Food Resources 2020-14. Contents
- Деталі
- Створено: Середа, 17 червня 2020, 10:12
- Перегляди: 1341
1. MECHANISMS TO ENSURE THE IMPLEMENTATION OF THE STRATEGIC POTENTIAL OF FOOD SYSTEMS
https://doi.org/10.31073/foodresources2020-14-01
Sychevskyi Mykola, Kovalenko Olga, Kuts Oleksandr
Pages: 7-19
2. ADAPTATION OF ELECTRONIC SCANNING MICROSCOPY METHODS FOR INVESTIGATION OF POLLEN GRAINS
https://doi.org/10.31073/foodresources2020-14-02
Adamchuk Leonora, Sukhenko Vladyslav, Mykola Skoryk
Pages: 20-28
3. HYDRODYNAMIC INSTALLATION FOR PREPARATION OF FATTY EMULSIONS
https://doi.org/10.31073/foodresources2020-14-03
Bernyk Iryna, Kots Ivan, Bauman Kateryna
Pages: 29-34
4. EFFECT OF BIOLOGICALLY ACTIVE COMPOUNDS ON THE STATE OF HEME PIGMENTS OF MECHANICALLY DEBONED POULTRY MEAT
https://doi.org/10.31073/foodresources2020-14-04
Voytsekhivska Liubov, Okhrimenko Yurii, Sokolova Svetlana, Klischeva Tatyana
Pages: 35-42
5. THE IMPACT OF THE TECHNOLOGICAL ENVIRONMENT ON THE FACILITATION OF THE ROLLING WORKING BODIES OF FORMING MACHINES
https://doi.org/10.31073/foodresources2020-14-05
Gidzheliczkyi Vitalii, Stadnyk Ihor, Vasyliv Volodymyr, Kos Tetiana
Pages: 43-51
6. STEREOCHEMICAL PROPERTIES OF INULINS
https://doi.org/10.31073/foodresources2020-14-06
Grushetskiy Roman, Grinenko Iryna, Khomichak Liubomyr
Pages: 52-60
7. ACTUAL DIRECTIONS OF ALCOHOL INDUSTRY DEVELOPMENT IN THE CONDITIONS OF PRIVATIZATION
https://doi.org/10.31073/foodresources2020-14-07
Grushetskiy Roman, Grinenko Iryna, Khomichak Liubomyr
Pages: 61-66
8. SCIENTIFIC SUBSTANTIATION OF NEW TECHNOLOGICAL METHODS OF DEVELOPMENT OF BIOPREPARATIONS FOR PRODUCTION OF ENSILAGE
https://doi.org/10.31073/foodresources2020-14-08
Danylenko Svitlana, Teterina Svitlana, Khonkiv Miroslav
Pages: 67-79
9. THE IMMOBILIZATION OF MICROORGANISMS AS ONE OF THE DIRECTIONS OF BIOTECHNOLOGY DEVELOPMENT: ADVANTAGES, METHODS, CARRIERS
https://doi.org/10.31073/foodresources2020-14-09
Koval Olga
Pages: 80-91
10. DETECTION OF EXTRANEOUS INCLUSIONS AS A CONSTITUENT OF HACCP SYSTEMS IN BAKERY AND CONFECTIONERY PRODUCTION
https://doi.org/10.31073/foodresources2020-14-10
Kopylova Kateryna, Verbytskyi Serhii, Kos Tetiana, Kozachenko Olga, Verbova Oksana
Pages: 92-109
11. THE STUDY OF STARCH CHANGES IN THE PROCESS OF WHEAT FLOUR MODIFICATION
https://doi.org/10.31073/foodresources2020-14-11
Kuznietshova Inga, Khomichak Liubomyr, Dzhohan Olga, Zaichuk Liudmyla, Tkachenko Serhii, Vysotska Svitlana
Pages: 110-117
12. THE STUDY OF THE VISCOSITY OF MILK FAT COMPOSITIONS IN THE AREA OF STRUCTURE FORMATION IN THE PRODUCTION OF SPREADS
https://doi.org/10.31073/foodresources2020-14-12
Mayboroda Yurii
Pages: 118-124
13. BIOLOGICAL VALUE OF DRY MILK MULTICOMPONENT MIXTURES
https://doi.org/10.31073/foodresources2020-14-13
Minorova Antonina, Rudakova Tatiana, Krushelnytska Nataliia, Narizhnyi Serhii
Pages: 125-136
14. INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF PRODUCTION AND QUALITY OF BREAD FROM SPELT FLOUR
https://doi.org/10.31073/foodresources2020-14-14
Naumenko Oksana, Polonska Tetiana, Hetman Inna, Bela Nataliia, Bohdan Halyna
Pages: 137-144
15. THE USE OF GLUCOSE IN THE TECHNOLOGY OF PRODUCTION OF UNGLAZED FONDANT SWEETS
https://doi.org/10.31073/foodresources2020-14-15
Onofriichuk Oksana, Kokhan Olena, Khomichak Liubomyr
Pages: 145-156
16. RESEARCHING THE RHEOLOGICAL PROPERTIES OF SPELT FLOUR DOUGH OF DIFFERENT GRINDING
https://doi.org/10.31073/foodresources2020-14-16
Pisarets Olga, Bela Nataliia, Polonska Tetiana
Pages: 157-164
17. REGULARITIES OF LACTOSE HYDROLYSIS IN DAIRY RAW MATERIALS
https://doi.org/10.31073/foodresources2020-14-17
Romanchuk Iryna, Minorova Antonina, Rudakova Tetiana, Moiseeva Liudmyla
Pages: 165-174
18. BIOCHEMICAL ASPECTS OF SALTING PROCESS OF WHOLE-MUSCLE MEAT PRODUCTS
https://doi.org/10.31073/foodresources2020-14-18
Tumenova Galiya, Sadupova Tynyshtyk, Dauletkhankyzy Arailym, Abilda Aidana, Kudrenova Laura
Pages: 175-188
19. TECHNOLOGICAL ASPECTS OF THE USE OF TEFF FLOUR IN COURSE OF ORGANIC BREAD PRODUCTION
https://doi.org/10.31073/foodresources2020-14-19
Falendysh Nataliia, Zinchenko Inna, Blazhenko Mariia
Pages: 189-195
20. PRACTICAL EXPERIENCE AND APPLICATION PROSPECTS OF ANALYSIS OF SUSPENSION PARTICLES SIZES IN THE TECHNOLOGY OF THE BEET SUGAR PRODUCTION
https://doi.org/10.31073/foodresources2020-14-20
Khomichak Lubomir, Tkachenko Serhii, Sheiko Tamila, Kuznietsova Inha, Dzhohan Olha, Zaichuk Liudmyla
Pages: 196-203
21. ANALYSIS AND COMPARATIVE CHARACTERISTICS OF ANTISEPTIC MEANS OF SUGAR PRODUCTION
https://doi.org/10.31073/foodresources2020-14-21
Khomichak Lubomir, Sheiko Tamila, Tkachenko Serhii
Pages: 204-210
22. REDUCTION OF THE VAT RATE ON FOOD IN UKRAINE: POSSIBILITIES AND EXPEDIENCY
https://doi.org/10.31073/foodresources2020-14-22
Lupenko Yurii, Tulush Leonid
Pages: 211-219
23. ORGANIZATIONAL AND ECONOMIC ESSENCE OF COST MANAGEMENT OF AGRICULTURAL ENTERPRISES
https://doi.org/10.31073/foodresources2020-14-23
Varchenko Olga, Svynous Ivan, Mykytyuk Dmytro, Ivanova Lyubov, Bуba Valentyna
Pages: 220-229
24. INNOVATION AND INVESTMENT PROVISION FOR TECHNICAL MODERNIZATION AS THE BASIS FOR THE GROWTH OF THE FOOD INDUSTRY
https://doi.org/10.31073/foodresources2020-14-24
Kovalenko Olga, Kotkova Nataliia
Pages: 230-240
25. DIAGNOSIS OF CONSUMER DEMAND IN THE MARKET OF FOOD GOODS USING INTERNET TECHNOLOGIES
https://doi.org/10.31073/foodresources2020-14-25
Kovalenko Olga, Yashchenko Liudmyla
Pages: 241-249
26. ACCOMMODATION OF ECONOMIC POLICY AND MECHANISMS OF REGULATION OF DEVELOPMENT OF FOOD SYSTEMS TO THE CONDITIONS OF EMERGENCY SITUATION
https://doi.org/10.31073/foodresources2020-14-26
Kuts Oleksandr
Pages: 250-261
27. FOOD POLICY DIRECTIONS IN UKRAINE AND IN THE WORLD
https://doi.org/10.31073/foodresources2020-14-27
Kuts Oleksandr, Bokiy Olena
Pages: 262-276
28. PRIORITY DIRECTIONS OF THE STATE STRATEGIC POLICY OF ANIMAL HUSBANDRY DEVELOPMENT IN UKRAINE
https://doi.org/10.31073/foodresources2020-14-28
Lysenko Hanna
Pages: 277-288
29. FORMATION OF MODERN FOOD DEMAND IN UKRAINE: FOOD TRADITIONS AND GENDER PECULIARITIES
https://doi.org/10.31073/foodresources2020-14-29
Sabluk Halyna
Pages: 289-295
30. THE INFLUENCE OF VERTICAL INTEGRATION ON THE FORMATION OF ADDED VALUE OF THE DAIRY PRODUCTION SUBCOMPLEX
https://doi.org/10.31073/foodresources2020-14-30
Yurchenko Nataliia
Pages: 296-311