Деталі
Опубліковано: П'ятниця, 23 грудня 2022, 16:42
Перегляди: 383
 
TECHNICAL SCIENCES
 
1. DRY AND WET TENDERIZATION OF MEATS: BASIC FEATURES AND TECHNOLOGICAL EQUIPMENT
https://doi.org/10.31073/foodresources2022-19-01
Sergii Verbytskyi, Nataliia Patsera
Pages: 7-17
Abstract, Keywords & References
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2. OPTIMIZATION OF THE TECHNOLOGICAL PARAMETERS FOR PRODUCTION OF THE FERMENTED PRODUCT WITH COMBINED COMPOSITION OF RAW MATERIALS
https://doi.org/10.31073/foodresources2022-19-02
Svitlana Andreus, Iryna Romanchuk
Pages: 18-25
Abstract, Keywords & References
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3. CURRENT PROBLEMS OF THE MEAT PROCESSING INDUSTRY AND PRACTICAL APPROACHES TO ENHANCING THE FORMULATIONS OF SAUSAGE PRODUCTS
https://doi.org/10.31073/foodresources2022-19-03
Larysa Bal-Prylypko, Mykola Nikolayenko, Olena Cherednichenko, Olena Cherednichenko, Ludmila Stepasyuk, Maryna Nazarenko
Pages: 26-37
Abstract, Keywords & References
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4. BIOENGINEERING STUDIES OF INACTIVATION OF SESAME PROTEOLYTIC ENZYME INHIBITORS IN SPORTS NUTRITION
https://doi.org/10.31073/foodresources2022-19-04
Anna Belinska, Igor Petik, Olga Bliznjuk, Sergiy Bochkarev, Olena Khareba
Pages: 38-46
Abstract, Keywords & References
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5. ICE CREAM FOR HEALTHY NUTRITION
https://doi.org/10.31073/foodresources2022-19-05
Iryna Bernyk, Nadiia Novgorodska
Pages: 47-57
Abstract, Keywords & References
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6. STUDY OF POULTRY COMBS AS A NON-TRADITIONAL PRODUCT OF THE POULTRY PROCESSING INDUSTRY
https://doi.org/10.31073/foodresources2022-19-06
Liubov Voitsekhivska, Sergii Verbytskyi, Nataliia Patsera, Yurii Okhrimenko
Pages: 58-65
Abstract, Keywords & References
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7. HYDRATION OF MOLECULES OF INULIN MODIFYING FORMS
https://doi.org/10.31073/foodresources2022-19-07
Roman Grushetskiy, Irina Grinenko, Inha Kuznietsova, Ludmila Zajchuk, Danilova Kateryna
Pages: 66-71
Abstract, Keywords & References
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8. RESEARCH OF SACCHARIFICATION DYNAMICS OF ENZYMЕ PREPARATION GLUCOAMYLASE IN THE ENZYMATIC HYDROLYSIS OF STARCH-CONTAINING RAW MATERIALS
https://doi.org/10.31073/foodresources2022-19-08
Kateryna Danilova, Serhii Oliynichuk, Oksana Zavarzina
Pages: 72-80
Abstract, Keywords & References
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9. ADVANTAGES AND PROSPECTS OF DEVELOPMENT OF PLATE SCRAPER HEAT EXCHANGERS IN THE PRODUCTION OF SPREADS AND BLENDS WITH MILK FAT
https://doi.org/10.31073/foodresources2022-19-09
Yurii Maiboroda
Pages: 81-87
Abstract, Keywords & References
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10. SELECTION AND STUDY OF THE EFFICIENCY OF FERMENTING PREPARATIONS WITH INCREASED β-GALACTOSIDASE ACTIVITY
https://doi.org/10.31073/foodresources2022-19-10
Antonina Minorova, Iryna Romanchuk, Svitlana Danylenko, Tetyana Rudakova, Nataliia Krushelnytska, Oksana Potemska, Sergiy Narizhnyi
Pages: 88-98
Abstract, Keywords & References
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11. SYNTHETIC FOOD DYE TARTRAZINE (E102): SAFETY OF USE AND EFFECT ON THE HUMAN BODY
https://doi.org/10.31073/foodresources2022-19-11
Liubov Morozova
Pages: 99-106
Abstract, Keywords & References
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12. BIOTECHNOLOGICAL INDICATORS OF BAKERY SOURDOUGH STARTERS (LITERATURE REVIEW)
https://doi.org/10.31073/foodresources2022-19-12
Oksana Naumenko, Valentina Chizh
Pages: 107-115
Abstract, Keywords & References
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13. INTENSIFICATION OF THE YEAST GROWING PROCESS BY DISCRETE-IMPULSE PROCESSING OF CULTURAL MEDIA
https://doi.org/10.31073/foodresources2022-19-13
Olexandr Obodovych, Vitalii Sydorenko, Tamila Sheiko
Pages: 116-122
Abstract, Keywords & References
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14. EFFECT OF PHYSICAL AND CHEMICAL PARAMETERS IN OF CHEESE CURD FERMENTATION
https://doi.org/10.31073/foodresources2022-19-14
Yurii Orlyuk
Pages: 123-130
Abstract, Keywords & References
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15. CLASSIFICATION AND SELECTION OF THE MOST COMMON TYPES OF CRYSTALLIZERS FOR PREPARING MAGMA
https://doi.org/10.31073/foodresources2022-19-15
Serhii Tkachenko, Tamila Sheiko, Olena Anisimova, Inha Kuznietsova
Pages: 131-140
Abstract, Keywords & References
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16. USE OF AMARANTH OIL IN BABY FOODS
https://doi.org/10.31073/foodresources2022-19-16
Oksana Tochkova, Oksana Melnyk, Liubomyr Homichak, MariiaYarmolyuk
Pages: 141-150
Abstract, Keywords & References
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17. RESISTANT STARCH IN THE FOOD INDUSTRY
https://doi.org/10.31073/foodresources2022-19-17
Liubomyr Khomichak, Inha Kuznietsova, Vadim Paziuk, Alina Kasamara
Pages: 151-161
Abstract, Keywords & References
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18. STUDY OF THE INFLUENCE OF LAMINEX-750 ENZYME PREPARATION ON THE QUALITY OF DIFFUSION JUICE
https://doi.org/10.31073/foodresources2022-19-18
Tamila Sheiko, Vadim Gutnikevich, Liubomyr Khomichak
Pages: 162-168
Abstract, Keywords & References
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19. PROSPECTS OF THE USE OF LАСTOBACILLUS CASEI  IN THE PRODUCTION OF CHEESE WITH A REDUCED MATURATION PERIOD
https://doi.org/10.31073/foodresources2022-19-19
Myroslava Shugai
Pages: 169-175
Abstract, Keywords & References
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20. TECHNOLOGICAL PROPERTIES OF CEREAL FLOUR FOR THE PRODUCTION OF GLUTEN-FREE CUPCAKES
https://doi.org/10.31073/foodresources2022-19-20
Tatiana Yudina, Olha Bezruchenko
Pages: 176-183
Abstract, Keywords & References
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ECONOMICAL SCIENCES

21. IDENTIFYING MEASURES FOR INCREASING RENEWABLE ENERGY GENERATION FROM AGROINDUSTRIAL RESIDUES AND WASTES IN UKRAINE IN ACCORDANCE WITH THE BEST PRACTICES IN LATVIA
https://doi.org/10.31073/foodresources2022-19-21
Oleksandr Mytchenok, Sandija Zēverte-Rivža
Pages: 184-190
Abstract, Keywords & References
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22. METHODOLOGICAL APPROACHES TO REGIONAL ASSESSMENT OF FOOD SECURITY IN THE REGIONS OF UKRAINE
https://doi.org/10.31073/foodresources2022-19-22
Olena Bokiy
Pages: 191-199
Abstract, Keywords & References
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23. CIRCULAR ECONOMY AS AN EFFECTIVE TOOL FOR REDUCING FOOD LOSS AND WASTE IN UKRAINE AND WORLDWIDE
https://doi.org/10.31073/foodresources2022-19-23
Olha Kovalenko, Lyudmila Yashchenko
Pages: 200-209
Abstract, Keywords & References
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24. CHALLENGES AND PROSPECTS FOR THE MEAT PRODUCTS MARKET IN COUNTRIES WITH DIFFERENT LEVELS OF SOCIO-ECONOMIC DEVELOPMENT
https://doi.org/10.31073/foodresources2022-19-24
Hanna Lysenko
Pages: 210-220
Abstract, Keywords & References
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25. CURRENT TRENDS OF FEMALE FORCE PARTICIPATION IN AGRICULTURE
https://doi.org/10.31073/foodresources2022-19-25
Hanna Sabluk
Pages: 221-231
Abstract, Keywords & References
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26. THEORETICAL APPROACHES TO THE MARKET REGULATION OF THE NATIONAL ECONOMY
https://doi.org/10.31073/foodresources2022-19-26
Inna Salo, Lyudmila Stepura, Andriy Ivanovsky
Pages: 232-242
Abstract, Keywords & References
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27. ORGANIZATIONAL APPROACHES TO THE MANAGEMENT OF PRODUCTION RISKS AT MILK PROCESSING ENTERPRISES
https://doi.org/10.31073/foodresources2022-19-27
Ivan Svynous, Marat Ibatullin, Yuliia Syra
Pages: 243-253
Abstract, Keywords & References
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28. IMPROVEMENT OF ORGANIZATIONAL PRINCIPLES OF TARGETED FOOD SUPPORT FOR THE POPULATION
https://doi.org/10.31073/foodresources2022-19-28
Oksana Slobodeniuk, Natalia Prysiazhniuk, Oksana Rudych, Nadia Svynous, Larysa Khakhula
Pages: 254-264
Abstract, Keywords & References
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29. ECONOMIC PROBLEMS OF THE DEVELOPMENT OF INNOVATIVE ACTIVITY IN AGRICULTURAL ENTERPRISES OF UKRAINE
https://doi.org/10.31073/foodresources2022-19-29
Bohdan Khakhula
Pages: 265-273
Abstract, Keywords & References
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30. ECONOMIC MECHANISM AND EFFICIENCY OF INNOVATIVE ACTIVITIES IN THE FOOD INDUSTRY OF THE AGRI-FOOD SECTOR OF UKRAINE
https://doi.org/10.31073/foodresources2022-19-30
Olena Shust, Olga Varchenko, Dmytro Krysanov
Pages: 274-287
Abstract, Keywords & References
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