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ISSUE 2008.02(6)

Written by Редактор on . Posted in 2008


 CONTENT
   Information of the 16th IGWT Symposium 5
MARKET RESEARCHES
MARCYN V. Monetary and credit policy of Ukraine on the way to the macroeconomic stabilization 7
JUMASSEITOVA A. Integration of the republic of Kazakhstan to the world commodity markets 15
ARTYUH T.,
INDUTNA T.		 Modern direction of cultivated pearls market development 21
PRYTULSKA N.,
BONDARENKO E.		 The choice of ice-cream package according to merchandizing principles 26
KJURCHEVA L. Economic efficiency of freezing and storage of table grape 31
PERESICHNY M.,
ZAVADYNSKA O.,
ZUBAR N.		 The quality evaluation of student’s catering in higher education establishments 35
INNOVATION TECHNOLOGIES OF THE HEALTHY FOOD-STUFFS
HOLUB B.,
DANYLENKO S.,
RUDAVSKA H.		 Bifidogenic properties of chicory (Cichorium intybus) 40
BYTYUTSKA О. The improvement of the production technology of biological active additive made of Black Sea mussels 49
KORZUN V.,
SOBKO A.		 Medical and biologic assessment of confectionery flour products with laminaria and selenium 62
RESEARCHES OF FOODSTUFF'S QUALITY
KOVAL O.,
GUTS V.		 Kinetic theory of the foods quality modeling and products’ shelf life determination 67
BELINSKA S.,
ORLOVA N.,
KYTAYEV O.		 The peculiarities of crystallization of strawberries during freezing 74
ZAMORSKA I. The improvement of vitamin value of frozen sauce like cherries 81
KAMENEVA N. The quality assessment of frozen tomatoes au jus 85
VASILISHINA H.,
OSOKINA N.		 Modeling of fruit jams receipts 91
TOKAR A.,
MAZUR V.		 Biologically active substances of unfortified fruit and berries wine materials 95
RYABCHENKO N. Assortment and quality of soft brine cheese on the Ukrainian market 101
LEBSKAYA T.,
KURBATOVA I.		 The comparative analysis of nutritive and biological value of mussels from the different seas 108
MEDVEDYEVA A.,
DZYUNDZYA O.		 Use of ebony in elder’s technologies 113
GRYGORENKO O. The assessment of students’ diet of Ukrainian vocational schools 118
IMPROVEMENT OF CONSUMER PROPERTIES OF NONFOODS
YATSENKO Y. Improvement of practical textile classification 124
GLUSHKOVA T.,
BARABASH S.		 Improvement of paper properties for notebooks with the use of compositions of fibrous half-finished products 129
MELNYK A.,
ZIMINA N. 		The influence of repeated laundering on the physical and chemical properties of whiten flax table clothes 135
PROBLEMS OF GOOD' SAFETY
UCHEREK M. Present-day solutions with regard to packaging of food product 140
SYDORENKO O. Scientific substantiation of the sterilization regime of fish-plant canned food 147

ISSUE 2008.01 (5)

Written by Редактор on . Posted in 2008

 CONTENT
MARKET RESEARCHES
CHOCHÓŁ D. United States– China trade economic relations 5
LIFITS J. Characteristics of the criteria of goods and services competitiveness 15
RUDAVSKAJA H.,
ANNENKOVA N.		 Innovation in manufacturing and assortment of extruded products 24
BONDARENKO E. Consumer preferences of foodstuffs for sportsmen 29
BEDNARCHUK M.,
SEMAK B.		 Formation of the assortment of sportswear 34
NAKONECHNA A. The conditions and perspectives of the development of wallpaper market in Ukraine 38
PYATNYTSKA G. Improvement of quality and organization of students catering 42
SHEVCHENKO O. Merchandising in restaurant business 47
INNOVATION TECHNOLOGIES OF THE HEALTHY FOOD-STUFFS
PERESICHNIY M.,
FEDOROVA D.,
MARTSYN T. 		Functional purpose dry mixtures for biscuit semi-products 53
GRYGORENKO O. Optimization of mineral structure of sweet dishes enriched with holy thistle 60
SOBCO A. The fresh spinach use in technology of functional purpose jelly 67
DOROHOVICH V. The reasonability of sweeteners of new generation use in the technology of confectionery products 73
MUSIJCHUK O. Perspectives of processing products of lactoserum use 77
RESEARCHES OF FOODSTUFF'S QUALITY
BELINSKA S.,
ORLOVA N.,
KRASNOSTSHOK V. 		Modeling of formulation of multicomponent vegetable semi-manufactured products 84
PERESICHNA S. Nutrient value of flour confectionaries with soya lecithin 91
BOGOMOLOVA V. Investigation of carrageenans properties with the purpose of their application in fish products 96
DROBA N.,
ROMANENKO E.,
ROMANENKO R. 		Thermalphysic properties of shortbread in the process of baking 100
SHKABARA T. Features of forming of restaurant product quality 106
IMPROVEMENT OF CONSUMER PROPERTIES OF NONFOODS
PYRIKOV A.,
LOYKO D. 		The influence of liquid rubber on the consumer properties of epoxy glue compositions 113
GLUSHKOVA T.,
BARABASH S. 		The modern requirements to paper goods quality 121
PROBLEMS OF GOOD' SAFETY
STEINKA I. The quality of fermented dairy products available in the Polish market in conditions of implemented HACCP system 127
ARTYUH T.,
GRIGORENKO I. 		The problems of safety and quality of jewelry 131
ANDRIYEVSKA L. The research of safety indices of children’s shoes materials 138
MIHAILOV S.,
MIHAILOV V. 		Estimation of ecological safety of washing-up liquids 141
TKACHUK V. Toxicological-hygienic investigations of a new biodiesel fuel 147
GOODS' QUALITY KEEPING
KOLTUNOV V.,
DOVGAL M.,
RYABCHENKO A. 		Bioenergetic and economic efficiency of growing and storing of the carrots 151
GARBUZ O.,
MASLIJ O. 		Influence of methods and regimes of storage on preservation and quality of red cabbage 156
OSOKINA N.,
GERASIMCHUK E. 		The application of the substances with antimicrobe properties for prolongation of storage periods of black currant 162
VASILISHINA O. The influence of antimicrobial substances on the quality of cherry fruit in storage 168