SAFETY AND QUALITY: PHAGES OF LACTIC ACID BACTERIA

Myroslava Shugai

214-223

DOI: https://doi.org/10.31073/foodresources2024-23-25
Abstract views: 171 | PDF Downloads: 146
- PDF (Українська)

Економічні науки

BASIC INSTITUTIONAL AND TECHNOLOGICAL FACTORS OF FOOD SECURITY

Anatolii Yuzefovich, Sergii Verbytskyi, Yaroslav Rybak, Nataliia Patsera, Liudmyla Bratchuk

224-232

DOI: https://doi.org/10.31073/foodresources2024-23-26
Abstract views: 273 | PDF Downloads: 223
- PDF (Українська)
THE IMPACT OF SYSTEMIC CHANGES IN THE ECONOMY OF UKRAINE ON THE FORMATION OF AGRI-FOOD CHAINS OF VALUE CREATION

Olena Bokiy

233-245

DOI: https://doi.org/10.31073/foodresources2024-23-27
Abstract views: 222 | PDF Downloads: 197
- PDF (Українська)
PRIMARY PRODUCTION IN THE PRE-WAR PERIOD AND AT THE STAGE OF MARTIAL LAW IN UKRAINE

Olga Varchenko, Dmytro Krysanov, Iryna Gerasimenko, Kateryna Tkachenko, Olga Varchenko, Olesja Tur

246-263

DOI: https://doi.org/10.31073/foodresources2024-23-28
Abstract views: 178 | PDF Downloads: 140
- PDF (Українська)
EFFICIENCY OF INVESTMENTS IN INNOVATIVE MODERNIZATION OF THE FOOD INDUSTRY TO PROMOTE SUSTAINABLE DEVELOPMENT OF UKRAINE

Olha Kovalenko

264-278

DOI: https://doi.org/10.31073/foodresources2024-23-29
Abstract views: 221 | PDF Downloads: 134
- PDF (Українська)
BENCHMARKING OF ADVANCED PRODUCTION TECHNOLOGIES OF THE FOOD INDUSTRY

Yurii Lespukh, Volodymyr Ivasiv

279-289

DOI: https://doi.org/10.31073/foodresources2024-23-30
Abstract views: 292 | PDF Downloads: 182
- PDF (Українська)
EFFECTIVENESS OF PROGRAMS AND MEASURES TO SUPPORT MEAT AND MEAT PRODUCTS PRODUCERS IN UKRAINE

Ганна Лисенко

290-300

DOI: https://doi.org/10.31073/foodresources2024-23-31
Abstract views: 238 | PDF Downloads: 154
- PDF (Українська)

Vol. 12 No. 23 (2024): FOOD RESOURСES

Full Issue

Технічні науки

BIODEGRADABLE FOOD PACKAGING: INSTITUTIONAL AND SOCIAL ASPECTS

USING OF SHIITAKE MUSHROOMS (LENTINULA EDODES) IN THE FAST-COOKING FIRST DISH FOR THE NEEDS OF THE ARMED FORCES OF UKRAINE

ICE CREAM WITH BERRY AND VEGETABLE FILLER

INNOVATIVE WAYS TO IMPROVE NUTRITIVE VALUE OF FLOUR CONFECTIONERY PRODUCTS

RESEARCH OF CAVITATION INFLUENCE ON THE PROCESSING OF MIXTURES OF OILY AND CEREAL LEGUME SEEDS

SOME ASPECTS OF THE ECOLOGIZATION OF ALCOHOL INDUSTRIES IN MODERN CONDITIONS AND EXPANSION OF THE RAW MATERIAL BASE

SCREENING OF TRAMETES VERSICOLOR STRAINS AS POTENTIAL PRODUCERS OF PECTIN METHYL ESTERASE

PECULIARITIES OF CROTON ALDEHYDE FORMATION MECHANISM IN THE ETHANOL FERMENTATION OF STARCH-CONTAINING RAW MATERIALS

FLOUR PROPERTIES OF SOFT WINTER WHEAT DEPENDING ON THE VARIETY

BIOTECHNOLOGICAL ASPECTS OF PROCESSING BEET PULP INTO BIOETHANOL

OBTAINING MICROCAPSULATED STARCH

EFFECT OF POTATO FIBER ON RHEOLOGICAL PROPERTIES OF DOUGH AND QUALITY OF SORGHUM BREAD WITH RICE SOURDOUGH

ASEPTIC PROPERTIES OF NATURAL MINERALS

CHEMICAL PROPERTIES AND PHYSIOLOGICAL EFFECTS OF CAFFEINE AND THE STUDY OF THE STIMULATING EFFECT OF COFFEE ON THE HUMAN BODY

INFLUENCE OF THE PARAMETERS OF THE TECHNOLOGICAL PROCESS ON THE YIELD OF THERMO-ACID CHEESE MASS

FEATURES OF THE EXTRACTION OF HYPERFORIN FROM THE SAINT-JOHN'S WORT HERBS (HYPERICUM PERFORATUM L.)

RESEARCH OF SEASONAL CHANGES IN THE PROTEIN COMPOSITION OF RAW MILK

CONDUCTING AN ENVIRONMENTAL ASSESSMENT OF THE SUGAR PLANT'S SATURATION GAS EMISSIONS WITH THE ESTABLISHMENT OF MAXIMUM PERMISSIBLE STANDARDS FOR CARBON MONOXIDE AND DIOXIDE

HOPPED WORT AS A SUBSTRATE FOR THE CULTIVATION OF LACTIC ACID BACTERIA AS POTENTIAL ACIDIFYING AGENTS

STARCH HYDROLYSIS AND FERMENTATION OF SUGARS BY THE ASSOCIATION OF ASPERGILLUS AWAMORI AND SACCHAROMYCES CEREVISIAE MICROBIAL CULTURES IN BIOETHANOL PRODUCTION

INVERT SYRUP FOR FEEDING BEES

OPTIMIZATION OF THE WATER TREATMENT PROCESS FOR JUICE RECOVERY USING HYDRODYNAMIC CAVITATION

KOMBUCHA – A FERMENTED BEVERAGE BASED ON TEA, A COMPONENT OF HEALTHY NUTRITION

RATIONAL USE OF WASTE OF BREWERY PRODUCTION IN THE FOOD INDUSTRY

CHEESE SAFETY AND QUALITY: PHAGES OF LACTIC ACID BACTERIA

Економічні науки

BASIC INSTITUTIONAL AND TECHNOLOGICAL FACTORS OF FOOD SECURITY

THE IMPACT OF SYSTEMIC CHANGES IN THE ECONOMY OF UKRAINE ON THE FORMATION OF AGRI-FOOD CHAINS OF VALUE CREATION

PRIMARY PRODUCTION IN THE PRE-WAR PERIOD AND AT THE STAGE OF MARTIAL LAW IN UKRAINE

EFFICIENCY OF INVESTMENTS IN INNOVATIVE MODERNIZATION OF THE FOOD INDUSTRY TO PROMOTE SUSTAINABLE DEVELOPMENT OF UKRAINE

BENCHMARKING OF ADVANCED PRODUCTION TECHNOLOGIES OF THE FOOD INDUSTRY

EFFECTIVENESS OF PROGRAMS AND MEASURES TO SUPPORT MEAT AND MEAT PRODUCTS PRODUCERS IN UKRAINE

ISSN

Make a Submission

Language

Information

INDEXING