Vol. 9 No. 16 (2021): Продовольчі ресурси

Збірник наукових праць

Published: 2021-06-07

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Технічні науки

CHARACTERISTICS OF DEW HONEY FROM UKRAINE

Leonora Adamchuk, Natalia Dudchenko, Natalia Henhalo, Dina Lisohurska, Kateryna Pylypko

6-19

DOI: https://doi.org/10.31073/foodresources2021-16-01
Abstract views: 280 | PDF Downloads: 291
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RESEARCH OF FACTORS INFLUENCING THE TECHNOLOGY OF SOFT CHEESE FROM GOAT'S MILK

Kulbaram Bayazitova, Sulu Zhumakhan, Aidana Abilda, Gulmaral Apsemet

20-27

DOI: https://doi.org/10.31073/foodresources2021-16-02
Abstract views: 263 | PDF Downloads: 76
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TECHNOLOGY OF PRODUCTION OF BIOPESTICIDES BASED ON ВACILLUS THURINGІЕNSIS

Anatolii Bezusov, Valentyna Krutiakova, Olena Myroshnichenko, Nataliia Dotsenko, Tetiana Nikitchina

28-38

DOI: https://doi.org/10.31073/foodresources2021-16-03
Abstract views: 365 | PDF Downloads: 310
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MONITORING RESEARCH OF THE QUALITY OF CONFECTIONERY FATS AND GLAZES BY FATTY ACID COMPOSITION

Oksana Bodnarchuk

39-48

DOI: https://doi.org/10.31073/foodresources2021-16-04
Abstract views: 192 | PDF Downloads: 127
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EVALUATING THE BIOLOGICAL SAFETY OF RAW MATERIALS ACCEPTED FOR A MEAT PROCESSING ENTERPRISE

Iryna Vlasenko, Tetiana Semko, Olga Ivanishcheva

49-56

DOI: https://doi.org/10.31073/foodresources2021-16-05
Abstract views: 184 | PDF Downloads: 80
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INFLUENCE OF FLOUR FROM OILSEED MEAL ON SUGARS CONTENT IN RYE BREAD

Halyna Voloshchuk, Natalia Pashova , Svitlana Stadnyk, Oksana Naumenko

57-68

DOI: https://doi.org/10.31073/foodresources2021-16-06
Abstract views: 248 | PDF Downloads: 164
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DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF QUALITY INDICATORS OF YOGHURT WITH NATURAL FILLER IN THE PRESERVATION PROCESS

Anna Helikh, Svitlana Danylenko, Tetiana Kryzhska, Li Qingshan

69-78

DOI: https://doi.org/10.31073/foodresources2021-16-07
Abstract views: 641 | PDF Downloads: 257
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STUDY OF THE NUTRITIONAL VALUE OF CHICKEN EGGS SOLD ON THE MARKET OF THE REPUBLIC OF BELARUS

Sviatlana Hardynets, Liliya Charniauskaya

79-89

DOI: https://doi.org/10.31073/foodresources2021-16-08
Abstract views: 560 | PDF Downloads: 80
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TECHNOLOGICAL ASPECTS OF ALCOHOL DISTILLATES PRODUCTION FROM NONCONVENTIONAL SUGAR-RAW MATERIALS

Kateryna Danilova, Oksana Zavarzina

90-97

DOI: https://doi.org/10.31073/foodresources2021-16-09
Abstract views: 286 | PDF Downloads: 161
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IMMUNOMODULATING SAUCES

Yuliia Kozonova, Liubov Teleghenko, Vita Atanasova

98-108

DOI: https://doi.org/10.31073/foodresources2021-16-10
Abstract views: 198 | PDF Downloads: 191
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USE OF BEET SYRUP IN KETCHUP TECHNOLOGY THE WAY TO HEALTHY NUTRITION

Yuliia Kryzhova, Олександра Деяк

109-116

DOI: https://doi.org/10.31073/foodresources2021-16-11
Abstract views: 203 | PDF Downloads: 96
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BIOTECHNOLOGICAL ASPECTS OF APPLICATION OF STRAINS WITH Β-GALACTOSIDASE ACTIVITY IN THE PRODUCTION OF FERMENTED DAIRY PRODUCTS

Antonina Minorova, Svitlana Danylenko, Tetiana Rudakova, Nataliia Krushelnytska, Liudmyla Moiseeva, Sergiy Narizhnyy

117-134

DOI: https://doi.org/10.31073/foodresources2021-16-12
Abstract views: 158 | PDF Downloads: 146
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FUNCTIONAL INGREDIENTS IN BAKING

Oksana Naumenko, Tetiana Polonska, Inna Hetman

135-143

DOI: https://doi.org/10.31073/foodresources2021-16-13
Abstract views: 406 | PDF Downloads: 423
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EXPRESS METHOD FOR DETERMINING THE MASS FRACTION OF TABLE SALT IN HARD CHEESES

Yurii Orlyuk

144-149

DOI: https://doi.org/10.31073/foodresources2021-16-14
Abstract views: 283 | PDF Downloads: 199
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ENHANCING NATIONAL STANDARDS FOR MEAT AND DAIRY INDUSTRY

Irіna Romanchuk, Kateryna Kopylova, Serhii Verbytskyi, Olha Kozachenko, Nataliia Patsera

150-163

DOI: https://doi.org/10.31073/foodresources2021-16-15
Abstract views: 273 | PDF Downloads: 171
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SCIENTIFIC APPROACHES TO CLASSIFYING DAIRY DESSERT PRODUCTS

Tetyana Rudakova, Antonina Minorova, Nataliia Krushelnytska, Sergiy Narizhnyy

164-179

DOI: https://doi.org/10.31073/foodresources2021-16-16
Abstract views: 297 | PDF Downloads: 570
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THE VALUE OF FUNCTIONAL FERMENTED MILK DRINKS IN DIETARY AND PREVENTIVE NUTRITION

Alla Solomon, Iryna Bernyk, Мariana Bondar

180-191

DOI: https://doi.org/10.31073/foodresources2021-16-17
Abstract views: 236 | PDF Downloads: 173
- PDF (Українська)
THEORETIC BASES OF THE PROCESS OF CHILLING POULTRY CARCASSES AFTER SLAUGHTER

Nina Usatenko, Serhii Verbytskyi

192-204

DOI: https://doi.org/10.31073/foodresources2021-16-18
Abstract views: 161 | PDF Downloads: 58
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STUDY OF WATER ABSORPTION CAPABILITY OF SWELLABLE STARCH

Liubomyr Khomichak, Inha Kuznietsova, Liudmyla, Mariia Yarmolyuk

205-211

DOI: https://doi.org/10.31073/foodresources2021-16-19
Abstract views: 174 | PDF Downloads: 95
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RESEARCH OF DRYING KINETICS OF PREPARED WHEAT FLOUR

Liubomyr Khomichak, Inha Kuznietsova, Svetlana Vysotska, Sergiy Tkachenko

212-220

DOI: https://doi.org/10.31073/foodresources2021-16-20
Abstract views: 148 | PDF Downloads: 67
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INFLUENCE OF A MICROBIOLOGICAL BIOFILM ON THE TECHNOLOGICAL PROCESS OF SUGAR PRODUCTION

Tamila Sheiko

221-228

DOI: https://doi.org/10.31073/foodresources2021-16-21
Abstract views: 187 | PDF Downloads: 95
- PDF (Українська)
SELECTION OF LACTIC ACID BACTERIA FOR THE MANUFACTURE OF LOW-FAT RENNET CHEESE

Myroslava Shugai, Natalia Tshorna

229-236

DOI: https://doi.org/10.31073/foodresources2021-16-22
Abstract views: 214 | PDF Downloads: 109
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Економічні науки

DEVELOPMENT OF EXPORT OF AGRI-FOOD PRODUCTS IN UKRAINE

Olena Bokiy

237-252

DOI: https://doi.org/10.31073/foodresources2021-16-23
Abstract views: 210 | PDF Downloads: 143
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COMPETITIVENESS OF THE FOOD INDUSTRY FOR SUSTAINABLE ECONOMIC DEVELOPMENT: CRITERIA AND DIRECTIONS FOR INCREASING

Olha Kovalenko, Liudmyla Yashchenko

253-267

DOI: https://doi.org/10.31073/foodresources2021-16-24
Abstract views: 229 | PDF Downloads: 129
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METHODICAL APPROACHES TO ASSESS THE EFFECTIVENESS OF FORECAST EXPECTATIONS OF THE INNOVATION AND INVESTMENT POTENTIAL OF THE FOOD INDUSTRY OF UKRAINE

Nataliia Kotkova

267-278

DOI: https://doi.org/10.31073/foodresources2021-16-25
Abstract views: 175 | PDF Downloads: 69
- PDF (Українська)
THEORETICAL AND METHODOLOGICAL FUNDAMENTALS OF DETERMINATION OF CONTENT AND AREAS OF APPLICATION OF SOCIO-ECONOMIC, POLITICAL, ECONOMIC-MATHEMATICAL MODELS

Nataliia Yurchenko

279-296

DOI: https://doi.org/10.31073/foodresources2021-16-26
Abstract views: 145 | PDF Downloads: 74
- PDF (Українська)

Vol. 9 No. 16 (2021): Продовольчі ресурси

Full Issue

Технічні науки

CHARACTERISTICS OF DEW HONEY FROM UKRAINE

RESEARCH OF FACTORS INFLUENCING THE TECHNOLOGY OF SOFT CHEESE FROM GOAT'S MILK

TECHNOLOGY OF PRODUCTION OF BIOPESTICIDES BASED ON ВACILLUS THURINGІЕNSIS

MONITORING RESEARCH OF THE QUALITY OF CONFECTIONERY FATS AND GLAZES BY FATTY ACID COMPOSITION

EVALUATING THE BIOLOGICAL SAFETY OF RAW MATERIALS ACCEPTED FOR A MEAT PROCESSING ENTERPRISE

INFLUENCE OF FLOUR FROM OILSEED MEAL ON SUGARS CONTENT IN RYE BREAD

DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF QUALITY INDICATORS OF YOGHURT WITH NATURAL FILLER IN THE PRESERVATION PROCESS

STUDY OF THE NUTRITIONAL VALUE OF CHICKEN EGGS SOLD ON THE MARKET OF THE REPUBLIC OF BELARUS

TECHNOLOGICAL ASPECTS OF ALCOHOL DISTILLATES PRODUCTION FROM NONCONVENTIONAL SUGAR-RAW MATERIALS

IMMUNOMODULATING SAUCES

USE OF BEET SYRUP IN KETCHUP TECHNOLOGY THE WAY TO HEALTHY NUTRITION

BIOTECHNOLOGICAL ASPECTS OF APPLICATION OF STRAINS WITH Β-GALACTOSIDASE ACTIVITY IN THE PRODUCTION OF FERMENTED DAIRY PRODUCTS

FUNCTIONAL INGREDIENTS IN BAKING

EXPRESS METHOD FOR DETERMINING THE MASS FRACTION OF TABLE SALT IN HARD CHEESES

ENHANCING NATIONAL STANDARDS FOR MEAT AND DAIRY INDUSTRY

SCIENTIFIC APPROACHES TO CLASSIFYING DAIRY DESSERT PRODUCTS

THE VALUE OF FUNCTIONAL FERMENTED MILK DRINKS IN DIETARY AND PREVENTIVE NUTRITION

THEORETIC BASES OF THE PROCESS OF CHILLING POULTRY CARCASSES AFTER SLAUGHTER

STUDY OF WATER ABSORPTION CAPABILITY OF SWELLABLE STARCH

RESEARCH OF DRYING KINETICS OF PREPARED WHEAT FLOUR

INFLUENCE OF A MICROBIOLOGICAL BIOFILM ON THE TECHNOLOGICAL PROCESS OF SUGAR PRODUCTION

SELECTION OF LACTIC ACID BACTERIA FOR THE MANUFACTURE OF LOW-FAT RENNET CHEESE

Економічні науки

DEVELOPMENT OF EXPORT OF AGRI-FOOD PRODUCTS IN UKRAINE

COMPETITIVENESS OF THE FOOD INDUSTRY FOR SUSTAINABLE ECONOMIC DEVELOPMENT: CRITERIA AND DIRECTIONS FOR INCREASING

METHODICAL APPROACHES TO ASSESS THE EFFECTIVENESS OF FORECAST EXPECTATIONS OF THE INNOVATION AND INVESTMENT POTENTIAL OF THE FOOD INDUSTRY OF UKRAINE

THEORETICAL AND METHODOLOGICAL FUNDAMENTALS OF DETERMINATION OF CONTENT AND AREAS OF APPLICATION OF SOCIO-ECONOMIC, POLITICAL, ECONOMIC-MATHEMATICAL MODELS

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