Food Resources 2019-12. Contents

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CONTENT

 
01SCIENTIFIC GROUNDS OF THE ACTIVITIES AIMING AT PRODUCTION OF HIGH-QUALITY DAIRY PRODUCTS
Sychevskyi M., Romanchuk I.
Pages: 7-15
                       
02APPLICATION OF VIBROEXTRACTORS WITH A HYDROPULSE DRIVE FOR APPLICATION IN THE SYSTEM «SOLID BODY-LIQUID»
Bernyk I., Kutniak M., Kots I.
Pages: 16-24
                       
03METHODICAL APPROACHES TO DETERMINATION OF SORBIC AND BENZOIC ACID CONTENT IN DAIRY PRODUCTS
Bodnarchuk O., Petrov P., Nasyrova H., Stasevska O.
Pages: 25-34
                       
04INJECTION OF RAW MEATS WITH BRINES CONTAINING COLLAGEN COMPONENTS
Verbytskyi S., Starchevoi S., Usatenko N., Kryzhska T.
Pages: 35-49
                       
05EFFECT OF NATURAL ANTIOXIDANTS UPON SHELF LONGEVITY OF MECHANICALLY DEBONED POULTRY MEAT
Voitsekhivska L., Okhrimenko Yu., Sokolova S., Shelkova T.
Pages: 50-57
                       
06INNOVATIVE TECHNOLOGIES OF SUGAR-BASED PRODUCTS
Hrynenko I., Hrushetskyi R., Khomichak L.
Pages: 58-63
                       
07BIOTECHNOLOGY AS THE BASIS OF MODERN INNOVATIVE FOOD PRODUCTION TECHNOLOGIES
Danylenko S., Naumenko O., Potemska O.
Pages: 64-73
                       
08RATIONAL METHODS OF LIQUID CARBON DIOXIDE PRODUCTION AT THE ENTERPRISES OF ALCOHOL INDUSTRY
Danilova K., Oliinichuk S.
Pages: 74-79
                       
09TECHNOLOGICAL ASPECTS OF THE USAGE OF PEA CELLULOSE IN FLOUR-CULINARY PRODUCTS
Dorokhova T., Udvorheli L., Koretska I.
Pages: 80-86
                       
10EFFICIENCY OF USING HYDROCOLOIDS OF DIFFERENT ORIGIN IN ANGLUCETENIC BREAD TECHNOLOGY
Drobot V., Prykhodko Yu., Berezhna H., Biela N.
Pages: 87-93
                       
11PCR-SCREENING OF BACTERIAL CULTURES FOR ENRICHMENT OF THE ESSENTIAL NUTRІENTS LEVEL IN ORGANIC FERMENTED DAIRY PRODUCT
Zhukova Ya., Petrov P., Danylenko S., Shuhai M., Chorna N., Vakulenko M.
Pages: 94-112
                       
12METHODS FOR DETERMINING THE ADULTERATION OF MEAT AND MEAT PRODUCTS
Kakimov A., Baykadamova A., Temirbekkyzy A., Kuzembayeva A.
Pages: 113-120
                       
13CHARACTERISTICS OF ETHANOL YEAST STRAINS IN PRODUCTION CONDITIONS UNDER HIGHER MASH SOLIDS CONCENTRATION CONDITIONS
Lysak T., Oliinichuk S., Koval O.
Pages: 121-127
                       
14CHEESE RIPENING PROCESS INVOLVING CHEESE MUCUS
Orliuk Yu.
Pages: 128-135
           
15APPLICATION OF SPELT FLOUR IN WHEAT BREAD TECHNOLOGY
Pysarets O., Biela N.
Pages: 136-141
                       
16. EVALUATION OF PHYSICAL AND CHEMICAL PARAMETERS OF GOAT AND COW RAW-MILK 
Ryzhkova T., Danylenko S., Kopylova K.
Pages: 142-151
                       
17KINETICS OF DRYING THE CRUSHED FRUITS TOMATO
Khomichak L., Petrova Zh., Kuznietsova I., Yarmoliuk M.
Pages: 152-160
                       
18ITS STUDY OF THE METHOD OF PREPARATION OF FLOUR FOR MODIFICATION
Khomichak L., Shtanheieva N., Kuznietsova I., Vysotska S.
Pages: 161-167
                       
19DEVELOPMENT OF AGRICULTURAL INTEGRATION IN FOOD INDUSTRY
Sychevskyi M., Kovalenko O., Lukashenko N., Yurchenko N.
Pages: 168-183
                       
20EFFECT OF FOOD INDUSTRY ON INTERNATIONAL RATINGS OF UKRAINE
Bokii O.
Pages: 184-201
                       
21THE POTENTIAL OF BIOGAS PRODUCTION IN THE FIELD OF ANIMALS OF UKRAINE
Doronin A.
Pages: 202-209
                       
22INCLUSIVE INNOVATIONS IN TRANSFORMED AND MONOPOLIZED FOOD SYSTEM OF UKRAINE
Kovalenko O.
Pages: 210-228
                       
23INDICATORS OF DEVELOPMENT OF THE FOOD SYSTEM OF UKRAINE IN THE CONDITIONS OF ECONOMIC CHALLENGES
Kotkova N.
Pages: 229-247
                       
24IMPROVING THE LEGISLATIVE PRINCIPLES OF THE STATE AGRICULTURAL POLICY FOR THE FOOD INDUSTRY DEVELOPMENT
Kuts O.
Pages: 248-267
                       
25EUROPEAN FOOD QUALITY PROTECTION MECHANISMS IN UKRAINE
Lysenko H.
Pages: 268-276
                       
26INNOVATION-INVESTMENT MODEL OF ECONOMIC PROCESSES IN THE FOOD INDUSTRY
Yashchenko L.
Pages: 277-285