Articles to be published in the N 4 (36) of the scientific journal Commodities and Markets

2(14)2012

Written by sveta on . Posted in 2012



 C O N T E N T
 
MARKET RESEARCHES

TKACHENKO T., BOYKO M. 
Formation of consumer value of tourism product ...................................................................................5

PIATNYTSKA G., RAKSHA N., GRYGORENKO O.
Development of the alcoholic beverages market in Ukraine .....................................................................17
 
ARTAMONOVA G.
The reality of the pharmaceutical market of Ukraine ..............................................................................26
 
SHVETS O.
Prospects for development of the special purpose textiles' market in Ukraine ...........................................33
 
MIKLASHEVSKA Y., KHROBATENKO O.
Legislative regulation of sports nutrition production and turnover ...........................................................39

 

  METHODOLOGICAL ASPECTS OF GOODS QUALITY EVALUATION

KOLOMIETS T., MEREZHKO N., OSIYEVSKA V. 
Methodological principles of identifying consumer products ...................................................................48

SYDORENKO O.
Forecasting changes in food products quality during goods turnover .......................................................54
 
FOROSTYANA N., BAGLIUK S., LAZARENKO M.
Ultrasound researches of starch swelling in water .................................................................................62
 
SAMOILENKO A., METELSKA N., SHAPOVALOVA M.
Scientific and practical approaches to the identification of juices and nectars ...........................................70
 
DONCHEVSKA R., TUNITSKA A.
The innovation frozen jellied fish foods ...............................................................................................79

 
 

INNOVATION TECHNOLOGIES OF THE HEALTHY FOOD-STUFFS

PRYTULSKA N., ANTIUSHKO D., MOTUZKA Y.
Scientific approaches to the development of products for the people with thermal injuries .........................89
 
SOBKO A., PERISICHNAYA S.
The technologies of puddings for preschool children nutrition ................................................................98
 
KRAVCHENKO M., KRYVORUCHKO M., POP T.
The quality of flour made of wheat germinated in sea salt solution ........................................................106
 
BITYUTSKAYA O., LYUBCHIK V., OVSYANNIKOVA T.
Utilization of mollusk in the technology of dietary products ..................................................................111
 

 

RESEARCHES OF FOODSTUFF'S QUALITY

KOLTUNOV V., BULAKH M.
Structural components of pumpkins fruit ...........................................................................................122
 
DUBININA А.
Peculiarities of accumulating contaminants by vegetable crops .............................................................130
 
KUZMENKOI., GONCHAROVA I.
The food and biological value of the vegetable and fruit canned food .....................................................139
 
ORLOVA N., NESTERENKO N., KAMENEVA N.
Fractional composition of protein of frozen semi-finished products from champignon .............................147
 
BELINSKA S., DYAKOV O., ROMANENKO R.
Оrganoleptic properties of blended quick-frozen juices with pulp ..........................................................154
 
FЕDOROVA D., KOZACHISHENA O.
Mineral structure of concentrates soups-purees for military .................................................................165

  

POPULATION’S DIET FORMATION

PERESICHNYI M., MAGALETSKA I.
Physiological needs in nutrients for people with mental activity .............................................................173

  

IMPROVEMENT OF CONSUMER PROPERTIES OF NONFOODS

KARAVAYEV T., SVIDERSKYI V.
Aesthetic properties of coatings from water-dispersion paints ...............................................................181
 
GLUSHKOVA T., BARABASH S.
Paper identification expertise during the customs clearance ..................................................................191
 
BULAKH Y.
Composition of the alloys in jewelry of the Scythian and Sarmatian periods ............................................197
 
DOMNICHENKO R.
Performance properties of epoxy-acrylic coating ................................................................................204

 

 PROBLEMS OF GOODS SAFETY

KATRICH V.
Safety of the children’s shoes ...........................................................................................................211

1(13)2012

Written by Редактор on . Posted in 2012

  

   


 CONTENT

 
MARKET RESEARCHES

 GOLOSHUBOVA N.

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