Food Resources 2015-05. Contents


 
01. Importance of the problem of obtaining natural food range colorant from red beet
T. Sheiko, L. Khomichak, L. Melnyk, S. Matko
Pages: 6-10
Abstract, Keywords & References
 
02. Development of scientific and technical grounds to use electric-spark processes for treating foodstuffs
Yu. Dashkovskyi, A. Ukrainets
Pages: 11-15
Abstract, Keywords & References
 
03. Innovative technology of rye bread
K. Danilova, L. Tkachenko, O. Vitriak
Pages: 16-20
Abstract, Keywords & References
 
04. Research of rheological characteristics of guar gum solutions
V. Bakhmach
Pages: 21-28
Abstract, Keywords & References
 
05. Research of the ways to regain absorption ability of the natural carbon containing mineral Shungite
T. Sheiko
Pages: 29-33
Abstract, Keywords & References
 
06. Mathematical treatment of experimental research of manufacturing triticale flakes according to multi-factor experiment method
V. Novikov
Pages: 34-38
Abstract, Keywords & References
 
07. Adjustment of the method to accumulate starter composition for bacterial preparation used for sour cream butter
O. Bodnarchuk, N. Kihel
Pages: 39-45
Abstract, Keywords & References
 
08. Scientific and practical peculiarities of adjusting properties of water component in the formulations of meat products
L. Bal-Prylypko, B. Leonova, E. Starkova, O. Sokyrko, H. Brona
Pages: 46-55
Abstract, Keywords & References
 
09. Safety and quality of cheese: Bacillus cereus
M. Shuhai
Pages: 56-63
Abstract, Keywords & References
 
10. Results of comparative research of different poultry meats separated with the use of mechanical appliances
S. Bondar, Yu. Okhrimenko, T. Klyshchova, S. Verbytskyi
Pages: 64-71
Abstract, Keywords & References
 
11. Research of possibility to use glycine for manufacturing boiled sausages
Lyzova V., Voytsekhovska L.
Pages: 72-76
Abstract, Keywords & References
 
12. Research of morphological order of lactic acid bacteria phages by means of transmission electronic microscopy
O. Naumenko
Pages: 77-82
Abstract, Keywords & References
 
13. Artificial flavouring agents detection in dairy and milk-containing products
Ya. Zhukova, Ts. Korol, S. Petrishchenko
Pages: 83-89
Abstract, Keywords & References
 
14. Use of selective media to determine species affiliation of lactic acid bacteria
Ts. Korol
Pages: 90-98
Abstract, Keywords & References
 
15. Enhancing the assortment of meat products for consumers their labor implying physical overloads
L. Peshuk, T. Nosenko, O. Hashchuk
Pages: 99-102
Abstract, Keywords & References
 
16. Research of solubility of powder concentrates of whey proteins
A. Minorova, O. Hondar, N. Krushelnytska
Pages: 103-106
Abstract, Keywords & References
 
17. Substantiation of formulation of pasty milk containing products for nutrition of military consumers
H. Polishchuk, H. Simakhina, T. Semko, I. Ustymenko
Pages: 107-112
Abstract, Keywords & References
 
18. Use of natural complexes in manufacturing milk products for military consumers
Simakhina H., Polishchuk H.
Pages: 113-118
Abstract, Keywords & References
 
19. Use of microbial transglutaminase in the technology of poultry surimi
T. Maevskaia, S. Bazyvoliak, L. Peshuk
Pages: 119-125
Abstract, Keywords & References
 
20. Traits of structured lipids intended for low-calorie dairy products
Zhukova Ya., Mudrak T.
Pages: 126-134
Abstract, Keywords & References
 
21. Agroindustrial transformations as the key precondition for the development of food sphere
P. Sabluk, M. Kropyvko, M. Mohylova
Pages: 136-146
Abstract, Keywords & References
 
22. Integration of the food complex of Ukraine into the economic medium of the European Union
D. Krysanov
Pages: 147-159
Abstract, Keywords & References
 
23. Essence of HACCP system in the contemporary ecological and economical terms of manufacturing safe foods
І. Vlasenko
Pages: 160-165
Abstract, Keywords & References
 
24. Characteristic of resource component of the productive potentials of branches of the food industry
H. Mykhailenko
Pages: 166-172
Abstract, Keywords & References
 
25. Organizational and economic mechanism of functioning of the market of the fruit and vegetables canning industry in Ukraine: theoretical concept and methodology of evaluation
O. Shmahlii
Pages: 173-185
Abstract, Keywords & References
 
26. Top-priority directions of import-substituting of foods in Ukraine
H. Mykhailenko, N. Kotkova, O. Bokii
Pages: 186-193
Abstract, Keywords & References
 
27. Factors of evaluation inner food market at stages of economic cycle of development
O. Bokii
Pages: 194-203
Abstract, Keywords & References
 
28. Effect of prices and revenues on the consumption of meat products
H. Lysenko
Pages: 204-210
Abstract, Keywords & References
 
29. Essence concept and essential characteristics of “grain production subcomplex” in the theory of agrarian economic relations
V. Pekhov
Pages: 211-214
Abstract, Keywords & References

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