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No. 16 (2016): Herald of LUTE. Technical sciences

Published: 2016-03-22

Issue

FULL PDF (Українська)

COMMODITY SCIENCE AND EXPERTISE OF NON-FOOD PRODUCTS

THE ROLE OF STANDARDIZATION IN THE DOMESTIC COMMODITY SCIENCE DEVELOPMENT

I. S. Galyk, B. D. Semak

5-11
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COMMODITY CLASSIFICATION OF PIPES FOR DIFFERENT ENGINEERING SYSTEMS

N. I. Domantsevych, O. V. Shunkina

12-16
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INNOVATIVE GEOTEXTILE MATERIALS OF DOMESTIC AND WESTERN EUROPEAN PRODUCERS

L. V. Pelyk

17-21
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DIRECTIONS OF CONSUMER PROPERTIES FORMATION OF FOOTWEAR IN THE LEADING RESEARCH INSTITUTIONS OF THE WORLD

M. S. Zatyrka, M. S. Bednarchuk

22-25
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DEVELOPMENT OF REQUIREMENTS TO CONSUMER PROPERTIES OF HIKING FOOTWEAR

M. P. Stefanyk, N. I. Popovych

26-31
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UKRAINIAN NATIONAL TOY: PAST AND PRESENT OF FOLK CRAFTS PRODUCTS

L. B. Demydchuk

32-36
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SCIENTIFIC PRINCIPLES OF CLASSIFICATION AND FORMATION OF THE INTERIOR TEXTILES PRODUCT RANGE

H. O. Pushkar

37-42
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MODERN TRENDS IN DESIGN AND STYLE ARRANGEMENT OF YOUTH CLOTHING RANGE

D. I. Sapozhnik, L. G. Nikolaychuk, N. A. Tereshkevych

43-48
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THE INVESTIGATION OF TEMPERATURE INFLUENCE ON THE PROCESS OF WOOLEN FABRICS FORMATION

G.M. Khymych

49-52
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COMMODITY SCIENCE AND EXAMINATION OF FOOD PRODUCTS

PROBLEMS OF IMPROVEMENT THE CONSUMER PROPERTIES AND STABILIZATION OF BUTTERFAT QUALITY

I. V. Syrohman

53-57
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THE INFLUENCE OF FLOUR “ZDOROVIA” AND KEROB POWDER ON THE TECHNOLOIGICAL PROPERTIES OF WHEAT FLOUR

M. F. Kravchenko, O. L. Romanovska, I. P. Cherep

58-62
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FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF IODINE-CONTAINING RAW MATERIAL AND EXTRACT OF INACTIVATED YEAST

М. I. Peresіchnyi, K. V. Palamarek

63-68
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PROSPECTS OF FOOD USE OF THE BLACK SEA RAPA WHELK (RAPANA VENOSA)

M. V. Apach, O. V. Sidorenko, O. V. Romanenko

69-72
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PHYSICAL , THERMOPHYSICAL PARAMETERS OF SWEETCORN AND INTENSITY OF TEMPERATURE REDUCTION OF COBS UPON COOLING AND FREEZING

V. A. Koltunov, S. L. Shapoval, A. V. Koval

73-80
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EDIBLE FILMS – PERSPECTIVE DIRECTION OF FOOD PACKAGING

А. І. Chorna, L. Y. Arsenieva, O. S. Shulga

81-85
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STUDY OF FEATURES OF ACCUMULATION OF IRON IN BIOFORTIFIED TOMATO VEGETABLES

G. V. Deynichenko, O. P. Yudicheva

86-89
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DEVELOPMENT OF MEAT PRODUCTS WITH THE USE OF PROTEIN CONTAINING HERBAL SUPPLEMENTS

I. M. Oshchypok

90-95
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THE USAGE OF SENSORY ANALYSIS FOR FROZEN PORK MEAT AS A BASIC EXPERT METHOD

M. Y. Havryliak

96-100
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HYGIENIC ASPECTS OF DYES USE IN FOOD PRODUCTS

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

101-105
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PROMISING ENRICHMENT SUPPLEMENTS FROM WHEAT GERM PASTRY FOR CONFECTIONERY PRODUCTS

N. Z. Petryshyn, R. O. Blishch

106-109
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DEVELOPMENT OF RECIPES AND PRODUCTION TECHNOLOGIES FOR VEGETABLE SALADS OF INCREASED BIOLOGICAL VALUE

V. T. Lebedynets, L. Y. Buriachenko

110-114
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ASSESSMENT OF ANTIOXIDANT PROPERTIES OF FRUIT AND VEGETABLE ADDITIVES

O. Y. Rodak

115-118
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THE INFLUENCE OF MORPHOMETRIC CHARACTERISTICS ON CONSUMER PROPERTIES OF THE BLACK SEA DOGFISH

N.O. Bolila

119-122
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ANALYSIS OF NUTRITIONAL AND ENERGETIC VALUE OF DRY BREAKFASTS

L. V. Balia

123-126
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ORGANOLEPTIC RESEARCHES OF COFFEE QUALITY OF DIFFERENT PRODUCERS

G. Y. Minevych

127-130
- PDF (Українська)
IMPROVEMENT OF CONSUMER PROPERTIES OF PASTRY PRODUCTS

T. V. Khlopko

131-133
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MODERN PROBLEMS OF EXAMINATION, REGULATION AND SECURITY OF ECONOMIC SYSTEMS

THE ROLE OF EXPERT RESEARCHES IN CUSTOMS PRACTICE OF UKRAINE

I.V. Yemchenko

134-137
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SOCIAL RESPONSIBILITY OF BUSINESS AS A BACKGROUND OF SAFETY AND LABOR PROTECTION OF MODERN ENTERPRISES

J. M. Skorobogatyi, M. V. Buzhanska

138-142
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WATER DISINFECTION BY THE COMBINED METHODS – UV-RADIATION IN COMBINATION WITH OTHER TECHNOLOGIES

A. O. Semenov, G. M. Kozhushko, L. V. Dugnist, L. V. Balia, O. V. Sapryka

143-148
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