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2018.02(26)

Written by sveta on . Posted in 2018

International scientific-practical journal "Commodities and markets" № 2 (26) 2018
  • articles are reviewed;
  • content approved at the meeting of the editorial board;
  • issued on the recommendation of the Academy Council of KNUTE
    (protocol of meeting N 9 from 26.04.2018);
  • signed for publication from 14.06.2018. 

 ТITLE
DOI: https://doi.org/10.31617/tr.knute.2018(26)  

 C O N T E N T 

PROBLEMS OF GOOD SAFETY
Holub B.   
Сonception of food safety management 5
Mykhailova G.  
Safety requirements for bedding products with volumetricfillers 14
   
METHODOLOGICAL ASPECTS OF GOODS QUALITY EVALUATION
Levitska S., Belinska S., Moroz O.  
Quality prediction of frozen broccoli 25
Goncharova I., Golovko D.  
Adsorption purification of water from the pump-rooms from of iron(III) ions 34
Halysh V., Сhykun N., Pasalskiy B.  
Sorption properties of the apricot kernel shell 46
   
IMPROVEMENT OF CONSUMER PROPERTIES OF NONFOODS
Chursina L., Gorach O.  
Сlassification of the technical textiles 57
Demchenko V.  
Evaluation of the properties of fillers of mixtures for masonry 68
Merezhko N., Osaulenko K.  
Modification of paper based on non-bleached cellulose by siloxanes 78
Stretovych S., Glushkova T., Komakha V.  
Оptimization of paper composition for paper goods 88
IndutnyiV., Yunda V., Pirkovich K.  
Criteria for quality assessment of jewelry from naturaljade 98
   
RESEARCHES OF FOODSTUFF'S QUALITY
Kalaida K., Zabolotna A., Pyrkalo V.   
Economic and commodity assessment of varieties of sweet pepper, cultivated in Ukraine 110
Chorna А.   
Optimization of the composition
of the edible coating to preserve the freshness of bakery products
120
Rudavskaya G., Khahaleva I.  
Antioxidant activity increasing of restored anti-stress action beverages 133
   
INNOVATION TECHNOLOGIES OF THE FOOD-STUFFS
Antonyuk I.   
Technology of the whipped sweet dishes of enhanced biological value 143
Lanytsia I., Hirniak L.   
Quality of cut meat products 157