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Vol. 13 No. 25 (2025): Food Resources
Vol. 13 No. 25 (2025): Food Resources
Published:
2025-12-24
Full Issue
PDF (Українська)
Технічні науки
SCIENTIFIC ACHIEVEMENTS OF SCIENTISTS OF THE INSTITUTE OF FOOD RESOURCES IN SOLVING CURRENT PROBLEMS OF AGRICULTURAL SCIENCE
Liubomyr Khomichak, Iryna Romanchuk
8-16
DOI:
https://doi.org/10.31073/foodresources2025-25-01
Abstract views: 131 | PDF Downloads: 125
PDF (Українська)
JUSTIFICATION OF THE COMPONENT COMPOSITION FOR MILK DRINKS WITH VEGETABLE FILLERS
Antonina Minorova, Nataliia Krushelnytska, Iryna Seden, Serhiy Narizhniy
17-27
DOI:
https://doi.org/10.31073/foodresources2025-25-02
Abstract views: 122 | PDF Downloads: 110
PDF (Українська)
OPTIMIZATION OF FUEL ETHANOL PRODUCTION IN UKRAINE: RENEWABLE RESOURCES, EFFICIENT TECHNOLOGIES AND INNOVATIVE METHOD OF PROCESSING LIGNOCELLULOSIC RAW MATERIAL
Olexandr Obodovych, Vitalii Sydorenko, Tamila Sheiko
28-41
DOI:
https://doi.org/10.31073/foodresources2025-25-03
Abstract views: 133 | PDF Downloads: 95
PDF (Українська)
DISPERSION COMPOSITION OF CARBONIZED SUSPENSION PARTICLES AND THEIR SEPARATION PRODUCTS IN SUGAR PRODUCTION AND ITS STANDARD VALUES
Serhii Tkachenko, Liubomyr Khomichak, Ievgen Stychynskyi, Kostiantyn Skoryk, Tamila Sheiko, Olena Anisimova
42-52
DOI:
https://doi.org/10.31073/foodresources2025-25-04
Abstract views: 97 | PDF Downloads: 98
PDF (Українська)
INFLUENCE OF THE PARAMETERS OF THE THERMO-ACID COAGULATION OF MILK RAW MATERIAL ON THE CONSISTENCY OF CHEESE
Yuriy Orlyuk
53-59
DOI:
https://doi.org/10.31073/foodresources2025-25-05
Abstract views: 91 | PDF Downloads: 73
PDF (Українська)
INFLUENCE OF PUMPKIN ADDITION ON THE NUTRITIONAL AND ORGANOLEPTIC VALUE OF APPLE PUREE
Victor Huts, Nadia Novgorodska, Svitlana Ovsienko
60-67
DOI:
https://doi.org/10.31073/foodresources2025-25-06
Abstract views: 127 | PDF Downloads: 100
PDF (Українська)
METHODOLOGICAL APPROACHES TO OPTIMIZING CULTIVATION CONDITIONS OF THE LIMOSILACTOBACILLUS FERMENTUM LF-02 STRAIN
Anna Khablenko, Svitlana Danylenko, Olexii Dugan, Valentyna Polishchuk
68-74
DOI:
https://doi.org/10.31073/foodresources2025-25-07
Abstract views: 135 | PDF Downloads: 186
PDF
RESEARCH OF QUALITY PARAMETERS OF FIRST-GRADE «GERODIIETYCHNA» COOKED SAUSAGE
Liana Nedorizanyuk, Liubov Voitsekhivska, Sergii Verbytskyi, Tetyana Shelkova
75-82
DOI:
https://doi.org/10.31073/foodresources2025-25-08
Abstract views: 128 | PDF Downloads: 117
PDF
SCHIZOPHYLLUM COMMUNE AS A PROMISING EXO-POLYGALACTURONASE PRODUCER
Pavlo Zubyk, Inna Klechak, Vita Linovytska
83-90
DOI:
https://doi.org/10.31073/foodresources2025-25-09
Abstract views: 111 | PDF Downloads: 100
PDF (Українська)
STUDY OF KINETIC PARAMETERS OF HYDROLYSIS BY THE AMYLASE INHIBITOR-COLLAGEN HYDROLYZATE BIOCOMPLEX
Nadiia Dzyuba
91-101
DOI:
https://doi.org/10.31073/foodresources2025-25-10
Abstract views: 113 | PDF Downloads: 74
PDF (Українська)
ANALYSIS OF ORGANOLEPTIC CHARACTERISTICS OF SPARKLING WINES FROM LOCAL GRAPE VARIETIES
Valentyn Sydorenko, Iryna Babych
102-108
DOI:
https://doi.org/10.31073/foodresources2025-25-11
Abstract views: 93 | PDF Downloads: 87
PDF (Українська)
TECHNOLOGY OF SOUFLE FROM DIETARY POULTRY: INNOVATION, QUALITY, EQUIPMENT
Roman Lishchenko, Olexandra Nemirich, Oleg Kuzmin, Ludmila Mamchenko, Natalia Yushchenko, Sergii Yastreba
109-115
DOI:
https://doi.org/10.31073/foodresources2025-25-12
Abstract views: 125 | PDF Downloads: 81
PDF (Українська)
ACCELERATED CHEESE MATURATION WITH LOW SECOND HEATING TEMPERATURE
Myroslava Shugai
116-122
DOI:
https://doi.org/10.31073/foodresources2025-25-13
Abstract views: 102 | PDF Downloads: 65
PDF (Українська)
INFLUENCE OF WHEY PROTEINS ON THE AMINO ACID PROFILE OF ENRICHED DAIRY PRODUCTS
Liudmyla Moiseieva, Genadiy Bilukha, Iryna Romanchuk
123-130
DOI:
https://doi.org/10.31073/foodresources2025-25-14
Abstract views: 221 | PDF Downloads: 102
PDF (Українська)
FORMATION OF COLORING SUBSTANCES IN SUGAR PRODUCTION
Inha Kuznietsova Inha Kuznietsova, Liubomyr Khomichak, Mykola Harus, Kostiantyn Skoryk, Liudmyla Zajchuk, Mykola Bondar
131-140
DOI:
https://doi.org/10.31073/foodresources2025-25-15
Abstract views: 93 | PDF Downloads: 63
PDF (Українська)
PHYSICAL AND MECHANICAL METHODS IN THE PRODUCTION OF PECTIN-CONTAINING PRODUCTS FROM PLANT RAW MATERIALS
Oleksandr Obodovych, Nataliia Husiatynska, Olesya Stepanova, Tamila Sheiko, Tetyana Rezakova, Kostyantun Chernyavsky
141-153
DOI:
https://doi.org/10.31073/foodresources2025-25-16
Abstract views: 99 | PDF Downloads: 76
PDF (Українська)
PROSPECTS FOR THE USE OF LILAC (SYRINGA VULGARIS L.) FLOWERS IN TECHNOLOGIES OF HIGH-SUGAR PRESERVED FOODS
Olha Dushchak, Vitaliy Shutyuk, Mariia Tymoshenko
154-161
DOI:
https://doi.org/10.31073/foodresources2025-25-17
Abstract views: 99 | PDF Downloads: 84
PDF (Українська)
THEORETICAL ASPECTS OF CREATING DRY COMPOSITE PROTEIN-VITAMIN MIXTURES FOR BEVERAGES
Б. С. Бондар, Oleksandra Niemirich, Oleh Kuzmin, Liudmyla Mamchenko, Bohdan Mykhailov
162-169
DOI:
https://doi.org/10.31073/foodresources2025-25-18
Abstract views: 170 | PDF Downloads: 133
PDF (Українська)
ECOLOGICAL IMPACT OF INULIN-CONTAINING AND MEDICINAL CROPS
Iryna Grinenko, Liubomyr Khomichak Khomichak, Kateryna Danilova, Halyna Bandurenko
170-175
DOI:
https://doi.org/10.31073/foodresources2025-25-19
Abstract views: 80 | PDF Downloads: 82
PDF (Українська)
RATIONAL APPROACHES TO DETERMINING AND FORECASTING THE SAFE STORAGE PERIODS OF BAKERY PRODUCTS
Sergii Verbytskyi, Oksana Naumenko, Alla Solomon, Nataliia Patsera, Valentyna Chyzh
176-192
DOI:
https://doi.org/10.31073/foodresources2025-25-20
Abstract views: 119 | PDF Downloads: 100
PDF (Українська)
IMPROVEMENT OF BREAD TECHNOLOGY WITH INCREASED NUTRITION VALUE
Oksana Naumenko, Inna Hetman, Іvanna Lukianchuk, Iryna Andrusyshyn, Volodymyr Kaplunenko
193-203
DOI:
https://doi.org/10.31073/foodresources2025-25-21
Abstract views: 260 | PDF Downloads: 107
PDF (Українська)
INFLUENCE OF LACTIC ACID BACTERIA INOCULANT ON THE QUALITY OF ALFALFA HAYLAGE
Alla Lukianets, Svitlana Danylenko, Svitlana Kulibaba, Ostap Zhukorskyi, Ruslan Zaritskyi
204-212
DOI:
https://doi.org/10.31073/foodresources2025-25-22
Abstract views: 133 | PDF Downloads: 98
PDF (Українська)
Економічні науки
ALTERNATIVE MODELS FOR THE DEVELOPMENT OF INTEGRATION PROCESSES IN THE AGRO-FOOD SECTOR IN THE CONTEXT OF GLOBALIZATION
Olha Kovalenko, Olena Bokiy
213-230
DOI:
https://doi.org/10.31073/foodresources2025-25-23
Abstract views: 128 | PDF Downloads: 106
PDF (Українська)
NEW CHALLENGES IN THE RURAL LABOUR MARKET AND WAYS AND TOOLS TO BOOST IT
Olha Varchenko, Dmytro Krysanov, Iryna Gerasymenko, Kateryna Tkachenko, Olha Varchenko, Olesja Tur
231-248
DOI:
https://doi.org/10.31073/foodresources2025-25-24
Abstract views: 131 | PDF Downloads: 148
PDF (Українська)
ACCOUNTING OF CLOUD TECHNOLOGIES (СALCULATIONS): THEORETICAL AND METHODOLOGICAL ASPECTS
Liudmyla Bratchuk
249-257
DOI:
https://doi.org/10.31073/foodresources2025-25-25
Abstract views: 117 | PDF Downloads: 44
PDF (Українська)
TWIN TRANSITION IN THE FOOD INDUSTRY: GLOBAL EXPERIENCE AND IMPLEMENTATION IN UKRAINE
Mykola Sychevsky, Liudmyla Deineko, Ella Sheludko
258-273
DOI:
https://doi.org/10.31073/foodresources2025-25-26
Abstract views: 103 | PDF Downloads: 114
PDF (Українська)
MECHANISM FOR REGULATING THE MEAT AND MEAT PRODUCTS MARKET IN UKRAINE
Hanna Lysenko
274-283
DOI:
https://doi.org/10.31073/foodresources2025-25-27
Abstract views: 130 | PDF Downloads: 92
PDF (Українська)
ЛОКАЛЬНА АДАПТАЦІЯ ЯК ОСНОВА СТІЙКОСТІ ПРОДОВОЛЬЧОЇ СИСТЕМИ УКРАЇНИ В УМОВАХ ВІЙНИ
Yaroslav Rybak
284-290
DOI:
https://doi.org/10.31073/foodresources2025-25-28
Abstract views: 115 | PDF Downloads: 89
PDF
ISSN
ISSN
2616-7204
ISSN
2616-809X
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