Food Resources 2017-09. Contents


 
01. Food sector of Ukraine in the world measurement
M. Sichevsky, L. Deineko
Pages: 7-15
Abstract, Keywords & References
 
02. Ways to improve the market of bakery products of Ukraine
O. Bokiy
Pages: 16-25
Abstract, Keywords & References
 
03. Actual state and prospects of export activity development in Vinnytsia region
N. Burlaka
Pages: 26-32
Abstract, Keywords & References
 
04. Formation of value added in dairy product chains
O. Varchenko, D. Krysanov
Pages: 33-43
Abstract, Keywords & References
 
05. Reforms of land matters: international experience
A. Diuk
Pages: 44-49
Abstract, Keywords & References
 
06. Assessment of the effectiveness of national food security in international comparisons: the innovative aspect
O. Kovalenko
Pages: 50-69
Abstract, Keywords & References
 
07. Priority directions of innovation and technological modernization of the system of industrial water use in Ukraine
O. Koltunovych
Pages: 70-74
Abstract, Keywords & References
 
08. Market infrastructure regulation instruments that provide competitive advantages of the meat processing industry of Ukraine
H. Lysenko
Pages: 75-82
Abstract, Keywords & References
Full article  PDF
 
09. Brand of the rurаl territories as agro-food territories: image advantages and limitations
I. Pavlova
Pages: 83-89
Abstract, Keywords & References
 
10. Food industry of Ukraine: National and global dimension of modern dynamics
O. Shmagliy
Pages: 90-97
Abstract, Keywords & References
 
11. Key aspects for providing quality of the milk in the dairy industry
N. Yurchenko
Pages: 98-105
Abstract, Keywords & References
 
12. Methodological aspects of the research of the cycle of development of Ukrainian economy and the branches of the food industry
L. Yashchenko
Pages: 106-114
Abstract, Keywords & References
 
13. Study of leaching starch potato functional technologies
G. Bandurenko, М. Pisarev
Pages: 115-119
Abstract, Keywords & References
 
14. The influence of stabilizers of the structure on the properties of cream bases for the manufacture of low-earth fat products
O. Bodnarchuk
Pages: 120-125
Abstract, Keywords & References
 
15. Research of physical, chemical and technological parameters of plant raw materials in formulations of functional pates
L. Borsolyuk, L. Voitsekhivska, S. Verbytskyi, V. Lyzova
Pages: 126-135
Abstract, Keywords & References
 
16. Antibacterial metabolites of lactic acid bacteria: the mechanism of action and practical use
V. Bortsyukh, M. Shugai.
Pages: 136-143
Abstract, Keywords & References
 
17. Peculiarities of DSTU 4450:2005 «Canned meat. Stewed meat. Specifications» application to quality control of production, which received to store by state reserve of Ukraine
O. Gavrylenko, O. Zaslavskyi, O. Kozych, T. Nesterchuk, O. Velikanov
Pages: 144-149
Abstract, Keywords & References
 
18. Improvement of the method of sugars extracting from stems of sorghum
N. Grigorenko, N. Stangeeva
Pages: 150-153
Abstract, Keywords & References
 
19. Research of lyophilization influence on fertilizing culture for kefir
V. Gudyma, O. Naumenko.
Pages: 154-160
Abstract, Keywords & References
 
20. The use of green tea and ginger extracts in the technology of beverages with increased biological value
K. Danilova, L. Tkachenko, O. Vitryak
Pages: 161-166
Abstract, Keywords & References
 
21. Authenticity of organic dairy products: analysis of potential markers
Ya. Zhukova, P. Petrov
Pages: 167-175
Abstract, Keywords & References
 
22. Modern instrumental methods for the identification of gelatin in foodstuffs
Ya. Zhukova, P. Petrov, T. Kobylinskaya
Pages: 176-188
Abstract, Keywords & References
 
23. Electrochemical activation in processes of alcohol production from starch containing raw materials
N. Zub, L. Palianytsia, N. Berezovska, R. Kosiv
Pages: 189-194
Abstract, Keywords & References
 
24. The review of innovative biotechnologies of the starter cultures and bacterial preparations of the Institute Food Resources of NAAS
N. Kigel, S. Danylenko, O. Naumenko, O. Potemska
Pages: 195-202
Abstract, Keywords & References
 
25. Summarizing demands to safety and quality of foods in normative documents important for regulation of food security issues
K. Kopylova, S. Verbytskyi, O. Verbova
Pages: 203-210
Abstract, Keywords & References
 
26. Research of nutritional value of students’ diet aiming at its further optimization
T. Kos, K. Kopylova
Pages: 211-214
Abstract, Keywords & References
 
27. Perspective directions for processing of fruit of tomatoes
І. Kuznetchova, М. Yarmolyuk
Pages: 215-221
Abstract, Keywords & References
 
28. Research of biochemical processes during storage of beer and ways to increase its firmness
A. Meletiyev, K. Danilova, S. Oliynychuk
Pages: 222-227
Abstract, Keywords & References
 
29.Study of spelt and pumpkin flour influence on bread consumer characteristics
S. Mykolenko, Y. Hez’
Pages: 228-234
Abstract, Keywords & References
 
30. Lactic Acid Bacteria: Microbiological and Functional Aspects to search bioactive strains
О. Naumenko
Pages: 235-243
Abstract, Keywords & References
 
31. Impact of technological factors on viscosity of rye wort
S. Oliynichuk, N. Protsan, L. Tkachenko
Pages: 244-248
Abstract, Keywords & References
 
32. Determination of food value of milk products: present-day views and methodical recommendations
I. Romanchuk, A. Minorova, L. Moiseyeva, N. Krushelnytska
Pages: 249-254
Abstract, Keywords & References
 
33. Lime hydration with sugar-containing solutions: Disadvantages and advantages
S. Tkachenko, T. Sheyko, L. Khomichak, L. Verchenko
Pages: 255-259
Abstract, Keywords & References
 
34. Methods of cleaning raw juice with the use of hydroxide aluminum in nano-dimensional condition
S. Tkachenko, L. Khomichak, L. Verchenko, T. Sheyko
Pages: 260-264
Abstract, Keywords & References

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