Vol. 7 No. 13 (2019): Food Resources

Collection of scientific works

Published: 2019-12-25

Full Issue

Продовольчі ресурси 2019-07-13 (Українська)

Слово редактора

HISTORY OF FORMATION AND DEVELOPMENT OF INSTITUTE OF FOOD RESOURCES OF THE NATIONAL ACADEMY OF AGRARIAN SCIENCES OF UKRAINE

Mykola Sychevskyi

7-13
Abstract views: 155 | PDF Downloads: 218
- PDF (Українська)

Технічні науки

SELECTION OF THE ALGORITHM OF THE MANAGEMENT OF THE BAROTERMIC PROCESSING OF FOOD RAW MATERIAL IN THE THERMAL CAMERA WITH AERODYNAMIC HEATING

Iryna Bernyk, Ivan Kots

14-22

DOI: https://doi.org/10.31073/foodresources2019-13-01
Abstract views: 145 | PDF Downloads: 135
- PDF (Українська)
ANALYSIS OF THE USE OF EXOPOLYSACCHARIDES PRODUCING STARTER CULTURES IN THE FERMENTATION OF MILK

Oksana Bodnarchuk, Olga Yakubenko, Pylyp Petrov, Guzel Nasyrova

23-34

DOI: https://doi.org/10.31073/foodresources2019-13-02
Abstract views: 271 | PDF Downloads: 182
- PDF (Українська)
DEVELOPMENT OF MEATCONTAINING BOILED SMOKED SAUSAGES WITH LOCAL AQUACULTURE

Nataliia Bozhko

35-43

DOI: https://doi.org/10.31073/foodresources2019-13-03
Abstract views: 182 | PDF Downloads: 101
- PDF (Українська)
JUSTIFICATION OF THE FORMULATION FOR CHEESE PASTE WITH CUMIN

Наталія Болгова, Hanna Honchar

44-50

DOI: https://doi.org/10.31073/foodresources2019-13-04
Abstract views: 163 | PDF Downloads: 186
- PDF (Українська)
PROTEIN PRODUCTS FROM THE PROCESSING OF THE SECONDARY RAW MATERIALS OF THE POULTRY-PROCESSING INDUSTRY

Liubov Voytsekhivska, Olena Franko, Yurii Okhrimenko, Anna Gavrilenko

51-58

DOI: https://doi.org/10.31073/foodresources2019-13-05
Abstract views: 191 | PDF Downloads: 98
- PDF (Українська)
FERMENTED LEAVES OF FRUIT AND BERRIES CULTURES AS RAW MATERIALS FOR BEVERAGES

Iryna Grinenko, Roman Grushetskiy, Liubomyr Khomichak

59-68

DOI: https://doi.org/10.31073/foodresources2019-13-06
Abstract views: 422 | PDF Downloads: 215
- PDF (Українська)
PRINCIPAL BASICS OF ADVANCED BIOPACKAGING OF DAIRY PRODUCTS

Kateryna Kopylova, Serhii Verbytskyi , Olga Kozachenko, Oksana Verbova

69-86

DOI: https://doi.org/10.31073/foodresources2019-13-07
Abstract views: 257 | PDF Downloads: 156
- PDF (Українська)
STUDY OF THE INFLUENCE OF STARTER CULTURE BASED AT LACTIC ACID BACTERIA ON THE BREAD QUALITY

Аlyna Korzhenivska, Svitlana Danylenko, Inna Hetman

87-94

DOI: https://doi.org/10.31073/foodresources2019-13-08
Abstract views: 500 | PDF Downloads: 331
- PDF (Українська)
WORLD TRENDS IN THE DEVELOPMENT OF PACKAGING

Valeryi Kryvoshei, Veronyka Khalaidzhi

95-105

DOI: https://doi.org/10.31073/foodresources2019-13-09
Abstract views: 237 | PDF Downloads: 145
- PDF (Українська)
PREPARATION OF DRIED PUMPKIN POWDER

Inha Kuznietsova, Mariia Yarmolyuk

106-112

DOI: https://doi.org/10.31073/foodresources2019-13-10
Abstract views: 199 | PDF Downloads: 92
- PDF (Українська)
THE INFLUENCE OF MECHANICAL TREATMENT ON THE PROCESSES OF STRUCTURE FORMATION OF FAT COMPOSITIONS IN THE PRODUCTION OF SPREADS

Yurii Mayboroda

113-120

DOI: https://doi.org/10.31073/foodresources2019-13-11
Abstract views: 173 | PDF Downloads: 95
- PDF (Українська)
ENZYMATIC HYDROLYSIS OF STARCH- AND CELLULOSE-CONTAINING RAW MATERIALS TO FERMENTABLE SUGARS IN BIOETHANOL PRODUCTION

Serhii Oliynichuk, Kateryna Danilova, Olga Koval

121-130

DOI: https://doi.org/10.31073/foodresources2019-13-12
Abstract views: 328 | PDF Downloads: 325
- PDF (Українська)
TECHNICAL AND ECONOMICAL SUBSTANTIATION OF CONSTRUCTION SCHEME OF THE VIBRO DEFIBRINATOR

Ihor Palamarchuk, Volodimir Vasyliv, Anastasia Ivolga, Tetiana Kos

131-138

DOI: https://doi.org/10.31073/foodresources2019-13-13
Abstract views: 190 | PDF Downloads: 92
- PDF (Українська)
INFLUENCE OF WASH SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF SURIMIC-LIKE TURKEY MEAT MATERIAL

Lyudmila Peshuk, Oleg Galenko, Svitlana Schuler, Vadym Bezpalko

139-146

DOI: https://doi.org/10.31073/foodresources2019-13-14
Abstract views: 171 | PDF Downloads: 86
- PDF (Українська)
MODERN ASPECTS OF TECHNOLOGY OF ICE CREAM WITH FUNCTIONAL INGREDIENTS

Tetiana Rudakova, Antonina Minorova, Serhii Narizhnyi

147-171

DOI: https://doi.org/10.31073/foodresources2019-13-15
Abstract views: 322 | PDF Downloads: 340
- PDF (Українська)
TASTE QUALITIES OF POTATOES: VARIETIES TRADITIONAL FOR NORTHERN KAZAKHSTAN VS VARIETIES OF FOREIGN SELECTION

Inna Savenkova

172-179

DOI: https://doi.org/10.31073/foodresources2019-13-16
Abstract views: 159 | PDF Downloads: 115
- PDF (Українська)
TECHNOLOGY FOR SALTING WHOLE MUSCLE PRODUCTS. MEAT RIPENING

Tynyshtyk Sadupova, Arailym Dauletkhankyzy, Aidana Abilda

180-189

DOI: https://doi.org/10.31073/foodresources2019-13-17
Abstract views: 186 | PDF Downloads: 152
- PDF (Русский)
NEW BOILED SAUSAGES WITH WHEAT CELL ENRICHED WITH PUMPKIN PECTIN

Yurii Sukhenko, Lidia Korets, Vladyslav Dudchenko, Tetiana Kos

190-198

DOI: https://doi.org/10.31073/foodresources2019-13-18
Abstract views: 516 | PDF Downloads: 266
- PDF (Українська)
DETERMINATION OF THE PARAMETERS OF THE PIN WORKING MEMBERS OF THE DOUGH KNEADING MACHINE

Maksym Shpak , Oleksandr Gavvа, Olena Chepeliuk , Igor Litovchenko, Oleksandr Chepeliuk

199-206

DOI: https://doi.org/10.31073/foodresources2019-13-19
Abstract views: 169 | PDF Downloads: 88
- PDF (Українська)

Економічні науки

SWOT-ANALYSES’ APPLICATION TO FORMULATE SALES MANAGEMENT STRATEGY OF THE MEAT-PROCESSING ENTERPRISES OF ODESSA REGION

Tetiana Beregova

DOI: https://doi.org/10.31073/foodresources2019-13-20
Abstract views: 248 | PDF Downloads: 199
- PDF (Українська)
EXPERIENCE OF STATE SUPPORT FOR INVESTMENT-INNOVATIVE DEVELOPMENT OF THE FOOD INDUSTRY IN UKRAINE AND WORLDWIDE

Olena Bokiy

214-229

DOI: https://doi.org/10.31073/foodresources2019-13-21
Abstract views: 174 | PDF Downloads: 106
- PDF (Українська)
ENVIRONMENTAL AND ECONOMIC ASPECTS OF CULTIVATION OF BIOENERGY CULTURES IN UKRAINE

Andrii Doronin

230-236

DOI: https://doi.org/10.31073/foodresources2019-13-22
Abstract views: 216 | PDF Downloads: 103
- PDF (Українська)
ASSESSMENT OF THE STATE AND PROVISION OF FINANCIAL STABILITY OF INNOVATION-INVESTMENT DEVELOPMENT OF THE FOOD INDUSTRY

Olha Kovalenko, Lyudmila Yashchenko

237-247

DOI: https://doi.org/10.31073/foodresources2019-13-23
Abstract views: 117 | PDF Downloads: 96
- PDF (Українська)
FOOD RESOURCES – FUNDAMENTALS FOR NATIONAL HEALTH AND ECONOMIC GROWTH

Oleksandr Kuts, Dmytro Kuts

248-266

DOI: https://doi.org/10.31073/foodresources2019-13-24
Abstract views: 188 | PDF Downloads: 141
- PDF (Українська)
LAND AS A STATE FOOD SECURITY POTENTIAL

Mykola Sychevskyi, Oleksandr Kuts, Olha Kovalenko

267-278

DOI: https://doi.org/10.31073/foodresources2019-13-25
Abstract views: 221 | PDF Downloads: 126
- PDF (Українська)
FOOD SECURITY UNDER GLOBAL CLIMATE CHANGE

Nataliia Skopenko, Iryna Yevsieieva-Severyna, Alla Bovkun

279-290

DOI: https://doi.org/10.31073/foodresources2019-13-26
Abstract views: 238 | PDF Downloads: 274
- PDF (Українська)
FOOD SECURITY UNDER GLOBAL CLIMATE CHANGE

Anatolii Yuzefovich, Ольга Коваленко

291-298

DOI: https://doi.org/10.31073/foodresources2019-13-27
Abstract views: 344 | PDF Downloads: 339
- PDF (Українська)

Vol. 7 No. 13 (2019): Food Resources

Full Issue

Слово редактора

HISTORY OF FORMATION AND DEVELOPMENT OF INSTITUTE OF FOOD RESOURCES OF THE NATIONAL ACADEMY OF AGRARIAN SCIENCES OF UKRAINE

Технічні науки

SELECTION OF THE ALGORITHM OF THE MANAGEMENT OF THE BAROTERMIC PROCESSING OF FOOD RAW MATERIAL IN THE THERMAL CAMERA WITH AERODYNAMIC HEATING

ANALYSIS OF THE USE OF EXOPOLYSACCHARIDES PRODUCING STARTER CULTURES IN THE FERMENTATION OF MILK

DEVELOPMENT OF MEATCONTAINING BOILED SMOKED SAUSAGES WITH LOCAL AQUACULTURE

JUSTIFICATION OF THE FORMULATION FOR CHEESE PASTE WITH CUMIN

PROTEIN PRODUCTS FROM THE PROCESSING OF THE SECONDARY RAW MATERIALS OF THE POULTRY-PROCESSING INDUSTRY

FERMENTED LEAVES OF FRUIT AND BERRIES CULTURES AS RAW MATERIALS FOR BEVERAGES

PRINCIPAL BASICS OF ADVANCED BIOPACKAGING OF DAIRY PRODUCTS

STUDY OF THE INFLUENCE OF STARTER CULTURE BASED AT LACTIC ACID BACTERIA ON THE BREAD QUALITY

WORLD TRENDS IN THE DEVELOPMENT OF PACKAGING

PREPARATION OF DRIED PUMPKIN POWDER

THE INFLUENCE OF MECHANICAL TREATMENT ON THE PROCESSES OF STRUCTURE FORMATION OF FAT COMPOSITIONS IN THE PRODUCTION OF SPREADS

ENZYMATIC HYDROLYSIS OF STARCH- AND CELLULOSE-CONTAINING RAW MATERIALS TO FERMENTABLE SUGARS IN BIOETHANOL PRODUCTION

TECHNICAL AND ECONOMICAL SUBSTANTIATION OF CONSTRUCTION SCHEME OF THE VIBRO DEFIBRINATOR

INFLUENCE OF WASH SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF SURIMIC-LIKE TURKEY MEAT MATERIAL

MODERN ASPECTS OF TECHNOLOGY OF ICE CREAM WITH FUNCTIONAL INGREDIENTS

TASTE QUALITIES OF POTATOES: VARIETIES TRADITIONAL FOR NORTHERN KAZAKHSTAN VS VARIETIES OF FOREIGN SELECTION

TECHNOLOGY FOR SALTING WHOLE MUSCLE PRODUCTS. MEAT RIPENING

NEW BOILED SAUSAGES WITH WHEAT CELL ENRICHED WITH PUMPKIN PECTIN

DETERMINATION OF THE PARAMETERS OF THE PIN WORKING MEMBERS OF THE DOUGH KNEADING MACHINE

Економічні науки

SWOT-ANALYSES’ APPLICATION TO FORMULATE SALES MANAGEMENT STRATEGY OF THE MEAT-PROCESSING ENTERPRISES OF ODESSA REGION

EXPERIENCE OF STATE SUPPORT FOR INVESTMENT-INNOVATIVE DEVELOPMENT OF THE FOOD INDUSTRY IN UKRAINE AND WORLDWIDE

ENVIRONMENTAL AND ECONOMIC ASPECTS OF CULTIVATION OF BIOENERGY CULTURES IN UKRAINE

ASSESSMENT OF THE STATE AND PROVISION OF FINANCIAL STABILITY OF INNOVATION-INVESTMENT DEVELOPMENT OF THE FOOD INDUSTRY

FOOD RESOURCES – FUNDAMENTALS FOR NATIONAL HEALTH AND ECONOMIC GROWTH

LAND AS A STATE FOOD SECURITY POTENTIAL

FOOD SECURITY UNDER GLOBAL CLIMATE CHANGE

FOOD SECURITY UNDER GLOBAL CLIMATE CHANGE

ISSN

Make a Submission

Language

Information

INDEXING