Vol. 4 No. 07 (2016): Food Resources

Collection of scientific works

Published: 2016-12-25

Full Issue

Продовольчі ресурси 2016-04-07 (Українська)

Технічні науки

SCIENTIFIC GROUND DEVELOPMENT OF BIOTECHNOLOGIES IN FOOD INDUSTRY

М. Sychevskiy

9-14
Abstract views: 233 | PDF Downloads: 507
- PDF (Українська)
GENERATING AND TRANSFER OF INNOVATIONS ARE HIGH-PRIORITY DIRECTIONS IN ACTIVITY OF FOOD RESOURCES INSTITUTE OF NAAS

К. Kopylova

15-21
Abstract views: 179 | PDF Downloads: 66
- PDF (Українська)
IMPROVEMENT OF BIOTECHNOLOGY SMOKED-COOKED BALYK WITH THE USE OF A BACTERIAL PREPARATION BACTOFERM CS-300 AND COMPOSITION OF MULTI-COMPONENT BRINE

L. Bal-Prilipko, Е. Starkova

22-27
Abstract views: 134 | PDF Downloads: 88
- PDF (Українська)
CANNED MEATS AS COMPLEMENTARY FOODS FOR BABIES

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

28-32
Abstract views: 116 | PDF Downloads: 98
- PDF (Українська)
METHOD FOR DETECTION OF BIOGENOUS MAGNETIC NANOPARTICLES IN BIOMATERIAL OF DIFFERENT ORIGIN

N. Kigel, S. Gorogets, М. Bulayevska, А. Gnatiuk, O. Golub

33-37
Abstract views: 79 | PDF Downloads: 118
- PDF (Українська)
METHODS OF SELECTION OF PHAGE TOLERANT STRAINS LACTIC ACID BACTERIA

O. Naumenko

38-45
Abstract views: 104 | PDF Downloads: 87
- PDF (Українська)
RICE FLOUR AS STABILIZER IN FERMENTED MILK PRODUCTS

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

46-52
Abstract views: 112 | PDF Downloads: 135
- PDF (Українська)
INFLUENCE OF OIL PHASE ON THE INTENSITY OF PROTEOLYTIC PROCESSES IN CHEESES WITH WHITE MOLD

Ts. Korol, G. Chumanska, Ya. Zhukova

53-62
Abstract views: 73 | PDF Downloads: 63
- PDF (Українська)
USE OF LACTOBACILLUS CASEI SPP. CASEI 055 TO PROTECT CHEESE FROM ESCHERICHIA COLI

М. Shugai, Ya. Zhukova, N. Tshorna, G. Kalmykova, Yu. Ohrimenko

63-72
Abstract views: 103 | PDF Downloads: 129
- PDF (Українська)
INVESTIGATION OF STRUCTURAL AND MECHANICAL PROPERTIES OF SPREADS

O. Bodnarchuk, G. Yeresko, N. Kigel

73-78
Abstract views: 95 | PDF Downloads: 95
- PDF (Українська)
ПРОДОВОЛЬСТВЕННАЯ БЕЗОПАСНОСТЬ И АГРОПРОМЫШЛЕННЫЙ КОМПЛЕКС: ОСНОВОПОЛАГАЮЩИЕ ПРИНЦИПЫ И ВОЗМОЖНОСТЬ ИХ РЕАЛИЗАЦИИ В ПРАКТИКЕ ТЕХНЧЕСКОГО РЕГУЛИРОВАНИЯ

S. Verbytskyi , O. Cherniak, N. Patsera

79-86
Abstract views: 121 | PDF Downloads: 135
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FORMATION OF THERMOACID CHEESE RHEOLOGY DURING FERMENTATION OF CHEESE MASS

G. Kalmykova, O. Bodnarchuk

87-91
Abstract views: 103 | PDF Downloads: 70
- PDF (Українська)
LACTIC ACID BACTERIA SELECTION BASED ON RHEOLOGICAL CHARACTERISTICS

O. Potemska, N. Kigel, S. Danylenko, К. Kopylova, V. Zakrevska

92-99
Abstract views: 86 | PDF Downloads: 98
- PDF (Українська)
MILK QUALITY IMPROVEMENT AS A NEW OPPORTUNITY FOR FOOD INDUSTRY DEVELOPMENT IN VINNYTSIA REGION

O. Skoromna, G. Ogorodnichuk, Т. Golubenko, O. Shuliak

100-106
Abstract views: 102 | PDF Downloads: 139
- PDF (Українська)
JUSTIFICATION OF SHELF LIFE PROLONGATION FOR DAIRY PRODUCTS MANUFACTURED WITH THE USE OF “AKVATON” REAGENT

І. Diudina, Т. Strikalenko

107-116
Abstract views: 137 | PDF Downloads: 116
- PDF (Українська)
OPTIMAL HYDRODYNAMIC MODES OF PROCESSING IN ROTOR-VORTEX EMULSIFIER AT THE PRODUCTION OF THE CURD PRODUCT

М. Shynkaryk, V. Voroshchuk, Н. Yeres'ko, Т. Rudakova, S. Narizhnyy

117-124
Abstract views: 81 | PDF Downloads: 70
- PDF (Українська)
ТHE BIOLOGICAL VALUE OF PASTES BASED ON THE FISH ROE

А. Menchyns'ka, T. Lebs'ka

125-130
Abstract views: 85 | PDF Downloads: 67
- PDF (Українська)
DETERMINATION OF FILTRATION RATE OF SUGAR SEMI-FINISHED PRODUCTS

L. Khomichak, S. Tkachenko, Т. Sheyko, V. Titarchuk

117-124
Abstract views: 93 | PDF Downloads: 132
- PDF (Українська)
THE FERMENTATION OF VERY HIGH GRAVITY (VHG)WORT FROM STARCH CONTAINING RAW MATERIALS

S. Oliynichuk, Т. Lysak, O. Koval

139-143
Abstract views: 242 | PDF Downloads: 212
- PDF (Українська)
MODEL ENGINEERING OF COMBINED DRYING OF CAPILLARY-POROUS PRODUCTS USING MICROWAVE ENERGY

V. Shutyuk, S. Vasylenko, Yu. Dashkovskiy

144-152
Abstract views: 88 | PDF Downloads: 75
- PDF (Українська)
NEW PROMISING RAW MATERIAL FOR SUGAR INDUSTRY – SWEET SORGHUM (Sorghum saccharatum (L.) Pers.)

N. Grygorenko, V. Shtangeev, L. Khomichak

153-156
Abstract views: 115 | PDF Downloads: 84
- PDF (Українська)
FRUIT FILLINGS FOR MUFFINS FOR SPECIAL PURPOSE

А. Dorokhovich, O. Horzei

157-162
Abstract views: 92 | PDF Downloads: 126
- PDF (Українська)
INFLUENCE OF DIETARY FIBERS ON ORGANOLEPTIC CHARACTERISTICS OF MOLDED POTATO CHIPS

А. Kovtun, V. Kovbasа, V. Pichkur

163-169
Abstract views: 121 | PDF Downloads: 81
- PDF (Українська)
STUDY OF SPELT AND PUMPKIN FLOUR BAKING PROPERTIES IN CASE OF USING PLASMA-CHEMICALLY ACTIVATED WATER

S. Mykolenko, Ya. Hez’

170-177
Abstract views: 115 | PDF Downloads: 123
- PDF (Українська)
THE COMPARISION OF CARBOHYDRATE-AMYLASE COMPLEXES OF WHEAT AND SPELT FLOUR

А. Semenova, O. Pysarets, V. Drobot

178-182
Abstract views: 134 | PDF Downloads: 105
- PDF (Українська)
APPLICATION OF SOUS-VIDE TECHNOLOGY FOR SERVICE MEMBERS DIET

А. Andriyanova, O. Dyshkantiuk

183-188
Abstract views: 87 | PDF Downloads: 59
- PDF (Українська)
BIOLOGICAL DESPHOSPHORIZATION OF INDUSTRIAL WASTEWATER

O. Semenova, L. Reshetniak, N. Bublienko, O. Semenova

189-195
Abstract views: 70 | PDF Downloads: 58
- PDF (Українська)
ELECTROPHYSICAL PROPERTIES OF MAGNESIUM CITRATE (3:2) AQUEOUS SOLUTION

O. Zaslavskyi, O. Kozych, N. Kozych, А. Kustovska, O. Velikanov

196-204
Abstract views: 185 | PDF Downloads: 98
- PDF (Українська)
MICROBAL PROFILE OF FUNGAL KEFIR STARTER

V. Gudyma, К. Kopylova, О. Naumenko

205-209
Abstract views: 153 | PDF Downloads: 163
- PDF (Українська)
THE EFFECT OF THE USE OF FLAX SEED MEAL IN BREADMAKING INDUSTRY

V. Drobot, O. Igevska, O. Tesla, Yu. Bondarenko

210-213
Abstract views: 134 | PDF Downloads: 116
- PDF (Українська)

Економічні науки

METHODOLOGICAL APPROACHES TO VALUATION OF BAKERY MARKET OF UKRAINE

O. Bokiy

268-278
Abstract views: 73 | PDF Downloads: 63
- PDF (Українська)
RAPID ASSESSMENT OF COMPETITIVENESS IN FOOD INDUSTRY

L. Yashchenko

251-260
Abstract views: 72 | PDF Downloads: 63
- PDF (Українська)
FORMATION OF EFFECTIVE FOOD SYSTEM OF UKRAINE IN THE CONTEXT OF GLOBALIZATION

O. Kuts

233-238
Abstract views: 121 | PDF Downloads: 116
- PDF (Українська)
ASSESSMENT OF THE SITUATION AND LEVELS OF MONOPOLY POWER IN THE FOOD INDUSTRY MARKETS

O. Kovalenko

214-226
Abstract views: 98 | PDF Downloads: 88
- PDF (Українська)
PRINCIPLES OF NATIONAL STRATEGIC POLICY OF DEVELOPMENT OF RAW MATERIAL POTENTIAL OF MEAT PROCESSING INDUSTRY

Н. Lysenko

279-284
Abstract views: 82 | PDF Downloads: 105
- PDF (Українська)
EVALUATION OF FINANCIAL MOTIVATION FACTORS AT THE BAKING INDUSTRY ENTERPRISES

O. Tkach

261-267
Abstract views: 101 | PDF Downloads: 94
- PDF (Українська)
THE FEATURES OF FORMATION AND ALLOCATION OF THE RESOURCE BASE OF THE FOOD INDUSTRY OF UKRAINE

O. Shmahliy

239-250
Abstract views: 80 | PDF Downloads: 62
- PDF (Українська)
THE FORMATION AND DEVELOPMENT OF THE MARKET OF RAW MEAT IN UKRAINE

І. Vlasenko

227-232
Abstract views: 98 | PDF Downloads: 60
- PDF (Українська)
WORLD EXPERIENCE OF INCREASING OF COMPETITIVENESS OF FOOD INDUSTRY BASED ON CLUSTER APPROACH

N. Yurchenko

285-295
Abstract views: 115 | PDF Downloads: 67
- PDF (Українська)