Vol. 2 No. 03 (2014): Food Resources

Effect of the preliminary treatment of vegetable raw materials on juice extraction by pressing

Carotin-inulin complex and prospects of its use for preventive and curative nutrition

Structure of bread products: comparison of the results of sensorial and instrumental quality parameters

Physical and chemical properties of pectins of different etherification level and substantiation of the terms of their use in confectionary products

Structural and mechanical properties of dough of compositional mixture containing corn flour

Developing technology of biscuits of dietary and functional intention

Peculiarities of the technology of blown work when using a whey protein concentrate as foaming substance

Effect of gluten-free flour on wafer products and course of technological processes

Raw materials for manufacturing potato chips

Research of hygroscopic properties of multicomponent mixtures with coffee and tea

Effect of “Freshness K +” complex baking improver on the shelf life duration of bread products

Directions of use of scab resistant cultivars of apple

Effect of storage temperature on the quality parameters of thermoacid cheese with cultivation of cheese mass

Research of storage efficiency of cheese Pecherskiy

Some of technological aspects of manufacturing sour-cream butter

Comparison study of the rheological parameters of mixtures used to manufacture ice creams on the milk base

Standardization of trade language

Result of technological modes effect on the state of protein system of broiler meat

Technological modes effecting weight alterations of broiler carcasses

Selecting bacterial preparation for fermentation of poultry meat

Effect of fat oil of pumpkin seeds on the quality of boiled sausages

Effect of working bodies of plate-scraper heat exchanger on the heat exchange intensity and the spends of mechanic energy

Bacteriophages circulating at dairy enterprises of Ukraine

Research of different factors effecting vitality of lactobacteria

Probability of the horizontal gene transfer to meats of domestic and wild animals

Research of content of oleic acid trans-isomers in the fat phase of milk and confectionary products

Developing of a synergetic model while using combined methods of products decontamination

Prospects for the formation of food resources in the context of the development of agrarian reform

Priorities in the formation of the food and market strategy of the agro-food complex of Ukraine

Experience in the practical application of modernization theories in the food policy of developing countries

Food resources and social progress

The role of globalization in solving food problem

Innovative and investment support and competitiveness of processing and food production

Research of the investment attractiveness of the food industry

Resource provision of innovative activity of enterprises

Actual aspects of the formation and functioning of the vegetable market

Development of integration processes in the agroindustrial complex

Peculiarities of business activity of industrial processing of vegetables and fruits

Brewing barley - malt – beer: trends of development in Ukraine and the world

Contemporary realities of development of Ukrainian beet sugar complex

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Challenges and perspectives of flour-and-cereals branch

The current state and tendencies of development of dairy industry in Ukraine

Estimation of the external economic factor in the development of the brewing industry in Ukraine

Practical aspects of the development of the organic products market in Ukraine

Formation of resource potential of enterprises of the food industry

System analysis of economic safety of enterprises of the food industry

Improving the quality control of products at the enterprises of the bakery industry

Current state and problems of functioning of raw material base of meat-processing enterprises

Formation of the production program of enterprises of the baking industry of Ukraine