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No. 15 (2015): Herald of LUTE. Technical sciences

Published: 2015-07-30

Issue

FULL PDF (Українська)

COMMODITY SCIENCE AND EXPERTISE OF NON-FOOD PRODUCTS

NEW DIRECTIONS OF DEVELOPMENT OF THE RANGE OF HIKING BOOTS

L. I. Baidakova, M. P. Stefanyk, N. I. Popovych

5-10
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THE USE OF NBIC-TECHNOLOGIES FOR PRODUCTION OF PROTECTIVE TEXTILES AND CLOTHING

I. S. Galyk, B. D. Semak

11-16
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COMMODITY EXPERTS AT LVIV ACADEMY OF COMMERCE ARE ACTIVE PARTICIPANTS OF RESEARCH AND PRACTICE ASSOCIATION

I. I. Polovnikov, M. S. Bednarchuk

17-22
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USING CHEMILUMINESCENT REACTION OF LUMINOL WITH PERCAPRIC ACID IN COMMODITY PRACTICES

A. V. Guziy, J. M. Skorobogatyi, V. O. Vasylechko

22-27
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PROMISING BASALT COMPOSITE

S. I. Starchenko, N. I. Domantsevych, Y. E. Zubko

28-32
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COMPLEX ESTIMATION OF QUALITY OF PIPES MADE OF POLYETHYLENE MATERIALS

О. V. Shunkina, N. I. Domantsevych

33-38
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PROCESSES OF HARMONIZATION OF THE NATIONAL ACCREDITATION SYSTEM OF CONFORMITY ASSESSMENT BODIES OF UKRAINE AND EU

O. Z. Mykytyn

39-43
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PATENT AS AN OBJECT OF EVALUATION

L. G. Nikolaychuk, L. B. Demydchuk, R. I. Amyrova

44-48
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THE SUBSTANTIATION OF FEASIBILITY OF NANOTEXTILES APPLICATION IN THE INTERIOR DESIGN OF PREMISES

H. O. Pushkar, B. D. Semak

49-53
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THE INFLUENCE OF THE TYPE OF VEGETABLE DYE AND MORDANT ON THE LIGHTFASTNESS OF COSTUME FABRICS

О. M. Huschak

54-59
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RESEARCH OF PERFORMANCE PROPERTIES OF HYDROPHOBIZATED LEATHER FOR FOOTWEAR UPPER UNDER THE CONDITIONS OF TRIAL EXPLOITATION

N. V. Lysenko

60-64
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INTERNATIONAL REQUIREMENTS TO FUNCTIONING OF SYSTEM OF LABOUR SAFETY MANAGEMENT AND RISKS IN TRADE ENTERPRISES

J. M. Skorobogatyi, M. V. Buzhanska

65-70
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COMMODITY SCIENCE AND EXAMINATION OF FOOD PRODUCTS

PROBLEMS OF CONSUMER PROPERTIES IMPROVEMENT AND QUALITY STABILIZATION OF VEGETABLE OILS

I. V. Syrokhman

71-76
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THE USE OF NEW FOOD ADDITIVES FROM VEGETABLE RAW MATERIALS IN FOOD INDUSTRY

I. M. Oshchypok

77-81
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ECONOMIC AND BIOENERGETIC EFFICIENCY OF PRODUCTION AND STORAGE OF SWEET CORN OF DIFFERENT GRADES AND HYBRIDS

V. A. Koltunov, N. A. Didukh, A. V. Koval

82-86
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ANALYSIS OF THE DEVELOPMENT OF THE CONTEMPORARY WORLD SEAFOOD MARKET

I. V. Ditrich, Y. I. Marchenko

87-91
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CONSUMER PROPERTIES OF THE SEMI-FINISHED PRODUCTS „МІX” MADE OF HYDROCOLES WITH THE USE OF PLANT RAW MATERIAL

I. V. Ditrikh, M. Y. Bondarchuk

92-96
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“ELECTRONIC NOSE” FOR EXPRESS DETECTION OF ADULTERATION OF COOKED SAUSAGES BY SOY PRODUCTS

A. A. Kalinichenko, L. U. Arseniyeva, Ya.N. Pushkarova

97-103
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RESEARCH OF THE QUALITY OF IMPROVED BUN “STUDENTSKA”

L. I. Senogonova, O. P. Yudicheva

104-108
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COFFEE BEANS CONSUMER PROPERTIES IMPROVEMENT BY THE MEANS OF OPTIMIZATION OF VAPORIZATION PARAMETERS

G. S. Shestopal, Y. V. Maibuk

109-113
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IMPROVEMENT OF FATTY-ACID COMPOSITION OF SUGAR COOKIES BY USING OF ALTERNATIVE OILS

A. S. Tkachenko

114-119
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INFLUENCE OF UNCONVENTIONAL RAW MATERIALS ON THE IMPROVEMENT OF MINERAL AND VITAMIN COMPOSITION OF NEW WAFFLES

I. V. Pakhomova

120-124
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