Деталі
Опубліковано: Субота, 02 липня 2022, 10:37
Перегляди: 508
 
TECHNICAL SCIENCES
 
EFFECT OF TECHNOLOGICAL PARAMETERS OF THE NEEDLE INJECTING UPON THE QUALITY OF THE PROCESSING OF RAW MEATS 
https://doi.org/10.31073/foodresources2022-18-01
Sergii Verbytskyi 
Pages: 7-18
 
FERMENTATION PROCESS OF BEEF EFFECTED BY ITS PHYSICAL AND CHEMICAL TRAITS
https://doi.org/10.31073/foodresources2022-18-02
Liubov Voitsekhivska, Olena Franko, Sergii Verbytskyi, Yurii Okhrimenko 
Pages: 19-29
 
PROPERTIES OF FORMATION OF PROPERTIES OF MILK-FAT EMULSIONS FOR PRODUCTION OF CREAM PASTES WITH ADDITION OF STABILIZING SYSTEMS
https://doi.org/10.31073/foodresources2022-18-03
Oksana Bodnarchuk 
Pages: 30-42
 
MODIFICATION OF MICROELEMENT ELEMENTAL COMPOSITION OF SHIATAKE MUSHROOMS (LENTINUS EDODES)
https://doi.org/10.31073/foodresources2022-18-04
Oleksandr Velikanov, Iryna Andrusyshyna
Pages: 43-50
 
OPTIMIZATION OF RHEOLOGICAL INDICATORS OF YOGHURT STRUCTURE WITH ADDITION OF HEMP SEED PROTEIN ISOLATE
https://doi.org/10.31073/foodresources2022-18-05
Anna Helikh, Svitlana Danylenko, Tetiana Kryzhska, Olena Semernya
Pages: 51-60
 
RESEARCH OF ACTIVITY DYNAMICS OF ENZYMЕ PREPARATION a-AMYLASE IN THE DILUTION PROCESS
https://doi.org/10.31073/foodresources2022-18-06
Danilova Kateryna, Serhii Oliynichuk, Oksana Zavarzina, Inha Kuznietsova, Roman Grushetskiy, Iryna Hrynenko 
Pages: 61-69
 
DEVELOPMENT OF BEVERAGE TECHNOLOGY WITH INCREASED BIOLOGICAL VALUE AND REDUCED CALORIES
https://doi.org/10.31073/foodresources2022-18-07
Svitlana Matko, Liudmila Melnyk, Serhiy Tkachenko
Pages: 70-79
 
THE USE OF ELDERBERRY (SAMBUCUS NIGRA) IN THE FOOD INDUSTRY AND FOR THERAPEUTIC AND PROPHYLACTIC PURPOSES
https://doi.org/10.31073/foodresources2022-18-08
Liubov Morozova
Pages: 80-89
 
ENRICHING BREAD WITH  SPELT  FLOUR BY UNSATURATED FATTY ACIDS
https://doi.org/10.31073/foodresources2022-18-09
Oksana Naumenko, Tetiana Polonska, Iryna Radzievska, Halyna Bogdan, Inna Hetman, Svitlana Bokova 
Pages: 90-99
 
DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PASTES WITH DIETARY FIBER
https://doi.org/10.31073/foodresources2022-18-10
Nadia Novgorodska, Iryna Bernyk 
Pages: 100-108
 
AMARANTH AND PROCESSING PRODUCTS OF IT IN BAKERY
https://doi.org/10.31073/foodresources2022-18-11
Svitlana Ovsienko 
Pages: 109-120
 
RESEARCH OF PRODUCT QUALITY AND SAFETY INDICATORS OF POULTRY MEAT BY SYSTEM TROPHOLOGICAL CHAIN MANAGEMENT
https://doi.org/10.31073/foodresources2022-18-12
Natalia Povarova, Natalia Kirovych
Pages: 121-130
 
A RATIONALE FOR STABILIZATION SYSTEMS FOR DAIRY DESSERTS WITH COMBINED RAW MATERIAL COMPOSITION
https://doi.org/10.31073/foodresources2022-18-13
Tetyana Rudakova, Iryna Romanchuk, Antonina Minorova, Liudmyla Moiseeva, Nataliia Krushelnytska, Sergiy Narizhnyy
Pages: 131-141
 
MODERN TRENDS IN THE PRODUCTION OF HARD CHEESE WITH A LOW TEMPERATURE OF THE SECOND HEATING
https://doi.org/10.31073/foodresources2022-18-14
Аlla Solomon, Svitlana Danylenko, Мariana Bondar
Pages: 142-155
 
STUDY OF QUALITY STANDARDS OF SWELLING STARCH
https://doi.org/10.31073/foodresources2022-18-15
Liubomyr Khomichak, Inha Kuznietsova, Mariia Yarmolyuk, Diana Babko, Iryna Hrynenko, Roman Grushetskiy
Pages: 156-162
 
APPLICATION OF ANTISEPTICS FOR DIFFUSION JUICE
https://doi.org/10.31073/foodresources2022-18-16
Liubomyr Khomichak, Inha Kuznietsova, Sergey Tkachenko, Olga Dzhohan, Ludmila Zajchuk, Danilova Kateryna
Pages: 163-168
 
SAFETY AND QUALITY CHEESE: STAPHYLOCOCCUS AUREUS
https://doi.org/10.31073/foodresources2022-18-17
Myroslava Shugai 
Pages: 169-178
 
AMARANTH PRODUCTION IN UKRAINE: STATE AND PROSPECTS
https://doi.org/10.31073/foodresources2022-18-18
Yaniuk Tetiana, Nataliia Hriunvald 
Pages: 179-192
 
ЕКОНОМІЧНІ  НАУКИ
 
MODERN MODELS OF SOCIO-ECONOMIC PROGRESS AND FOOD SYSTEM SUSTAINABLE DEVELOPMENT
https://doi.org/10.31073/foodresources2022-18-19
Mykola Sychevskiy, Liudmyla Deineko, Oksana Kushnirenko, Nataliia Voznesenska
Pages: 193-206
 
PRICES FOR SOCIALLY SIGNIFICANT FOOD PRODUCTS IN CONDITIONS OF EMERGENCY CHALLENGES
https://doi.org/10.31073/foodresources2022-18-20
Bokiy Olena, Moroz Mykola
Pages: 207-218
 
ECONOMIC ESSENCE OF THE AGRICULTURAL PRODUCTION MARKET
https://doi.org/10.31073/foodresources2022-18-21
Andrii Ivanovsky 
Pages: 219-227
 
ASSESSMENT OF REGIONAL FOOD SECURITY OF UKRAINE ON THE BASIS OF SUSTAINABLE DEVELOPMENT
https://doi.org/10.31073/foodresources2022-18-22
Olha Kovalenko, Lyudmila Yashchenko
Pages: 228-236
 
CURRENT ISSUES OF IMPROVEMENT OF THE SYSTEM OF INFORMATION SUPPORT OF STATE AGRICULTURAL AND FOOD POLICY IN UKRAINE IN LINE WITH INTERNATIONAL EXPERIENCE
https://doi.org/10.31073/foodresources2022-18-23
Oleksandr Mytchenok
Pages: 237-247
 
ECONOMIC FUNDAMENTALS OF NON-AGRICULTURAL ACTIVITY OF UKRAINIAN FARMS
https://doi.org/10.31073/foodresources2022-18-24
Serhii Nikitchenko, Ludmyla Stepura, Yriy Fedoruk
Pages: 248-256
 
PRIORITY DIRECTIONS OF FOOD INDUSTRY STATE REGULATION AS A MEANS TO DIVERSIFY AGROEXPORT
https://doi.org/10.31073/foodresources2022-18-25
Serhii Ostapenko 
Pages: 257-265
 
FEATURES OF RURAL AREAS HUMAN CAPITAL REPRODUCTION
https://doi.org/10.31073/foodresources2022-18-26
Lyudmula Pronko 
Pages: 266-275
 
ORGANIZATIONAL AND ECONOMIC BASES OF MILK MARKET FUNCTIONING
https://doi.org/10.31073/foodresources2022-18-27
Ivan Svynous, Marat Ibatullin, Inna Salo, Vitaliy Radko, Anna Semysal
Pages: 276-286
 
SUST AINABILITY OF THE FOOD COMPLEX OF UKRAINE IN CONDITIONS OF INCREASING TURBULENCE
https://doi.org/10.31073/foodresources2022-18-28
Olena Shust, Olga Varchenko, Dmytro Krysanov
Pages: 287-301

naas logo mes logo