Food Resources 2018-11. Contents

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Створено: Четвер, 10 січня 2019, 12:16
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CONTENT

 
01. NON-TRADITIONAL GRAPE VARIETIES IN UKRAINE
I. Babich, R. Mukoid, V. Vasyliv, T. Kos
Pages: 7-12
 
02. DEVELOPMENT OF MEATCONTAINING PRODUCTS FROM WATERFOWL MEAT
N. Bozhko , V. Tishchenko, V. Pasichnyi, M. Satsky
Pages: 13-20
 
03. STABILITY OF THE FOOD SYSTEM FUNCTIONING IN NON-STABLE MACROECONOMIC CONDITIONS
O. Bokiy
Pages: 21-32
 
04. PROVIDING THERMOTECHNICAL PARAMETERS OF HEAT EXCHANGERS USED FOR SMOKING OF MEAT PRODUCTS
S. Verbytskyi, N. Usatenko, S. Dobroskok, M. Kalashnik
Pages: 33-40
 
05. RESEARCH OF THE EFFECT OF BACTERIAL PREPARATION "LRR" ON THE FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF MEAT DURING CURING PROCESS
L.Voytsekhivska, L. Borsolyuk, T. Schelkova, A.Gavrylenko
Pages: 41-47
 
06. RESEARCH OF CHANGE OF TECHNOLOGICAL QUALITY OF SORGHUM SACCHARATUM JUICE IN THE PROCESS OF STORAGE OF STEMS
N. Grygorenko, S. Danylenko, N. Stangeeva
Pages: 48-55
 
07. THE DYNAMICS OF ELEMENTS ASSIMILATION BY SHIITAKE MUSHROOMS
O. Zaslavskyi, O. Gavrylenko, O. Kozych, S. Stanislaviv, D. Bahlukov, O. Velikanov
Pages: 56-61
 
08. THE POTENTIAL OF FOOD AND RAW MATERIAL RESOURCES IN PRODUCTION CHAINS OF THE MAIN BRANCHES OF THE FOOD INDUSTRY
O. Kovalenko, H. Lysenko
Pages: 62-79
 
09. FROM RAW MATERIAL EXPORTING SCENARIO TO THE COMPETITIVE MOD-EL FOR DEVELOPMENT OF THE ECONOMY OF UKRAINE IN THE CONDITIONS OF GLOBAL CHALLENGES
N. Kotkova
Pages: 80-92
 
10. RESEARCH ON THE EFFECT OF FRUCTOSЕ AND GLUCOSE ON TECHNOLOGICAL OPERATIONS OF PRODUCTION OF UNGLAZED FONDANT SWEETS
O. Kokhan, O. Onofriichuk, S. Tkachenko
Pages: 93-102
 
11. PROBLEMS AND DIRECTIONS OF MODERN ENTERPRISES FOR MINERAL WATERS BOTTLING DEVELOPMENT IN UKRAINE
A. Kushnirenko
Pages: 103-109
 
12. INFLUENCE OF HEAT PROCESSING AND RADIATION ON THE SAVING OF COIL BIOFLAVONOIDS IN THE PRODUCTION OF SOUSS
S. Matko, L. Melnyk, T. Sheiko, S. Tkachenko
Pages: 110-115
 
13. QUALITY INDICATORS OF THE SPONTANEOUS FERMENTATION STARTERS OF CEREALS FLOUR DURING THE LOWER-TEMPERATURE CONSERVATION PROCESS
L. Mikhonik, I. Getman, N. Bela, G. Bogdan
Pages: 116-122
 
14. NEW STARTER CULTURE «IPROVIT-BIFIDOLUX» IN MEDICAL PRACTICE
O. Naumenko, N. Kigel, T. Berezhnitskaya, D. Verezhak
Pages: 123-131
 
15. FORMULATION OF RECIPES AND REFINEMENT OF THE TECHNOLOGY OF FUNCTIONAL MEAT CHOPPED SEMIFINISHED PRODUCTS AND CHOPS WITH THE USE OF PROTEIN ENRICHMENT
M. Paska, O. Masliichuk
Pages: 132-138
 
16. EFFECT OF DEFATTED FLOUR OF OILSEEDS AND TOPINAMBUR FLOUR ON RYE BREAD QUALITY AND SAFETY
N. Pashova, G. Voloshchuk, N. Gregirchak, H. Karpyk
Pages: 139-147
 
17. IMPROVED METHOD FOR GETTING MELASSES OF LOW QUALITY TO IMPROVE THE EFFECT OF CRYSTALIZATION OF SACHAROSIS
M. Samilyk
Pages: 148-154
 
18. EU REQUIREMENTS ON FOOD SAFETY AND PECULIARITIES OF IMPLEMENTATION OF HACCP SYSTEMS IN THE MEAT INDUSTRY OF UKRAINE
T. Semko, O. Ivanishcheva
Pages: 155-165
 
19. THE GRAINS WHEAT OF SOFT WINTER DOMESTIC SELECTION USE TO PRODUCTION FOR MODIFIED FLOUR
L. Khomichak, I. Kuznietshova, A. Marynin, S. Vysotska
Pages: 166-173
 
20. CONCEPT OF ASSESSMENT OF THE SOCIO-ECONOMIC STATE AND POTENTIAL OF THE SELF-SUFFICIENCY OF THE BASIC FOOD RESOURCES OF THE REGION
N. Yurchenko
Pages: 174-192
 
21. BACKGROUND OF THE STRATEGIC GOALS OF THE DEVELOPMENT OF SUGAR INDUSTRY BEFORE 2030
L. Yashchenko
Pages: 193-204