Vol. 4 No. 06 (2016): Food Resources

Слово редактора

• FOOD RESOURCES INSTITUTE OF NAAS. PRESENT AND FUTURE

  М. Sychevskyi

  9-14

  Abstract views: 64 | PDF Downloads: 43

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• MANAGEMENT OF QUALITY AND SAFETY OF AGRICULTURAL AND FOOD PRODUCTS: FROM THE USSR STANDARDS TO TECHNICAL REGULATIONS OF UKRAINE

  D. Krysanov

  15-29

  Abstract views: 107 | PDF Downloads: 43

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• USING OF DOMESTIC ORGANIC RESOURCES IN INNOVATIVE TECHNOLOGIES OF FOOD INDUSTRY

  В. Andrushkiv, N. Kyrych, О. Pohaydak, L. Mel’nik

  30-36

  Abstract views: 61 | PDF Downloads: 63

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• INNOVATION INFRASTRUCTURE OF PROVIDING OF DEVELOPMENT OF FOOD INDUSTRY

  O. Kovalenko

  37-50

  Abstract views: 76 | PDF Downloads: 93

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• DEEPENING OF THEORETICAL KNOWLEDGE OF THE DEFINITION OF «INDUSTRIAL POTENCIAL» IN THE CONTEXT OF IMPROVING THE COMPETITIVENESS OF THE FOOD INDUSTRY

  А. Kuts

  51-60

  Abstract views: 87 | PDF Downloads: 57

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• PARITY OF INTERBRANCH RELATIONS IN THE AGRICULTURAL SECTOR: RETROSPECTIVE, PRESENT AND PERSPECTIVE

  Р. Burkovsky

  61-69

  Abstract views: 62 | PDF Downloads: 41

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• PROVIDING THE COMPETITIVENESS OF THE FOOD SYSTEM OF UKRAINE ON THE BASIS OF TAX MECHANISMS

  O. Kuts, Т. Kuts

  70-78

  Abstract views: 68 | PDF Downloads: 52

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• THE FORMATION OF THE ADDED VALUE OF INTEGRATED MARKET FRUIT AND VEGETABLE PRODUCTION AND MODEL PRICE OF PRODUCTION

  O. Shmahliy

  79-86

  Abstract views: 57 | PDF Downloads: 53

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• BUSINESS ACTIVITIES IN THE BAKING INDUSTRY: ADVANTAGES AND CONSTRAINTS

  O. Bokiy

  87-95

  Abstract views: 95 | PDF Downloads: 85

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• THE ESSENCE AND FEATURES OF INTEGRATION PROCESSES IN THE FOOD INDUSTRY

  N. Yurchenko

  96-106

  Abstract views: 88 | PDF Downloads: 66

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• LAWS OF FORMATION OF CURDLE MILK CLOTS IN MILK FORMULAE WITH HYDROLYZED LACTOZE AND HIGH CONTENT OF DRY SUBSTANCE

  І. Romanchuk, L. Moiseeva, O. Gondar, Т. Rudakova

  107-112

  Abstract views: 76 | PDF Downloads: 77

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• STUDY OF COMPONENT CONTENT OF TYPICAL PÁTÉ PRODUCTS AND EVALUATION OF POSSIBILITY TO ENHANCE IT WITH MECHANICALLY SEPARATED POULTRY MEAT

  S. Bondar, L. Voitsekhivska, S. Verbytskyi

  113-122

  Abstract views: 97 | PDF Downloads: 216

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• STUDY OF PROPERTIES OF MILK FAT SUBSTITUTES

  O. Bodnarchuk

  123-130

  Abstract views: 196 | PDF Downloads: 146

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• ANALYSIS OF MICROBIOLOGICAL RESEARCH METHODS OF MEAT MICROBIOTA

  І. Panasiuk, S. Danylenko, O. Potemska, В. Zakrevskay

  131-139

  Abstract views: 106 | PDF Downloads: 174

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• TECHNICAL ASPECTS OF GUARANTEEING FOOD SECURITY: ROLE OF TECHNICAL REGULATION

  S. Verbytskyi

  140-146

  Abstract views: 86 | PDF Downloads: 64

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• PHASE TRANSITIONS IN FATS AND FAT COMPOSITIONS

  G. Yeresko, S. Ieroshenko, V. Mykhailyk, O. Parniakov

  147-157

  Abstract views: 57 | PDF Downloads: 30

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• EFFECT OF A PROTECTIVE MEDIUM FOR LONG-TERM STORAGE OF STARTER COMPOSITION LRR

  Ts. Korol

  158-166

  Abstract views: 63 | PDF Downloads: 204

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• BACTERIOCINES OF LACTIC ACID BACTERIA AS THE NATURAL FOOD PRESERVATIVES

  V. Bortsyukh, М. Shugai

  167-175

  Abstract views: 233 | PDF Downloads: 175

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• RESEARCH OF EFFECT OF ACTIVATED WATER SOLUTIONS ON THE QUALITY OF CHOPPED CONVENIENCE MEAT

  L. Voitsekhivska, V. Lyzova, Т. Schelckova, L. Borsolyuk

  176-180

  Abstract views: 81 | PDF Downloads: 39

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• CLASSIFICATION OF FOOD POLYSACCHARIDES ACCORDING TO THEIR CHEMICAL NATURE AND FUNCTION IN DAIRY PRODUCTS

  O. Oliinichenko, Ya. Zhukova, К. Kopylova

  181-193

  Abstract views: 78 | PDF Downloads: 179

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• OPTIMIZATION OF SILVER CARP ROE SALTING CONDITIONS BASING ON WATER ACTIVITY PARAMETER

  А. Menchinska, Т. Маyevska, Т. Lebska

  194-201

  Abstract views: 128 | PDF Downloads: 53

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• A STUDY OF MICROBIOTA OF AUTHENTIC PRODUCTS FROM DIFFERENT REGIONS OF UKRAINE

  N. Kigel, К. Kopylova, S. Danylenko, O. Naumenko

  212-221

  Abstract views: 95 | PDF Downloads: 91

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• RESEARCH OF POSSIBILITY TO OBTAIN TECHNOLOGICALLY-FUNCTIONAL APPLE COMPONENT FOR ICE CREAMS

  L. Matsko

  222-229

  Abstract views: 65 | PDF Downloads: 65

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• THE FEATURES OF PRETREATMENT OF CORN POST-HARVEST WASTES

  Yu. Batog, S. Oliynichuk, т Lysak, O. Koval

  230-233

  Abstract views: 62 | PDF Downloads: 101

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• RESERCH OF RHEOLOGICAL PROPERTIES OF WHIPPED SWEET MEALS ON TEA BASE

  К. Rubanka, V. Terletska, O. Pisarets, Yu. Bratus

  234-239

  Abstract views: 75 | PDF Downloads: 51

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• THE INFLUENCE OF ADDITIONAL NUTRITION ON RAW SUGAR BEET JUICE FERMENTATION EFFICIENCY

  O. Koval, S. Oliynichuk, Т. Lysak, Yu. Batog

  240-244

  Abstract views: 78 | PDF Downloads: 87

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• MICROELEMENT CONTENT OF SUGAR OF DIFFERENT ORIGINS

  О. Zaslavski, O. Kozich, N. Kozich, O. Velikanov

  249-252

  Abstract views: 110 | PDF Downloads: 37

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• SALT ENRICHMENT

  R. Hrushetsky, І. Hrynenko

  245-248

  Abstract views: 57 | PDF Downloads: 30

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• THE THERMOENZYMATIC TREATMENT FEATURES OF MASHES FROM STARCH-CONTAINING RAW MATERIALS

  Т. Lysak, S. Oliynichuk, Yu. Batog, O. Koval

  253-261

  Abstract views: 186 | PDF Downloads: 204

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• FEATURES OF FATTY ACID COMPOSITION AS BIOMARKER OF ORGANIC MILK AUTHENTICITY

  Р. Petrov, Ya. Zhukova

  202-211

  Abstract views: 66 | PDF Downloads: 37

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