Food Resources 2021-16. Contents

 
1. CHARACTERISTICS OF DEW HONEY FROM UKRAINE
https://doi.org/10.31073/foodresources2021-16-01
Leonora Adamchuk, Natalia Dudchenko, Natalia Henhalo,Dina Lisohurska, Kateryna Pylypko
Pages: 6-19
 
2. RESEARCH OF FACTORS INFLUENCING THE TECHNOLOGY OF SOFT CHEESE FROM GOAT'S MILK
https://doi.org/10.31073/foodresources2021-16-02
Kulbaram Bayazitova, Sulu Zhumakhan,Aidana Abilda, Gulmaral Apsemet
Pages: 20-27
 
3. TECHNOLOGY OF PRODUCTION OF BIOPESTICIDES BASED ON ВACILLUS THURINGІЕNSIS
https://doi.org/10.31073/foodresources2021-16-03
Anatolii Bezusov, Valentyna Krutiakova, Olena Myroshnichenko, Nataliia Dotsenko, Tetiana Nikitchina
Pages: 28-38
 
4. MONITORING RESEARCH OF THE QUALITY OF CONFECTIONERY FATS AND GLAZES BY FATTY ACID COMPOSITION
https://doi.org/10.31073/foodresources2021-16-04
Oksana Bodnarchuk
Pages: 39-48
 
5. EVALUATING THE BIOLOGICAL SAFETY OF RAW MATERIALS ACCEPTED FOR A MEAT PROCESSING ENTERPRISE
https://doi.org/10.31073/foodresources2021-16-05
Iryna Vlasenko, Tetiana Semko, Olga Ivanishcheva
Pages: 49-56
 
6. INFLUENCE OF FLOUR FROM OILSEED MEAL ON SUGARS CONTENT IN RYE BREAD
https://doi.org/10.31073/foodresources2021-16-06
Halyna Voloshchuk, Natalia Pashova, Svitlana Stadnyk, Oksana Naumenko
Pages: 57-68
 
7. DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF QUALITY INDICATORS OF YOGHURT WITH NATURAL FILLER IN THE PRESERVATION PROCESS
https://doi.org/10.31073/foodresources2021-16-07
Anna Helikh, Svitlana Danylenko, Tetiana Kryzhska, Li Qingshan
Pages: 69-78
 
8. STUDY OF THE NUTRITIONAL VALUE OF CHICKEN EGGS SOLD ON THE MARKET OF THE REPUBLIC OF BELARUS
https://doi.org/10.31073/foodresources2021-16-08
Sviatlana Hardynets, Liliya Charniauskaya
Pages: 79-89
 
9. TECHNOLOGICAL ASPECTS OF ALCOHOL DISTILLATES PRODUCTION FROM NON-TRADITIONAL SUGAR-RAW MATERIALS
https://doi.org/10.31073/foodresources2021-16-09
Kateryna Danilova, Oksana Zavarzina
Pages: 90-97
 
10. IMMUNOMODULATING SAUCES
https://doi.org/10.31073/foodresources2021-16-10
Yuliia Kozonova, Liubov Teleghenko, Vita Atanasova
Pages: 98-108
 
11. USE OF BEET SYRUP IN KETCHUP TECHNOLOGY – THE WAY TO HEALTHY NUTRITION
https://doi.org/10.31073/foodresources2021-16-11
Yuliia Kryzhova, Oleksandra Deiak
Pages: 109-116
 
12. BIOTECHNOLOGICAL ASPECTS OF APPLICATION OF STRAINS WITH Β-GALACTOSIDASE ACTIVITY IN THE PRODUCTION OF FERMENTED DAIRY PRODUCTS
https://doi.org/10.31073/foodresources2021-16-12
Antonina Minorova, Svitlana Danylenko, Tatiana Rudakova, Nataliia Krushelnytska, Liudmyla Moiseeva, Sergiy Narizhnyy
Pages: 117-134
 
13. FUNCTIONAL INGREDIENTS IN BAKING
https://doi.org/10.31073/foodresources2021-16-13
Oksana Naumenko, Tetiana Polonska, Inna Hetman
Pages: 135-143
 
14. EXPRESS METHOD FOR DETERMINING THE MASS FRACTION OF TABLE SALT IN HARD CHEESES
https://doi.org/10.31073/foodresources2021-16-14
Yurii Orlyuk
Pages: 144-149
 
15. ENHANCING NATIONAL STANDARDS FOR MEAT AND DAIRY INDUSTRY
https://doi.org/10.31073/foodresources2021-16-15
Irіna Romanchuk, Kateryna Kopylova, Serhii Verbytskyi, Olha Kozachenko, Nataliia Patsera
Pages: 150-163
 
16. SCIENTIFIC APPROACHES TO CLASSIFYING DAIRY DESSERT PRODUCTS
https://doi.org/10.31073/foodresources2021-16-16
Tetyana Rudakova, Antonina Minorova, Nataliia Krushelnytska, Sergiy Narizhnyy
Pages: 164-179
 
17. The value of functional fermented milk drinks in dietary and preventive nutrition
https://doi.org/10.31073/foodresources2021-16-17
Аlla Solomon, Iryna Bernyk, Мariana Bondar
Pages: 180-191
 
18. THEORETIC BASES OF THE PROCESS OF CHILLING POULTRY CARCASSES AFTER SLAUGHTER
https://doi.org/10.31073/foodresources2021-16-18
Nina Usatenko, Serhii Verbitskyi
Pages: 192-204
 
19. STUDY OF WATER ABSORPTION CAPABILITY OF SWELLABLE STARCH
https://doi.org/10.31073/foodresources2021-16-19
Liubomyr Khomichak, Inha Kuznietsova, Liudmyla Zajchuk, Mariia Yarmolyuk
Pages: 205-211
 
20. RESEARCH OF DRYING KINETICS OF PREPARED WHEAT FLOUR
https://doi.org/10.31073/foodresources2021-16-20
Liubomyr Khomichak, Inha Kuznietsova, Svetlana Vysotska, Sergiy Tkachenko
Pages: 212-220
 
21. INFLUENCE OF MICROBIOLOGICAL BIOFILM ON THE TECHNOLOGICAL PROCESS OF SUGAR PRODUCTION
https://doi.org/10.31073/foodresources2021-16-21
Tamila Sheiko
Pages: 221-228
 
22. SELECTION OF LACTIC ACID BACTERIA FOR THE MANUFACTURE OF LOW-FAT RENNET CHEESE
https://doi.org/10.31073/foodresources2021-16-22
Myroslava Shugai, Natalia Tshorna
Pages: 229-236
 
23. development of export of agri-food products in Ukraine
https://doi.org/10.31073/foodresources2021-16-23
Olena Bokiy
Pages: 237-252
 
24. COMPETITIVENESS OF THE FOOD INDUSTRY FOR SUSTAINABLE ECONOMIC DEVELOPMENT: CRITERIA AND DIRECTIONS FOR INCREASING
https://doi.org/10.31073/foodresources2021-16-24
Olha Kovalenko, Liudmyla Yashchenko
Pages: 253-266
 
25. METHODICAL APPROACHES TO ASSESS THE EFFECTIVENESS OF FORECAST EXPECTATIONS OF THE INNOVATION AND INVESTMENT POTENTIAL OF THE FOOD INDUSTRY OF UKRAINE
https://doi.org/10.31073/foodresources2021-16-25
Nataliia Kotkova
Pages: 267-278
 
26. THEORETICAL AND METHODOLOGICAL FUNDAMENTALS OF DETERMINATION OF CONTENT AND AREAS OF APPLICATION OF SOCIO-ECONOMIC, POLITICAL, ECONOMIC-MATHEMATICAL MODELS
https://doi.org/10.31073/foodresources2021-16-26
Nataliia Yurchenko
Pages: 279-296