Vol. 6 No. 10 (2018): Food Resources

Collection of scientific works

Published: 2018-06-25

Full Issue

Продовольчі ресурси 2018-06-10 (Українська)

Слово редактора

IMPROVING THE TECHNOLOGY OF FLOUR CONFECTIONERY PRODUCTS OF A FUNCTIONAL PURPOSE FOR CONFECTIONERY COMPANIES AND RESTAURANT ENTERPRISES

A. Abramova, К. Rubanka, О. Pysarets

7-12

DOI: https://doi.org/10.31073/foodresources2018-10-01
Abstract views: 327 | PDF Downloads: 397
- PDF (Українська)
SCIENTIFIC-INNOVATIVE BINOMIAL AS CONCEPTUAL BASIS OF TECHNICAL PERFECTION OF DESIGNS OF MEAT MINCERS AND CUTTERS

О. Batrachenko, S. Verbytskyi

13-27

DOI: https://doi.org/10.31073/foodresources2018-10-02
Abstract views: 80 | PDF Downloads: 84
- PDF (Українська)
INVESTIGATION OF DIRECT AROMATIC RAW MARKET USED IN THE TECHNOLOGIES OF TOMATO SOUSES

О. Benderska, О. Bessarab, N. Hrehirchak, A. Shikirawa

28-33

DOI: https://doi.org/10.31073/foodresources2018-10-03
Abstract views: 154 | PDF Downloads: 678
- PDF (Українська)
MATHEMATICAL MODEL OF WORK OF A MEMBRANE HYDRAULICALLY DRIVEN PUMP FOR FOODSTUFFS DOSING

І. Bernyk, V. Petrus

34-40

DOI: https://doi.org/10.31073/foodresources2018-10-04
Abstract views: 66 | PDF Downloads: 64
- PDF (Українська)
BREAD PRICES AND CONSUMERS’ PURCHASING POWER IN UKRAINIAN AND IN THE WORLD

O. Bokiy

41-48

DOI: https://doi.org/10.31073/foodresources2018-10-05
Abstract views: 104 | PDF Downloads: 106
- PDF (Українська)
SUBSTANTIATION OF FORMULATIONS OF VALUE ADDED PATE PRODUCTS, INTENDED FOR NUTRITION OF CHILDREN OF PRESCHOOL AND SCHOOL AGE

L. Borsolyuk, I. Voytsekhivska, O. Franko, T. Shelkova, S. Verbytskyi

49-62

DOI: https://doi.org/10.31073/foodresources2018-10-06
Abstract views: 121 | PDF Downloads: 128
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FEATURES OF APPLICATION OF PROCEDURES THAT BASED ON THE HACCP PRINCIPLES AT THE ENTERPRISES OF THE STATE RESERVE OF UKRAINE

O. Gavrylenko, O. Zaslavskyi, N. Onyshchenko, O. Velikanov

63-66

DOI: https://doi.org/10.31073/foodresources2018-10-07
Abstract views: 90 | PDF Downloads: 90
- PDF (Українська)
RESEARCH OF FOAM-LIKE STRUCTURE OF GLUTEN-FREE NON-YEAST DOUGH WITH USE OF HYDROCOLLOIDS AND CONCENTRATES OF ANIMAL PROTEINS

I. Haliasnyi, T. Gavrish, O. Shanina

67-75

DOI: https://doi.org/10.31073/foodresources2018-10-08
Abstract views: 124 | PDF Downloads: 174
- PDF (Українська)
APPLICATION OF LIGNIFIED BAGASSE FROM SUGAR SORGHUM AS SORBENTS FOR TREATMENT OF SOILS

N. Grygorenko, L. Kupchyk, V. Denisovich

76-81

DOI: https://doi.org/10.31073/foodresources2018-10-09
Abstract views: 63 | PDF Downloads: 65
- PDF (Українська)
CHOICE OF RECEPTOR COMPONENTS FOR THE PRODUCTION OF FRUIT SOILS BASED ON CORNUS MASL

A. Grushkovska, S. Matko, L. Melnyk, T. Sheiko

82-87

DOI: https://doi.org/10.31073/foodresources2018-10-10
Abstract views: 69 | PDF Downloads: 99
- PDF (Українська)
COMPLEX INDICATOR OF QUALITY OF SUGARS AND SUGAR SUBSTITUTES AND THEIR USE IN THE PRODUCTION OF CONFECTIONERY PRODUCTS

А. Dorohovych, V. Dorohovych, L. Mazur, O. Pysarets

88-100

DOI: https://doi.org/10.31073/foodresources2018-10-11
Abstract views: 266 | PDF Downloads: 129
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USE OF SESAME FLOUR IN THE PRODUCTION OF WHEAT BREAD

V. Drobot, Yu. Bondarenko, O. Bilyk, A. Grishchenko

101-110

DOI: https://doi.org/10.31073/foodresources2018-10-12
Abstract views: 216 | PDF Downloads: 227
- PDF (Українська)
THE INFLUENCE OF COWS FEEDING TYPE ON THE ORGANIC MILK QUALITY PARAMETERS

Ya. Zhukova, P. Petrov

111-122

DOI: https://doi.org/10.31073/foodresources2018-10-13
Abstract views: 128 | PDF Downloads: 78
- PDF (Українська)
THE INFLUENCE OF GELATIN AND STARTER CULTURE ON THE PHYSICAL AND CHEMICAL PARAMETERS OF CHEESES WITH DIFFERENT FAT CONTENT

Ya. Zhukova, P. Petrov, O. Boloba, T. Ohrimenko, O. Naumenko

123-130

DOI: https://doi.org/10.31073/foodresources2018-10-14
Abstract views: 95 | PDF Downloads: 92
- PDF (Українська)
DEMAND AND CONSUMPTION OF MEAT IN THE REGIONS OF UKRAINE AND THE WORLD

O. Kovalenko, H. Lysenko

131-141

DOI: https://doi.org/10.31073/foodresources2018-10-15
Abstract views: 127 | PDF Downloads: 209
- PDF (Українська)
ДОСЛІДЖЕННЯ ВПЛИВУ СИРОВИНИ РОСЛИННОГО ПОХОДЖЕННЯ НА ЯКІСТЬ ФОРМОВАНИХ ЧІПСІВ

A. Kovtun, V. Kovbasа, V. Pichkur

142-149

DOI: https://doi.org/10.31073/foodresources2018-10-16
Abstract views: 127 | PDF Downloads: 107
- PDF (Українська)
NUTRITIONAL AND ENERGY VALUE OF SWEET PEPPER FRUIT DEPENDING ON VARIETY

V. Koltunov, K. Kalaida

150-158

DOI: https://doi.org/10.31073/foodresources2018-10-17
Abstract views: 156 | PDF Downloads: 85
- PDF (Українська)
DETECTING AND WITHDRAWING OF FOREIGN INCLUSIONS AS CRITICAL CONTROL POINTS OF HACCP PLANS FOR MEAT PROCESSING FACILITIES

K. Kopylova, S. Verbytskyi , T. Kos, О. Verbova, O. Kozachenko

159-167

DOI: https://doi.org/10.31073/foodresources2018-10-18
Abstract views: 257 | PDF Downloads: 104
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INVESTIGATION OF THE EFFECTS OF FRUCTOSIS AND LACTOSIS ON TECHNOLOGICAL OPERATIONS OF MANUFACTURE OF CRYSTALLINE STRUCTURE

O. Kokhan, O. Onofriichuk , L. Khomichak

168-175

DOI: https://doi.org/10.31073/foodresources2018-10-19
Abstract views: 94 | PDF Downloads: 123
- PDF (Українська)
INTEGRATION OF THE AGRICULTURAL SECTOR OF UKRAINE TO THE EU'S INTERNAL MARKET: CHALLENGES AND DECREASES

D. Krysanov

176-188

DOI: https://doi.org/10.31073/foodresources2018-10-20
Abstract views: 103 | PDF Downloads: 75
- PDF (Українська)
MANUFACTURE OF STARCH PRODUCTS IN UKRAINIAN

I. Kuznietsova, M. Yarmolyuk

189-192

DOI: https://doi.org/10.31073/foodresources2018-10-21
Abstract views: 155 | PDF Downloads: 195
- PDF (Українська)
MODELING THE COMPOSITION OF THE SAUSAGES WITH THE SMEARED CONSISTENCE AND STUDY OF THE INDICATORS OF THEIR QUALITY

V. Lyzova, L. Voytsekhivska, T. Shelkova

193-199

DOI: https://doi.org/10.31073/foodresources2018-10-22
Abstract views: 106 | PDF Downloads: 126
- PDF (Українська)
HIGH-PROTEIN BREAD FOR CONSUMERS WITH INCREASED PROTEIN REQUIREMENTS

V. Makhynko, A. Listratenko, O. Pysarets

200-205

DOI: https://doi.org/10.31073/foodresources2018-10-23
Abstract views: 176 | PDF Downloads: 160
- PDF (Українська)
CHARACTERISTICS OF DRY MILK-CARBOHYDRATE MIXTURES OF SPRAY DRYING CARBOHYDRATE

A. Minorova, I. Romanchuk, N. Krushelnytska

206-212

DOI: https://doi.org/10.31073/foodresources2018-10-24
Abstract views: 153 | PDF Downloads: 237
- PDF (Українська)
SCIENTIFIC AND METHODOLOGICAL ASPECTS OF SELECTION OF FHAGE RESISTANCE OF STARTER MICROORGANISMS

O. Naumenko, N. Kigel

213-219

DOI: https://doi.org/10.31073/foodresources2018-10-25
Abstract views: 134 | PDF Downloads: 104
- PDF (Українська)
PROCESSING OF INDUSTRIAL WASTES OF CORN USING DIFFERENT YEAST STRAINS ON ZARUBINSKY BIOETHANOL FACTORY

S. Oliynichuk, O. Koval, T. Lysak

220-225

DOI: https://doi.org/10.31073/foodresources2018-10-26
Abstract views: 125 | PDF Downloads: 183
- PDF (Українська)
RHEOLOGICAL PARAMETERS OF CHEESE CURD

Yu. Orlyuk, M. Shynkaryk, O. Kravets, M. Konevych

226-231

DOI: https://doi.org/10.31073/foodresources2018-10-27
Abstract views: 122 | PDF Downloads: 107
- PDF (Українська)
EXPEDIENCE OF THE USE OF PSYLLIUM AS STRUCTURE FORMER IN THE TECHNOLOGY OF GLUTEN-FREE BAKERY PRODUCTS

O. Pysarets, N. Biela, I. Hetman, A. Semenova

232-236

DOI: https://doi.org/10.31073/foodresources2018-10-28
Abstract views: 163 | PDF Downloads: 161
- PDF (Українська)
ORGANISMS COMPOSITION OF ACTIVE SLUDGE OF OIL WASTEWATER AND THE AGRO INDUSTRIAL COMPLEX CLEANING

O. Semenova, N. Bublienko, T. Shylofost, L. Reshetnyak

237-242

DOI: https://doi.org/10.31073/foodresources2018-10-29
Abstract views: 158 | PDF Downloads: 201
- PDF (Українська)
GROUNDS FOR PROMOTION OF SHELF LIFE OF THE "MOZZARELLA" CHEESE BY USE OF A NIZIN PREPARATION

T. Semko, L. Kolianovska, O. Ivanishcheva

243-247

DOI: https://doi.org/10.31073/foodresources2018-10-30
Abstract views: 151 | PDF Downloads: 194
- PDF (Українська)
GENERAL APPROACH TO THE RELIABILITY OF WORK OF THE MINI-BAKERY ON THE MOBILE PLATFORM

I. Stadnyk, V. Vasyliv, T. Kos

248-253

DOI: https://doi.org/10.31073/foodresources2018-10-31
Abstract views: 118 | PDF Downloads: 129
- PDF (Українська)
PROVISION OF QUALITY OF PECTIN PASTES FOR FOOD PRODUCTS OF THERAPEUTIC AND PROPHYLACTIC APPOINTMENT

Yu. Sukhenko, V. Dudchenko, T. Kos

254-258

DOI: https://doi.org/10.31073/foodresources2018-10-32
Abstract views: 99 | PDF Downloads: 81
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REGIONAL BALANCE OF ETHYL ALCOHOL IN UKRAINIAN

O. Shmagliy

259-268

DOI: https://doi.org/10.31073/foodresources2018-10-33
Abstract views: 87 | PDF Downloads: 54
- PDF (Українська)
THE STATE OF DEMAND AND SUPPLY OF MILK AND MILK PRODUCTS IN REGIONS OF UKRAINE AND IN THE WORLD

N. Yurchenko

269-275

DOI: https://doi.org/10.31073/foodresources2018-10-34
Abstract views: 78 | PDF Downloads: 184
- PDF (Українська)