Food Resources 2019-12. Contents
- Деталі
- Створено: Понеділок, 15 липня 2019, 12:35
- Перегляди: 1545
01. SCIENTIFIC GROUNDS OF THE ACTIVITIES AIMING AT PRODUCTION OF HIGH-QUALITY DAIRY PRODUCTS
Sychevskyi M., Romanchuk I.
Pages: 7-15
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02. APPLICATION OF VIBROEXTRACTORS WITH A HYDROPULSE DRIVE FOR APPLICATION IN THE SYSTEM «SOLID BODY-LIQUID»
Bernyk I., Kutniak M., Kots I.
Pages: 16-24
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03. METHODICAL APPROACHES TO DETERMINATION OF SORBIC AND BENZOIC ACID CONTENT IN DAIRY PRODUCTS
Bodnarchuk O., Petrov P., Nasyrova H., Stasevska O.
Pages: 25-34
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04. INJECTION OF RAW MEATS WITH BRINES CONTAINING COLLAGEN COMPONENTS
Verbytskyi S., Starchevoi S., Usatenko N., Kryzhska T.
Pages: 35-49
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05. EFFECT OF NATURAL ANTIOXIDANTS UPON SHELF LONGEVITY OF MECHANICALLY DEBONED POULTRY MEAT
Voitsekhivska L., Okhrimenko Yu., Sokolova S., Shelkova T.
Pages: 50-57
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06. INNOVATIVE TECHNOLOGIES OF SUGAR-BASED PRODUCTS
Hrynenko I., Hrushetskyi R., Khomichak L.
Pages: 58-63
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07. BIOTECHNOLOGY AS THE BASIS OF MODERN INNOVATIVE FOOD PRODUCTION TECHNOLOGIES
Danylenko S., Naumenko O., Potemska O.
Pages: 64-73
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08. RATIONAL METHODS OF LIQUID CARBON DIOXIDE PRODUCTION AT THE ENTERPRISES OF ALCOHOL INDUSTRY
Danilova K., Oliinichuk S.
Pages: 74-79
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09. TECHNOLOGICAL ASPECTS OF THE USAGE OF PEA CELLULOSE IN FLOUR-CULINARY PRODUCTS
Dorokhova T., Udvorheli L., Koretska I.
Pages: 80-86
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10. EFFICIENCY OF USING HYDROCOLOIDS OF DIFFERENT ORIGIN IN ANGLUCETENIC BREAD TECHNOLOGY
Drobot V., Prykhodko Yu., Berezhna H., Biela N.
Pages: 87-93
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11. PCR-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
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12. METHODS FOR DETERMINING THE ADULTERATION OF MEAT AND MEAT PRODUCTS
Kakimov A., Baykadamova A., Temirbekkyzy A., Kuzembayeva A.
Pages: 113-120
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13. CHARACTERISTICS OF ETHANOL YEAST STRAINS IN PRODUCTION CONDITIONS UNDER HIGHER MASH SOLIDS CONCENTRATION CONDITIONS
Lysak T., Oliinichuk S., Koval O.
Pages: 121-127
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14. CHEESE RIPENING PROCESS INVOLVING CHEESE MUCUS
Orliuk Yu.
Pages: 128-135
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15. APPLICATION OF SPELT FLOUR IN WHEAT BREAD TECHNOLOGY
Pysarets O., Biela N.
Pages: 136-141
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16. EVALUATION OF PHYSICAL AND CHEMICAL PARAMETERS OF GOAT AND COW RAW-MILK
Ryzhkova T., Danylenko S., Kopylova K.
Pages: 142-151
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17. KINETICS OF DRYING THE CRUSHED FRUITS TOMATO
Khomichak L., Petrova Zh., Kuznietsova I., Yarmoliuk M.
Pages: 152-160
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18. IT’S STUDY OF THE METHOD OF PREPARATION OF FLOUR FOR MODIFICATION
Khomichak L., Shtanheieva N., Kuznietsova I., Vysotska S.
Pages: 161-167
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19. DEVELOPMENT OF AGRICULTURAL INTEGRATION IN FOOD INDUSTRY
Sychevskyi M., Kovalenko O., Lukashenko N., Yurchenko N.
Pages: 168-183
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20. EFFECT OF FOOD INDUSTRY ON INTERNATIONAL RATINGS OF UKRAINE
Bokii O.
Pages: 184-201
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21. THE POTENTIAL OF BIOGAS PRODUCTION IN THE FIELD OF ANIMALS OF UKRAINE
Doronin A.
Pages: 202-209
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22. INCLUSIVE INNOVATIONS IN TRANSFORMED AND MONOPOLIZED FOOD SYSTEM OF UKRAINE
Kovalenko O.
Pages: 210-228
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23. INDICATORS OF DEVELOPMENT OF THE FOOD SYSTEM OF UKRAINE IN THE CONDITIONS OF ECONOMIC CHALLENGES
Kotkova N.
Pages: 229-247
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24. IMPROVING THE LEGISLATIVE PRINCIPLES OF THE STATE AGRICULTURAL POLICY FOR THE FOOD INDUSTRY DEVELOPMENT
Kuts O.
Pages: 248-267
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25. EUROPEAN FOOD QUALITY PROTECTION MECHANISMS IN UKRAINE
Lysenko H.
Pages: 268-276
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26. INNOVATION-INVESTMENT MODEL OF ECONOMIC PROCESSES IN THE FOOD INDUSTRY
Yashchenko L.
Pages: 277-285
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