2014.1(17)
CONTENT
MARKET RESEARCHES
The market of nutritional support products 5
KUDINOVA A.
Global Determinants of transformation of relations of consumption 14
KUTARENKO N.
The distribution channels of organic products 26
ZHUKOVA Y., KOROL TS., VACULENKO M.
Economic aspects of growing genetically-modified crops 36
TSYUTSYAK A.
The development of restaurant’s business in Ivano-Frankivsk Region in Ukraine 49
RESEARCHES OF FOODSTUFF'S QUALITY
GULICH M., MOTYZKA Y., ANTIUSHKO D.Amino acid content of products for enteral nutrition 60
HOLUB B, DANYLENKO S, RUDAVSKA A.
Synbiotic dairy beverages’ health claims forming 67
D'JAKOVA J., ORLOVA N.
The vitamin C content of aubergine snack 75
NEZDOLIY A., PETYUNIN G., DAVTYAN L.
Biologically active substances of topping for people with static and physical activity 84
GASANOVA A., DYKAREVA G., PAK A.
Effect of elamin and stevioside on the egg mixture surface tension 89
IMPROVEMENT OF CONSUMER PROPERTIES OF NONFOODS
KARAVAYEV T.Mathematic modeling of water-dispersion paints composition and coating properties 98
MEREZHKO N., SHULGA O.
Rheological properties of water dispersions of modified kaolin 110
ДOMNICHENKO R.
Operational properties of epoxy-acrylic water dispersion coatings 118
TKACHUK V.
Evaluation of quality oil products 124
SHVETS O.
Thermophysical properties of fabrics of basalt fibers 129
ANDRIYEVSKA L., MOKROUSOVA O., KASYAN E.
Modeling quality index for paper products for sanitary purposes 137
GOODS' QUALITY KEEPING
PRISS O., KULIK A.The antioxidatic protection for parsley at long-term storage 147
PROBLEMS OF GOODS SAFETY
PUZІY A., PASALSKIY B., CHYKUN N.Phosphorus-containing carbon sorbents for water purification 159
ANTONENKO A.
Quality and safety of sauces with high nutrition value 166
INNOVATION TECHNOLOGIES OF THE HEALTHY FOOD-STUFFS
TELEZHENKO L., KASHKANO M.The technology of nut sauces with balanced fatty acid composition 175