Vol. 3 No. 04 (2015): Food Resources

Collection of scientific works

Published: 2015-06-25

Full Issue

Продовольчі ресурси 2014-03-04 (Українська)

Технічні науки

Effect of shelf live of the inulin containing raw materials upon their carbohydrate composition

R. Hrushetskiy, І. Hrinenko, Yu. Dashkovskyi

4-6
Abstract views: 77
Paste from red beet – perspective way to improve assortment of food products

Т. Sheiko

7-10
Abstract views: 75
Preparations with the solid phase in the nanodimensional state to be used in biological media of food plants

S. Tkachenko, Yu. Dashkovskyi, s Oliynychuk, L. Khomichak, К. Lopatko, А. Marynin

11-17
Abstract views: 68
Preconditions of the use of the preparations with the solid phase in the nanodimensional state as catalysts in the processes of food plants

S. Tkachenko

18-22
Abstract views: 91
Food value of a functional sour milk product intended for gerontological diets

І. Romanchuk, Т. Rudakova, S. Andreus, L. Moiseieva

23-26
Abstract views: 74
Effect of lactation phase and alimentary diet on the fat acid content of human milk

Ya. Zhukova

26-31
Abstract views: 80
Research of effectiveness of the recombination of milk whey dry concentrates by means of ultrasound treatment

О. Kochubei-Lytvynenko, А. Marynin, О. Krasulia

32-39
Abstract views: 85
Research of the retentate and permeate physical and chemical composition during ultrafiltration of the cheese milk whey

А. Minorova

40-45
Abstract views: 241
Isolation of the biologically active strains of a sour-milk product of the Caucasus nations

Ts. Korol, О. Naumenko

46-52
Abstract views: 89
Flow of the proteolytic processes in brine cheeses made of milk from different animal species

В. Halukh

53-57
Abstract views: 78
Research of microbiological parameters of bryndza made with the partial replacement of sodium chloride with potassium chloride

І. Skulska, О. Tsisaryk

58-62
Abstract views: 125
Viscosity of milk fat substitutes in the range of phase transitions

Н. Yeresko, S. Yeroshenko, D. Artemonov

63-68
Abstract views: 74
Antagonistic activity as the criterion to select lactobacteria in the technology of dairy fermented products

М. Shuhai

69-74
Abstract views: 93
Formulation of complex starter composition for sour cream spreads and research of functioning of this composition

О. Bodnarchuk

75-80
Abstract views: 78
Program of enhanced phage monitoring

О. Naumenko

81-86
Abstract views: 75
Selection of yeasts to be included to a starter composition for kefir manufacturing

V. Hudyma, N. Kihel

87-91
Abstract views: 82
Production of raw smoked sausages of spreadable consistency with the use of bacterial preparations

V. Lyzova

92-98
Abstract views: 110
Results of research of physical and chemical parameters of collagen containing raw materials of broilers' legs

S. Verbytskyi, Yu. Охріменко, S. Bondar

99-102
Abstract views: 85
Development and probation of immunoenzymatic analysis method to detect soy proteins in meat products

О. Shchebentovska, U. Drachuk

103-108
Abstract views: 92
Screening of biologically active strains isolated from meat products

Ts. Korol

109-116
Abstract views: 77
Use of the functional additive BK-Pt for broilers rearing

S. Danylenko, S. Harda

117-122
Abstract views: 75

Економічні науки

Organizational and economic essence of the “Food system” category

М. Sychevskyi, L. Deineko

4-9
Abstract views: 98 | PDF Downloads: 94
- PDF (Українська)
Deregulation: impactful mechanism of forming effective food system of Ukraine amid globalization

О. Kuts

10-16
Abstract views: 74 | PDF Downloads: 71
- PDF (Українська)
Principal stages of business integration: peculiarities, goals, tasks, risks

N. Skopenko

17-26
Abstract views: 228 | PDF Downloads: 81
- PDF (Українська)
Current issues of the relationship of food industry enterprises with trade in the frames of the food system of Ukraine

Н. Mykhailenko

27-30
Abstract views: 138 | PDF Downloads: 82
- PDF (Українська)
Current state and problems of development of cooperative movement in Ukraine

V. Tsikhanovska

31-36
Abstract views: 133 | PDF Downloads: 74
- PDF (Українська)
Alteration of property forms and management in the food sector of the national economy in the end of XXth – beginning of the XXIth century

О. Shmahlii

37-42
Abstract views: 85 | PDF Downloads: 73
- PDF (Українська)
Social and economic aspects of improving quality of food commodities

М. Sychevskyi, К. Danilova

43-48
Abstract views: 80 | PDF Downloads: 67
- PDF (Українська)
Enhancing pricing mechanism and its effect on the development of competitive ability of sugar branch enterprises

V. Yemtsev, І. Yemtseva

49-56
Abstract views: 71 | PDF Downloads: 62
- PDF (Українська)
Economic grounds of the production of animal products in Ukraine

І. Svynous, D. Mykytiuk

57-61
Abstract views: 87 | PDF Downloads: 77
- PDF (Українська)
Substantiating means to incline efficiency of poultry production in Ukraine

V. Zabolotnyi, О. Havryk

62-67
Abstract views: 74 | PDF Downloads: 146
- PDF (Українська)
Current state and problems of functioning of dairy husbandry in Ukraine

L. Ivanova

68-73
Abstract views: 96 | PDF Downloads: 63
- PDF (Українська)
Social and commercial vectors of forming configuration of added value in the food complex

О. Kovalenko

74-80
Abstract views: 77 | PDF Downloads: 89
- PDF (Українська)
Possibilities to enhance active foreign trade of Ukraine with foods

81-86
Abstract views: 90 | PDF Downloads: 69
- PDF (Українська)
Competitive ability of the food complex of Ukraine amid the system crisis

О. Kushnirenko

87-94
Abstract views: 95 | PDF Downloads: 78
- PDF (Українська)
Methodical approaches to the risks allocation in the chain of the commodity flow of milk from producer to consumer

Т. Ruda

95-99
Abstract views: 80 | PDF Downloads: 61
- PDF (Українська)
Peculiarities of flour balance forming under actual conditions

О. Bokii

100-107
Abstract views: 96 | PDF Downloads: 79
- PDF (Українська)
Disparity problem in resource providing of the agrarian sector

P. Burkovskyi

108-112
Abstract views: 93 | PDF Downloads: 66
- PDF (Українська)