Vol. 5 No. 09 (2017): Food Resources

Слово редактора

• FOOD SECTOR OF UKRAINE IN THE WORLD MEASUREMENT

  M. Sychevskyi, L. Deineko

  7-15

  Abstract views: 148 | PDF Downloads: 88

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• WAYS TO IMPROVE THE MARKET OF BAKERY PRODUCTS OF UKRAINE

  O. Bokiy

  16-25

  Abstract views: 161 | PDF Downloads: 185

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• ACTUAL STATE AND PROSPECTS OF EXPORT ACTIVITY DEVELOPMENT IN VINNYTSIA REGION

  N. Burlaka

  Abstract views: 127 | PDF Downloads: 70

  • PDF (Українська)

• FORMATION OF VALUE ADDED IN DAIRY PRODUCT CHAINS

  O. Varchenko, D. Krysanov

  33-43

  Abstract views: 183 | PDF Downloads: 79

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• REFORMS OF LAND MATTERS: INTERNATIONAL EXPERIENCE

  A. Diuk

  44-49

  Abstract views: 61

• ASSESSMENT OF THE EFFECTIVENESS OF NATIONAL FOOD SECURITY IN INTERNATIONAL COMPARISONS: THE INNOVATIVE ASPECT

  O. Kovalenko

  50-69

  Abstract views: 64 | PDF Downloads: 66

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• PRIORITY DIRECTIONS OF INNOVATION AND TECHNOLOGICAL MODERNIZATION OF THE SYSTEM OF INDUSTRIAL WATER USE IN UKRAINE

  O. Koltunovych

  70-74

  Abstract views: 84 | PDF Downloads: 87

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• MARKET INFRASTRUCTURE REGULATION INSTRUMENTS THAT PROVIDE COMPETITIVE ADVANTAGES OF THE MEAT PROCESSING INDUSTRY OF UKRAINE

  H. Lysenko

  75-82

  Abstract views: 83 | PDF Downloads: 96

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• BRAND OF THE RURАL TERRITORIES AS AGRO-FOOD TERRITORIES: IMAGE ADVANTAGES AND LIMITATIONS

  I. Pavlova

  83-89

  Abstract views: 101 | PDF Downloads: 94

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• FOOD INDUSTRY OF UKRAINE: NATIONAL AND GLOBAL DIMENSION OF MODERN DYNAMICS

  O. Shmagliy

  90-97

  Abstract views: 70 | PDF Downloads: 163

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• KEY ASPECTS FOR PROVIDING QUALITY OF THE MILK IN THE DAIRY INDUSTRY

  N. Yurchenko

  98-105

  Abstract views: 89 | PDF Downloads: 50

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• METHODOLOGICAL ASPECTS OF THE RESEARCH OF THE CYCLE OF DEVELOPMENT OF UKRAINIAN ECONOMY AND THE BRANCHES OF THE FOOD INDUSTRY

  L. Yashchenko

  106-114

  Abstract views: 73 | PDF Downloads: 65

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• STUDY OF LEACHING STARCH POTATO FUNCTIONAL TECHNOLOGIES

  G. Bandurenko, M. Pisarev

  115-119

  Abstract views: 97 | PDF Downloads: 91

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• THE INFLUENCE OF STABILIZERS OF THE STRUCTURE ON THE PROPERTIES OF CREAM BASES FOR THE MANUFACTURE OF LOW-EARTH FAT PRODUCTS

  O. Bodnarchuk

  120-125

  Abstract views: 76 | PDF Downloads: 123

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• RESEARCH OF PHYSICAL, CHEMICAL AND TECHNOLOGICAL PARAMETERS OF PLANT RAW MATERIALS IN FORMULATIONS OF FUNCTIONAL PATES

  L. Borsolyuk, L. Voytsekhivska, S. Verbytskyi , V. Lyzova

  126-135

  Abstract views: 206 | PDF Downloads: 221

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• ANTIBACTERIAL METABOLITES OF LACTIC ACID BACTERIES: THE MECHANISM OF ACTION AND PRACTICAL USE

  V. Bortsyukh, M. Shugai

  136-143

  Abstract views: 151 | PDF Downloads: 453

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• PECULIARITIES OF DSTU 4450:2005 «CANNED MEAT. STEWED MEAT. SPECIFICATIONS» APPLICATION TO QUALITY CONTROL OF PRODUCTION, WHICH RECEIVED TO STORE BY STATE RESERVE OF UKRAINE

  O. Gavrylenko, O. Zaslavskyi, O. Kozych, Т. Nesterchuk, O. Velikanov

  144-149

  Abstract views: 546 | PDF Downloads: 537

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• IMPROVEMENT OF THE METHOD OF SUGARS EXTRACTING FROM STEMS OF SORGHUM

  N. Grigorenko, N. Stangeeva

  150-153

  Abstract views: 71 | PDF Downloads: 55

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• RESEARCH OF LYOPHILIZATION INFLUENCE ON FERTILIZING CULTURE FOR KEFIR

  V. Gudyma, O. Naumenko

  154-160

  Abstract views: 132 | PDF Downloads: 115

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• THE USE OF GREEN TEA AND GINGER EXTRACTS IN THE TECHNOLOGY OF BEVERAGES WITH INCREASED BIOLOGICAL VALUE

  K. Danilova, L. Tkachenko, O. Vitryak

  161-166

  Abstract views: 116 | PDF Downloads: 260

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• AUTHENTICITY OF ORGANIC DAIRY PRODUCTS: ANALYSIS OF POTENTIAL MARKERS

  Ya. Zhukova, P. Petrov

  167-175

  Abstract views: 75 | PDF Downloads: 77

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• MODERN INSTRUMENTAL METHODS FOR THE IDENTIFICATION OF GELATIN IN FOODSTUFFS

  Ya. Zhukova, P. Petrov, T. Kobylinskaya

  176-188

  Abstract views: 90 | PDF Downloads: 186

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• ELECTROCHEMICAL ACTIVATION IN PROCESSES OF ALCOHOL PRODUCTION FROM STARCH CONTAINING RAW MATERIALS

  N. Zub, L. Palianytsia, N. Berezovska, R. Kosiv

  189-194

  Abstract views: 139 | PDF Downloads: 95

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• THE REVIEW OF INNOVATIVE BIOTECHNOLOGIES OF THE STARTER CULTURES AND BACTERIAL PREPARATIONS OF THE INSTITUTE FOOD RESOURCES OF NAAS

  N. Kigel, S. Danylenko, O. Naumenko, O. Potemska

  195-202

  Abstract views: 144 | PDF Downloads: 175

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• SUMMARIZING DEMANDS TO SAFETY AND QUALITY OF FOODS IN NORMATIVE DOCUMENTS IMPORTANT FOR REGULATION OF FOOD SECURITY ISSUES

  К. Kopylova, S. Verbytskyi , O. Verbova

  203-210

  Abstract views: 113 | PDF Downloads: 138

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• RESEARCH OF NUTRITIONAL VALUE OF STUDENTS’ DIET AIMING AT ITS FURTHER OPTIMIZATION

  T. Kos, К. Kopylova

  211-214

  Abstract views: 62 | PDF Downloads: 60

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• PERSPECTIVE DIRECTIONS FOR PROCESSING OF FRUIT OF TOMATOES

  І. Kuznetchova, М. Yarmolyuk

  215-221

  Abstract views: 99 | PDF Downloads: 91

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• RESEARCH OF BIOCHEMICAL PROCESSES DURING STORAGE OF BEER AND WAYS TO INCREASE ITS FIRMNESS

  A. Meletiyev, К. Danilova, S. Oliynychuk

  222-227

  Abstract views: 319 | PDF Downloads: 204

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• STUDY OF SPELT AND PUMPKIN FLOUR INFLUENCE ON BREAD CONSUMER CHARACTERISTICS

  S. Mykolenko, Ya. Hez

  228-234

  Abstract views: 139 | PDF Downloads: 268

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• LACTIC ACID BACTERIA: MICROBIAL AND FUNCTIONAL ASPECTS TO SEARCH BIOACTIV STRAINS

  O. Naumenko

  235-243

  Abstract views: 117 | PDF Downloads: 100

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• IMPACT OF TECHNOLOGICAL FACTORS ON VISCOSITY OF RYE WORT

  S. Oliynichuk, N. Protsan, L. Tkachenko

  244-248

  Abstract views: 86 | PDF Downloads: 150

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• DETERMINATION OF FOOD VALUE OF MILK PRODUCTS: PRESENT-DAY VIEWS AND METHODIC RECOMMENDATIONS

  I. Romanchuk, А. Minorova, L. Moiseyeva, N. Krushelnytska

  249-254

  Abstract views: 133

• LIME HYDRATION WITH SUGAR-CONTAINING SOLUTIONS: DISADVANTAGES AND ADVANTAGES

  S. Tkachenko, Т. Sheyko, L. Khomichak, L. Verchenko

  255-259

  Abstract views: 93 | PDF Downloads: 86

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• METHODS OF CLEANING RAW JUICE WITH THE USE OF HYDROXIDE ALUMINUM IN NANO-DIMENSIONAL CONDITION

  S. Tkachenko, L. Khomichak, L. Verchenko, T. Sheyko

  260-264

  Abstract views: 171 | PDF Downloads: 127

  • PDF (Українська)