Vol. 7 No. 12 (2019): Food Resources

Collection of scientific works

Published: 2019-06-25

Full Issue

Продовольчі ресурси 2019-07-12 (Українська)

Слово редактора

SCIENTIFIC GROUNDS OF THE ACTIVITIES AIMING AT PRODUCTION OF HIGH-QUALITY DAIRY PRODUCTS

Mykola Sychevskyi, Iryna Romanchuk

7-15

DOI: https://doi.org/10.31073/foodresources2019-12-01
Abstract views: 153 | PDF Downloads: 90
- PDF (Українська)

Технічні науки

APPLICATION OF VIBROEXTRACTORS WITH A HYDROPULSE DRIVE FOR APPLICATION IN THE SYSTEM «SOLID BODY-LIQUID»

Iryna Bernyk, Mykola Kutniak, Ivan Kots

16-24

DOI: https://doi.org/10.31073/foodresources2019-12-02
Abstract views: 154 | PDF Downloads: 73
- PDF (Українська)
METHODICAL APPROACHES TO DETERMINATION OF SORBIC AND BENZOIC ACID CONTENT IN DAIRY PRODUCTS

Oksana Bodnarchuk, Filipp Petrov, Guzel Nasyrova, Oksana Stasevska

25-34

DOI: https://doi.org/10.31073/foodresources2019-12-03
Abstract views: 326 | PDF Downloads: 150
- PDF (Українська)
INJECTION OF RAW MEATS WITH BRINES CONTAINING COLLAGEN COMPONENTS

Serhii Verbytskyi, Serhii Starchevoi, Nina Usatenko, Tetiana Kryzhska

35-49

DOI: https://doi.org/10.31073/foodresources2019-12-04
Abstract views: 256 | PDF Downloads: 100
- PDF (Українська)
EFFECT OF NATURAL ANTIOXIDANTS UPON SHELF LONGEVITY OF MECHANICALLY DEBONED POULTRY MEAT

Liubov Voytsekhivska, Yurii Okhrimenko, Svitlana Sokolova, Tetiana Schelkova

50-57

DOI: https://doi.org/10.31073/foodresources2019-12-05
Abstract views: 169 | PDF Downloads: 83
- PDF (Українська)
INNOVATIVE TECHNOLOGIES OF SUGAR-BASED PRODUCTS

Iryna Grinenko, Roman Grushetskiy, Liubomyr Khomichak

58-63

DOI: https://doi.org/10.31073/foodresources2019-12-06
Abstract views: 144 | PDF Downloads: 82
- PDF (Українська)
BIOTECHNOLOGY AS THE BASIS OF MODERN INNOVATIVE FOOD PRODUCTION TECHNOLOGIES

Svitlana Danylenko, Oksana Naumenko, Oksana Potemska

64-73

DOI: https://doi.org/10.31073/foodresources2019-12-07
Abstract views: 230 | PDF Downloads: 142
- PDF (Українська)
RATIONAL METHODS OF LIQUID CARBON DIOXIDE PRODUCTION AT THE ENTERPRISES OF ALCOHOL INDUSTRY

Kateryna Danilova, Serhii Oliynichuk

74-79

DOI: https://doi.org/10.31073/foodresources2019-12-08
Abstract views: 216 | PDF Downloads: 182
- PDF (Українська)
TECHNOLOGICAL ASPECTS OF THE USAGE OF PEA CELLULOSE IN FLOUR-CULINARY PRODUCTS

Tetiana Dorokhova, Larysa Udvorheli, Iryna Koretska

80-86

DOI: https://doi.org/10.31073/foodresources2019-12-09
Abstract views: 238 | PDF Downloads: 82
- PDF (Українська)
EFFICIENCY OF USING HYDROCOLOIDS OF DIFFERENT ORIGIN IN ANGLUCETENIC BREAD TECHNOLOGY

Vira Drobot, Yuliia Prihodko, Hanna Berezhna, Nataliia Biela

87-93

DOI: https://doi.org/10.31073/foodresources2019-12-10
Abstract views: 135 | PDF Downloads: 110
- PDF (Українська)
PCR-SCREENING OF BACTERIAL CULTURES FOR ENRICHMENT OF THE ESSENTIAL NUTRІENTS LEVEL IN ORGANIC FERMENTED DAIRY PRODUCT

Yaroslava Zhukova, Filipp Petrov, Svitlana Danylenko, Myroslava Shugai, Nataliia Tshorna, Mykola Vakulenko

94-112

DOI: https://doi.org/10.31073/foodresources2019-12-11
Abstract views: 161 | PDF Downloads: 55
- PDF (Українська)
METHODS FOR DETERMINING THE ADULTERATION OF MEAT AND MEAT PRODUCTS

Aitbek Kakimov, Assemgul Baikadamova, Aigerim Temirbekkyzy, Aidana Kuzembayeva

113-120

DOI: https://doi.org/10.31073/foodresources2019-12-12
Abstract views: 590 | PDF Downloads: 154
- PDF (Русский)
COMPARATIVE CHARACTERISTICS OF ETHANOL YEAST STRAINS IN PRODUCTION CONDITIONS UNDER HIGHER MASH SOLIDS CONCENTRAТION CONDITIIONS

Taras lysak, Serhii Oliynichuk, Olga Koval

121-127

DOI: https://doi.org/10.31073/foodresources2019-12-13
Abstract views: 289 | PDF Downloads: 124
- PDF (Українська)
CHEESE RIPENING PROCESS INVOLVING CHEESE MUCUS

Yuryi Orlyuk

128-135

DOI: https://doi.org/10.31073/foodresources2019-12-14
Abstract views: 329 | PDF Downloads: 112
- PDF (Українська)
APPLICATION OF SPELT FLOUR IN WHEAT BREAD TECHNOLOGY

Olha Pysarets, Nataliia Biela

136-141

DOI: https://doi.org/10.31073/foodresources2019-12-15
Abstract views: 372 | PDF Downloads: 176
- PDF (Українська)
EVALUATION OF PHYSICAL AND CHEMICAL PARAMETERS OF GOAT AND COW RAW-MILK

Taisa Ruzhkova, Svitlana Danylenko, Kateryna Kopylova

142-151

DOI: https://doi.org/10.31073/foodresources2019-12-16
Abstract views: 531 | PDF Downloads: 228
- PDF (Українська)
KINETICS OF DRYING THE CRUSHED FRUITS TOMATO

Liubomyr Khomychak, Zhanna Petrova, Inha Kuznietsova, Mariia Yaromoliuk

152-160

DOI: https://doi.org/10.31073/foodresources2019-12-17
Abstract views: 104 | PDF Downloads: 64
- PDF (Українська)
IT'S STUDY OF THE METHOD OF PREPARATION OF FLOUR FOR MODIFICATION

Liubomyr Khomichak, Nadiia Shtanheieva, Inha Kuznietsova, Svitlana Vysotska

161-167

DOI: https://doi.org/10.31073/foodresources2019-12-18
Abstract views: 169 | PDF Downloads: 65
- PDF (Українська)

Економічні науки

DEVELOPMENT OF AGRICULTURAL INTEGRATION IN FOOD INDUSTRY

Mykola Sychevskyi, Ольга Коваленко , Nataliia Lukashenko, Nataliia Yurchenko

168-183

DOI: https://doi.org/10.31073/foodresources2019-12-19
Abstract views: 173 | PDF Downloads: 125
- PDF (Українська)
EFFECT OF FOOD INDUSTRY ON INTERNATIONAL RATINGS OF UKRAINE

Olena Bokiy

184-201

DOI: https://doi.org/10.31073/foodresources2019-12-20
Abstract views: 159 | PDF Downloads: 1361
- PDF (Українська)
THE POTENTIAL OF BIOGAS PRODUCTION IN THE FIELD OF ANIMALS OF UKRAINE

Andrii Doronin

202-209

DOI: https://doi.org/10.31073/foodresources2019-12-21
Abstract views: 175 | PDF Downloads: 115
- PDF (Українська)
INCLUSIVE INNOVATIONS IN TRANSFORMED AND MONOPOLIZED FOOD SYSTEM OF UKRAINE

Olha Kovalenko

210-228

DOI: https://doi.org/10.31073/foodresources2019-12-22
Abstract views: 173 | PDF Downloads: 92
- PDF (Українська)
INDICATORS OF DEVELOPMENT OF THE FOOD SYSTEM OF UKRAINE IN THE CONDITIONS OF ECONOMIC CHALLENGES

Nataliia Kotkova

229-247

DOI: https://doi.org/10.31073/foodresources2019-12-23
Abstract views: 131 | PDF Downloads: 78
- PDF (Українська)
IMPROVING THE LEGISLATIVE PRINCIPLES OF THE STATE AGRICULTURAL POLICY FOR THE FOOD INDUSTRY DEVELOPMENT

Олександр Куць

248-267

DOI: https://doi.org/10.31073/foodresources2019-12-24
Abstract views: 196 | PDF Downloads: 75
- PDF (Українська)
EUROPEAN FOOD QUALITY PROTECTION MECHANISMS IN UKRAINE

Hanna Lysenko

268-276

DOI: https://doi.org/10.31073/foodresources2019-12-25
Abstract views: 156 | PDF Downloads: 91
- PDF (Українська)
INNOVATION-INVESTMENT MODEL OF ECONOMIC PROCESSES IN THE FOOD INDUSTRY

Lyudmila Yashchenko

277-285

DOI: https://doi.org/10.31073/foodresources2019-12-26
Abstract views: 160 | PDF Downloads: 66
- PDF (Українська)

Vol. 7 No. 12 (2019): Food Resources

Full Issue

Слово редактора

SCIENTIFIC GROUNDS OF THE ACTIVITIES AIMING AT PRODUCTION OF HIGH-QUALITY DAIRY PRODUCTS

Технічні науки

APPLICATION OF VIBROEXTRACTORS WITH A HYDROPULSE DRIVE FOR APPLICATION IN THE SYSTEM «SOLID BODY-LIQUID»

METHODICAL APPROACHES TO DETERMINATION OF SORBIC AND BENZOIC ACID CONTENT IN DAIRY PRODUCTS

INJECTION OF RAW MEATS WITH BRINES CONTAINING COLLAGEN COMPONENTS

EFFECT OF NATURAL ANTIOXIDANTS UPON SHELF LONGEVITY OF MECHANICALLY DEBONED POULTRY MEAT

INNOVATIVE TECHNOLOGIES OF SUGAR-BASED PRODUCTS

BIOTECHNOLOGY AS THE BASIS OF MODERN INNOVATIVE FOOD PRODUCTION TECHNOLOGIES

RATIONAL METHODS OF LIQUID CARBON DIOXIDE PRODUCTION AT THE ENTERPRISES OF ALCOHOL INDUSTRY

TECHNOLOGICAL ASPECTS OF THE USAGE OF PEA CELLULOSE IN FLOUR-CULINARY PRODUCTS

EFFICIENCY OF USING HYDROCOLOIDS OF DIFFERENT ORIGIN IN ANGLUCETENIC BREAD TECHNOLOGY

PCR-SCREENING OF BACTERIAL CULTURES FOR ENRICHMENT OF THE ESSENTIAL NUTRІENTS LEVEL IN ORGANIC FERMENTED DAIRY PRODUCT

METHODS FOR DETERMINING THE ADULTERATION OF MEAT AND MEAT PRODUCTS

COMPARATIVE CHARACTERISTICS OF ETHANOL YEAST STRAINS IN PRODUCTION CONDITIONS UNDER HIGHER MASH SOLIDS CONCENTRAТION CONDITIIONS

CHEESE RIPENING PROCESS INVOLVING CHEESE MUCUS

APPLICATION OF SPELT FLOUR IN WHEAT BREAD TECHNOLOGY

EVALUATION OF PHYSICAL AND CHEMICAL PARAMETERS OF GOAT AND COW RAW-MILK

KINETICS OF DRYING THE CRUSHED FRUITS TOMATO

IT'S STUDY OF THE METHOD OF PREPARATION OF FLOUR FOR MODIFICATION

Економічні науки

DEVELOPMENT OF AGRICULTURAL INTEGRATION IN FOOD INDUSTRY

EFFECT OF FOOD INDUSTRY ON INTERNATIONAL RATINGS OF UKRAINE

THE POTENTIAL OF BIOGAS PRODUCTION IN THE FIELD OF ANIMALS OF UKRAINE

INCLUSIVE INNOVATIONS IN TRANSFORMED AND MONOPOLIZED FOOD SYSTEM OF UKRAINE

INDICATORS OF DEVELOPMENT OF THE FOOD SYSTEM OF UKRAINE IN THE CONDITIONS OF ECONOMIC CHALLENGES

IMPROVING THE LEGISLATIVE PRINCIPLES OF THE STATE AGRICULTURAL POLICY FOR THE FOOD INDUSTRY DEVELOPMENT

EUROPEAN FOOD QUALITY PROTECTION MECHANISMS IN UKRAINE

INNOVATION-INVESTMENT MODEL OF ECONOMIC PROCESSES IN THE FOOD INDUSTRY

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