Food Resources 2019-13. Contents
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- Створено: Вівторок, 26 листопада 2019, 13:52
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HISTORY OF FORMATION AND DEVELOPMENT OF INSTITUTE OF FOOD RESOURCES OF THE NATIONAL ACADEMY OF AGRARIAN SCIENCES OF UKRAINE (IN CELEBRATION OF THE 60TH ANNIVERSARY OF IFR NAAS)
Sychevskyi Mykola
Pages: 7-13
01. SELECTION OF THE ALGORITHM OF THE MANAGEMENT OF THE BAROTERMIC PROCESSING OF FOOD RAW MATERIAL IN THE THERMAL CAMERA WITH AERODYNAMIC HEATING
Bernyk Iryna, Kots Ivan
Pages: 14-22
02. ANALYSIS OF THE USE OF EXOPOLYSACCHARIDES PRODUCING STARTER CULTURES IN THE FERMENTATION OF MILK
Bodnarchuk Oksana, Yakubenko Olga, Petrov Pylyp, Nasyrova Hiuzel
Pages: 23-34
03. DEVELOPMENT OF MEATCONTAINING BOILED SMOKED SAUSAGES WITH LOCAL AQUACULTURE
Bozhko Nataliia
Pages: 35-43
04. JUSTIFICATION OF THE FORMULATION FOR CHEESE PASTE WITH CUMIN
Bolgova Nataliia, Honchar Аnna
Pages: 44-50
05. PROTEIN PRODUCTS FROM THE PROCESSING OF THE SECONDARY RAW MATERIALS OF THE POULTRY-PROCESSING INDUSTRY
Voytsekhivska Liubov, Franko Olena, Okhrimenko Yurii, Gavrilenko Anna
Pages: 51-58
06. FERMENTED LEAVES OF FRUIT AND BERRIES CULTURES AS RAW MATERIALS FOR BEVERAGES
Grinenko Irina, Grushetskiy Roman, Khomichak Lubomir
Pages: 59-68
07. PRINCIPAL BASICS OF ADVANCED BIOPACKAGING OF DAIRY PRODUCTS
Kopylova Kateryna, Verbytskyi Serhii, Kozachenko Olga, Verbova Oksana
Pages: 69-86
08. STUDY OF THE INFLUENCE OF STARTER CULTURE BASED AT LACTIC ACID BACTERIA ON THE BREAD QUALITY
Korzhenivska Аlyna, Danylenko Svitlana, Hetman Inna
Pages: 87-94
09. WORLD TRENDS IN THE DEVELOPMENT OF PACKAGING
Kryvoshei Valeryi, Khalaidzhi Veronyka
Pages: 95-105
10. PREPARATION OF DRIED PUMPKIN POWDER
Kuznetsova Inga, Yarmolyuk Maria
Pages: 106-112
11. THE INFLUENCE OF MECHANICAL TREATMENT ON THE PROCESSES OF STRUCTURE FORMATION OF FAT COMPOSITIONS IN THE PRODUCTION OF SPREADS
Mayboroda Yurii
Pages: 113-120
12. ENZYMATIC HYDROLYSIS OF STARCH- AND CELLULOSE-CONTAINING RAW MATERIALS TO FERMENTABLE SUGARS IN BIOETHANOL PRODUCTION
Oliynichuk Serhii, Danilova Kateryna, Koval Olga
Pages: 121-130
13. TECHNICAL AND ECONOMICAL SUBSTANTIATION OF CONSTRUCTION SCHEME OF THE VIBRO DEFIBRINATOR
Palamarchuk Igor, Vasyliv Volodimir, Ivolga Anastasia, Kos Tetiana
Pages: 131-138
14. INFLUENCE OF WASH SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF SURIMIC-LIKE TURKEY MEAT MATERIAL
Peshuk Liudmyla, Galenko Oleg, Schuler Svitlana, Bezpalko Vadym
Pages: 139-146
15. MODERN ASPECTS OF TECHNOLOGY OF ICE CREAM WITH FUNCTIONAL INGREDIENTS
Rudakova Tetyana, Minorova Antonina, Narizhniy Serhiy
Pages: 147-171
16. TASTE QUALITIES OF POTATOES: VARIETIES TRADITIONAL FOR NORTHERN KAZAKHSTAN VS VARIETIES OF FOREIGN SELECTION
Savenkova Inna
Pages: 172-179
17. TECHNOLOGY FOR SALTING WHOLE MUSCLE PRODUCTS. MEAT RIPENING
Sadupova Tynyshtyk, Dauletkhankyzy Arailym, Abilda Aidana
Pages: 180-189
18. NEW BOILED SAUSAGES WITH WHEAT CELL ENRICHED WITH PUMPKIN PECTIN
Sukhenko Yurii, Korets Lidia, Dudchenko Vladislav, Kos Tetiana
Pages: 190-198
19. DETERMINATION OF THE PARAMETERS OF THE PIN WORKING MEMBERS OF THE DOUGH KNEADING MACHINE
Shpak Maksym, Gavvа Oleksandr, Chepeliuk Olena, Litovchenko Igor, Chepeliuk Oleksandr
Pages: 199-206
20. SWOT-ANALYSES’ APPLICATION TO FORMULATE SALES MANAGEMENT STRATEGY OF THE MEAT-PROCESSING ENTERPRISES OF ODESSA REGION
Beregova Tetiana
Pages: 207-213
21. EXPERIENCE OF STATE SUPPORT FOR INVESTMENT-INNOVATIVE DEVELOPMENT OF THE FOOD INDUSTRY IN UKRAINE AND WORLDWIDE
Bokiy Olena
Pages: 214-229
22. ENVIRONMENTAL AND ECONOMIC ASPECTS OF CULTIVATION OF BIOENERGY CULTURES IN UKRAINE
Doronin Andrii
Pages: 230-236
23. ASSESSMENT OF THE STATE AND PROVISION OF FINANCIAL STABILITY OF INNOVATION-INVESTMENT DEVELOPMENT OF THE FOOD INDUSTRY
Kovalenko Olga, Yashchenko Liudmyla
Pages: 237-247
24. FOOD RESOURCES – FUNDAMENTALS FOR NATIONAL HEALTH AND ECONOMIC GROWTH
Kuts Oleksandr, Kuts Dmytro
Pages: 248-266
25. LAND AS A STATE FOOD SECURITY POTENTIAL
Sychevskyi Mykola, Kuts Oleksandr, Kovalenko Olga
Pages: 267-278
26. CURRENT CONDITIONS AND PROSPECTS OF DAIRY MARKET DEVELOPMENT IN UKRAINE
Skopenko Nataliia, Bovkun Alla
Pages: 279-290
27. FOOD SECURITY UNDER GLOBAL CLIMATE CHANGE
Yuzefovich Anatolii, Kovalenko Оlga
Pages: 291-298