Vol. 10 No. 19 (2022): FOOD RESOURСES

Published: 2022-12-28

Full Issue

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Технічні науки

DRY AND WET TENDERIZATION OF MEATS: BASIC FEATURES AND TECHNOLOGICAL EQUIPMENT

Sergii Verbytskyi, Nataliia Patsera

7-17

DOI: https://doi.org/10.31073/foodresources2022-19-01
Abstract views: 698 | PDF Downloads: 441
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OPTIMIZATION OF THE TECHNOLOGICAL PARAMETERS FOR PRODUCTION OF THE FERMENTED PRODUCT WITH COMBINED COMPOSITION OF RAW MATERIALS

Svitlana Andreus, Iryna Romanchuk

18-25

DOI: https://doi.org/10.31073/foodresources2022-19-02
Abstract views: 343 | PDF Downloads: 182
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CURRENT PROBLEMS OF THE MEAT PROCESSING INDUSTRY AND PRACTICAL APPROACHES TO ENHANCING THE FORMULATIONS OF SAUSAGE PRODUCTS

Larysa Bal-Prylypko, Mykola Nikolayenko, Olena Cherednichenko, Svitlana Danylenko, Ludmila Stepasyuk

26-37

DOI: https://doi.org/10.31073/foodresources2022-19-03
Abstract views: 575 | PDF Downloads: 584
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BIOENGINEERING STUDIES OF INACTIVATION OF SESAME PROTEOLITIC ENZYME INHIBITORS IN SPORTS NUTRITION

Anna Belinska, Igor Petik, Olga Bliznjuk, Sergiy Bochkarev, Olena Khareba

38-46

DOI: https://doi.org/10.31073/foodresources2022-19-04
Abstract views: 261 | PDF Downloads: 199
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ICE CREAM FOR HEALTHY NUTRITION

Iryna Bernyk, Nadiia Novgorodska

47-57

DOI: https://doi.org/10.31073/foodresources2022-19-05
Abstract views: 517 | PDF Downloads: 440
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STUDY OF POULTRY COMBS AS A NON-TRADITIONAL PRODUCT OF THE POULTRY PROCESSING INDUSTRY

Liubov Voitsekhivska, Sergii Verbytskyi, Nataliia Patsera, Yurii Okhrimenko

58-65

DOI: https://doi.org/10.31073/foodresources2022-19-06
Abstract views: 273 | PDF Downloads: 242
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HYDRATION OF MOLECULES OF INULIN MODIFYING FORMS

Roman Grushetskiy, https://orcid.org/0000-0002-1513-4015, Inha Kuznietsova, Ludmila Zajchuk, Kateryna Danilova

66-71

DOI: https://doi.org/10.31073/foodresources2022-19-07
Abstract views: 245 | PDF Downloads: 210
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RESEARCH OF SACCHARIFICATION DYNAMICS OF ENZYMЕ PREPARATION GLUCOAMYLASE IN THE ENZYMATIC HYDROLYSIS OF STARCH-CONTAINING RAW MATERIALS

Kateryna Danilova, Serhii Oliynichuk, Oksana Zavarzina

72-80

DOI: https://doi.org/10.31073/foodresources2022-19-08
Abstract views: 610 | PDF Downloads: 295
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ADVANTAGES AND PROSPECTS OF DEVELOPMENT OF PLATE SCRAPER HEAT EXCHANGERS IN THE PRODUCTION OF SPREADS AND BLENDS WITH MILK FAT

Yurii Maiboroda

81-87

DOI: https://doi.org/10.31073/foodresources2022-19-09
Abstract views: 225 | PDF Downloads: 194
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SELECTION AND STUDY OF THE EFFICIENCY OF FERMENTING PREPARATIONS WITH INCREASED β-GALACTOSIDASE ACTIVITY

Antonina Minorova, Iryna Romanchuk, Svitlana Danylenko, Tetyana Rudakova, Nataliia Krushelnytska, Oksana Potemska, Sergiy Narizhnyi

88-98

DOI: https://doi.org/10.31073/foodresources2022-19-10
Abstract views: 246 | PDF Downloads: 248
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SYNTHETIC FOOD DYE TARTRAZINE (E102): SAFETY OF USE AND EFFECT ON THE HUMAN BODY

Liubov Morozova

99-108

DOI: https://doi.org/10.31073/foodresources2022-19-11
Abstract views: 536 | PDF Downloads: 381
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BIOTECHOLOGICAL INDICATORS OF BAKERY SOURDOUGH STARTERS (LITERATURE REVIEW)

Oksana Naumenko, Valentina Chizh

107-115

DOI: https://doi.org/10.31073/foodresources2022-19-12
Abstract views: 296 | PDF Downloads: 264
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INTENSIFICATION OF THE YEAST GROWING PROCESS BY DISCRETE-IMPULSE PROCESSING OF CULTURAL MEDIA

Olexandr Obodovych, Vitalii Sydorenko, Tamila Sheiko

116-122

DOI: https://doi.org/10.31073/foodresources2022-19-13
Abstract views: 203 | PDF Downloads: 212
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EFFECT OF PHYSICAL AND CHEMICAL PARAMETERS OF CHEESE CURD FERMENTATION

Yurii Orlyuk

123-130

DOI: https://doi.org/10.31073/foodresources2022-19-14
Abstract views: 203 | PDF Downloads: 170
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CLASSIFICATION AND SELECTION OF THE MOST COMMON TYPES OF CRYSTALLIZERS FOR PREPARING MAGMA

Serhii Tkachenko, Tamila Sheiko, Olena Anisimova, Inha Kuznietsova

131-140

DOI: https://doi.org/10.31073/foodresources2022-19-15
Abstract views: 324 | PDF Downloads: 323
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USE OF AMARANTH OIL IN BABY FOODS

Oksana Tochkova, Oksana Melnyk, Liubomyr Homichak, Mariia Yarmolyuk

141-150

DOI: https://doi.org/10.31073/foodresources2022-19-16
Abstract views: 215 | PDF Downloads: 238
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RESISTANT STARCH IN THE FOOD INDUSTRY

Liubomyr Khomichak, Inha Kuznietsova, Vadim Paziuk, Alina Kasamara

151-161

DOI: https://doi.org/10.31073/foodresources2022-19-17
Abstract views: 1477 | PDF Downloads: 1441
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STUDY OF THE INFLUENCE OF LAMINEX-750 ENZYME PREPARATION ON THE QUALITY OF DIFFUSION JUICE

162-168

DOI: https://doi.org/10.31073/foodresources2022-19-18
Abstract views: 218 | PDF Downloads: 240
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PROSPECTS OF THE USE OF LАСTOBACILLUS CASEI IN THE PRODUCTION OF CHEESE WITH A REDUCED MATURATION PERIOD

Myroslava Shugai

169-175

DOI: https://doi.org/10.31073/foodresources2022-19-19
Abstract views: 221 | PDF Downloads: 233
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TECHNOLOGICAL PROPERTIES OF CEREAL FLOUR FOR THE PRODUCTION OF GLUTEN-FREE CUPCAKES

176-183

DOI: https://doi.org/10.31073/foodresources2022-19-20
Abstract views: 455 | PDF Downloads: 359
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Економічні науки

IDENTIFYING MEASURES FOR INCREASING RENEWABLE ENERGY GENERATION FROM AGROINDUSTRIAL RESIDUES AND WASTES IN UKRAINE IN ACCORDANCE WITH THE BEST PRACTICES IN LATVIA

Oleksandr Mytchenok, Sandija Zēverte-Rivža

184-190

DOI: https://doi.org/10.31073/foodresources2022-19-21
Abstract views: 186 | PDF Downloads: 216
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METHODOLOGICAL APPROACH TO REGIONAL ASSESSMENT OF FOOD SECURITY IN THE REGIONS OF UKRAINE

191-199

DOI: https://doi.org/10.31073/foodresources2022-19-22
Abstract views: 427 | PDF Downloads: 407
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CIRCULAR ECONOMY AS AN EFFECTIVE TOOL FOR REDUCING FOOD LOSS AND WASTE IN UKRAINE AND WORLDWIDE

Olha Kovalenko, Lyudmila Yashchenko

200-209

DOI: https://doi.org/10.31073/foodresources2022-19-23
Abstract views: 459 | PDF Downloads: 263
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CHALLENGES AND PROSPECTS FOR THE MEAT PRODUCTS MARKET IN COUNTRIES WITH DIFFERENT LEVELS OF SOCIO-ECONOMIC DEVELOPMENT

Hanna Lysenko

210-220

DOI: https://doi.org/10.31073/foodresources2022-19-24
Abstract views: 206 | PDF Downloads: 392
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CURRENT TRENDS OF FEMALE FORCE PARTICIPATION IN AGRICULTURE

221-231

DOI: https://doi.org/10.31073/foodresources2022-19-25
Abstract views: 165 | PDF Downloads: 160
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THEORETICAL APPROACHES TO THE MARKET REGULATION OF THE NATIONAL ECONOMY

Inna Salo, Lyudmila Stepura, Andriy Ivanovsky

232-241

DOI: https://doi.org/10.31073/foodresources2022-19-26
Abstract views: 310 | PDF Downloads: 251
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ORGANIZATIONAL APPROACHES TO THE MANAGEMENT OF PRODUCTION RISKS AT MILK PROCESSING ENTERPRISES

Ivan Svynous, Marat Ibatullin, Yuliia Syra

243-253

DOI: https://doi.org/10.31073/foodresources2022-19-27
Abstract views: 229 | PDF Downloads: 265
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IMPROVEMENT OF ORGANIZATIONAL PRINCIPLES OF TARGETED FOOD SUPPORT FOR THE POPULATION

Oksana Slobodeniuk, Natalia Prysiazhniuk, Oksana Rudych, Nadia Svynous, Larysa Khakhula

254-264

DOI: https://doi.org/10.31073/foodresources2022-19-28
Abstract views: 204 | PDF Downloads: 206
- PDF (Українська)
ECONOMIC PROBLEMS OF THE DEVELOPMENT OF INNOVATIVE ACTIVITY IN AGRICULTURAL ENTERPRISES OF UKRAINE

Bohdan Khakhula

265-273

DOI: https://doi.org/10.31073/foodresources2022-19-29
Abstract views: 315 | PDF Downloads: 244
- PDF (Українська)
ECONOMIC MECHANISM AND EFFICIENCY OF INNOVATIVE ACTIVITIES IN THE FOOD INDUSTRY OF THE AIC AGRI-FOOD SECTOR OF UKRAINE

Olena Shust, Olga Varchenko, Dmytro Krysanov

274-287

DOI: https://doi.org/10.31073/foodresources2022-19-30
Abstract views: 176 | PDF Downloads: 210
- PDF (Українська)

Vol. 10 No. 19 (2022): FOOD RESOURСES

Full Issue

Технічні науки

DRY AND WET TENDERIZATION OF MEATS: BASIC FEATURES AND TECHNOLOGICAL EQUIPMENT

OPTIMIZATION OF THE TECHNOLOGICAL PARAMETERS FOR PRODUCTION OF THE FERMENTED PRODUCT WITH COMBINED COMPOSITION OF RAW MATERIALS

CURRENT PROBLEMS OF THE MEAT PROCESSING INDUSTRY AND PRACTICAL APPROACHES TO ENHANCING THE FORMULATIONS OF SAUSAGE PRODUCTS

BIOENGINEERING STUDIES OF INACTIVATION OF SESAME PROTEOLITIC ENZYME INHIBITORS IN SPORTS NUTRITION

ICE CREAM FOR HEALTHY NUTRITION

STUDY OF POULTRY COMBS AS A NON-TRADITIONAL PRODUCT OF THE POULTRY PROCESSING INDUSTRY

HYDRATION OF MOLECULES OF INULIN MODIFYING FORMS

RESEARCH OF SACCHARIFICATION DYNAMICS OF ENZYMЕ PREPARATION GLUCOAMYLASE IN THE ENZYMATIC HYDROLYSIS OF STARCH-CONTAINING RAW MATERIALS

ADVANTAGES AND PROSPECTS OF DEVELOPMENT OF PLATE SCRAPER HEAT EXCHANGERS IN THE PRODUCTION OF SPREADS AND BLENDS WITH MILK FAT

SELECTION AND STUDY OF THE EFFICIENCY OF FERMENTING PREPARATIONS WITH INCREASED β-GALACTOSIDASE ACTIVITY

SYNTHETIC FOOD DYE TARTRAZINE (E102): SAFETY OF USE AND EFFECT ON THE HUMAN BODY

BIOTECHOLOGICAL INDICATORS OF BAKERY SOURDOUGH STARTERS (LITERATURE REVIEW)

INTENSIFICATION OF THE YEAST GROWING PROCESS BY DISCRETE-IMPULSE PROCESSING OF CULTURAL MEDIA

EFFECT OF PHYSICAL AND CHEMICAL PARAMETERS OF CHEESE CURD FERMENTATION

CLASSIFICATION AND SELECTION OF THE MOST COMMON TYPES OF CRYSTALLIZERS FOR PREPARING MAGMA

USE OF AMARANTH OIL IN BABY FOODS

RESISTANT STARCH IN THE FOOD INDUSTRY

STUDY OF THE INFLUENCE OF LAMINEX-750 ENZYME PREPARATION ON THE QUALITY OF DIFFUSION JUICE

PROSPECTS OF THE USE OF LАСTOBACILLUS CASEI IN THE PRODUCTION OF CHEESE WITH A REDUCED MATURATION PERIOD

TECHNOLOGICAL PROPERTIES OF CEREAL FLOUR FOR THE PRODUCTION OF GLUTEN-FREE CUPCAKES

Економічні науки

IDENTIFYING MEASURES FOR INCREASING RENEWABLE ENERGY GENERATION FROM AGROINDUSTRIAL RESIDUES AND WASTES IN UKRAINE IN ACCORDANCE WITH THE BEST PRACTICES IN LATVIA

METHODOLOGICAL APPROACH TO REGIONAL ASSESSMENT OF FOOD SECURITY IN THE REGIONS OF UKRAINE

CIRCULAR ECONOMY AS AN EFFECTIVE TOOL FOR REDUCING FOOD LOSS AND WASTE IN UKRAINE AND WORLDWIDE

CHALLENGES AND PROSPECTS FOR THE MEAT PRODUCTS MARKET IN COUNTRIES WITH DIFFERENT LEVELS OF SOCIO-ECONOMIC DEVELOPMENT

CURRENT TRENDS OF FEMALE FORCE PARTICIPATION IN AGRICULTURE

THEORETICAL APPROACHES TO THE MARKET REGULATION OF THE NATIONAL ECONOMY

ORGANIZATIONAL APPROACHES TO THE MANAGEMENT OF PRODUCTION RISKS AT MILK PROCESSING ENTERPRISES

IMPROVEMENT OF ORGANIZATIONAL PRINCIPLES OF TARGETED FOOD SUPPORT FOR THE POPULATION

ECONOMIC PROBLEMS OF THE DEVELOPMENT OF INNOVATIVE ACTIVITY IN AGRICULTURAL ENTERPRISES OF UKRAINE

ECONOMIC MECHANISM AND EFFICIENCY OF INNOVATIVE ACTIVITIES IN THE FOOD INDUSTRY OF THE AIC AGRI-FOOD SECTOR OF UKRAINE

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