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Scientific substantiation of new technological methods of development of biopreparations for production of ensilage

JOURNAL ARTICLE published 25 June 2020 in FOOD RESOURCES

Authors: Svitlana Danylenko | Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine | Svitlana Teterina | Miroslav Khonkiv | National University of Food Technologies, Kyiv, Ukraine | National University of Food Technologies, Kyiv, Ukraine

https://doi.org/10.31073/foodresources2019-14-08 Actions

Manufacture of starch products in Ukrainian

JOURNAL ARTICLE published 21 June 2018 in FOOD RESOURCES

Authors: Inha Kuznіetchova | National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine | Maria Yarmolyuk | Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine

https://doi.org/10.31073/foodresources2018-10-21 Actions

Research on the effect of fructose and glucose on technological operations of production of unglazed fondant sweets

JOURNAL ARTICLE published 25 December 2018 in Food Resources

Authors: Olena Kokhan | National University of Food Technology | Oksana Onofriichuk | Serhii Tkachenko | National University of Food Technology | Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine

https://doi.org/10.31073/foodresources2018-11-10 Actions

Non-traditional grape varieties in Ukraine

JOURNAL ARTICLE published 25 December 2018 in Food Resources

Authors: Iryna Babich | Roman Mukoid | Volodymyr Vasyliv | Tetiana Kos | National university of food technologies, Kyiv, Ukraine | Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine | National university of life and environmental sciences of Ukraine, Kyiv, Ukraine

https://doi.org/10.31073/foodresources2018-11-01 Actions

Investigation of direct aromatic raw market used in the technologies of tomato souses

JOURNAL ARTICLE published 21 June 2018 in FOOD RESOURCES

Authors: Olga Benderska | National University of Food Technologies, Kyiv, Ukraine | Oleksandr Bessarab | Nataliia Hrehirchak | National University of Food Technologies, Kyiv, Ukraine | National University of Food Technologies, Kyiv, Ukraine

https://doi.org/10.31073/foodresources2018-10-03 Actions

New boiled sausages with wheat cell enriched with pumpkin pectin

JOURNAL ARTICLE published 25 November 2019 in FOOD RESOURCES

Authors: Yurii Sukhenko | National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine | Lidia Korets | Vladislav Dudchenko | Tetiana Kos | Lutsk National Technical University, Lyubeshiv, Ukraine | National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine | Institute of Food Resources of NAAS, Kyiv, Ukraine

https://doi.org/10.31073/foodresources2019-13-18 Actions

Complex indicator of quality of sugars and sugar substitutes and their use in the production of confectionery products

JOURNAL ARTICLE published 21 June 2018 in FOOD RESOURCES

Authors: Antonella Dorohovych | National University of Food Technologies, Kyiv, Ukraine | Viktoriia Dorohovych | Pisarets Olha | National University of Food Technologies, Kyiv, Ukraine | Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine

https://doi.org/10.31073/foodresources2018-10-11 Actions

Physical modification of wheat flour

JOURNAL ARTICLE published 25 December 2021 in FOOD RESOURCES

Authors: Liubomyr Khomichak | Institute of Food Resources of NAAS, Kyiv, Ukraine | Inha Kuznietsova | Svetlana Vysotska | Sergiy Tkachenko | Institute of Food Resources of NAAS, Kyiv, Ukraine | National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine | Institute of Food Resources of NAAS, Kyiv, Ukraine

https://doi.org/10.31073/foodresources2021-17-17 Actions

Experience of state support for investment-innovative development of the food industry in Ukraine and worldwide

JOURNAL ARTICLE published 25 November 2019 in FOOD RESOURCES

Authors: Olena Bokiy | Institute of Food Resources of NAAS, Kyiv, Ukraine

https://doi.org/10.31073/foodresources2019-13-21 Actions

Technological aspects of the use of teff flour in course of organic bread production

JOURNAL ARTICLE published 25 June 2020 in FOOD RESOURCES

Authors: Nataliia Falendysh | National University of Food Technologies, Kyiv, Ukraine | Inna Zinchenko | Mariia Blazhenko | National University of Food Technologies, Kyiv, Ukraine | National University of Food Technologies, Kyiv, Ukraine

https://doi.org/10.31073/foodresources2020-14-19 Actions

Effect of defatted flour of oilseeds and topinambur flour on rye bread quality and safety

JOURNAL ARTICLE published 25 December 2018 in Food Resources

Authors: Natalia Pashova | National university of food technologies, Kyiv, Ukraine | Halyna Voloshchuk | Natalia Gregirchak | Halyna Karpyk | Institute of Postgraduate Education of National University of Food Technologies | National university of food technologies, Kyiv, Ukraine | Ternopil Ivan Puluj National Technical University

https://doi.org/10.31073/foodresources2018-11-16 Actions

Theoretical and methodological fundamentals of determination of content and areas of application of socio-economic, political, economic-mathematical models

JOURNAL ARTICLE published 25 June 2021 in FOOD RESOURCES

Authors: Nataliia Yurchenko | Institute of Food Resources of NAAS, Kyiv, Ukraine

https://doi.org/10.31073/foodresources2021-16-26 Actions

Effect of natural antioxidants upon shelf longevity of mechanically deboned poultry meat

JOURNAL ARTICLE published 25 June 2019 in Food Resources

Authors: Liubov Voitsekhivska | Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine | Yurii Okhrimenko | Svitlana Sokolova | Tetiana Shelkova | Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine | Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine

https://doi.org/10.31073/foodresources2019-12-05 Actions

Research of safety and quality parameters of the mechanically separated poultry meat

JOURNAL ARTICLE published 25 December 2021 in FOOD RESOURCES

Authors: Liubov Voitsekhivska | Institute of Food Resources of NAAS, Kyiv, Ukraine | Larysa Borsoliuk | Serhii Verbytskyi | Yurii Okhrimenko | Institute of Food Resources of NAAS, Kyiv, Ukraine | Institute of Food Resources of NAAS, Kyiv, Ukraine

https://doi.org/10.31073/foodresources2021-17-05 Actions

Innovation and investment provision for technical modernization as the basis for the growth of the food industry

JOURNAL ARTICLE published 25 June 2020 in FOOD RESOURCES

Authors: Olga Kovalenko | Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine | Nataliia Kotkova | Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine

https://doi.org/10.31073/foodresources2020-14-24 Actions

Technological aspects of the usage of pea cellulose in flour-culinary products

JOURNAL ARTICLE published 25 June 2019 in Food Resources

Authors: Tetiana Dorokhova | National University of Food Technology, Kyiv, Ukraine | Larysa Udvorheli | Iryna Koretska | Mukachevo State University, Mukachevo, Ukraine | National University of Food Technology, Kyiv, Ukraine

https://doi.org/10.31073/foodresources2019-12-09 Actions

Justification of the formulation for cheese paste with cumin

JOURNAL ARTICLE published 25 November 2019 in FOOD RESOURCES

Authors: Natalia Bolgova | Sumy National Agrarian University, Sumy, Ukraine

https://doi.org/10.31073/foodresources2019-13-04 Actions

Improved method for getting melasses of low quality to improve the effect of crystallization of sacharosis

JOURNAL ARTICLE published 25 December 2018 in Food Resources

Authors: Maryna Samilyk | Food Technologies of the Sumy National Agrarian University

https://doi.org/10.31073/foodresources2018-11-17 Actions

Research of factors influencing the technology of soft cheese from goat’s milk

JOURNAL ARTICLE published 25 June 2021 in FOOD RESOURCES

Authors: Kulbaram Bayazitova | NKU named after M. Kozybaev, Petropavlovsk | Sulu Zhumakhan | Aidana Abilda | Gulmaral Apsemet | NKU named after M. Kozybaev, Petropavlovsk | NKU named after M. Kozybaev, Petropavlovsk | NKU named after M. Kozybaev, Petropavlovsk

https://doi.org/10.31073/foodresources2021-16-02 Actions

The influence of cows feeding type on the organic milk quality parameters

JOURNAL ARTICLE published 21 June 2018 in FOOD RESOURCES

Authors: Yaroslava Zhukova | Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine | Pylyp Petrov | Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine

https://doi.org/10.31073/foodresources2018-10-13 Actions
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