Vol. 8 No. 15 (2020): Food Resources

Collection of scientific works

Published: 2020-12-25

Full Issue

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Технічні науки

IMPROVEMENT OF PASTE CANNED FOOD TECHNOLOGY WITH PROTEIN-CONTAINING FILLERS

Larysa Bal-Prilipko, Mariia Paska, Maksym Riabovol

6-14

DOI: https://doi.org/10.31073/foodresources2020-15-01
Abstract views: 266 | PDF Downloads: 68
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DETERMINATION OF THE TERM OF POST-SLAUGHTER STORAGE OF PIG MEAT

Iryna Bernyk, Mykhailo Kulik, Tetiana Tkachenko

15-22

DOI: https://doi.org/10.31073/foodresources2020-15-02
Abstract views: 253 | PDF Downloads: 97
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ANALYSIS OF INSTRUMENTAL METHODS OF DETECTION OF SYNTHETIC FOOD DYES

Oksana Bodnarchuk, Pylyp Petrov

23-31

DOI: https://doi.org/10.31073/foodresources2020-15-03
Abstract views: 336 | PDF Downloads: 110
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ADVANCED DIRECTIONS OF ENERGY SAVING IN THE PROCESSES OF MASS EXCHANGE BETWEEN LIQUID AND VAPOR

Yurii Buliy, Oleksandr Obodovych, Vitalii Sydorenko, Tamila Sheiko

32-40

DOI: https://doi.org/10.31073/foodresources2020-15-04
Abstract views: 141 | PDF Downloads: 65
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IMPROVING THE QUALITY AND COMPETITIVENESS OF CANNED PRODUCTS WHEN USING MODERN TYPES OF CONSUMER CONTAINERS

Yakov Verhivker, Elena Myroshnichenko

41-52

DOI: https://doi.org/10.31073/foodresources2020-15-05
Abstract views: 150 | PDF Downloads: 39
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DEVELOPMENT OF NEW TYPES OF CANNED READY MEALS

Liubov Voytsekhivska, Olena Franko, Anna Gavrilenko

53-60

DOI: https://doi.org/10.31073/foodresources2020-15-06
Abstract views: 167 | PDF Downloads: 58
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APPLICATION OF ACETIC ACID AS A CATALYST FOR THE STEROL ESTERIFICATION PROCESS

Denys Honcharov, Veronika Nikolaieva

61-69

DOI: https://doi.org/10.31073/foodresources2020-15-07
Abstract views: 148 | PDF Downloads: 71
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MEAT PRODUCTS FOR PREVENTION OF CARDIOVASCULAR DISEASES

Svitlana Gordynets, Liliya Cherniavskaya, Viktoriya Napreenko, Tatiana Madziyevskaya

70-83

DOI: https://doi.org/10.31073/foodresources2020-15-08
Abstract views: 153 | PDF Downloads: 62
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KOMBUCHA WITH NON-TRADITIONAL PLANT RAW MATERIALS

Iryna Grinenko, Roman Grushetskiy, Liubomyr Khomichak, Lyudmila Zaychuk

84-90

DOI: https://doi.org/10.31073/foodresources2020-15-09
Abstract views: 399 | PDF Downloads: 116
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USE OF IMMOBILIZED MICROORGANISMS IN FERMENTATION TECHNOLOGY

Kateryna Danilova, Serhii Oliynichuk, Roman Grushetskiy

91-101

DOI: https://doi.org/10.31073/foodresources2020-15-10
Abstract views: 207 | PDF Downloads: 99
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THE FEIJOA GRANOLA DEVELOPMENT WITH A HIGH IODINE CONTENT FOR THE RESTAURANT ESTABLISHMENTS

Iryna Kalugina, Liubov Telegenko, Nadya Dzyuba

102-113

DOI: https://doi.org/10.31073/foodresources2020-15-11
Abstract views: 206 | PDF Downloads: 106
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SCIENTIFIC BASES OF STANDARDIZATION OF REQUIREMENTS FOR ECOLOGICAL PACKAGING OF FOOD PRODUCTS

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

114-123

DOI: https://doi.org/10.31073/foodresources2020-15-12
Abstract views: 369 | PDF Downloads: 160
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USE OF AMILOPECTIN STARCH AS AN ALTERNATIVE TO PHOSPHATES

Yuliia Kryzhova, Galina Duzenko

124-130

DOI: https://doi.org/10.31073/foodresources2020-15-13
Abstract views: 202 | PDF Downloads: 91
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THE CHARACTERISTICS OF THE PROPERTIES OF ARTICHOKE POWDER AND ITS USE IN FOODS

Tetiana Kryzhska, Svitlana Danylenko, Xiulian Huang

131-138

DOI: https://doi.org/10.31073/foodresources2020-15-14
Abstract views: 264 | PDF Downloads: 129
- PDF (Українська)
QUALITY EVALUATION OF MILK MULTICOMPONENT MIXTURES ON THE PRINCIPLES OF QUALIMETRY

Antonina Minorova, Nataliia Krushelnytska, Tetiana Rudakova, Lyudmila Moiseeva, Serhii Narizhnyi

139-150

DOI: https://doi.org/10.31073/foodresources2020-15-15
Abstract views: 278 | PDF Downloads: 76
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WAYS TO IMPROVE THE BAKERY PROPERTIES OF FLOUR

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

151-157

DOI: https://doi.org/10.31073/foodresources2020-15-16
Abstract views: 329 | PDF Downloads: 95
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BIOCHEMICAL CHARACTERISTICS OF CHEESE MASS IN HARD CHEESE PRODUCTION

Yurii Orlyuk

158-165

DOI: https://doi.org/10.31073/foodresources2020-15-17
Abstract views: 168 | PDF Downloads: 77
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PHYSICAL AND CHEMICAL METHODS OF PREPARING CONSUMER PACKAGING, MATERIALS AND PRODUCTS FOR FILLING

Volodymyr Piddubnyi, Ihor Stadnyk, Volodymyr Vasyliv, Tetiana Kos

166-173

DOI: https://doi.org/10.31073/foodresources2020-15-18
Abstract views: 170 | PDF Downloads: 78
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DYNAMICS OF INTER-PHASE INTERACTION OF COMPONENTS DURING MIXING

Ihor Stadnyk, Yuliia Pankiv, Volodymyr Vasyliv, Tetiana Kos

174-184

DOI: https://doi.org/10.31073/foodresources2020-15-19
Abstract views: 170 | PDF Downloads: 69
- PDF (Українська)
SUBSTANTIATION OF RATIONAL CONDITIONS OF REFRIGERATION PROCESSING IN THE TECHNOLOGY OF BROILER MEAT PRODUCTION

Nina Usatenko, Maryna Kalashnik, Kateryna Kopylova, Serhii Verbytskyi , Yurii Okhrimenko, Tetiana Kryzhska

185-194

DOI: https://doi.org/10.31073/foodresources2020-15-20
Abstract views: 166 | PDF Downloads: 78
- PDF (Українська)
STUDY OF THE DISPERSION COMPOSITION OF WHEAT FLOUR

Liubomyr Khomichak, Inha Kuznietsova, Svitlana Vysotska, Serhii Tkachenko

195-201

DOI: https://doi.org/10.31073/foodresources2020-15-21
Abstract views: 184 | PDF Downloads: 122
- PDF (Українська)
INVESTIGATION OF HYDRODYNAMICS OF VALVE PLATES

Denys Cherevashko, Vladyslav Sukhenko

202-210

DOI: https://doi.org/10.31073/foodresources2020-15-22
Abstract views: 113 | PDF Downloads: 58
- PDF (Українська)

Економічні науки

STRATEGIC GOALS FOR THE DEVELOPMENT OF SOCIO-ECONOMIC PROCESSES AND PRODUCTION SYSTEMS

Mykola Sychevskyi, Anatolii Yuzefovich, Olha Kovalenko

211-218

DOI: https://doi.org/10.31073/foodresources2020-15-23
Abstract views: 162 | PDF Downloads: 69
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PROVIDING FINANCIAL RESOURCES TO AGRICULTURAL ENTERPRISES

219-237

DOI: https://doi.org/10.31073/foodresources2020-15-24
Abstract views: 262 | PDF Downloads: 70
- PDF (Українська)
CONCEPTUAL PRINCIPLES OF THE FORMATION OF ECONOMIC POLICY, FORECASTING AND SCIENTIFIC SUPPORT OF THE FOOD INDUSTRY DEVELOPMENT

238-252

DOI: https://doi.org/10.31073/foodresources2020-15-25
Abstract views: 171 | PDF Downloads: 61
- PDF (Українська)
REGULATION MECHANISMS OF THE FOOD INDUSTRY DEVELOPMENT

253-267

DOI: https://doi.org/10.31073/foodresources2020-15-26
Abstract views: 208 | PDF Downloads: 74
- PDF (Українська)
ASSESSMENT OF THE RELATIONSHIP BETWEEN GROWTH OF LABOR PRODUCTIVITY AND WAGES IN THE FOOD INDUSTRY

268-280

DOI: https://doi.org/10.31073/foodresources2020-15-27
Abstract views: 228 | PDF Downloads: 82
- PDF (Українська)
FINANCIAL INSTRUMENTS FOR ACTIVATION OF INNOVATION AND INVESTMENT ACTIVITY OF FOOD INDUSTRY ENTERPRISES

281-291

DOI: https://doi.org/10.31073/foodresources2020-15-28
Abstract views: 123 | PDF Downloads: 54
- PDF (Українська)

Vol. 8 No. 15 (2020): Food Resources

Full Issue

Технічні науки

IMPROVEMENT OF PASTE CANNED FOOD TECHNOLOGY WITH PROTEIN-CONTAINING FILLERS

DETERMINATION OF THE TERM OF POST-SLAUGHTER STORAGE OF PIG MEAT

ANALYSIS OF INSTRUMENTAL METHODS OF DETECTION OF SYNTHETIC FOOD DYES

ADVANCED DIRECTIONS OF ENERGY SAVING IN THE PROCESSES OF MASS EXCHANGE BETWEEN LIQUID AND VAPOR

IMPROVING THE QUALITY AND COMPETITIVENESS OF CANNED PRODUCTS WHEN USING MODERN TYPES OF CONSUMER CONTAINERS

DEVELOPMENT OF NEW TYPES OF CANNED READY MEALS

APPLICATION OF ACETIC ACID AS A CATALYST FOR THE STEROL ESTERIFICATION PROCESS

MEAT PRODUCTS FOR PREVENTION OF CARDIOVASCULAR DISEASES

KOMBUCHA WITH NON-TRADITIONAL PLANT RAW MATERIALS

USE OF IMMOBILIZED MICROORGANISMS IN FERMENTATION TECHNOLOGY

THE FEIJOA GRANOLA DEVELOPMENT WITH A HIGH IODINE CONTENT FOR THE RESTAURANT ESTABLISHMENTS

SCIENTIFIC BASES OF STANDARDIZATION OF REQUIREMENTS FOR ECOLOGICAL PACKAGING OF FOOD PRODUCTS

USE OF AMILOPECTIN STARCH AS AN ALTERNATIVE TO PHOSPHATES

THE CHARACTERISTICS OF THE PROPERTIES OF ARTICHOKE POWDER AND ITS USE IN FOODS

QUALITY EVALUATION OF MILK MULTICOMPONENT MIXTURES ON THE PRINCIPLES OF QUALIMETRY

WAYS TO IMPROVE THE BAKERY PROPERTIES OF FLOUR

BIOCHEMICAL CHARACTERISTICS OF CHEESE MASS IN HARD CHEESE PRODUCTION

PHYSICAL AND CHEMICAL METHODS OF PREPARING CONSUMER PACKAGING, MATERIALS AND PRODUCTS FOR FILLING

DYNAMICS OF INTER-PHASE INTERACTION OF COMPONENTS DURING MIXING

SUBSTANTIATION OF RATIONAL CONDITIONS OF REFRIGERATION PROCESSING IN THE TECHNOLOGY OF BROILER MEAT PRODUCTION

STUDY OF THE DISPERSION COMPOSITION OF WHEAT FLOUR

INVESTIGATION OF HYDRODYNAMICS OF VALVE PLATES

Економічні науки

STRATEGIC GOALS FOR THE DEVELOPMENT OF SOCIO-ECONOMIC PROCESSES AND PRODUCTION SYSTEMS

PROVIDING FINANCIAL RESOURCES TO AGRICULTURAL ENTERPRISES

CONCEPTUAL PRINCIPLES OF THE FORMATION OF ECONOMIC POLICY, FORECASTING AND SCIENTIFIC SUPPORT OF THE FOOD INDUSTRY DEVELOPMENT

REGULATION MECHANISMS OF THE FOOD INDUSTRY DEVELOPMENT

ASSESSMENT OF THE RELATIONSHIP BETWEEN GROWTH OF LABOR PRODUCTIVITY AND WAGES IN THE FOOD INDUSTRY

FINANCIAL INSTRUMENTS FOR ACTIVATION OF INNOVATION AND INVESTMENT ACTIVITY OF FOOD INDUSTRY ENTERPRISES

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