Vol. 11 No. 20 (2023): Food Resources

Published: 2023-06-30

Full Issue

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Технічні науки

THE ROLE OF PLANT COMPONENTS IN IMPARTING FUNCTIONAL PROPERTIES TO RESTRUCTURED MEAT PRODUCTS

Larysa Borsolyuk, Sergii Verbytskyi

7-17

DOI: https://doi.org/10.31073/foodresources2023-20-01
Abstract views: 450 | PDF Downloads: 277
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EFFECT OF MAGNETIC FIELD AND ENVIRONMENTAL PH ON THE ADSORPTION EFFICIENCY OF CELLS OF THE GENUS LACTOBACILLUS

Svitlana Danylenko, Marharyta Chalenko, Lolita Marynchenko, Oksana Potemska, Liudmyla Reshetniak, Kateryna Kopylova

18-27

DOI: https://doi.org/10.31073/foodresources2023-20-02
Abstract views: 1131 | PDF Downloads: 208
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EFFICIENCY OF SOURDOUGHS OF SPONTANEOUS FERMENTATION FROM CEREAL FLOUR IN BAKERY TECHNOLOGIES

Larysa Mykhonik, Inna Hetman, Oksana Naumenko

28-34

DOI: https://doi.org/10.31073/foodresources2023-20-03
Abstract views: 390 | PDF Downloads: 264
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EFFECT OF FERMENTATION CONDITIONS UPON PROPERTIES OF A MILK-CONTAINING PRODUCT WITH A COMBINED FAT PHASE COMPOSITION

Svitlana Andreus, Iryna Romanchuk, Tetyana Rudakova, Sergiy Narizhnyy

35-43

DOI: https://doi.org/10.31073/foodresources2023-20-04
Abstract views: 165 | PDF Downloads: 169
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IMPROVEMENT OF OIL EXTRACTION TECHNOLOGY USING MICROWAVE INTENSIFICATION

Liudmyla Kolianovska, Liudmyla Kolianovska

44-53

DOI: https://doi.org/10.31073/foodresources2023-20-05
Abstract views: 225 | PDF Downloads: 103
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QUINCE IS A PROSPECTIVE RAW MATERIAL FOR INDUSTRIAL PROCESSING

Tetiana Levkivska, Olha Dushchak

54-60

DOI: https://doi.org/10.31073/foodresources2023-20-06
Abstract views: 343 | PDF Downloads: 192
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FOOD ADDITIVE MONOSODIUM GLUTAMATE (E621):PROSPECTS FOR USE IN THE FOOD INDUSTRY AND IMPACT ON THE HUMAN BODY

Liubov Morozova

61-71

DOI: https://doi.org/10.31073/foodresources2023-20-07
Abstract views: 1078 | PDF Downloads: 142
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STUDY OF CHEMICAL COMPOSITION AND BIOLOGICAL ACTIVITY OF CARROTS (DAUCUS CAROTA L. VAR. SATIVUS). LITERATURE REVIEW

Liubov Morozova

72-87

DOI: https://doi.org/10.31073/foodresources2023-20-08
Abstract views: 303 | PDF Downloads: 176
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BAKERY SOURDOUGHS WITH ANTIFUNGAL EFFECT

Oksana Naumenko, Vladyslav Chervinskyi

88-98

DOI: https://doi.org/10.31073/foodresources2023-20-09
Abstract views: 208 | PDF Downloads: 174
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USE OF NON-BAKERY TYPES OF FLOUR IN BAKERY

Svitlana Ovsienko, Oksana Naumenko

99-110

DOI: https://doi.org/10.31073/foodresources2023-20-10
Abstract views: 782 | PDF Downloads: 394
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INFLUENCE OF SIZE FRACTION AND PARAMETERS OF WORKING EQUIPMENT ON INDUSTRIAL HEMP SEEDS SHELLING

Dmytro Petrachenko, Serhiy Коropchenko

111-118

DOI: https://doi.org/10.31073/foodresources2023-20-11
Abstract views: 182 | PDF Downloads: 122
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STUDY OF LACTASE ACTIVITY OF STARTER CULTURES IN MILK MIXTURES BASED ON SECONDARY MILK RAW MATERIALS

Iryna Romanchuk, Liudmyla Moiseieva, Antonina Minorova, Tatiana Rudakova, Nataliia Krushelnytska

119-129

DOI: https://doi.org/10.31073/foodresources2023-20-12
Abstract views: 248 | PDF Downloads: 179
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ANALYSIS OF THE METHODS OF RESEARCHING THE DISPERSED COMPOSITION OF PARTICLES FOR SUSPENSIONS OF INTERMEDIATE PRODUCTS OF SUGAR PRODUCTION

Yevhenii Stychynskyi , Serhii Tkachenko, Liubomyr Khomichak, Liudmyla Zaichuk

130-140

DOI: https://doi.org/10.31073/foodresources2023-20-13
Abstract views: 206 | PDF Downloads: 188
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FEATURES OF WHEY-BASED JELLY DESSERT TECHNOLOGY

Olena Fabiianska

141-153

DOI: https://doi.org/10.31073/foodresources2023-20-14
Abstract views: 211 | PDF Downloads: 153
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RESEARCH OF TEMPERATURE TREATMENT OF STARCH

Liubomyr Khomichak, Inha Kuznietsova, Alina Kasamara

154-161

DOI: https://doi.org/10.31073/foodresources2023-20-15
Abstract views: 195 | PDF Downloads: 387
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Економічні науки

IMPLEMENTATION OF THE GOALS OF SUSTAINABLE DEVELOPMENT TO ENSURE FOOD SECURITY OF UKRAINE AND THEIR CORRESPONDENCE WITH THE STRATEGIC TASKS OF THE STATE

Nataliia Voznesenska

162-184

DOI: https://doi.org/10.31073/foodresources2023-20-16
Abstract views: 627 | PDF Downloads: 117
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PROBLEMS OF STATE REGULATION AND PROTECTION OF THE FOOD MARKET AMID CRISIS

Olena Bokiy

174-184

DOI: https://doi.org/10.31073/foodresources2023-20-17
Abstract views: 372 | PDF Downloads: 166
- PDF (Українська)
STRUCTURAL AND DYNAMIC TRENDS IN THE DEVELOPMENT OF SMALL ENTERPRISES OF FOOD INDUSTRY OF UKRAINE IN THE PRE-WAR PERIOD

Olga Varchenko, Dmytro Krysanov, Olga Varchenko

185-201

DOI: https://doi.org/10.31073/foodresources2023-20-18
Abstract views: 168 | PDF Downloads: 121
- PDF (Українська)
IDENTIFICATION OF TOOLS FOR THE PROMOTION OF INNOVATIVE MARKETING IN E-COMMERCE

Iryna Gamova

202-210

DOI: https://doi.org/10.31073/foodresources2023-20-19
Abstract views: 240 | PDF Downloads: 143
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TRANSFORMATION OF GLOBAL FOOD SUPPLY CHAINS IN THE CONTEXT OF WAR IN UKRAINE

Olha Kovalenko, Anastasiia Kyrychenko

211-220

DOI: https://doi.org/10.31073/foodresources2023-20-20
Abstract views: 510 | PDF Downloads: 288
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CONCEPTUAL MODEL OF THE CYCLICAL DEVELOPMENT OF THE SUGAR MARKET IN UKRAINE AND THE WORLD

Olha Kovalenko, Lyudmila Yashchenko

221-229

DOI: https://doi.org/10.31073/foodresources2023-20-21
Abstract views: 278 | PDF Downloads: 179
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PROBLEMS OF FINANCIAL STABILITY OF FOOD PRODUCERS

Oleksandr Mytchenok, ipr.oleksandr.kuts@gmail.com

230-236

DOI: https://doi.org/10.31073/foodresources2023-20-22
Abstract views: 171 | PDF Downloads: 108
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THEORETICAL BASIS OF STATE REGULATION OF MARKET RELATIONS IN UKRAINE

Inna Salo, Liudmyla Stepura, Andrii Ivanovskyi

237-246

DOI: https://doi.org/10.31073/foodresources2023-20-23
Abstract views: 248 | PDF Downloads: 168
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THE ROLE OF PERSONAL PEASANT FARMS IN FOOD SECURITY OF THE POPULATION: SOCIO-ECONOMIC SECTION

Oksana Slobodeniuk, Nataliia Prysiazhniuk, Larysa Khakhula, Nadiia Svynous, Oksana Nykonenko

247-255

DOI: https://doi.org/10.31073/foodresources2023-20-24
Abstract views: 184 | PDF Downloads: 109
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«GREEN ECONOMY» IS THE BASIS OF THE INNOVATIVE DEVELOPMENT OF THE AGRICULTURAL SECTOR OF UKRAINE

Bogdan Khakhula

256-264

DOI: https://doi.org/10.31073/foodresources2023-20-25
Abstract views: 443 | PDF Downloads: 215
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ORGANIZATIONAL AND ECONOMIC FUNDAMENTALS OF THE FUNCTIONING OF DAIRY CATTLE BREEDING UNDER THE CONDITIONS OF THE MARTIAL LAW IN UKRAINE

Olena Shust, Ivan Svynous, М. І. Ібатуллін , Yuliia Sira, Iryna Artimonova

265-273

DOI: https://doi.org/10.31073/foodresources2023-20-26
Abstract views: 209 | PDF Downloads: 185
- PDF (Українська)

Vol. 11 No. 20 (2023): Food Resources

Full Issue

Технічні науки

THE ROLE OF PLANT COMPONENTS IN IMPARTING FUNCTIONAL PROPERTIES TO RESTRUCTURED MEAT PRODUCTS

EFFECT OF MAGNETIC FIELD AND ENVIRONMENTAL PH ON THE ADSORPTION EFFICIENCY OF CELLS OF THE GENUS LACTOBACILLUS

EFFICIENCY OF SOURDOUGHS OF SPONTANEOUS FERMENTATION FROM CEREAL FLOUR IN BAKERY TECHNOLOGIES

EFFECT OF FERMENTATION CONDITIONS UPON PROPERTIES OF A MILK-CONTAINING PRODUCT WITH A COMBINED FAT PHASE COMPOSITION

IMPROVEMENT OF OIL EXTRACTION TECHNOLOGY USING MICROWAVE INTENSIFICATION

QUINCE IS A PROSPECTIVE RAW MATERIAL FOR INDUSTRIAL PROCESSING

FOOD ADDITIVE MONOSODIUM GLUTAMATE (E621):PROSPECTS FOR USE IN THE FOOD INDUSTRY AND IMPACT ON THE HUMAN BODY

STUDY OF CHEMICAL COMPOSITION AND BIOLOGICAL ACTIVITY OF CARROTS (DAUCUS CAROTA L. VAR. SATIVUS). LITERATURE REVIEW

BAKERY SOURDOUGHS WITH ANTIFUNGAL EFFECT

USE OF NON-BAKERY TYPES OF FLOUR IN BAKERY

INFLUENCE OF SIZE FRACTION AND PARAMETERS OF WORKING EQUIPMENT ON INDUSTRIAL HEMP SEEDS SHELLING

STUDY OF LACTASE ACTIVITY OF STARTER CULTURES IN MILK MIXTURES BASED ON SECONDARY MILK RAW MATERIALS

ANALYSIS OF THE METHODS OF RESEARCHING THE DISPERSED COMPOSITION OF PARTICLES FOR SUSPENSIONS OF INTERMEDIATE PRODUCTS OF SUGAR PRODUCTION

FEATURES OF WHEY-BASED JELLY DESSERT TECHNOLOGY

RESEARCH OF TEMPERATURE TREATMENT OF STARCH

Економічні науки

IMPLEMENTATION OF THE GOALS OF SUSTAINABLE DEVELOPMENT TO ENSURE FOOD SECURITY OF UKRAINE AND THEIR CORRESPONDENCE WITH THE STRATEGIC TASKS OF THE STATE

PROBLEMS OF STATE REGULATION AND PROTECTION OF THE FOOD MARKET AMID CRISIS

STRUCTURAL AND DYNAMIC TRENDS IN THE DEVELOPMENT OF SMALL ENTERPRISES OF FOOD INDUSTRY OF UKRAINE IN THE PRE-WAR PERIOD

IDENTIFICATION OF TOOLS FOR THE PROMOTION OF INNOVATIVE MARKETING IN E-COMMERCE

TRANSFORMATION OF GLOBAL FOOD SUPPLY CHAINS IN THE CONTEXT OF WAR IN UKRAINE

CONCEPTUAL MODEL OF THE CYCLICAL DEVELOPMENT OF THE SUGAR MARKET IN UKRAINE AND THE WORLD

PROBLEMS OF FINANCIAL STABILITY OF FOOD PRODUCERS

THEORETICAL BASIS OF STATE REGULATION OF MARKET RELATIONS IN UKRAINE

THE ROLE OF PERSONAL PEASANT FARMS IN FOOD SECURITY OF THE POPULATION: SOCIO-ECONOMIC SECTION

«GREEN ECONOMY» IS THE BASIS OF THE INNOVATIVE DEVELOPMENT OF THE AGRICULTURAL SECTOR OF UKRAINE

ORGANIZATIONAL AND ECONOMIC FUNDAMENTALS OF THE FUNCTIONING OF DAIRY CATTLE BREEDING UNDER THE CONDITIONS OF THE MARTIAL LAW IN UKRAINE

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