Vol. 6 No. 11 (2018): Food Resources

Слово редактора

• NON-TRADITIONAL GRAPE VARIETIES IN UKRAINE

  Iryna Babich, Roman Mukoid, Volodymyr Vasyliv, Tetiana Kos

  7-12

  DOI: https://doi.org/10.31073/foodresources2018-11-01

  Abstract views: 112 | PDF Downloads: 84

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• DEVELOPMENT OF MEATCONTAINING PRODUCTS FROM WATERFOWL MEAT

  Nataliia Bozhko, Vasyl Tishchenko, Vasyl Pasichnyi, Mykola Satsky

  13-20

  DOI: https://doi.org/10.31073/foodresources2018-11-02

  Abstract views: 165 | PDF Downloads: 93

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• STABILITY OF THE FOOD SYSTEM FUNCTIONING IN NON-STABLE MACROECONOMIC CONDITIONS

  Olena Bokiy

  21-32

  DOI: https://doi.org/10.31073/foodresources2018-11-03

  Abstract views: 138 | PDF Downloads: 86

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• PROVIDING THERMOTECHNICAL PARAMETERS OF HEAT EXCHANGERS USED FOR SMOKING OF MEAT PRODUCTS

  Serhii Verbytskyi , Nina Usatenko, Stefaniia Dobroskok, Mariia Kalashnik

  33-40

  DOI: https://doi.org/10.31073/foodresources2018-11-04

  Abstract views: 134 | PDF Downloads: 70

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• RESEARCH OF THE EFFECT OF BACTERIAL PREPARATION "LRR" ON THE FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF MEAT DURING CURING PROCESS

  Liubov Voytsekhivska, Larysa Borsolyuk, Tetiana Schelkova, Anna Gavrilenko

  41-47

  DOI: https://doi.org/10.31073/foodresources2018-11-05

  Abstract views: 248 | PDF Downloads: 88

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• RESEARCH OF CHANGE OF TECHNOLOGICAL QUALITY OF SORGHUM SACCHARATUM JUICE IN THE PROCESS OF STORAGE OF STEMS

  Nataliia Grygorenko, Svitlana Danylenko, Nadiia Stangeeva

  48-55

  DOI: https://doi.org/10.31073/foodresources2018-11-06

  Abstract views: 106 | PDF Downloads: 75

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• THE DYNAMICS OF ELEMENTS ASSIMILATION BY SHIITAKE MUSHROOMS

  Oleksandr Zaslavskyi, Olena Gavrylenko, Oleksii Kozych, Svitlana Stanislaviv, Dmytro Bahlukov, Oleksandr Velikanov

  56-61

  DOI: https://doi.org/10.31073/foodresources2018-11-07

  Abstract views: 121 | PDF Downloads: 74

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• THE POTENTIAL OF FOOD AND RAW MATERIAL RESOURCES IN PRODUCTION CHAINS OF THE MAIN BRANCHES OF THE FOOD INDUSTRY

  Olha Kovalenko, Hanna Lysenko

  62-79

  DOI: https://doi.org/10.31073/foodresources2018-11-08

  Abstract views: 126 | PDF Downloads: 83

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• FROM RAW MATERIAL EXPORTING SCENARIO TO THE COMPETITIVE MOD-EL FOR DEVELOPMENT OF THE ECONOMY OF UKRAINE IN THE CONDITIONS OF GLOBAL CHALLENGES

  Nataliia Kotkova

  80-92

  DOI: https://doi.org/10.31073/foodresources2018-11-09

  Abstract views: 113 | PDF Downloads: 74

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• RESEARCH ON THE EFFECT OF FRUCTOSЕ AND GLUCOSE ON TECHNOLOGICAL OPERATIONS OF PRODUCTION OF UNGLAZED FONDANT SWEETS

  Olena Kokhan, Oksana Onofriichuk , Serhii Tkachenko

  93-102

  DOI: https://doi.org/10.31073/foodresources2018-11-10

  Abstract views: 183 | PDF Downloads: 233

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• PROBLEMS AND DIRECTIONS OF MODERN ENTERPRISES FOR MINERAL WATERS BOTTLING DEVELOPMENT IN UKRAINE

  Anna Kushnirenko

  103-109

  DOI: https://doi.org/10.31073/foodresources2018-11-11

  Abstract views: 214 | PDF Downloads: 95

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• INFLUENCE OF HEAT PROCESSING AND RADIATION ON THE SAVING OF COIL BIOFLAVONOIDS IN THE PRODUCTION OF SOUSS

  Svitlana Matko, Lyudmila Melnyk, Tamila Sheiko, Serhii Tkachenko

  110-115

  DOI: https://doi.org/10.31073/foodresources2018-11-12

  Abstract views: 108 | PDF Downloads: 91

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• QUALITY INDICATORS OF THE SPONTANEOUS FERMENTATION STARTERS OF CEREALS FLOUR DURING THE LOWER-TEMPERATURE CONSERVATION PROCESS

  Larysa Mikhonik, Inna Hetman, Nataliia Biela, Halyna Bohdan

  116-122

  DOI: https://doi.org/10.31073/foodresources2018-11-13

  Abstract views: 214 | PDF Downloads: 91

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• NEW STARTER CULTURE «IPROVIT-BIFIDOLUX» IN MEDICAL PRACTICE

  Oksana Naumenko, Tetiana Berezhnytska, Nataliia Kigel, Dmytro Verezhak

  123-131

  DOI: https://doi.org/10.31073/foodresources2018-11-14

  Abstract views: 119 | PDF Downloads: 65

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• FORMULATION OF RECIPES AND REFINEMENT OF THE TECHNOLOGY OF FUNCTIONAL MEAT CHOPPED SEMIFINISHED PRODUCTS AND CHOPS WITH THE USE OF PROTEIN ENRICHMENT

  Mariia Paska, Olha Masliichuk

  132-138

  DOI: https://doi.org/10.31073/foodresources2018-11-15

  Abstract views: 315 | PDF Downloads: 168

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• EFFECT OF DEFATTED FLOUR OF OILSEEDS AND TOPINAMBUR FLOUR ON RYE BREAD QUALITY AND SAFETY

  Nataliia Pashova, Halyna Voloshchuk, Nataliia Gregirchak, Halyna Karpyk

  139-147

  DOI: https://doi.org/10.31073/foodresources2018-11-16

  Abstract views: 215 | PDF Downloads: 160

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• IMPROVED METHOD FOR GETTING MELASSES OF LOW QUALITY TO IMPROVE THE EFFECT OF CRYSTALIZATION OF SACHAROSIS

  Maryna Samilyk

  148-154

  DOI: https://doi.org/10.31073/foodresources2018-11-17

  Abstract views: 211 | PDF Downloads: 103

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• EU REQUIREMENTS ON FOOD SAFETY AND PECULIARITIES OF IMPLEMENTATION OF HACCP SYSTEMS IN THE MEAT INDUSTRY OF UKRAINE

  Tetiana Semko, Olha Ivanishcheva

  155-165

  DOI: https://doi.org/10.31073/foodresources2018-11-18

  Abstract views: 151 | PDF Downloads: 185

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• THE GRAINS WHEAT OF SOFT WINTER DOMESTIC SELECTION USE TO PRODUCTION FOR MODIFIED FLOUR

  Liubomyr Khomichak, Inha Kuznietsova, Andrii Marynin, Svitlana Vysotska

  166-173

  DOI: https://doi.org/10.31073/foodresources2018-11-19

  Abstract views: 158 | PDF Downloads: 98

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• CONCEPT OF ASSESSMENT OF THE SOCIO-ECONOMIC STATE AND POTENTIAL OF THE SELF-SUFFICIENCY OF THE BASIC FOOD RESOURCES OF THE REGION

  Nataliia Yurchenko

  174-192

  DOI: https://doi.org/10.31073/foodresources2018-11-20

  Abstract views: 107 | PDF Downloads: 70

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• BACKGROUND OF THE STRATEGIC GOALS OF THE DEVELOPMENT OF SUGAR INDUSTRY BEFORE 2030

  Lyudmila Yashchenko

  193-204

  DOI: https://doi.org/10.31073/foodresources2018-11-21

  Abstract views: 125 | PDF Downloads: 64

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