Vol. 13 No. 24 (2025): FOOD RESOURСES

Published: 2025-06-10

Full Issue

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Технічні науки

CHARACTERISTICS OF THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF GELATIN IN COMPOSITION WITH XANTHAN IN THE DEVELOPMENT OF A SEMI-FINISHED FLOUR PRODUCT WITH THE SPECIFIED CHARACTERISTICS

Liubov Morozova

8-21

DOI: https://doi.org/10.31073/foodresources2025-24-01
Abstract views: 214 | PDF Downloads: 560
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MICROBIOLOGICAL SYNTHESIS OF AMINO ACIDS: HISTORICAL BACKGROUND, MODERN APPROACHES AND INDUSTRIAL SIGNIFICANCE

Yevhenii Zhuromskyi, Olena Yalovenko, Viktoriia Melnyk, Kateryna Kopylova, Konstantin Korolyuk

DOI: https://doi.org/10.31073/foodresources2025-24-02
Abstract views: 543 | PDF Downloads: 297
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PROCESSING OF PROTEIN-CONTAINING VEGETABLE RAW MATERIALS INTO DRY PRODUCT

Zhanna Petrova, Inha Kuznietsova, Kateryna Samoilenko, Pavlo Petrov, Dmytro Manokha

33-44

DOI: https://doi.org/10.31073/foodresources2025-24-03
Abstract views: 159 | PDF Downloads: 133
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EFFECT OF BACTERIAL PREPARATION ON QUALITY PARAMETERS OF COOKED SAUSAGES WITH REDUCED SODIUM NITRITE CONTENT

Liana Nedorizanyuk, Lubov Voitsekhivska; Svitlana Danylenko, Sergii Verbytskyi

45-52

DOI: https://doi.org/10.31073/foodresources2025-24-04
Abstract views: 215 | PDF Downloads: 166
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MODELLING OF OXIDATION-STABLE OIL COMPOSITIONS WITH IMPROVED FATTY ACID PROFILE

Tetiana Matveeva, Viktoriia Papchenko, Pavlo Petik

53-59

DOI: https://doi.org/10.31073/foodresources2025-24-05
Abstract views: 181 | PDF Downloads: 144
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TRANSFORMATION OF THE FATTY ACID COMPOSITION OF CHICKPEA SNACKS DURING PRODUCTION AND STORAGE

Kseniia Bakhlukova, Oleksandr Zaslavskyi, Svitlana Stanislaviv, Nataliia Chorna

60-67

DOI: https://doi.org/10.31073/foodresources2025-24-06
Abstract views: 198 | PDF Downloads: 174
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SCREENING OF PLEUROTUS OSTREATUS STRAINS AS POTENTIAL PECTIN LYASE PRODUCER

Pavlo Zubyk, Inna Klechak

68-73

DOI: https://doi.org/10.31073/foodresources2025-24-07
Abstract views: 257 | PDF Downloads: 144
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ANALYSIS OF THE GROWTH OF A LIMOSILACTOBACILLUS FERMENTUM STRAIN IN A GLUCOSE-MALTOSE NUTRIENT MEDIUM

Anna Khablenko, Svitlana Danylenko, Olexii Dugan, Oksana Bodnarchuk

74-82

DOI: https://doi.org/10.31073/foodresources2025-24-08
Abstract views: 264 | PDF Downloads: 181
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INFLUENCE OF TAXIFOLIN ANTIOXIDANT ON QUALITY AND SAFETY INDICATORS OF DAIRY DESSERTS DURING STORAGE

Antonina Minorova, Tetiana Rudakova, Iryna Seden, Liudmyla Moiseieva, Sergiy Narizhnyy, Sergiy Bobokalo, Alla Solomon

83-90

DOI: https://doi.org/10.31073/foodresources2025-24-09
Abstract views: 179 | PDF Downloads: 162
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RESEARCH ON THE BIOLOGICAL VALUE OF DAIRY DESSERTS WITH A COMBINED COMPOSITION OF RAW MATERIALS

Tetіana Rudakova, Antonina Minorova, Iryna Seden, Sergiy Narizhnyy, Lesia Korol-Bezpala

91-99

DOI: https://doi.org/10.31073/foodresources2025-24-10
Abstract views: 202 | PDF Downloads: 160
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SUBSTANTIATION FOR USING QUINOA IN BREAD BAKING

Nina Osokina, Kateryna Kostetska, Andriy Kysil, Olena Andrushchenko

100-111

DOI: https://doi.org/10.31073/foodresources2025-24-11
Abstract views: 204 | PDF Downloads: 172
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A COMPARATIVE STUDY OF PROBIOTIC POTENTIAL OF TWO LACTIC ACID BACTERIA ISOLATES OBTAINED FROM CEREAL-BASED PRODUCTS

Denys Holubchyk, Olexii Dugan, Svitlana Danylenko, Olena Yalovenko, Oksana Potemska, Mykola Mykhailenko

112-118

DOI: https://doi.org/10.31073/foodresources2025-24-12
Abstract views: 217 | PDF Downloads: 165
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EVALUATION OF THE USE OF MILK PROTEINS IN SAUSAGE PRODUCTION, IN PARTICULAR FOR THE FORMATION OF TEXTURED PROTEIN STRUCTURES

Sergii Verbytskyi, Liudmyla Moiseieva, Liubov Voitsekhivska, Nataliia Patsera, Genadiy Bilukha

119-129

DOI: https://doi.org/10.31073/foodresources2025-24-13
Abstract views: 227 | PDF Downloads: 207
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THE INFLUENCE OF SOURDOUGH STARTERS ON THE CONSUMER VALUE OF BREAD

Inna Hetman, Oksana Naumenko, Valentyna Chyzh, Іvanna Lukianchuk, Tetiana Kyrichok, Larysa Mykhonik

130-137

DOI: https://doi.org/10.31073/foodresources2025-24-14
Abstract views: 269 | PDF Downloads: 237
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COMPREHENSIVE ASSESSMENT OF THE QUALITY OF MEAT PRODUCTS WITH CHLORELLA MICROALGAE

Olha Kozhemiaka, Lyudmila Peshuk

138-149

DOI: https://doi.org/10.31073/foodresources2025-24-15
Abstract views: 225 | PDF Downloads: 179
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IMPROVEMENT OF THE TECHNOLOGY OF MEAT ROLLS WITH INCREASED PROTEIN CONTENT

Yuliia Kryzhova, Natalia Slobodyanyuk

150-159

DOI: https://doi.org/10.31073/foodresources2025-24-16
Abstract views: 177 | PDF Downloads: 132
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USE OF FLOUR MILLING WASTE FOR ETHYL ALCOHOL PRODUCTION

Kateryna Danilova, Serhiy Oliynichuk, Olga Koval, Oksana Zavarzina

160-168

DOI: https://doi.org/10.31073/foodresources2025-24-17
Abstract views: 177 | PDF Downloads: 137
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MATHEMATICAL MODELING OF THE HONEY ASSESSMENT SYSTEM BASED ON QUALITY CRITERIA FOR THE FOOD INDUSTRY

Leonora Adamchuk, Igor Palamarchuk, Artem Antoniv, Ян Бріндза

169-182

DOI: https://doi.org/10.31073/foodresources2025-24-18
Abstract views: 193 | PDF Downloads: 133
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IMPROVEMENT OF THE PRODUCTION TECHNOLOGY OF PUFF PASTRY CROISSANTS WITH ENHANCED NUTRITIONAL VALUE FILLINGS

Andrii Matiyaschuk, Olena Matiyaschuk, Iryna Silka

183-191

DOI: https://doi.org/10.31073/foodresources2025-24-19
Abstract views: 356 | PDF Downloads: 143
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ANALYSIS OF FERMENTATION METHODS FOR BIOETHANOL PRODUCTION (REVIEW)

Volodymyr Khomichak, Inha Kuznietsova

192-200

DOI: https://doi.org/10.31073/foodresources2025-24-20
Abstract views: 173 | PDF Downloads: 199
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EXPERIENCE IN THE USE OF CRYSTAL FORMING AGENTS WITH WHOLE CRYSTALS OF DIFFERENT DISPERSION FOR THE PRODUCTION OF SUGAR MASSECUITE IN PRODUCTION CONDITIONS

Serhii Tkachenko, Olena Anisimova, Tamila Sheiko, Liubomyr Khomichak, Kostiantyn Skoryk, Halyna Voloshchuk

201-212

DOI: https://doi.org/10.31073/foodresources2025-24-21
Abstract views: 192 | PDF Downloads: 163
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Економічні науки

ORGANIZATIONAL APPROACHES TO THE FORMATION OF THE MILK SALES SYSTEM AS A FACTOR IN INCREASING ITS PRODUCTION EFFICIENCY

Ivan Svynous, Vitaliy Radko, Nataliia Fedoruk, Igor Shtymak

213-221

DOI: https://doi.org/10.31073/foodresources2025-24-22
Abstract views: 181 | PDF Downloads: 154
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INTEGRATING ARTIFICIAL INTELLIGENCE INTO DIRECT E-MARKETING

Iryna Onofriichuk, Yevhen Shkurov

222-228

DOI: https://doi.org/10.31073/foodresources2025-24-23
Abstract views: 194 | PDF Downloads: 137
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REGIONAL ASPECTS OF MODERN DEVELOPMENT OF UKRAINE'S FOOD INDUSTRY

Liudmyla Deineko, Ella Sheludko, Mariia Zavgorodnia

229-240

DOI: https://doi.org/10.31073/foodresources2025-24-24
Abstract views: 265 | PDF Downloads: 161
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AGRICULTURAL EXPORT POTENTIAL OF UKRAINE IN THE CONDITIONS OF EUROPEAN INTEGRATION: CHALLENGES AND OPPORTUNITIES

Olha Varchenko, Dmytro Krysanov, Iryna Gerasymenko, Kateryna Tkachenko, Olha Varchenko, Olesja Tur

241-254

DOI: https://doi.org/10.31073/foodresources2025-24-25
Abstract views: 243 | PDF Downloads: 207
- PDF (Українська)
CHALLENGES AND ADAPTATION: INSTITUTIONAL FOUNDATIONS OF UKRAINE'S FOOD SECURITY IN TIMES OF WAR

Yaroslav Rybak

255-264

DOI: https://doi.org/10.31073/foodresources2025-24-26
Abstract views: 228 | PDF Downloads: 178
- PDF (Українська)
FEATURES OF INTEGRATION AND ASSESSMENT OF THE EFFICIENCY OF INTEGRATED COMPANIES IN THE DAIRY BUSINESS OF UKRAINE IN THE CONTEXT OF MODERN CHALLENGES

Olha Kovalenko

265-278

DOI: https://doi.org/10.31073/foodresources2025-24-27
Abstract views: 182 | PDF Downloads: 123
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TRENDS AND PROSPECTS OF UKRAINE'S PARTICIPATION IN GLOBAL FOOD VALUE CHAINS

Olena Bokiy

279-290

DOI: https://doi.org/10.31073/foodresources2025-24-28
Abstract views: 244 | PDF Downloads: 161
- PDF (Українська)

Vol. 13 No. 24 (2025): FOOD RESOURСES

Full Issue

Технічні науки

CHARACTERISTICS OF THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF GELATIN IN COMPOSITION WITH XANTHAN IN THE DEVELOPMENT OF A SEMI-FINISHED FLOUR PRODUCT WITH THE SPECIFIED CHARACTERISTICS

MICROBIOLOGICAL SYNTHESIS OF AMINO ACIDS: HISTORICAL BACKGROUND, MODERN APPROACHES AND INDUSTRIAL SIGNIFICANCE

PROCESSING OF PROTEIN-CONTAINING VEGETABLE RAW MATERIALS INTO DRY PRODUCT

EFFECT OF BACTERIAL PREPARATION ON QUALITY PARAMETERS OF COOKED SAUSAGES WITH REDUCED SODIUM NITRITE CONTENT

MODELLING OF OXIDATION-STABLE OIL COMPOSITIONS WITH IMPROVED FATTY ACID PROFILE

TRANSFORMATION OF THE FATTY ACID COMPOSITION OF CHICKPEA SNACKS DURING PRODUCTION AND STORAGE

SCREENING OF PLEUROTUS OSTREATUS STRAINS AS POTENTIAL PECTIN LYASE PRODUCER

ANALYSIS OF THE GROWTH OF A LIMOSILACTOBACILLUS FERMENTUM STRAIN IN A GLUCOSE-MALTOSE NUTRIENT MEDIUM

INFLUENCE OF TAXIFOLIN ANTIOXIDANT ON QUALITY AND SAFETY INDICATORS OF DAIRY DESSERTS DURING STORAGE

RESEARCH ON THE BIOLOGICAL VALUE OF DAIRY DESSERTS WITH A COMBINED COMPOSITION OF RAW MATERIALS

SUBSTANTIATION FOR USING QUINOA IN BREAD BAKING

A COMPARATIVE STUDY OF PROBIOTIC POTENTIAL OF TWO LACTIC ACID BACTERIA ISOLATES OBTAINED FROM CEREAL-BASED PRODUCTS

EVALUATION OF THE USE OF MILK PROTEINS IN SAUSAGE PRODUCTION, IN PARTICULAR FOR THE FORMATION OF TEXTURED PROTEIN STRUCTURES

THE INFLUENCE OF SOURDOUGH STARTERS ON THE CONSUMER VALUE OF BREAD

COMPREHENSIVE ASSESSMENT OF THE QUALITY OF MEAT PRODUCTS WITH CHLORELLA MICROALGAE

IMPROVEMENT OF THE TECHNOLOGY OF MEAT ROLLS WITH INCREASED PROTEIN CONTENT

USE OF FLOUR MILLING WASTE FOR ETHYL ALCOHOL PRODUCTION

MATHEMATICAL MODELING OF THE HONEY ASSESSMENT SYSTEM BASED ON QUALITY CRITERIA FOR THE FOOD INDUSTRY

IMPROVEMENT OF THE PRODUCTION TECHNOLOGY OF PUFF PASTRY CROISSANTS WITH ENHANCED NUTRITIONAL VALUE FILLINGS

ANALYSIS OF FERMENTATION METHODS FOR BIOETHANOL PRODUCTION (REVIEW)

EXPERIENCE IN THE USE OF CRYSTAL FORMING AGENTS WITH WHOLE CRYSTALS OF DIFFERENT DISPERSION FOR THE PRODUCTION OF SUGAR MASSECUITE IN PRODUCTION CONDITIONS

Економічні науки

ORGANIZATIONAL APPROACHES TO THE FORMATION OF THE MILK SALES SYSTEM AS A FACTOR IN INCREASING ITS PRODUCTION EFFICIENCY

INTEGRATING ARTIFICIAL INTELLIGENCE INTO DIRECT E-MARKETING

REGIONAL ASPECTS OF MODERN DEVELOPMENT OF UKRAINE'S FOOD INDUSTRY

AGRICULTURAL EXPORT POTENTIAL OF UKRAINE IN THE CONDITIONS OF EUROPEAN INTEGRATION: CHALLENGES AND OPPORTUNITIES

CHALLENGES AND ADAPTATION: INSTITUTIONAL FOUNDATIONS OF UKRAINE'S FOOD SECURITY IN TIMES OF WAR

FEATURES OF INTEGRATION AND ASSESSMENT OF THE EFFICIENCY OF INTEGRATED COMPANIES IN THE DAIRY BUSINESS OF UKRAINE IN THE CONTEXT OF MODERN CHALLENGES

TRENDS AND PROSPECTS OF UKRAINE'S PARTICIPATION IN GLOBAL FOOD VALUE CHAINS

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