Vol. 5 No. 08 (2017): Food Resources

Collection of scientific works

Published: 2017-06-25

Full Issue

Продовольчі ресурси 2017-05-08 (Українська)

Технічні науки

USE OF SESAME FLOUR IN THE TECHNOLOGY OF SPONGE CAKE OF FUNCTIONAL PURPOSE

А. Abramova; К. Rubanka; O. Pysarets

132-137
Abstract views: 85 | PDF Downloads: 83
- PDF (Українська)
STUDY OF THE INFLUENCE OF THE STORAGE LIFE ON QUALITY OF POLYCOMPONENT MIXTURES BASED ON TEA AND COFFEE

К. Rubanka

121-125
Abstract views: 87 | PDF Downloads: 73
- PDF (Українська)
ROLE OF ORGANOLEPTIC TEST DURING QUALITY EVALUATION OF FOOD PRODUCTS

O. Zaslavskyi, O. Havrylenko, S. Tomyn, S. Stanislaviv, O. Velikanov

110-114
Abstract views: 120 | PDF Downloads: 186
- PDF (Українська)
BIOLOGICAL AND TECHNOLOGICAL PROPERTIES OF NEW STRAINS OF LACTOBACILLI

М. Shugai, N. Tshorna

98-104
Abstract views: 89 | PDF Downloads: 76
- PDF (Українська)
STUDY OF DEPENDENCE OF CONTENT OF BONE INCLUSIONS IN MECHANICALLY SEPARATED POULTRY FROM TEMPERATURE AND TYPE OF RAW MATERIAL

S. Bondar, L. Voitsekhivska, S. Verbytskyi , Yu. Okhrimenko, Т. Klyschova, S. Sokolova

86-92
Abstract views: 84 | PDF Downloads: 83
- PDF (Українська)
COMPARISON OF BIOLOGICAL VALUE CALCULATION METHODS OF ORGANIC AND CONVENTIONAL MILK PROTEIN

P. Petrov, Ya. Zhukova, F. Lystopad

69-80
Abstract views: 182 | PDF Downloads: 97
- PDF (Українська)
ТECHNOLOGY OF COCKTAILS WITH WHEY AND QUINCE PUREE FOR BABY NUTRITION

К. Danilova, L. Tkachenko, O. Vitryak

58-63
Abstract views: 128 | PDF Downloads: 139
- PDF (Українська)
THE STUDY OF THE ENZYME PREPARATION "PROTEPSIN" EFFECT ON SALTING OF MEAT WITH DIFFERENT QUALITY CHARACTERISTICS

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

42-48
Abstract views: 104 | PDF Downloads: 135
- PDF (Українська)
ASSIMILATION OF CO2 BY PLANTS AS A THEORETICAL BASIS OF THE DEVELOPMENT OF MICRO- AND NANOTECHNOLOGIES IN THE CONTEXT OF THE DEVELOPMENT OF A BEET-SUGAR INDUSTRY CLUSTER

В. Sinelnikov

143-148
Abstract views: 90 | PDF Downloads: 80
- PDF (Українська)
SUBSTANTIATION OF THE NECESSITY TO ENHANCE TECHNICAL CONDITIONS OF RAW MEATS STORAGE WHEN THEY ARE USED TO GUARANTEE FOOD SECURITY OF THE STATE

К. Kopylova, S. Verbytskyi

9-16
Abstract views: 105 | PDF Downloads: 179
- PDF (Українська)
METROLOGICAL CHARACTERISTICS OF THE METHODS TO CONTROL QUALITY INDICATORS OF DRY AND CONCENTRATED PRODUCTS OF MILK PROCESSING

I. Romanchuk, A. Minorova, N. Krushelnitska

17-22
Abstract views: 207 | PDF Downloads: 231
- PDF (Українська)
USE OF ORGANIC ACIDS FOR ACIDIFICATION MOLASSES WORT IN THE PRODUCTION OF BIOETHANOL

S. Oliynichuk, O. Koval, Yu. Batog, Ye. Ilchenko

23-28
Abstract views: 118 | PDF Downloads: 112
- PDF (Українська)
THE MATHEMATICAL MODEL OF FILTERING PROCESS AT LOW CONCENTRATION SUSPENSION

Yu. Orlyuk, M. Shynkaryk, O. Kravets

23-28
Abstract views: 96 | PDF Downloads: 127
- PDF (Українська)
DETERMINATIONS OF THE BACTERIAL QUALITY OF ANIMAL ORIGINS

S. Danylenko, І. Panasiuk, К. Kopylova, Т. Kryzhska

36-41
Abstract views: 166 | PDF Downloads: 230
- PDF (Українська)
HEAT EXCHANGE DURING CONVECTIVE DRYING OF SUGAR BEET PULP OT AIR AND SUPERHEATED STEAM

V. Shutyuk, S. Vasylenko, Yu. Dashkovskiy

49-57
Abstract views: 128 | PDF Downloads: 69
- PDF (Українська)
DEVELOPMENT OF INTEGRATED TECHNOLOGY FOR PROCESSING OF PLANT RAW MATERIALS, DERIVED FROM SWEET SORGO

N. Grigorenko, V. Stangeev, L. Kupchik, L. Kotynska

64-68
Abstract views: 162 | PDF Downloads: 111
- PDF (Українська)
THE BENEFITS OF MILK WHEY APPLICATION IN THE TECHNOLOGY OF WHEAT-CORN BREAD

O. Pisarets, А. Semenova, V. Drobot

81-85
Abstract views: 164 | PDF Downloads: 120
- PDF (Українська)
RESEARCH OF EXTRACTIVITIES OF PLANT RAW MATERIALS WITH MAXIMUM PRESERVATION OF NUTRIENTS

Т. Sheiko, S. Tkachenko, І. Grinenko, М. Yarmolyuk, L. Khomichak

93-97
Abstract views: 132 | PDF Downloads: 226
- PDF (Українська)
STARTER CULTURES IN RAW MILK MANUFACTURING INDUSTRY

І. Vlasenko, В. Vlasenko, Т. Semko

105-109
Abstract views: 96 | PDF Downloads: 119
- PDF
CHARACTERIZATION OF CHEMICAL COMPOSITION AND TECHNOLOGICAL PROPERTIES OF WHOLEMEAL SORGHUM FLOUR

V. Drobot, Yu. Pryhodko, N. Biela

115-120
Abstract views: 155 | PDF Downloads: 145
- PDF (Українська)
DAIRY PRODUCTS FOR HEALTH FOOD

Т. Kuzyk, N. Kigel, S. Danylenko

126-131
Abstract views: 118 | PDF Downloads: 140
- PDF (Українська)
EFFICIENCY OF USE OF DRY WHEY PROTEIN CONCENTRATE IN PRODUCTION OF BAKERY GOODS

O. Bilyk, V. Kovbasa, V. Malynovsky, O. Бandura

138-142
Abstract views: 79 | PDF Downloads: 118
- PDF (Українська)

Економічні науки

ANALYTICAL EVALUATION OF MARKET OF MILK AND DAIRY PRODUCTS OF UKRAINE AND ITS PROSPECTS

N. Yurchenko

193-202
Abstract views: 143 | PDF Downloads: 98
- PDF (Українська)
INNOVATION ACTIVITY OF FOOD INDUSTRY UKRAINE

А. Sihayov, L. Yashchenko

173-181
Abstract views: 105 | PDF Downloads: 76
- PDF (Українська)
JUSTIFICATION OF GROWTH OPTION FOR BAKERY PRODUCTS MARKET IN UKRAINE

O. Bokiy

149-160
Abstract views: 181 | PDF Downloads: 132
- PDF (Українська)
POTENTIAL OF MEAT PROCESSING INDUSTRY IN THE STRUCTURE OF UKRAINE'S FOOD INDUSTRY

Н. Lysenko

182-192
Abstract views: 97 | PDF Downloads: 71
- PDF (Українська)
METHODOLOGICAL AND METHODICAL EVALUATION PRINCIPLES OF POTENTIAL REGIONAL DEVELOPMENT OF FOOD INDUSTRY AND ITS SECTORS

O. Shmahlii

161-172
Abstract views: 95 | PDF Downloads: 38
- PDF (Українська)

Vol. 5 No. 08 (2017): Food Resources

Full Issue

Технічні науки

USE OF SESAME FLOUR IN THE TECHNOLOGY OF SPONGE CAKE OF FUNCTIONAL PURPOSE

STUDY OF THE INFLUENCE OF THE STORAGE LIFE ON QUALITY OF POLYCOMPONENT MIXTURES BASED ON TEA AND COFFEE

ROLE OF ORGANOLEPTIC TEST DURING QUALITY EVALUATION OF FOOD PRODUCTS

BIOLOGICAL AND TECHNOLOGICAL PROPERTIES OF NEW STRAINS OF LACTOBACILLI

STUDY OF DEPENDENCE OF CONTENT OF BONE INCLUSIONS IN MECHANICALLY SEPARATED POULTRY FROM TEMPERATURE AND TYPE OF RAW MATERIAL

COMPARISON OF BIOLOGICAL VALUE CALCULATION METHODS OF ORGANIC AND CONVENTIONAL MILK PROTEIN

ТECHNOLOGY OF COCKTAILS WITH WHEY AND QUINCE PUREE FOR BABY NUTRITION

THE STUDY OF THE ENZYME PREPARATION "PROTEPSIN" EFFECT ON SALTING OF MEAT WITH DIFFERENT QUALITY CHARACTERISTICS

ASSIMILATION OF CO2 BY PLANTS AS A THEORETICAL BASIS OF THE DEVELOPMENT OF MICRO- AND NANOTECHNOLOGIES IN THE CONTEXT OF THE DEVELOPMENT OF A BEET-SUGAR INDUSTRY CLUSTER

SUBSTANTIATION OF THE NECESSITY TO ENHANCE TECHNICAL CONDITIONS OF RAW MEATS STORAGE WHEN THEY ARE USED TO GUARANTEE FOOD SECURITY OF THE STATE

METROLOGICAL CHARACTERISTICS OF THE METHODS TO CONTROL QUALITY INDICATORS OF DRY AND CONCENTRATED PRODUCTS OF MILK PROCESSING

USE OF ORGANIC ACIDS FOR ACIDIFICATION MOLASSES WORT IN THE PRODUCTION OF BIOETHANOL

THE MATHEMATICAL MODEL OF FILTERING PROCESS AT LOW CONCENTRATION SUSPENSION

DETERMINATIONS OF THE BACTERIAL QUALITY OF ANIMAL ORIGINS

HEAT EXCHANGE DURING CONVECTIVE DRYING OF SUGAR BEET PULP OT AIR AND SUPERHEATED STEAM

DEVELOPMENT OF INTEGRATED TECHNOLOGY FOR PROCESSING OF PLANT RAW MATERIALS, DERIVED FROM SWEET SORGO

THE BENEFITS OF MILK WHEY APPLICATION IN THE TECHNOLOGY OF WHEAT-CORN BREAD

RESEARCH OF EXTRACTIVITIES OF PLANT RAW MATERIALS WITH MAXIMUM PRESERVATION OF NUTRIENTS

STARTER CULTURES IN RAW MILK MANUFACTURING INDUSTRY

CHARACTERIZATION OF CHEMICAL COMPOSITION AND TECHNOLOGICAL PROPERTIES OF WHOLEMEAL SORGHUM FLOUR

DAIRY PRODUCTS FOR HEALTH FOOD

EFFICIENCY OF USE OF DRY WHEY PROTEIN CONCENTRATE IN PRODUCTION OF BAKERY GOODS

Економічні науки

ANALYTICAL EVALUATION OF MARKET OF MILK AND DAIRY PRODUCTS OF UKRAINE AND ITS PROSPECTS

INNOVATION ACTIVITY OF FOOD INDUSTRY UKRAINE

JUSTIFICATION OF GROWTH OPTION FOR BAKERY PRODUCTS MARKET IN UKRAINE

POTENTIAL OF MEAT PROCESSING INDUSTRY IN THE STRUCTURE OF UKRAINE'S FOOD INDUSTRY

METHODOLOGICAL AND METHODICAL EVALUATION PRINCIPLES OF POTENTIAL REGIONAL DEVELOPMENT OF FOOD INDUSTRY AND ITS SECTORS

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