Vol. 3 No. 05 (2015): Food Resources

Collection of scientific works

Published: 2015-12-25

Full Issue

Продовольчі ресурси 2015-03-05 (Українська)

Технічні науки

Importance of the problem of obtaining natural food range colorant from red beet

Tamila Sheiko, Liubomyr Khomichak, L. Melnyk, S. Matko

6-10
Abstract views: 87 | PDF Downloads: 101
- PDF (Українська)
Development of scientific and technical grounds to use electric-spark processes for treating foodstuffs

Yu. Dashkovskyi, A. Ukrainets

11-15
Abstract views: 70 | PDF Downloads: 45
- PDF (Українська)
Innovative technology of rye bread

K. Danilova, L. Tkachenko, О. Vitriak

16-20
Abstract views: 84 | PDF Downloads: 99
- PDF (Українська)
Research of rheological characteristics of guar gum solutions

V. Bakhmach

21-28
Abstract views: 99 | PDF Downloads: 75
- PDF (Українська)
Research of the ways to regain absorption ability of the natural carbon containing mineral Shungite

Т. Sheiko

29-33
Abstract views: 65 | PDF Downloads: 47
- PDF (Українська)
Mathematical treatment of experimental research of manufacturing triticale flakes according to multi-factor experiment method

V. Novikov

34-38
Abstract views: 99 | PDF Downloads: 100
- PDF (Українська)
Adjustment of the method to accumulate starter composition for bacterial preparation used for sour cream butter

О. Bodnarchuk, N. Kihel

39-45
Abstract views: 52 | PDF Downloads: 29
- PDF (Українська)
Scientific and practical peculiarities of adjusting properties of water component in the formulations of meat products

L. Bal-Prylypko, B. Leonova, Е. Starkova, О. Sokyrko, H. Brona

46-55
Abstract views: 71 | PDF Downloads: 63
- PDF (Українська)
Safety and quality of cheese: Bacillus cereus

М. Shuhai

56-63
Abstract views: 147 | PDF Downloads: 340
- PDF (Українська)
Results of comparative research of different poultry meats separated with the use of mechanical appliances

S. Bondar, Yu. Okhrimenko, Т. Klyshchova, С. Verbytskyi

64-71
Abstract views: 103 | PDF Downloads: 521
- PDF (Українська)
Research of possibility to use glycine for manufacturing boiled sausages

В. Lyzova, L. Voitsekhivska

72-76
Abstract views: 76 | PDF Downloads: 99
- PDF (Українська)
Research of morphological order of lactic acid bacteria phages by means of transmission electronic microscopy

О. Naumenko

77-82
Abstract views: 61 | PDF Downloads: 36
- PDF (Українська)
Artificial flavouring agents detection in dairy and milk-containing products

Ya. Zhukova, Ts. Korol, S. Petrishchenko

83-89
Abstract views: 107 | PDF Downloads: 44
- PDF
Use of selective media to determine species affiliation of lactic acid bacteria

Ts. Korol

90-98
Abstract views: 173 | PDF Downloads: 77
- PDF (Українська)
Enhancing the assortment of meat products for consumers their labor implying physical overloads

L. Peshuk, Т. Nosenko, О. Hashchuk

99-102
Abstract views: 72 | PDF Downloads: 50
- PDF (Українська)
Research of solubility of powder concentrates of whey proteins

А. Minorova, О. Hondar, N. Krushelnytska

103-106
Abstract views: 65 | PDF Downloads: 86
- PDF (Українська)
Substantiation of formulation of pasty milk containing products for nutrition of military consumers

Н. Polishchuk, Н. Simakhina, Т. Semko, І. Ustymenko

107-112
Abstract views: 75 | PDF Downloads: 42
- PDF (Українська)
Use of natural complexes in manufacturing milk products for military consumers

Н. Simakhina, Н. Polishchuk

113-118
Abstract views: 52 | PDF Downloads: 61
- PDF (Українська)
Use of microbial transglutaminase in the technology of poultry surimi

Т. Maevskaia, S. Bazyvoliak, L. Peshuk

119-125
Abstract views: 61 | PDF Downloads: 31
- PDF (Українська)
Traits of structured lipids intended for low-calorie dairy products

Ya. Zhukova, Т. Mudrak

126-134
Abstract views: 86 | PDF Downloads: 308
- PDF (Українська)

Економічні науки

Agroindustrial transformations as the key precondition for the development of food sphere

Р. Sabluk, М. Kropyvko, М. Mohylova

136-146
Abstract views: 73 | PDF Downloads: 37
- PDF (Українська)
Integration of the food complex of Ukraine into the economic medium of the European Union

D. Krysanov

147-159
Abstract views: 71 | PDF Downloads: 51
- PDF (Українська)
Essence of HACCP system in the contemporary ecological and economical terms of manufacturing safe foods

І. Vlasenko

160-165
Abstract views: 59 | PDF Downloads: 45
- PDF (Українська)
Characteristic of resource component of the productive potentials of branches of the food industry

Н. Mykhailenko

166-172
Abstract views: 84 | PDF Downloads: 51
- PDF (Українська)
Organizational and economic mechanism of functioning of the market of the fruit and vegetables canning industry in Ukraine: theoretical concept and methodology of evaluation

О. Shmahlii

173-185
Abstract views: 45 | PDF Downloads: 42
- PDF (Українська)
Top-priority directions of import-substituting of foods in Ukraine

Н. Mykhailenko, N. Kotkova, О. Bokii

186-193
Abstract views: 92 | PDF Downloads: 118
- PDF (Українська)
Factors of evaluation inner food market at stages of economic cycle of development

O. Bokii

194-203
Abstract views: 65 | PDF Downloads: 30
- PDF (Українська)
Effect of prices and revenues on the consumption of meat products

Н. Lysenko

204-210
Abstract views: 110 | PDF Downloads: 177
- PDF (Українська)
Essence concept and essential characteristics of “grain production subcomplex” in the theory of agrarian economic relations

V. Pekhov
Abstract views: 56 | PDF Downloads: 36
- PDF (Українська)

Vol. 3 No. 05 (2015): Food Resources

Full Issue

Технічні науки

Importance of the problem of obtaining natural food range colorant from red beet

Development of scientific and technical grounds to use electric-spark processes for treating foodstuffs

Innovative technology of rye bread

Research of rheological characteristics of guar gum solutions

Research of the ways to regain absorption ability of the natural carbon containing mineral Shungite

Mathematical treatment of experimental research of manufacturing triticale flakes according to multi-factor experiment method

Adjustment of the method to accumulate starter composition for bacterial preparation used for sour cream butter

Scientific and practical peculiarities of adjusting properties of water component in the formulations of meat products

Safety and quality of cheese: Bacillus cereus

Results of comparative research of different poultry meats separated with the use of mechanical appliances

Research of possibility to use glycine for manufacturing boiled sausages

Research of morphological order of lactic acid bacteria phages by means of transmission electronic microscopy

Artificial flavouring agents detection in dairy and milk-containing products

Use of selective media to determine species affiliation of lactic acid bacteria

Enhancing the assortment of meat products for consumers their labor implying physical overloads

Research of solubility of powder concentrates of whey proteins

Substantiation of formulation of pasty milk containing products for nutrition of military consumers

Use of natural complexes in manufacturing milk products for military consumers

Use of microbial transglutaminase in the technology of poultry surimi

Traits of structured lipids intended for low-calorie dairy products

Економічні науки

Agroindustrial transformations as the key precondition for the development of food sphere

Integration of the food complex of Ukraine into the economic medium of the European Union

Essence of HACCP system in the contemporary ecological and economical terms of manufacturing safe foods

Characteristic of resource component of the productive potentials of branches of the food industry

Organizational and economic mechanism of functioning of the market of the fruit and vegetables canning industry in Ukraine: theoretical concept and methodology of evaluation

Top-priority directions of import-substituting of foods in Ukraine

Factors of evaluation inner food market at stages of economic cycle of development

Effect of prices and revenues on the consumption of meat products

Essence concept and essential characteristics of “grain production subcomplex” in the theory of agrarian economic relations

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