Vol. 2 No. 02 (2014): Foof Resources

Collection of scientific works

Published: 2014-06-25

Full Issue

Продовольчі ресурси 2014-02-02 (Українська)

Технічні науки

Advanced technologies of biofuel of plant raw materials

S. Oliynychuk, V. Sosnitskiy

8-14
Abstract views: 87
Technological aspects of the use of spelt flour in bakery

V. Drobot, L. Mikhonok, A. Semenova

15-17
Abstract views: 69
Synthesizing of a symbiotic on the base of inulin and bifidobacteria

R. Hrushetskiy, L. Khomichak, І. Hrinenko

18-22
Abstract views: 71
Lignin-cellulosic biomass as a raw material for bioethanol of the second generation

Yu. Batoh, S. Oliynychuk, Т. Lysak, О. Koval

23-27
Abstract views: 170
Amino acids exchange under conditions of producing alcohol worts of starch containing raw materials

Т. Lysak, S. Oliynychuk, Yu. Batoh, О. Koval

28-34
Abstract views: 83
Development of jelly glaze on the basis of carrot pectin containing juice with addition of structure forming agents

U. Yovbak, V. Obolkina

35-39
Abstract views: 44
Effect of baking additives on the technological process and quality of products with corn flour

О. Pysarets, V. Drobot

40-42
Abstract views: 64
Comparative analysis of juridical regulation of compulsory norms concerning food products in Ukraine, the Custom Union and the European Union

І. Romanchuk

44-46
Abstract views: 63
Possibilities to export meats and meat products to EU member states: rules and prospects

S. Verbytskyi

47-50
Abstract views: 84
Express-method to evaluate quality of meat products

N. Usatenko, Yu. Okhrimenko

51-55
Abstract views: 101
Effect of compositions of bacterial preparations on lessening residual content of sodium nitrite

L. Nedorizaniuk, О. Franko, L. Voitsekhivska

56-58
Abstract views: 63
Research of effect of the method of bacterial preparation activating in the production of sour cream butter

О. Bodnarchuk, N. Kigel, H. Yeresko

59-63
Abstract views: 55
Isolation, identification and study of the traits of lactobacteria from kefir fungi and kefir

В. Hudyma, N. Kigel

64-70
Abstract views: 77
Effect of partial substitution of sodium chloride with potassium chloride on the grow of white mould cultures in nutritive medium

Ya. Zhukova, Ts. Korol, V. Malova, Н. Chumanska

71-75
Abstract views: 53
Research of the possibility of admission of structural and mechanical parameters of the liquid milk products as the norms concerning their quality

S. Verbytskyi, L. Teslenko, N. Patsera

76-83
Abstract views: 55
Peculiarities of diacetyl and acetaldehyde accumulation throughout cream fermentation by L. lactis ssp. lactis biovar. diacetylactis cultures

Ya. Zhukova, Ts. Korol, S. Petryshchenko

84-88
Abstract views: 83
Ripening process of cheese with two kinds of molds

Yu. Orliuk, М. Stepanyshchev

89-93
Abstract views: 78
Ripening process of «Osinniy» cheese

H. Kalmykova

94-97
Abstract views: 69
Microbiological quality of domestic cheeses

М. Shugay, N. Chorna, N. Kigel

98-101
Abstract views: 73

Економічні науки

Evaluation of the variation dynamics of oil crops yield in Ukraine

N. Kotkova, О. Kovalenko

103-111
Abstract views: 51
Development of innovative infrastructure of brewing in Ukraine

О. Shmahliy

112-119
Abstract views: 70
Research of the effect of price forming factors in manufacturing of milk products

Yu. Sira

120-125
Abstract views: 68
Investments and innovation infrastructure of the market of bakery products

О. Bokiy

126-131
Abstract views: 64
Effect of internal and external factors on the development of sugar enterprises in the sugar beet complex in Ukraine

N. Lukashenko, S. Kotkov

132-140
Abstract views: 81

Vol. 2 No. 02 (2014): Foof Resources

Full Issue

Технічні науки

Advanced technologies of biofuel of plant raw materials

Technological aspects of the use of spelt flour in bakery

Synthesizing of a symbiotic on the base of inulin and bifidobacteria

Lignin-cellulosic biomass as a raw material for bioethanol of the second generation

Amino acids exchange under conditions of producing alcohol worts of starch containing raw materials

Development of jelly glaze on the basis of carrot pectin containing juice with addition of structure forming agents

Effect of baking additives on the technological process and quality of products with corn flour

Comparative analysis of juridical regulation of compulsory norms concerning food products in Ukraine, the Custom Union and the European Union

Possibilities to export meats and meat products to EU member states: rules and prospects

Express-method to evaluate quality of meat products

Effect of compositions of bacterial preparations on lessening residual content of sodium nitrite

Research of effect of the method of bacterial preparation activating in the production of sour cream butter

Isolation, identification and study of the traits of lactobacteria from kefir fungi and kefir

Effect of partial substitution of sodium chloride with potassium chloride on the grow of white mould cultures in nutritive medium

Research of the possibility of admission of structural and mechanical parameters of the liquid milk products as the norms concerning their quality

Peculiarities of diacetyl and acetaldehyde accumulation throughout cream fermentation by L. lactis ssp. lactis biovar. diacetylactis cultures

Ripening process of cheese with two kinds of molds

Ripening process of «Osinniy» cheese

Microbiological quality of domestic cheeses

Економічні науки

Evaluation of the variation dynamics of oil crops yield in Ukraine

Development of innovative infrastructure of brewing in Ukraine

Research of the effect of price forming factors in manufacturing of milk products

Investments and innovation infrastructure of the market of bakery products

Effect of internal and external factors on the development of sugar enterprises in the sugar beet complex in Ukraine

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