Vol. 9 No. 17 (2021): FOOD RESOURСES

Collection of scientific works

Published: 2021-12-17

Full Issue

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Технічні науки

EFFECTS OF DIFFERENT DUCK MEAT AND WHEAT BRAN CONTENTS ON THE QUALITY CHARACTERISTICS OF SAUSAGES

Shang Feifei, Tetiana Kryzhska, Svitlana Danylenko, Nina Usatenko, Duan Zhenhua

6-14

DOI: https://doi.org/10.31073/foodresources2021-17-01
Abstract views: 567 | PDF Downloads: 135
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RISKS EVALUATION OF TOXIC METALS ACCUMULATION BY SHIITAKE MUSHROOMS FROM VARIOUS COMPOSITION SUBSTRATES

Larysa Arsenieva, Oleksandr Velikanov, Svitlana Stanislaviv

14-21

DOI: https://doi.org/10.31073/foodresources2021-17-02
Abstract views: 142 | PDF Downloads: 94
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HYDROPULSE EQUIPMENT FOR INTENSIFICATION OF MASSAGE PROCESSES AND SATURATION OF MEAT RAW MATERIAL INGREDIENTS

Iryna Bernyk, Ivan Kots, Nadiia Novgorodska

22-32

DOI: https://doi.org/10.31073/foodresources2021-17-03
Abstract views: 173 | PDF Downloads: 180
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PROSPECTIVE DIRECTIONS OF SOUR FERMENTED PRODUCTS WITH SYNBIOTIC PROPERTIES

Мariana Bondar, Alla Solomon, Nadiia Novgorodska

33-45

DOI: https://doi.org/10.31073/foodresources2021-17-04
Abstract views: 172 | PDF Downloads: 182
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RESEARCH OF SAFETY AND QUALITY PARAMETERS OF THE MECHANICALLY SEPARATED POULTRY MEAT

Liubov Voitsekhivska, Larysa Borsoliuk, Serhii Verbytskyi, Yurii Okhrimenko

46-53

DOI: https://doi.org/10.31073/foodresources2021-17-05
Abstract views: 456 | PDF Downloads: 198
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OPTIMIZATION OF STABILITY INDICATORS OF EMULSION-TYPE SAUCE WITH ADDED PROTEIN ISOLATES OF PLANT ORIGIN

Anna Helikh, Svitlana Danylenko, Tetiana Kryzhska, Alla bovkun, Svitlana Girichenko

54-64

DOI: https://doi.org/10.31073/foodresources2021-17-06
Abstract views: 227 | PDF Downloads: 214
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INVESTIGATION OF THE INFLUENCE OF THE CHEMICAL COMPOSITION OF NEW TOMATO VARIETIES ON QUALITATIVE CHARACTERISTICS OF CONCENTRATED TOMATO PRODUCTS

Olha Dushchak, Oleksandr Bessarab, Vitaly Shutiuk

65-71

DOI: https://doi.org/10.31073/foodresources2021-17-07
Abstract views: 314 | PDF Downloads: 152
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GENERAL PROVISIONS AND PRACTICAL WAYS TO ENSURE TRACEABILITY OF RAW MATERIALS AND PRODUCTS IN BAKERY INDUSTRY

Oleksandr Kuts, Serhii Verbytskyi, Olha Kozachenko, Nataliia Patsera

72-87

DOI: https://doi.org/10.31073/foodresources2021-17-08
Abstract views: 319 | PDF Downloads: 133
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INTENSIFICATION OF STRUCTURE FORMATION PROCESSES OF DAIRY-VEGETABLE COMPOSITIONS IN THE PRODUCTION OF SPREADS

Yurii Maiboroda

88-95

DOI: https://doi.org/10.31073/foodresources2021-17-09
Abstract views: 163 | PDF Downloads: 150
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QUALITY CONTROL OF MEDICAL AND TABLE MINERAL WATERS OF TRANSCARPATHIA BY THE CONTENT OF HYDROCARBONATES AND THE DEGREE OF MINERALIZATION

Liubov Morozova, Marina Hrynevych

96-106

DOI: https://doi.org/10.31073/foodresources2021-17-10
Abstract views: 212 | PDF Downloads: 341
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USE OF BIOLOGICALLY ACTIVE SUBSTANCES IN BAKERY

Oksana Naumenko, Svitlana Ovsienko

107-118

DOI: https://doi.org/10.31073/foodresources2021-17-11
Abstract views: 367 | PDF Downloads: 959
- PDF (Українська)
QUALITY ASSESSMENT OF MINCED MEAT SYSTEMS USING VEGETABLE RAW MATERIALS

Nadiia Novgorodska, Alla Solomon, Iryna Bernyk

119-128

DOI: https://doi.org/10.31073/foodresources2021-17-12
Abstract views: 226 | PDF Downloads: 217
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EFFICIENCY OF LACTOSE HYDROLYSIS IN SECONDARY MILK RAW MATERIALS

Irіna Romanchuk, Tatiana Yudina, Antonina Minorova, Lyudmila Moiseeva, Anton Serenko, Diana Babko

129-136

DOI: https://doi.org/10.31073/foodresources2021-17-13
Abstract views: 323 | PDF Downloads: 188
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DEVELOPMENT OF TECHNOLOGY FOR JELLY CANDY MASSES FROM CARROT PROCESSING PRODUCTS

Maryna Samilyk, Natalia Bolgova, Julia Toporkova

137-144

DOI: https://doi.org/10.31073/foodresources2021-17-14
Abstract views: 240 | PDF Downloads: 88
- PDF (Українська)
MODERN DIRECTIONS OF RESEARCH OF TRADITIONAL FERMENTED MILK PRODUCTS

Alla Solomon

145-156

DOI: https://doi.org/10.31073/foodresources2021-17-15
Abstract views: 230 | PDF Downloads: 184
- PDF (Українська)
EXTENSION OF THE TERM OF STORAGE OF SEMI-SMOKED SAUSAGES OF THE KRAKIVSKA TYPE AT THE EXPENSE OF PROCESSING WITH WATER PROPOLIS EXTRACT OF PCHELOPRODUKT COMPANY

Yevhenii Sukhenko, Oksana Shtonda, Denys Soldatov, Vladyslav Sukhenko

157-164

DOI: https://doi.org/10.31073/foodresources2021-17-16
Abstract views: 245 | PDF Downloads: 145
- PDF (Українська)
PHYSICAL MODIFICATION OF WHEAT FLOUR

Liubomyr Khomichak, Inha Kuznietsova, Svetlana Vysotska, Sergiy Tkachenko

165-173

DOI: https://doi.org/10.31073/foodresources2021-17-17
Abstract views: 298 | PDF Downloads: 122
- PDF (Українська)
FREEZE DRYING OF BACTERIAL PREPARATIONS BASED ON LАCTOBACILLUS CASEI

Myroslava Shugai, Natalia Tshorna

174-181

DOI: https://doi.org/10.31073/foodresources2021-17-18
Abstract views: 303 | PDF Downloads: 185
- PDF (Українська)

Економічні науки

FORMATION OF MODERN IT- INFRASTRUCTURE OF SCIENTIFIC RESEARCH IN THE FOOD INDUSTRY

Oleksandr Kuts, Sergii Verbytskyi, Nataliia Patsera, Sergii Dmytriyev, Oksana Verbova

182-190

DOI: https://doi.org/10.31073/foodresources2021-17-19
Abstract views: 180 | PDF Downloads: 129
- PDF (Українська)
ASSESSMENT OF MACROECONOMIC INSTABILITY TRENDS AND THEIR IMPACT ON FOOD PRODUCTION IN UKRAINE

Olena Bokiy

191-203

DOI: https://doi.org/10.31073/foodresources2021-17-20
Abstract views: 182 | PDF Downloads: 151
- PDF (Українська)
NATIONAL AND GLOBAL MARKET OF MEAT AND DAIRY PRODUCTS: CHANGES IN TRENDS AND DEVELOPMENT PROSPECTS IN A PANDEMIC

Olha Kovalenko

204-218

DOI: https://doi.org/10.31073/foodresources2021-17-21
Abstract views: 205 | PDF Downloads: 265
- PDF (Українська)
PECULIARITIES OF UKRAINIAN REGULATORY POLICY REGARDING COMPONENTS OF MARKET ECONOMY AS A FACTOR OF ECONOMIC GROWTH REALIZATION

Hanna Lysenko

219-232

DOI: https://doi.org/10.31073/foodresources2021-17-22
Abstract views: 158 | PDF Downloads: 107
- PDF (Українська)
ECONOMIC ASPECTS OF INVESTMENT ACTIVITY IN AGRICULTURE

Ivan Svynous, Marat Ibatullin, Inna Salo, Hanna Trofimova, Oksana Rudych, Nadiia Svynous

233-243

DOI: https://doi.org/10.31073/foodresources2021-17-23
Abstract views: 325 | PDF Downloads: 205
- PDF (Українська)
PROBLEMS OF EXPORT OF PRODUCTS OF THE AGRICULTURAL SECTOR OF UKRAINE IN THE CONDITIONS OF THE GLOBALIZATION PROCESS

244-254

DOI: https://doi.org/10.31073/foodresources2021-17-24
Abstract views: 259 | PDF Downloads: 173
- PDF (Українська)

Vol. 9 No. 17 (2021): FOOD RESOURСES

Full Issue

Технічні науки

EFFECTS OF DIFFERENT DUCK MEAT AND WHEAT BRAN CONTENTS ON THE QUALITY CHARACTERISTICS OF SAUSAGES

RISKS EVALUATION OF TOXIC METALS ACCUMULATION BY SHIITAKE MUSHROOMS FROM VARIOUS COMPOSITION SUBSTRATES

HYDROPULSE EQUIPMENT FOR INTENSIFICATION OF MASSAGE PROCESSES AND SATURATION OF MEAT RAW MATERIAL INGREDIENTS

PROSPECTIVE DIRECTIONS OF SOUR FERMENTED PRODUCTS WITH SYNBIOTIC PROPERTIES

RESEARCH OF SAFETY AND QUALITY PARAMETERS OF THE MECHANICALLY SEPARATED POULTRY MEAT

OPTIMIZATION OF STABILITY INDICATORS OF EMULSION-TYPE SAUCE WITH ADDED PROTEIN ISOLATES OF PLANT ORIGIN

INVESTIGATION OF THE INFLUENCE OF THE CHEMICAL COMPOSITION OF NEW TOMATO VARIETIES ON QUALITATIVE CHARACTERISTICS OF CONCENTRATED TOMATO PRODUCTS

GENERAL PROVISIONS AND PRACTICAL WAYS TO ENSURE TRACEABILITY OF RAW MATERIALS AND PRODUCTS IN BAKERY INDUSTRY

INTENSIFICATION OF STRUCTURE FORMATION PROCESSES OF DAIRY-VEGETABLE COMPOSITIONS IN THE PRODUCTION OF SPREADS

QUALITY CONTROL OF MEDICAL AND TABLE MINERAL WATERS OF TRANSCARPATHIA BY THE CONTENT OF HYDROCARBONATES AND THE DEGREE OF MINERALIZATION

USE OF BIOLOGICALLY ACTIVE SUBSTANCES IN BAKERY

QUALITY ASSESSMENT OF MINCED MEAT SYSTEMS USING VEGETABLE RAW MATERIALS

EFFICIENCY OF LACTOSE HYDROLYSIS IN SECONDARY MILK RAW MATERIALS

DEVELOPMENT OF TECHNOLOGY FOR JELLY CANDY MASSES FROM CARROT PROCESSING PRODUCTS

MODERN DIRECTIONS OF RESEARCH OF TRADITIONAL FERMENTED MILK PRODUCTS

EXTENSION OF THE TERM OF STORAGE OF SEMI-SMOKED SAUSAGES OF THE KRAKIVSKA TYPE AT THE EXPENSE OF PROCESSING WITH WATER PROPOLIS EXTRACT OF PCHELOPRODUKT COMPANY

PHYSICAL MODIFICATION OF WHEAT FLOUR

FREEZE DRYING OF BACTERIAL PREPARATIONS BASED ON LАCTOBACILLUS CASEI

Економічні науки

FORMATION OF MODERN IT- INFRASTRUCTURE OF SCIENTIFIC RESEARCH IN THE FOOD INDUSTRY

ASSESSMENT OF MACROECONOMIC INSTABILITY TRENDS AND THEIR IMPACT ON FOOD PRODUCTION IN UKRAINE

NATIONAL AND GLOBAL MARKET OF MEAT AND DAIRY PRODUCTS: CHANGES IN TRENDS AND DEVELOPMENT PROSPECTS IN A PANDEMIC

PECULIARITIES OF UKRAINIAN REGULATORY POLICY REGARDING COMPONENTS OF MARKET ECONOMY AS A FACTOR OF ECONOMIC GROWTH REALIZATION

ECONOMIC ASPECTS OF INVESTMENT ACTIVITY IN AGRICULTURE

PROBLEMS OF EXPORT OF PRODUCTS OF THE AGRICULTURAL SECTOR OF UKRAINE IN THE CONDITIONS OF THE GLOBALIZATION PROCESS

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