1(13)2012
MARKET RESEARCHES
Trade on markets: basic directions of development ..................................................................................................................5
MOSKVITINA T.
Logistics solutions in the market of perishable goods ..............................................................................................................15
CHEREPOV V.
Selection of goods suppliers by trade enterprise ........................................................................................................................23
KUZMENKO I.
Trends of the development of Ukrainian market of canned fruits and vegetables ................................................................30
ZHUKEVYCH H., RUDAVSKA A.
Production and consumption of sauces in Ukraine ....................................................................................................................37
MIKHAYLOV V., MIKHAYLOV S.
Market trends of washing machines ..............................................................................................................................................46
QUALITY MANAGEMENT
BELINSKA S., MOROZ О.
Design of efficiency of management production of quick-frozen vegetable and fruit products ...........................................52
ORLOVA N., NESTERENKO N., KAMENEVA N.
Optimization of the quality of frozen semi-finished products from cultivated mushrooms ..................................................64
SAVCHENKO T., TARASENKO I.
Automated management system of restaurants enterprises................................................................................................... 72
INNOVATION TECHNOLOGIES OF THE HEALTHY FOOD-STUFFS
KRAVCHENKO M., KRYVORUCHKO M., ANTONENKO A.
Structural and mechanical properties of unleavened dough made of sprouted wheat flour ..............................................82
CORZUN V., ANTONYUK I.
Sweet sauces for prevention of iodine deficit diseases ............................................................................................................89
RAKSHA-SLUSAREVA E., KRUL V., MEDVEDKOVA I.
Qquality of ground meat semi-products for functional purpose ...............................................................................................95
RESEARCHES OF FOODSTUFF'S QUALITY
KORDZAYA N., MARDAR M.
The quality of bread made from a whole wheat grain with inclusion of root vegetables ...................................................102
GAYDAY I.
Phenol compounds of cornel fruit products ...............................................................................................................................110
ODARCHENKO A.
Сhange of berries morphological structure depending on pretreatment .............................................................................117
SHAPOVALOVA N.
Influence of dietary addition "Lamidan" on staling of pastila products .................................................................................123
CHEPEL N.
Using flavors in manufacturing special vodka "Captain" .........................................................................................................131
SKORCHENKO T., SHPACHUK L., OSMAK T.
Quality of condensed milk with glucose-fructose syrup ...........................................................................................................138
SYDORENKO O., TYNITSKA A.
Biological value of secondary raw fish ........................................................................................................................................144
IMPROVEMENT OF CONSUMER PROPERTIES OF NONFOODS
PUGACHEVSKIY G., SHVETS O.
Properties of basalt fibers .............................................................................................................................................................151
OSYKA V., MOSTYKA K.
Competitiveness of paper packing materials ...........................................................................................................................156
ANDRIYEVSKA L., GLUSHKOVA T., PILIPENKO S.
Estimation of quality of paper products for sanitary-hygenic purpose ..................................................................................164
SEMAK B.
The role of treatment of textile materials in the formation of their life cycle ..........................................................................171
PROBLEMS OF GOODS SAFETY
MALYHYNA V., SUSSKAYA M.Safety management of broilers meat based on the principles of HACCP ...........................................................................177