Articles to be published in the N 3 (35) of the scientific journal Commodities and Markets

2016.2(22)

Written by sveta on . Posted in 2016

 CONTENT

 
 ХХ Symposium of the International Society of Commodity Science and Technology IGWT "Commodity science in a changing world" 5
  

MARKET RESEARCHES

 
Tkachenko T., Gladkyi A.
Urban and rural tourism: formation and development 9
 
Vlasenko I., Vlasenko V., Loyanych G.
State of meat production and consumption in Ukraine 21
 
Demchenko V.
Import and export potential of ash microspheres in Ukraine 31
  

PROBLEMS OF GOODS SAFETY

 
Stoikova T.
Problems and opportunities for safety and quality of goods 39
 
Kordzaia N., Yegorov B.
State regulation of food security 45
 
 

METHODOLOGICAL ASPECTS OF GOODS QUALITY EVALUATION

 
Shapoval S.
Research of structural and mechanical properties of viscoelastic objects by axial deformation method 57
 

 IMPROVEMENT OF CONSUMER PROPERTIES OF NONFOODS

 

Osaulenko K.
Silicone covers for paper protection 66
 
Merezhko N., Zolotarova O.
Physical and technical properties of porous non-metallic materials saturated with silicone compounds 73
  

RESEARCHES OF FOODSTUFF'S QUALITY

 
Pritulska N., Antiushko D.
Criteria for the development of older adults food products 83
 
Belinska S., Levitska S.
Biological value of broccoli protein 92
 
Sychevskyi M., Zhukova Y., Vakulenko M.
Test system for the identification of soybean line GTS 40-3-2 99
 
Lebskaya T., Ochkolyas E.
Flavour profile of butter with sea algae 109
 
Apach M., Sydorenko O., Burkatska A.
Morphometric parameters of Rapana venosa identification  117
 
Bolila N.
Biological value of dogfish protein 130
 

 INNOVATION TECHNOLOGIES OF THE FOOD-STUFFS

 

Kravchenko M., Tkachenko L., Mihailik V.
Technology of shortbread cookies with oilseed meal 138
 
Gnitsevych V., Yudina T., Deinychenko L.
Technology of milk-protein co-precipitates and their biological value 148
 
Fedorova D., Romanenko R.
Kinetics of drying process and quality of fishery semi-products 158
 
Kryvoruchko M., Forostyana N.
Rheological properties of flour dough with coconut fiber 177

2016.1(21)

Written by sveta on . Posted in 2016

 C O N T E N T 

MARKET RESEARCHES

 
Ilchenko N.
Globalization processes and trends of development of the wholesale trade 5
 
Romat E.
System of brand and marketing communications 16
 
Fayvishenko D.
The concept of brand positioning 25
 
Galko S., Osievska V.
Classification of goods as a tool of international trade transparency 32
 
Vlasenko I., Vlasenko Iv., Klymenko V.
Milk market in Vinnytsia region: development trends 48
 

CONSUMERISM

 
Pritulska N., Motuzka Y.
Food for special medical purposes consumer protection 59
 

COMMODITIES AND SERVICES QUALITY MANAGEMENT

 
Antiushko D.
Implementation of standard ISO 9001:2015 provisions to improve quality management systems 71
 

IMPROVEMENT OF CONSUMER PROPERTIES OF NONFOODS

 
Yazami R., Goncharova I.
Li-batteries: electrochemical intercalation of fluorocomplex anions into carbon nanotubes 80
 
Kolomiiets T., Chernyak L.
Methodological approaches to determine market value of the goods while doing commodity expertise 86
 
Mikhaylova G., Forostiana N.
Heat-protection properties of blankets with bulking fillers 96
 

RESEARCHES OF FOODSTUFF'S QUALITY

 
Orlova N., Belinska S., Kamіenіeva N.
Water retain capacity of frozen tomatoes 106
 
 
Telezhenko L., Mikhaylova K.
Developing beverages with a high fit-factor 114
 
Deinychenko G., Yudicheva O.
Nitrogen compounds in biofortfied tomato vegetables 124
 
Rudavska H., Khakhaleva I.
Sensory analysis of restored chicory based beverages by flavor profile 131
 
Radchenko L., Sokolovska O., Gasanova A.
Sensory evalution of pastila products with stevia and elamin 137
 
Ochkolyas E., Tishchenko L., Lebskaya T.
Сonsumer characteristics of butter with seaweed 149
 
Sidorenko O., Apach M. Burkatska H.
Biological value of Rapana venosa protein 159
 
Menchyns’ka A.
Fatty acid composition of lipids of paste-like food on a base of fresh water fish roe 169
 

INNOVATION TECHNOLOGIES OF THE FOOD-STUFFS

 
Kravchenko M., Romanovs’ka O.
Impact of flour Zdorovia on the rheological properties of gluten of dough 177
 
Gnitsevych V., Chekhova N.
Features of chopped meat masses with plant semi-finished products 184
 
Dubinina A., Lenert S., Khomenko O.
Modeling content of peanut pastes of increased biological value 193
 
Simakhina G., Naumenko N.
Using protein of overground part of plants in food technologies 208
 

PROBLEMS OF GOODS SAFETY

 
Dudla I.
Harmonization of Requirements to Safety of Coating Materials in Ukraine and the EU 222
 
Chykyn N., Sevastyanova O., Pasalskiy B.
The sorption of ions heavy metals by technical lignins 235
 
Sienogonova G.
Microbiological safety of the bran bars 243