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No. 14 (2014): Herald of LUTE. Technical sciences

Published: 2014-12-24

Issue

FULL PDF (Українська)

COMMODITY SCIENCE AND EXPERTISE OF NON-FOOD PRODUCTS

SEARCH OF EFFECTIVE PROTECTION METHODS FOR TEXTILES FROM HARMFUL MICROORGANISMS ACTION

I. Galyk, B. Semak, Z. Semak

6-10
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WEATHER RESISTANCE AND DURABILITY INCREASE OF CERAMIC FACING BRICK WITH PROTECTIVE COATINGS

M. Hyvliud, I. Naiver

11-16
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EVALUTION OF MATERIALS QUALITY FROM RECYCLED MATERIALS

N. Domatsevych, B. Yatsyshyn, M. Martynyuk

17-21
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CUSTOMS RISK ANALYSIS OF FALSIFIED AND COUNTERFEIT GOODS

I. Yemchenko, O. Mykytyn

22-26
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CONDITION AND PERSPECTIVES OF DEVELOPMENT OF WHITE MINERAL FILLERS FOR PAINTS DOMESTIC MARKET

V. Komakha, V. Sviderskyi

27-32
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PRODUCT INFORMATION ABOUT THE BOOK – METHODOLOGICAL ASPECTS OF MODERN FLOW

V. Lukashov, A. Sudyn

33-36
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EFFECTS OF RECYCLING METHODS OF THE SECONDARY POLYOLEFINS ON PRODUCTS PROPERTIES FORMATION

M. Martyniuk, N. Domantsevych

37-40
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THE APPLICATION OF METHODS OF SENSORY ANALYSIS FOR THE IDENTIFICATION EXPERTISE OF SOLID TOILET SOAP

H. Minevych

41-44
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NEW CONSUMER PROPERTIES OF WOOLEN COAT FABRICS WITH CHEMICALLY PERSISTENT PROCESSING

L. Nikolaychuk, O. Khrebtan

45-50
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FERMENTATION ACTIVITY OF YEASTS - PRODUCERS OF ETHANOL

L. Palianytsia, N. Berezovska, R. Коsiv, N. Pankiv

51-55
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ACTIVITY OF AMYLOLYTIC ENZYMES

N. Pankiv, L. Palianytsia, N. Berezovska, R. Коsiv

56-59
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THE FEATURES OF CLASSIFICATION OF INVENTORIES ON PULP AND PAPER ENTERPRISES

N. Pylypiv, M. Borysovskiy

60-65
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CHEMICAL COMPOSITION OF GOLD JEWELLERIES MADE IN THE REPUBLIC OF MACEDONIA

K. Pirkovich

66-68
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DEVELOPMENT OF SCALE FOR ASSESSMENT OF WRINKLE RESISTANCE OF FABRICS

I. Polikarpov, N. Tereshkevych

69-72
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THE INNOVATIVE WAYS OF FORMING OF AESTHETIC QUALITIES OF BRANDED FOOTWEAR

N. I. Popovich

73-77
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THE NOMENCLATURE OF INDICATORS OF LEVEL OF QUALITY OF FOOTWEAR FOR OPTIMIZATION OF ITS TRADE RANGE

N. Popovich, M. Bednarchuk

78-82
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THE DIRECTIONS OF USE OF POLYMER MATERIALS FOR FOOTWEAR SOLES: PATENT REVIEW

S. Sadlovska, M. Bednarchuk

83-87
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STATISTICAL DATA ANALYSIS OF CAUSES AND EFFECTS OF WORK-RELATED INJURIES AT TRADE ENTERPRISES

T. Sadnits’ka

88-92
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MODIFICATION OF POLYTETRAFLUOROETHYLENE STRUCTURE

S. Starchenko, N. Domancevich

93-96
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PROBLEM OF RESEARCH OF QUALITY AND SAFETY OF TEXTILE PRODUCTS

G. Sukach, L. Nikolaychuk

97-101
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IDENTIFICATION SIGNS FOR MARKING PRODUCTS OF LIGHT INDUSTRY

O. Shumskyy, S. Sadlowska, M. Bednarchuk

102-108
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BIODAMAGING OF POLYETHYLENE PIPES

O. Shunkina

109-112
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COMMODITY SCIENCE AND EXAMINATION OF FOOD PRODUCTS

THE USE OF ALTERNATIVE RAW MATERIALS FOR BAKERY PRODUCTS

M. Bodak

113-116
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PERSPECTIVES OF CAROB USING IN THE CONFECTIONERY INDUSTRY

R. Boidunyk

117-120
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WATER AS AN ESSENTIAL FOODSTUFF AND RAW MATERIAL IN THE FOOD INDUSTRY

V. Vasylechko, Ya. Skorobogaty, G. Gryshchouk

121-129
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STUDY OF CONSUMER PREFERENCES AT SOFT DRINKS MARKET

M. Havryliak, R. Shevchyk

130-133
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QUALITY OF BISCUITS THAT CAN BE USED IN CLINICAL AND PREVENTIVE NUTRITION

A. Gasanova

134-137
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STABILIZATION OF OXIDATION PROCESSES OF OILS IN INDUSTRIAL ENVIRONMENTS

L. Hirnyak, V. Lebedynets, I. Doncova

138-140
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TECHNOLOGY OF QUICK COOKING PASTA IN THE INSTITUTIONS OF RESTAURANT INDUSTRY

I. Oshchypok, L. Bagriy

141-143
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THE APPLICATION OF BIOLOGICALLY ACTIVE SUPPLEMENTS FOR PREPARATION OF FOOD PRODUCTS AND DISHES

I. Oschipok, P. Ponomarev

144-148
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STUDY OF PROPERTIES OF PUFF PASTRY WITH THE USE OF DIETARY SUPPLEMENTS FROM WHEAT GERMS

N. Petryshyn

149-151
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FORMATION OF DRY MATTER IN THE NIGHTSHADE FRUITS UNDER THE INFLUENCE OF CLIMATIC FACTORS

O. Priss, V. Zhukova

152-155
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QUALITATIVE INDICATORS OF PARSLEY GREENS DURING STORAGE WITH USAGE OF AGRARIAN HYDROGEL AND ANTIOXIDANT COMPOSITION

O. P. Priss, A. S. Kulyk

156-158
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MODERN TRENDS OF SMOKED SAUSAGES RANGE EXPANSION AND CONSUMER PROPERTIES IMPROVEMENT

O. Rodak

159-161
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PREDICTION OF THE PEAR FRUITS QUALITY TECHNICAL INDICATORS DEPENDING ON STRESS ABIOTIC FACTORS

М. Serdyuk

162-167
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MODERN PROBLEMS OF SAFETY AND QUALITY OF FOOD PRODUCTS. REVIEW

I. Syrokhman

168-171
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DAIRY PRODUCTS OF HIGH BIOLOGICAL VALUE

M. Turchynyak, O. Davidovich, N. Palko

172-175
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