Food Resources 2015-04 Technical sciences. Contents


 
01. Effect of shelf live of the inulin containing raw materials upon their carbohydrate composition
R. Hrushetskyi, I. Hrynenko, Yu. Dashkovskyi
Pages: 4-6
Abstract, Keywords & References
 
02. Paste from red beet – perspective way to improve assortment of food products
T. Sheiko
Pages: 7-10
Abstract, Keywords & References
 
03. Preparations with the solid phase in the nanodimensional state to be used in biological media of food plants
S. Tkachenko, Yu. Dashkovskyi, S. Oliinichuk, L. Khomichak, K. Lopatko, A. Marynin
Pages: 11-17
Abstract, Keywords & References
 
04. Preconditions of the use of the preparations with the solid phase in the nanodimensional state as catalysts in the processes of food plants
S. Tkachenko
Pages: 18-22
Abstract, Keywords & References
 
05. Food value of a functional sour milk product intended for gerontological diets
I. Romanchuk, T. Rudakova, S. Andreus, L. Moiseieva
Pages: 23-26
Abstract, Keywords & References
 
06. Effect of lactation phase and alimentary diet on the fat acid content of human milk
Ya. Zhukova
Pages: 26-31
Abstract, Keywords & References
 
07. Research of effectiveness of the recombination of milk whey dry concentrates by means of ultrasound treatment
O. Kochubei-Lytvynenko, A. Marynin, O. Krasulia
Pages: 32-39
Abstract, Keywords & References
 
08. Research of the retentate and permeate physical and chemical composition during ultrafiltration of the cheese milk whey
A. Minorova
Pages: 40-45
Abstract, Keywords & References
 
09. Isolation of the biologically active strains of a sour-milk product of the Caucasus nations
Ts. Korol, D. Naumenko
Pages: 46-52
Abstract, Keywords & References
 
10. Flow of the proteolytic processes in brine cheeses made of milk from different animal species
B. Halukh
Pages: 53-57
Abstract, Keywords & References
 
11. Research of microbiological parameters of bryndza made with the partial replacement of sodium chloride with potassium chloride
I. Skulska, O. Tsisaryk
Pages: 58-62
Abstract, Keywords & References
 
12. Viscosity of milk fat substitutes in the range of phase transitions
H. Yeresko, S. Yeroshenko, D. Artemonov
Pages: 63-68
Abstract, Keywords & References
 
13. Antagonistic activity as the criterion to select lactobacteria in the technology of dairy fermented products
M. Shuhai
Pages: 69-74
Abstract, Keywords & References
 
14. Formulation of complex starter composition for sour cream spreads and research of functioning of this composition
O. Bodnarchuk
Pages: 75-80
Abstract, Keywords & References
 
15. Program of enhanced phage monitoring
O. Naumenko
Pages: 81-86
Abstract, Keywords & References
 
16. Selection of yeasts to be included to a starter composition for kefir manufacturing
V. Hudyma, N. Kihel
Pages: 87-91
Abstract, Keywords & References
 
17. Production of raw smoked sausages of spreadable consistency with the use of bacterial preparations
В. Лизова
Pages: 92-98
Abstract, Keywords & References
 
18. Results of research of physical and chemical parameters of collagen containing raw materials of broilers' legs
S. Verbytskyi, Yu. Okhrimenko, S. Bondar
Pages: 99-102
Abstract, Keywords & References
 
19. Development and probation of immunoenzymatic analysis method to detect soy proteins in meat products
O. Shchebentovska, U. Drachuk
Pages: 103-108
Abstract, Keywords & References
 
20. Screening of biologically active strains isolated from meat products
Ts. Korol
Pages: 109-116
Abstract, Keywords & References
 
21. Use of the functional additive BK-Pt for broilers rearing
S. Danylenko, S. Harda
Pages: 117-122
Abstract, Keywords & References

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