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No. 18 (2017): Herald of LUTE. Technical sciences

Published: 2017-06-07

Issue

FULL PDF (Українська)

MODERN PROBLEMS OF COMMODITY STUDIES AND TECHNOLOGIES OF NON-FOOD MATERIALS AND

THE MAIN DIRECTIONS OF DEVELOPMENT OF TEXTILE COMMODITY RESEARCH IN THE XXI CENTURY

I. S. Galyk, B. D. Semak

5-11
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INNOVATIVE METHODS OF METALIZATION OF TEXTILE FILTERING MATERIALS

L. V. Pelyk, Y. A. Pelekh

12-15
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COMPETENCE APPROACH - THE BASIS OF PROFESSIONAL TRAINING OF COMMODITY RESEARCH SPECIALISTS IN HIGHER EDUCATIONAL INSTITUTIONS

I. S. Galyk, B. D. Semak

16-21
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REQUIREMENTS TO CONSUMER PROPERTIES OF FOOTWEAR FOR RESORT AND RECREATIONAL FACILITIES

N. I. Popovich, M. S. Bednarchuk, O. V. Shumsky

22-28
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PROBLEMS OF CLASSIFICATION OF FOOTWEAR RANGE FOR ACTIVE RECREATION AND TOURISM

N. I. Popovich

29-33
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ELONGATION OF FABRICS UNDER ACTION OF VARIOUS FORCES

İ. S. Rajabov, E. Z. İbragimova

34-37
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FORMATION OF THE COLORISTIC DESIGN OF FABRICS FOR DEPARTMENTAL PURPOSES

D. I. Sapozhnik, A. M. Karpyuk

38-41
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MAIN DIRECTIONS OF FORMATION OF QUALITY AND SAFETY OF TEXTILE MATERIALS FOR UNIFORM CLOTHING

N. A. Tereshkevych, Y. E. Tsiko

42-48
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MODERN METHODS OF INVESTIGATION SERVICE AS AN OBJECT OF COMMODITY RESEARCH

L. B. Demydchuk

49-52
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COMMODITY CLASSIFICATION OF CERAMIC TILES

N. V. Lutsiv, M. S. Tys

53-58
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MODERN PROBLEMS OF COMMODITY SCIENCE AND TECHNOLOGIES OF FOOD PRODUCTION

DIRECTIONS FOR IMPROVING QUALITY, SAFETY AND PRESERVATION OF WAFFLES

I. V. Syrohman

59-64
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RESOURCE SAVING TECHNOLOGY OF DRY FISH AND PLANT SEMI-PRODUCTS

N. V. Prytulska, D. V. Fedorova

65-71
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STUDY OF INFLUENCE OF INNOVATIVE INGREDIENTS ON STORAGE OF FLOUR CONFECTIONERY PRODUCTS

T. M. Lozova

72-75
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TECHNOLOGY OF CONCENTRATE FROM ATHERINA PONTICA

M. F. Kravchenko, I. P. Danyluk

76-79
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THE IMPACT OF TRANSPORTATION OF LIVESTOCK SCHEDULED FOR SLAUGHTER ON ITS STATE AND QUALITY OF MEAT

I. M. Oshchypok

80-85
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RESEARCH OF CHANGES OF QUALITY, VITAMINS AND PIGMENTS OF GREEN GARLIC ON STORAGE

L. I. Reshetylo

86-91
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A WALNUT – PERSPECTIVE VALUABLE FOOD AND INDUSTRIAL RAW MATERIAL

I. V. Dontsova, V. T. Lebedynets, L. I. Hirniak

92-98
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SAFETY MANAGEMENT OF PRODUCTS FOR SPECIAL MEDICAL PURPOSES

Y. M. Motuzka

99-103
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WAYS AND METHODS OF IMPROVING THE QUALITY OF BEER

R. O. Blisch, N. Z. Petryshyn, M. P. Popovich

104-107
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THE WAYS OF PRESERVING β-CAROTENE DURING THE PRODUCTION OF FLOURY CULINARY PRODUCTS

N. Z. Petryshyn, R. O. Blisch

108-111
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THE INFLUENCE OF DIFFERENT FACTORS ON PRESERVATION OF SWEETS

O. I. Gyrka

112-118
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MODELING AND OPTIMIZATION OF THE PROCESS OF OBTAINING OF COLLAGENCONTAINING RAW MATERIALS FROM MEAT WASTE

I. M. Oshchypok

116-120
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PERSPECTIVES OF THE USE OF NON-TRADITIONAL VEGETABLE RAW MATERIAL DURING THE PRODUCTION OF NATURAL CREAMED HONEY

I. V. Pakhomova

121-127
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EFFECT OF AUTOCHTHONOUS STRAINS OF WINE YEAST SACCHAROMYCES CEREVISIAE ON THE SENSORY CHARACTERISTICS OF CABERN SOVINION RED WINES

О. О. Boichuk

128-131
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MODERN PROBLEMS OF EXAMINATION, REGULATION AND SECURITY OF ECONOMIC SYSTEMS

THE PRACTICE OF INDEPENDENT TESTING OF QUALITY AND SAFETY OF GOODS

I. V. Yemchenko

132-135
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THE ROLE OF ENVIRONMENTAL COMPONENT IN FORMATION OF SOCIALLY RESPONSIBLE BUSINESS

Ya. P. Skorobohatuy, M. V. Buzhanska

136-140
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MODERN APPROACHES TO THE EVALUATION OF SOFTNESS OF TEXTILE MATERIALS

M. N. Koval, D. I. Sapozhnik, L. G. Nikolaychuk

141-145
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PROBLEMS OF RATIONAL NUTRITION AND FOOD SECURITY IN UKRAINE

N. S. Palko, O. Yа. Davydovych, M. K. Turchynyak

146-153
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