Vol. 8 No. 14 (2020): Food Resources

Collection of scientific works

Published: 2020-06-25

Full Issue

Продовольчі ресурси 2020-08-14 (Українська)

Слово редактора

MECHANISMS TO ENSURE THE IMPLEMENTATION OF THE STRATEGIC POTENTIAL OF FOOD SYSTEMS

Mykola Sychevskyi, Olha Kovalenko, Oleksandr Kuts

7-19

DOI: https://doi.org/10.31073/foodresources2020-14-01
Abstract views: 256 | PDF Downloads: 193
- PDF (Українська)

Технічні науки

ADAPTATION OF ELECTRONIC SCANNING MICROSCOPY METHODS FOR INVESTIGATION OF POLLEN GRAINS

Leonora Adamchuk, Vladyslav Sukhenko, Mykola Skoryk

20-28

DOI: https://doi.org/10.31073/foodresources2020-14-02
Abstract views: 399 | PDF Downloads: 215
- PDF (Українська)
HYDRODYNAMIC INSTALLATION FOR PREPARATION OF FATTY EMULSIONS

Iryna Bernyk, Ivan Kots, Kateryna Bauman

29-34

DOI: https://doi.org/10.31073/foodresources2020-14-03
Abstract views: 216 | PDF Downloads: 107
- PDF (Українська)
EFFECT OF BIOLOGICALLY ACTIVE COMPOUNDS ON THE STATE OF HEME PIGMENTS OF MECHANICALLY DEBONED POULTRY MEAT

Любов Войцехівська , Yurii Okhrimenko, Svitlana Sokolova, Tetiana Klischeva

35-42

DOI: https://doi.org/10.31073/foodresources2020-14-04
Abstract views: 235 | PDF Downloads: 111
- PDF (Українська)
THE IMPACT OF THE TECHNOLOGICAL ENVIRONMENT ON THE FACILITATION OF THE ROLLING WORKING BODIES OF FORMING MACHINES

Vitalii Gidzheliczkyi , Ihor Stadnyk, Volodymyr Vasyliv, Tetiana Kos

43-51

DOI: https://doi.org/10.31073/foodresources2020-14-05
Abstract views: 189 | PDF Downloads: 132
- PDF (Українська)
STEREOCHEMICAL PROPERTIES OF INULINS

Roman Grushetskiy, Iryna Grinenko, Liubomyr Khomichak

52-60

DOI: https://doi.org/10.31073/foodresources2020-14-06
Abstract views: 243 | PDF Downloads: 173
- PDF (Українська)
ACTUAL DIRECTIONS OF ALCOHOL INDUSTRY DEVELOPMENT IN THE CONDITIONS OF PRIVATIZATION

Roman Grushetskiy, Serhii Oliynichuk, Kateryna Danilova

61-66

DOI: https://doi.org/10.31073/foodresources2020-14-07
Abstract views: 205 | PDF Downloads: 155
- PDF (Українська)
SCIENTIFIC SUBSTANTIATION OF NEW TECHNOLOGICAL METHODS OF DEVELOPMENT OF BIOPREPARATIONS FOR PRODUCTION OF ENSILAGE

Svitlana Danylenko, Svitlana Teterina, Myroslav Khonkiv

67-79

DOI: https://doi.org/10.31073/foodresources2020-14-08
Abstract views: 293 | PDF Downloads: 107
- PDF (Українська)
THE IMMOBILIZATION OF MICROORGANISMS AS ONE OF THE DIRECTIONS OF BIOTECHNOLOGY DEVELOPMENT: ADVANTAGES, METHODS, CARRIERS

Olga Koval

80-91

DOI: https://doi.org/10.31073/foodresources2020-14-09
Abstract views: 567 | PDF Downloads: 245
- PDF (Українська)
DETECTION OF EXTRANEOUS INCLUSIONS AS A CONSTITUENT OF HACCP SYSTEMS IN BAKERY AND CONFECTIONERY PRODUCTION

Kateryna Kopylova, Serhii Verbytskyi , Tetiana Kos, Olga Kozachenko, Oksana Verbova

92-109

DOI: https://doi.org/10.31073/foodresources2020-14-10
Abstract views: 435 | PDF Downloads: 164
- PDF (Українська)
THE STUDY OF STARCH CHANGES IN THE PROCESS OF WHEAT FLOUR MODIFICATION

Inha Kuznietsova, Liubomyr Khomichak, Olha Dzhohan, Lyudmila Zaichuk, Serhii Tkachenko, Svitlana Vysotska

110-117

DOI: https://doi.org/10.31073/foodresources2020-14-11
Abstract views: 275 | PDF Downloads: 137
- PDF (Українська)
THE STUDY OF THE VISCOSITY OF MILK FAT COMPOSITIONS IN THE AREA OF STRUCTURE FORMATION IN THE PRODUCTION OF SPREADS

Yurii Mayboroda

118-124

DOI: https://doi.org/10.31073/foodresources2020-14-12
Abstract views: 224 | PDF Downloads: 146
- PDF (Українська)
OGICAL VALUE OF DRY MILK MULTICOMPONENT MIXTURES

Antonina Minorova, Tetiana Rudakova, Nataliia Krushelnytska, Serhii Narizhnyi

125-136

DOI: https://doi.org/10.31073/foodresources2020-14-13
Abstract views: 273 | PDF Downloads: 162
- PDF (Українська)
INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF PRODUCTION AND QUALITY OF BREAD FROM SPELT FLOUR

Oksana Naumenko, Tetiana Polonska, Inna Hetman, Nataliia Biela, Kostiantyn Korolyuk, Halyna Bohdan

137-144

DOI: https://doi.org/10.31073/foodresources2020-14-14
Abstract views: 359 | PDF Downloads: 297
- PDF (Українська)
THE USE OF GLUCOSE IN THE TECHNOLOGY OF PRODUCTION OF UNGLAZED FONDANT SWEETS

Oksana Onofriichuk , Olena Kokhan, Liubomyr Khomichak

145-156

DOI: https://doi.org/10.31073/foodresources2020-14-15
Abstract views: 371 | PDF Downloads: 149
- PDF (Українська)
RESEARCHING THE RHEOLOGICAL PROPERTIES OF SPELT FLOUR DOUGH OF DIFFERENT GRINDING

Olha Pisarets, Nataliia Biela, Tetiana Polonska

157-164

DOI: https://doi.org/10.31073/foodresources2020-14-16
Abstract views: 351 | PDF Downloads: 138
- PDF (Українська)
REGULARITIES OF LACTOSE HYDROLYSIS IN DAIRY RAW MATERIALS

Iryna Romanchuk, Antonina Minorova, Tetiana Rudakova, Lyudmila Moiseeva

165-174

DOI: https://doi.org/10.31073/foodresources2020-14-17
Abstract views: 363 | PDF Downloads: 206
- PDF (Українська)
BIOCHEMICAL ASPECTS OF SALTING PROCESS OF WHOLE-MUSCLE MEAT PRODUCTS

Galiya Tumenova, Tynyshtyk Sadupova, Arailym Dauletkhankyzy, Aidana Abilda, Laura Kudrenova

175-188

DOI: https://doi.org/10.31073/foodresources2020-14-18
Abstract views: 284 | PDF Downloads: 203
- PDF (Українська)
TECHNOLOGICAL ASPECTS OF THE USE OF TEFF FLOUR IN COURSE OF ORGANIC BREAD PRODUCTION

Nataliia Falendysh, Inna Zinchenko, Mariia Blazhenko

185-195

DOI: https://doi.org/10.31073/foodresources2020-14-19
Abstract views: 294 | PDF Downloads: 217
- PDF (Українська)
PRACTICAL EXPERIENCE AND APPLICATION PROSPECTS OF ANALYSIS OF SUSPENSION PARTICLES SIZES IN THE TECHNOLOGY OF THE BEET SUGAR PRODUCTION

Liubomyr Khomichak, Serhii Tkachenko, Tamila Sheiko, Inha Kuznietsova, Olha Dzhohan, Lyudmila Zaichuk

196-203

DOI: https://doi.org/10.31073/foodresources2020-14-20
Abstract views: 255 | PDF Downloads: 170
- PDF (Українська)
ANALYSIS AND COMPARATIVE CHARACTERISTICS OF ANTISEPTIC MEANS OF SUGAR PRODUCTION

Liubomyr Khomichak, Tamila Sheiko, Serhii Tkachenko

204-210

DOI: https://doi.org/10.31073/foodresources2020-14-21
Abstract views: 270 | PDF Downloads: 169
- PDF (Українська)

Економічні науки

REDUCTION OF THE VAT RATE ON FOOD IN UKRAINE: POSSIBILITIES AND EXPEDIENCY

Yuryi Lupenko, Leonid Tulush

211-219

DOI: https://doi.org/10.31073/foodresources2020-14-22
Abstract views: 219 | PDF Downloads: 127
- PDF (Українська)
ORGANIZATIONAL AND ECONOMIC ESSENCE OF COST MANAGEMENT OF AGRICULTURAL ENTERPRISES

Olha Varchenko, Ivan Svynous, Dmytro Mykytyuk, Liubov Ivanova, Valentyna Bуba

220-229

DOI: https://doi.org/10.31073/foodresources2020-14-23
Abstract views: 332 | PDF Downloads: 121
- PDF (Українська)
INNOVATION AND INVESTMENT PROVISION FOR TECHNICAL MODERNIZATION AS THE BASIS FOR THE GROWTH OF THE FOOD INDUSTRY

Olha Kovalenko, Nataliia Kotkova

230-240

DOI: https://doi.org/10.31073/foodresources2020-14-24
Abstract views: 327 | PDF Downloads: 162
- PDF (Українська)
DIAGNOSIS OF CONSUMER DEMAND IN THE MARKET OF FOOD GOODS USING INTERNET TECHNOLOGIES

Olha Kovalenko, Lyudmila Yashchenko

241-249

DOI: https://doi.org/10.31073/foodresources2020-14-25
Abstract views: 546 | PDF Downloads: 287
- PDF (Українська)
ACCOMMODATION OF ECONOMIC POLICY AND MECHANISMS OF REGULATION OF DEVELOPMENT OF FOOD SYSTEMS TO THE CONDITIONS OF EMERGENCY SITUATION

Oleksandr Kuts

250-261

DOI: https://doi.org/10.31073/foodresources2020-14-26
Abstract views: 195 | PDF Downloads: 187
- PDF (Українська)
FOOD POLICY DIRECTIONS IN UKRAINE AND IN THE WORLD

Oleksandr Kuts, Olena Bokiy

262-276

DOI: https://doi.org/10.31073/foodresources2020-14-27
Abstract views: 431 | PDF Downloads: 168
- PDF (Українська)
PRIORITY DIRECTIONS OF THE STATE STRATEGIC POLICY OF ANIMAL HUSBANDRY DEVELOPMENT IN UKRAINE

Hanna Lysenko

277-288

DOI: https://doi.org/10.31073/foodresources2020-14-28
Abstract views: 205 | PDF Downloads: 144
- PDF (Українська)
FORMATION OF MODERN FOOD DEMAND IN UKRAINE: FOOD TRADITIONS AND GENDER PECULIARITIES

Hanna Sabluk

289-295

DOI: https://doi.org/10.31073/foodresources2020-14-29
Abstract views: 210 | PDF Downloads: 100
- PDF (Українська)
THE INFLUENCE OF VERTICAL INTEGRATION ON THE FORMATION OF ADDED VALUE OF THE DAIRY PRODUCTION SUBCOMPLEX

Nataliia Yurchenko

296-311

DOI: https://doi.org/10.31073/foodresources2020-14-30
Abstract views: 164 | PDF Downloads: 139
- PDF (Українська)

Vol. 8 No. 14 (2020): Food Resources

Full Issue

Слово редактора

MECHANISMS TO ENSURE THE IMPLEMENTATION OF THE STRATEGIC POTENTIAL OF FOOD SYSTEMS

Технічні науки

ADAPTATION OF ELECTRONIC SCANNING MICROSCOPY METHODS FOR INVESTIGATION OF POLLEN GRAINS

HYDRODYNAMIC INSTALLATION FOR PREPARATION OF FATTY EMULSIONS

EFFECT OF BIOLOGICALLY ACTIVE COMPOUNDS ON THE STATE OF HEME PIGMENTS OF MECHANICALLY DEBONED POULTRY MEAT

THE IMPACT OF THE TECHNOLOGICAL ENVIRONMENT ON THE FACILITATION OF THE ROLLING WORKING BODIES OF FORMING MACHINES

STEREOCHEMICAL PROPERTIES OF INULINS

ACTUAL DIRECTIONS OF ALCOHOL INDUSTRY DEVELOPMENT IN THE CONDITIONS OF PRIVATIZATION

SCIENTIFIC SUBSTANTIATION OF NEW TECHNOLOGICAL METHODS OF DEVELOPMENT OF BIOPREPARATIONS FOR PRODUCTION OF ENSILAGE

THE IMMOBILIZATION OF MICROORGANISMS AS ONE OF THE DIRECTIONS OF BIOTECHNOLOGY DEVELOPMENT: ADVANTAGES, METHODS, CARRIERS

DETECTION OF EXTRANEOUS INCLUSIONS AS A CONSTITUENT OF HACCP SYSTEMS IN BAKERY AND CONFECTIONERY PRODUCTION

THE STUDY OF STARCH CHANGES IN THE PROCESS OF WHEAT FLOUR MODIFICATION

THE STUDY OF THE VISCOSITY OF MILK FAT COMPOSITIONS IN THE AREA OF STRUCTURE FORMATION IN THE PRODUCTION OF SPREADS

OGICAL VALUE OF DRY MILK MULTICOMPONENT MIXTURES

INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF PRODUCTION AND QUALITY OF BREAD FROM SPELT FLOUR

THE USE OF GLUCOSE IN THE TECHNOLOGY OF PRODUCTION OF UNGLAZED FONDANT SWEETS

RESEARCHING THE RHEOLOGICAL PROPERTIES OF SPELT FLOUR DOUGH OF DIFFERENT GRINDING

REGULARITIES OF LACTOSE HYDROLYSIS IN DAIRY RAW MATERIALS

BIOCHEMICAL ASPECTS OF SALTING PROCESS OF WHOLE-MUSCLE MEAT PRODUCTS

TECHNOLOGICAL ASPECTS OF THE USE OF TEFF FLOUR IN COURSE OF ORGANIC BREAD PRODUCTION

PRACTICAL EXPERIENCE AND APPLICATION PROSPECTS OF ANALYSIS OF SUSPENSION PARTICLES SIZES IN THE TECHNOLOGY OF THE BEET SUGAR PRODUCTION

ANALYSIS AND COMPARATIVE CHARACTERISTICS OF ANTISEPTIC MEANS OF SUGAR PRODUCTION

Економічні науки

REDUCTION OF THE VAT RATE ON FOOD IN UKRAINE: POSSIBILITIES AND EXPEDIENCY

ORGANIZATIONAL AND ECONOMIC ESSENCE OF COST MANAGEMENT OF AGRICULTURAL ENTERPRISES

INNOVATION AND INVESTMENT PROVISION FOR TECHNICAL MODERNIZATION AS THE BASIS FOR THE GROWTH OF THE FOOD INDUSTRY

DIAGNOSIS OF CONSUMER DEMAND IN THE MARKET OF FOOD GOODS USING INTERNET TECHNOLOGIES

ACCOMMODATION OF ECONOMIC POLICY AND MECHANISMS OF REGULATION OF DEVELOPMENT OF FOOD SYSTEMS TO THE CONDITIONS OF EMERGENCY SITUATION

FOOD POLICY DIRECTIONS IN UKRAINE AND IN THE WORLD

PRIORITY DIRECTIONS OF THE STATE STRATEGIC POLICY OF ANIMAL HUSBANDRY DEVELOPMENT IN UKRAINE

FORMATION OF MODERN FOOD DEMAND IN UKRAINE: FOOD TRADITIONS AND GENDER PECULIARITIES

THE INFLUENCE OF VERTICAL INTEGRATION ON THE FORMATION OF ADDED VALUE OF THE DAIRY PRODUCTION SUBCOMPLEX

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