Vol. 14 No. 26 (2026): Food Resources

Технічні науки

• STUDY OF THE CHARACTER OF INFLUENCE OF DIFFERENT TYPES OF MILK ON THE PHYSICAL, CHEMICAL AND MICROSTRUCTURAL PROPERTIES OF YOGURT

  Л. П. Морозова

  8-28

  DOI: https://doi.org/10.31073/foodresources2026-26-01

  Abstract views: 5 | PDF Downloads: 14

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• METHODS OF CONTROLLING STRUCTURAL-MECHANICAL AND DISPERSED CHARACTERISTICS OF POWDERED BACTERIAL PREPARATIONS

  Oleksandr Obodovych, Olena Pereiaslavtseva, Olesya Stepanova

  29-37

  DOI: https://doi.org/10.31073/foodresources2026-26-02

  Abstract views: 8 | PDF Downloads: 10

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• CAFFEINE CONSUMPTION AMONG STUDENTS: PREVALENCE, MOTIVATION, AND POTENTIAL HEALTH RISKS

  Lyubov Kit, Larysa Fedyna, Svitlana Tymoshuk, Solomiya Pysarevska

  38-51

  DOI: https://doi.org/10.31073/foodresources2026-26-03

  Abstract views: 2 | PDF Downloads: 5

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• USE OF BEE PRODUCTS IN THE TECHNOLOGY OF RAW-SMOKED POULTRY MEAT PRODUCTS

  Nadia Novgorodska, Alla Solomon, Liudmyla Kolianovska, Svitlana Ovsienko

  52-60

  DOI: https://doi.org/10.31073/foodresources2026-26-04

  Abstract views: 7 | PDF Downloads: 4

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• METHODS OF HEMP OIL EXTRACTION AND THEIR IMPACT ON OUTPUT AND PRODUCT QUALITY

  Sergiy Gunko, Lubomyr Khomichak, Oksana Naumenko, Tsvitana Korol

  61-71

  DOI: https://doi.org/10.31073/foodresources2026-26-05

  Abstract views: 5 | PDF Downloads: 8

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• STUDY OF THE INFLUENCE OF RETURN WASTE FROM FUDGE PRODUCTION ON THE FORMATION OF THE QUALITY OF CANDIES WITH A CRYSTALLINE STRUCTURE

  Oleksandr Dudzinskyi, Yuliia Kambulova

  72-81

  DOI: https://doi.org/10.31073/foodresources2026-26-06

  Abstract views: 7 | PDF Downloads: 5

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• COMPARATIVE EVALUATION OF THE ANTIOXIDANT ACTIVITY OF SPICE EXTRACTS AND MODEL ANTIOXIDANTS IN A LIPID SYSTEM

  Vadym Liapunov, Igor Demidov

  82-88

  DOI: https://doi.org/10.31073/foodresources2026-26-07

  Abstract views: 35 | PDF Downloads: 5

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• EVALUATION OF ORGANOLEPTIC INDICATORS AND PROTEIN CONTENT IN EXTRACTS OF THE BIOSTIMULATOR “MEGASVIT”

  Taisiia Ryzkova, Arthur Martynov, Nadiia Skliar, Svitlana Danylenko, Valerii Bondarchuk, Oleksandr Vergeles

  89-97

  DOI: https://doi.org/10.31073/foodresources2026-26-08

  Abstract views: 10 | PDF Downloads: 5

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• TRADITIONS OF USING AND PROCESSING FRUITS AND BERRIES IN UKRAINIAN FOOD CULTURE

  Tetiana Levkivska, Olha Dushchak

  98-110

  DOI: https://doi.org/10.31073/foodresources2026-26-09

  Abstract views: 2 | PDF Downloads: 6

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• APPROACHES TO REDUCING STALING AND MICROBIOLOGICAL SPOILAGE OF BAKERY PRODUCTS

  Olena Bilyk , Iurii Bogachov, Leonid Kaprelyants, Lyudmyla Burchenko

  111-123

  DOI: https://doi.org/10.31073/foodresources2026-26-10

  Abstract views: 6 | PDF Downloads: 7

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• MODELING OF BREAD RECIPES WITH INCREASED CONSUMER VALUE

  Inna Hetman, Volodymyr Kuyanov, Igor Lishchyshyn, Oksana Potemska

  124-133

  DOI: https://doi.org/10.31073/foodresources2026-26-11

  Abstract views: 4 | PDF Downloads: 6

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• THE USE OF LACTIPLANTIBACILLUS PLANTARUM AND LENTILACTOBACILLUS BUCHNERI LACTIC ACID BACTERIA TO PRODUCE CHICKPEA STARTER CULTURE IN BAKERY PRODUCT MANUFACTURING

  Yuliia Bondarenko, Ievgen Godunko

  134-146

  DOI: https://doi.org/10.31073/foodresources2026-26-12

  Abstract views: 2 | PDF Downloads: 2

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• TECHNOLOGY OF GLUTEN-FREE CONFECTIONERY PRODUCTS ENRICHED WITH BIOLOGICALLY ACTIVE SUBSTANCES FOR HEALTH-PROMOTING PURPOSES

  Iryna Sylka

  147-55

  DOI: https://doi.org/10.31073/foodresources2026-26-13

  Abstract views: 4 | PDF Downloads: 1

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• A STUDY OF THE EFFECT OF THE RATIO OF YEAST TO WORT ON THE COURSE OF THE CONTINUOUS FERMENTATION PROCESS

  Volodymyr Khomichak, Inha Kuznietsova, Serhii Oliynichuk, Olga Koval, Svitlana Vysotska, Oksana Zavarzina

  156-163

  DOI: https://doi.org/10.31073/foodresources2026-26-14

  Abstract views: 7 | PDF Downloads: 5

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• PROBLEM ISSUES OF TECHNOLOGY AND QUALITY OF DRY PROTEIN MIXTURES FOR FUNCTIONAL BEVERAGES

  Bogdan Bondar, Oleksandra Niemirich, Oleh Kuzmin, Liudmyla Mamchenko, Halyna Lukianets, Andriy Murzin

  164-172

  DOI: https://doi.org/10.31073/foodresources2026-26-15

  Abstract views: 33 | PDF Downloads: 9

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• PROCESSING OF LIGNOCELLULOSIC WASTE FROM THE FOOD INDUSTRY AND AGRICULTURE IN THE CONTEXT OF THE CIRCULAR ECONOMY: TECHNOLOGICAL APPROACHES

  Vitalii Sydorenko, Tetiana Hrabova

  173-184

  DOI: https://doi.org/10.31073/foodresources2026-26-16

  Abstract views: 3 | PDF Downloads: 4

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• A STUDY OF THE FACTORS CONTRIBUTING TO SUCROSE LOSS DURING POST-HARVEST STORAGE OF SUGAR BEETS

  Tamila Sheiko, Tamila Sheiko

  185-194

  DOI: https://doi.org/10.31073/foodresources2026-26-17

  Abstract views: 4 | PDF Downloads: 4

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• QUALITY CONTROL AT THE STAGES OF CAKES AND PASTRIES PRODUCTION

  Gulzhan Aubakirova, Darya Radionova

  195-200

  DOI: https://doi.org/10.31073/foodresources2026-26-18

  Abstract views: 5 | PDF Downloads: 6

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• INTEGRATED SYSTEM OF LABORATORY CONTROL OF MYCOTOXINS IN SOYBEAN AS AN ELEMENT OF GUARANTEEING EXPORT SAFETY

  Olena Karatieieva , Olena Yulevich , Iryna Lіuta , Anastasiia Bodiul

  201-209

  DOI: https://doi.org/10.31073/foodresources2026-26-19

  Abstract views: 15 | PDF Downloads: 12

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• APPLICATION OF ENZYME TREATED COLLAGEN CONTAINING RAW MATERIALS IN FORMULATIONS OF POULTRY MEAT PRODUCTS

  Nataliia Patsera, Liubov Voitsekhivska, Sergii Verbytskyi, Yurii Okhrimenko, Volodymyr Bosak

  210=217

  DOI: https://doi.org/10.31073/foodresources2026-26-20

  Abstract views: 14 | PDF Downloads: 5

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• STUDY OF THE COMPOSITION OF COW'S MILK PROTEINS DURING STORAGE

  Iryna Romanchuk, Oksana Bodnarchuk, Liudmyla Moiseieva, Genadiy Bilukha

  218-223

  DOI: https://doi.org/10.31073/foodresources2026-26-21

  Abstract views: 2 | PDF Downloads: 3

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• SUGAR-CONTAINING FERMENTED BEVERAGES USING ZOOGLEAS BASED ON PLANT RAW MATERIALS

  Iryna Grinenko, Iryna Koretska

  224-234

  DOI: https://doi.org/10.31073/foodresources2026-26-22

  Abstract views: 5 | PDF Downloads: 3

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• FERMENTATION OF VICIA FABA BEAN PROTEIN CONCENTRATE: PERSPECTIVES OF USE IN PLANT-BASED BEVERAGE TECHNOLOGY

  Olena Hrabovska

  235-245

  DOI: https://doi.org/10.31073/foodresources2026-26-23

  Abstract views: 6 | PDF Downloads: 17

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• THE POTENTIAL FOR THE USE OF MICROALGAE IN AGRICULTURE AND FOOD TECHNOLOGY

  Olha Kozhemiaka, Lyudmila Peshuk, Oleksandr Nykytiuk, Andrii Maliuga

  246-256

  DOI: https://doi.org/10.31073/foodresources2026-26-24

  Abstract views: 2 | PDF Downloads: 3

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• EFFECT OF CROSS-SECTIONAL GEOMETRY OF DRY SAUSAGES ON QUALITY PARAMETERS

  Oleksandr Batrachenko, Mykola Todorov, Iryna Hrabova

  257-266

  DOI: https://doi.org/10.31073/foodresources2026-26-25

  Abstract views: 3 | PDF Downloads: 5

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• METHODS FOR CARBOHYDRATES DETERMINING IN FOOD COMPOSITIONS

  Kseniia Bakhlukova, Oleksandr Zaslavskyi, Anton Kuzmin, Svitlana Stanislaviv, Fedir Lystopad

  267-275

  DOI: https://doi.org/10.31073/foodresources2026-26-26

  Abstract views: 6 | PDF Downloads: 3

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