2020 year

Edition  1 (31)

Edition  1 (31)

Section 2

Section 2 Economics of catering and trade enterprises

  1. Buhrimenko R. Marketing principles and functions of network development of retail trade enterprises. - С. 63-75. (Translate)
  2. Zabrodska L., Zabrodska H., Pichuhina T., Tkachоvа S. The basic paradigms of the development assessment concept of retail enterprises. - С. 75-85. (Translate)
  3. Smolnyakova N., Reznyk M. Innovation and development of trading networks. - С. 85-93. (Translate)
  4. Chorna M., Smolnyakova N., Volosov A., Lazarieva V. Assessing the impact of external environment on competitive advantages formation implementation and development for retail enterprises. - С. 94-107. (Translate)
  5. Shumilo O., Bezginova L. Theoretical aspects of effectiveness and efficiency of enterprise management. - С. 107-116. (Translate)
  6. Mykhailova О., Shynkar S., Plyasheshnyk A. Retail trade enterprises’ innovative activity in terms of the European integration. - С. 117-125. (Translate)
  7. Hrosul V., Zubkov S., Yesinova N. Assessment of nutrition of population of Ukraine. - С. 125-137. (Translate)
  8. Zonwire A. The essence and component strategies of providing competitiveness of retail enterprises. - С.137-148. (Translate)
  9. Apopiy V., Chorna M. Key macroeconomic trends of modern development of Ukraine’s internal trade. - С. 148-162. (Translate)
  10. Krutova A., Kashchena N., Chmil H. Enterprises’ economic activity stimulation as a driver of national economy sustainable development. - С. 162-173. (Translate)
  11. Kruhlova O., Kozub S. Assessment of the activity planning system at a trading enterprise. - С. 174-182. (Translate)

2019 year

Edition  2 (30)

Edition  1 (29)

Section 4

Section 4 Management and marketing

  1. Bubenets I., Artemenko V., Kukharenok О., Konovalova T. IC-competence as a factor of the personnel competitiveness. - С. 148-158. (Translate)

2018 year

Edition  2 (28)

Edition  1 (27)

Section 4

Section 4 Management and marketing

  1. Naumenko T., Zhuvahina I. Defining approaches to the development of management models of successful development of recreational regions of Ukraine. - С. 141-150. (Translate)
  2. Olіnіchenko K., Pryadko O., Chmil Н., Shkreba D. Influence of educational technologies on marketing policy of an institution of higher education. - С. 150-161. (Translate)
  3. Bubenets I., Artemenko V., Kuharonok О., Konovalova T. Information and communication methods of management in education as a factor of educational process intensification. - С. 162-174. (Translate)
  4. Vlasenko I. Analysis of international tourist flows of Ukraine. - С. 175-182. (Translate)
  5. Zabrodska H., Zabrodska L., Pichuhina T. Organizational-economic support of a tourist enterprise operation. - С. 183-196. (Translate)
  6. Zhehus O. Strategic analysis as an informational basis for marketing decisions at a higher education establishment. - С. 196-209. (Translate)
  7. Zhehus O., Afanasieva O., Partsyrna Т. The peculiarities of development of retail trade in Ukraine under conditions of digitalization. - С. 209-220. (Translate)
  8. Chukurna O., Nitsenko V., Mykhailova M., Odinokov R. Improvement of warehouse logistics system in the context of "Industry 4.0" technologies. - С. 220-232. (Translate)
  9. Illiashenko O., Shkarupeta O. Social system as an object of safety. - С. 233-246. (Translate)
  10. Illiashenko O. Theoretical foundations of accounting and analytical support of management at the enterprises of water supply and sewerage. - С. 247-259. (Translate)

2017 year

Edition 2 (26)

Section 2

Section 2 Economics of catering and trade enterprises

  1. Sifurova А. Working capital and current assets of an enterprise: essence, relation, peculiarities of formation and use. - С. 62-74. (Translate)
  2. Yegorova O. Classification features of investments and investment activity of an enterprise.  - С. 74-89. (Translate)
  3. Smolnyakova N., Volosov A. Estimation of the efficiency of the assortment policy by the criterion of consumer value as a precondition of forming competitive advantages. - С. 90-99. (Translate)
  4. Nesterenko O., Bugrimenko R., Sakhnenko O. The state regulation influence of investments in human capital on the formation of knowledge economy. - С. 100-111. (Translate)
  5. Esinova N., Petlenko K. The right motivation is a key to success. - С. 111-121. (Translate)
  6. Milash I. Adaptive cost management and competitiveness of a trading enterprise. - С. 121-131. (Translate)
  7. Hrosul V., Zubkov S. Formation of integrated model of strategic changes management at enterprise. - С. 131-142. (Translate)
  8. Pichuhina T., Zabrodskya L., Zabrodskya H., Bezhinova L. Structural elements of scientific and methodical approach to the evaluation of enterprise development. - С. 142-156. (Translate)
  9. Chorna M., Kushnir T., Mikhailova О., Haidar N. Methodical approach to the estimation of the efficiency of the retail infrastructure entities’ activity at the consumer market. - С. 156-167. (Translate)
  10. Fylypenko О., Dyadyuk М. Financial crisis diagnostics on the basis of theory of fuzzy sets. - С. 168-179. (Translate)

Edition 1 (25)

Section 1

Section 1 Accounting, analysis and audit

  1. Krutova A. The accounting policiy as a tool for businesscredit worthiness managemant. - С. 7-14. (Translate)
  2. Kovalevska N., Yancheva I., Naumova T., Boichenko N. Hotel industry: economic essence and development trends. - С. 14-27. (Translate)
  3. Boychenko N., Kovalevska N., Naumova T. Environmental audit: essence and necessity. - С. 28-36. (Translate)
  4. Akimova N., Toporkova O., Yevlash T. Accounting and analytical providing of the enterprise’s economic safety. - С. 37-50. (Translate)

2016 year

Edition 2 (24)

Section 2

Section 2 Economics of catering and trade enterprises

  1. Vlasenko I. Tourism market in Ukraine as an object of marketing management. - С. 47-59. (Translate)
  2. Chorna M., Bredikhin V. Place of creative economy in play modern needs of society. - С. 60-74. (Translate)
  3. Chorna M., Shumilo O. Principles, functions and methods of managing economic security of retail trade company. - С. 74-86. (Translate)
  4. Cherchata A. Conceptions of business management in the context of logistics approach usage. - С. 87-96. (Translate)
  5. Esinova N., Tokar A. Problems in the functioning of state employment service of Ukraine. - С. 96-106. (Translate)
  6. Bubenets I., Artemenko V., Kozub V., Artemenko S. Mechanism evaluation of effective use of marketing resources at a trade enterprise. - С. 107-120. (Translate)
  7. Popova I., Smirnova P. Institutional system of information sphere for the activation of interregional collaboration. - С. 120-133. (Translate)
  8. Milash I. Logic of adaptive management cost companies trade. - С. 134-142. (Translate)
  9. Esinova N., Gaevaya A. Priority of personality-oriented education in the modern paradigm of university education. - С. 142-149. (Translate)
  10. Dyadyuk M., Mykhailova О. Methodological tools improvement for the system of competitiveness provision of trade enterprises. - С. 149-163. (Translate)
  11. Timchenko O., Tkachenko O., Timchenko V. Private label as background for the creation of competitive preferences of Ukrainian retail. - С. 163-170. (Translate)
  12. Fylypenko О., Golovanova S. Methodological principles of ensuring financial and economic safety of the trade enterprises. - С. 170-180. (Translate)
  13. Sukachova-Trunina S. The basic principles of assessing the effectiveness of an adaptation strategy of the enterprise. - С. 180-189. (Translate)
  14. Chirva Yu., Bugrimenko R. Substantiation of estimation indexes for economic security of an enterprise. - С. 190-198. (Translate)
  15. Kushnir T., Verbytska V. Management accounting in the system of organizational, informational and methodological support competitiveness of agricultural enterprises. - С. 198-208. (Translate)

Edition 1 (23)

2015 year

Edition 2 (22)

Section 5

Section 5 Scientific grounds of humanitarian training of students

  1. Borysova A., Kolesnyk A., Arkhypova V.,  Manuyenkova O. Playing projecting as one of main elements of foreign languages teaching. - С. 293-301. (Translate)
  2. Borysova A., Kolesnyk A., Manuyenkova O., Belikova O. Methods and techniques of foreign language teaching. - С. 302-212. (Translate)
  3. Kolesnyk A., Belikova O., Manuyenkova O. Organization of students’ self-study in the process of foreign language studing with use of internet-resources. - С. 212-224. (Translate)
  4. Kravtsova T. Teaching foreign students abstracting scientific articles using professionally oriented texts. - С. 325-330. (Translate)
  5. Kravtsova T., Injuhina A., Muraviova O. Influence of adaptational factors on successful studying of foreign students. - С. 330-339. (Translate)
  6. Dibrova V., Voloshin P. Visual modeling in scientific research, the development of foreign languages and on practical training. - С. 339-349. (Translate)
  7. Petrova L., Chernyh M. Taking into account the individual characteristics of students of KSUFT as a way of optimal physical qualitits. - С. 349-357. (Translate)
  8. Moskaliov V., Rusanov M. Optimization of the process of warm-up in football for the students in sports improvement groups. - С. 358-369. (Translate)
  9. Kudriashov I., Artyugin A., Rusanov M. Healthy life-style formation and the problem of physical fitness of students from KHSUFT. - С. 369-377. (Translate)
  10. Sapozhnikova L. The influence of forming word picture of the semantics of lingual culture words and sensor vocabularys. - С. 337-384. (Translate)

Edition 1 (21)

Section 2

Section 2 Economics of catering and trade enterprises

  1. Chorna M., Khandybora O. Classification of elements of motivation enterprise personnel. - С. 63-72. (Translate)
  2. Chorna M., Shumilo O. Application of the theory of functional systems in creation of a system of retail company economic security. - С. 73-82. (Translate)
  3. Krasnokutska N., Bubenets I., Artemenko V. Evaluation of internal entrepreneurial climate in trade enterprises. - С. 82-92. (Translate)
  4. Krutova A., Staverskaya Т., Shevchuk I. The problems of the enterprises' financial safety. - С. 93-105. (Translate)
  5. Dr. Hatim Abd-Alkrim Zgheel. Small and medium enterprises (SMES) and their role in economic and social development. - С. 106-119. (Translate)
  6. Vlasova N., Mikhailova E. Criteria and indices of the effectiveness of circulating assets formation in retail trade enterprises. - С. 119-128. (Translate)
  7. Milash I. Historical evolutionary theory of management expenses of the enterprise. - С. 128-136. (Translate)
  8. Zubkov S., Kolesnyk A. Methodical approach to the formation of organizational and economic mechanism for mobilization of the enterprise’s resource potential. - С. 136-147. (Translate)
  9. Shinkar S., Smirnova P. Value-oriented implementation of resource potential management in trade enterprise. - С. 147-159. (Translate)
  10. Smol'nyakova N., Volosov A. The features of the intellectual capital as factor of competitiveness ensuring. - С. 159-167. (Translate)
  11. Vavdiichyk I. Research of performance and efficiency of managing commodity resources of retail enterprises. - С. 168-178. (Translate)

Section 4

Section 4 Management and marketing

  1. Maluk L., Varypaev A., Varypaeva L. Theoretical basis and general principles of safety services in the hotel. - С. 216-222. (Translate)
  2. Yatsun L., Seliutin V., Seliutin S. Forming of system of strategic management in enterprise foreign economic activity. - С. 223-234. (Translate)
  3. Varypaev A., Varypaeva L. Philosophical aspects of consumer behavior. - С. 234-240. (Translate)
  4. Davydova O. Improvement of the enterprises’ activity in the hospitality industry in the conditions of their innovative and technological development. - С. 241-256. (Translate)
  5. Voloshin P., Uvarov S. The economic efficiency of rehabilitation technologies intense for health-rehabilitation sphere and health-resort branch. - С. 256-266. (Translate)
  6. Pryadko О. Improvement of the organization of trade management and control by assortment in retail network. - С. 266-276. (Translate)
  7. Popova L., Mityaeva T., Lozinska A. Features of marceting market fast food. - С. 276-288. (Translate)
  8. Sinicina G., Zhegus O., Tarasov I., Chuyko L. Marketing research in the sphere of child and youth sport in Kharkiv. - С. 289-301. (Translate)
  9. Zhegus O., Partsyrna Т., Shevyakova V. The role of sports in providing social and economic regional development. - С. 302-312. (Translate)
  10. Kamneva A., Sulima O., Zelenkov A. Implementation of balanced scorecard in industrial enterprises in a modern market economy. - С. 313-321. (Translate)
  11. Sobolev V. The essence of marketing effectiveness in system of managing marketing activity of the enterprise. - С. 322-334. (Translate)
  12. Ustian A. Application of cognitive psychology's propositions in marketing theory. - С. 334-342. (Translate)
  13. Korzh N., Fedulova I. Corporate capital management on the life-cycle positions. - С. 343-358. (Translate)

2014 year

Edition 2 (20)

Edition 1 (19)

Section 5

Section 5 Scientific grounds of humanitarian training of students

  1. Borysova A., Arkhypova V., Kolesnyk A. Theoretical grounds of applying case-study as an efficient method of teaching a foreign language in a high educational establishment. - С. 298-308. (Translate)
  2. Kolesnyk A., Manuyenkova O. Factor of sels-study as one of the basic stage of successful teaching of foreign language. - С. 308-315. (Translate)
  3. Petrenko N. Trade school in the business education in Naddnipryanska ukraine (late XIX – early XX centuries). - С. 316-325. (Translate)
  4. Muraviova O., Kravtsova T., Krupei M. Functioning of english quantitative words. - С. 325-334. (Translate)
  5. Savateeva L., Muraviova O. Replenishment of modern english vocabulary. - С. 335-343. (Translate)
  6. Kravtsova T., Muraviova O. Teaching abstracting scientific articles of economic orientation at the lessons of russian as a foreign language. - С. 344-350. (Translate)
  7. Podvorna L., Kondratenko M. Using interactive technologies in students majoring in economics economic terms. - С. 350-359. (Translate)
  8. Kravtsova T., Korol A. Analysis of the main adaptation moment and factors that have influence on education of foreign students in Ukraine. - С. 360-368. (Translate)
  9. Kudriashov I., Artyugin A. Persisitence as an integrating factor of students’ health and work capacity. - С. 369-375. (Translate)
  10. Plyasheshnik A., Levchenko M., Moskaliev V. The organizational and pedagogical fundamentals of students' self-study in physical education. - С. 376-384. (Translate)
  11. Lytvynchuk О. The essence of health-sport tourism as a way of maintenance of students’ health retaining. - С. 384-395. (Translate)
 
 

2020 year

Edition 2 (32)

Section 3

Section 3 Improvement of food products quality

  1. Oliinyk S., Bolkhovitina O., Samokhvalova O., Shydakova-Kameniuka O. Imrovement of the sunflower halva technolody with the use of grape seeds powder. - С. 127-139. (Translate)
  2. Yevlash V., Gazzavi-Rogozinа L., Gurikova I. Improvement of antianemic soft milk jelly technology. - С. 139-150. (Translate)
  3. Deinychenko L., Roman T., Kravchenko Т. Imrovement of the sunflower halva technolody with the use of grape seeds powder. - С. 150-161. (Translate)
  4. Bunyak О., Sots S. Development of extruded products from starch-containing raw materials with vegetable additives.  - С. 161-172. (Translate)
  5. Demydova A., Аksonova O., Piven О. Degumming of sunflower oil with degumming agents based on flour. - С. 173-183. (Translate)
  6. Pertsevoi F., Hurskyi P., Kondrashyna L., Kamsulina N., Murlykina N., Melnyk O., Omelchenko S. Determination of recipe components interaction of whipped flour semi-finished products under transglutaminase enzyme presence. - С. 184-198. (Translate)
  7. Pertsevoi M., Samilyk M., Marenkova T., Bidiuk D. Study of functional and technological properties of gelatin solutions and gels. - С. 198-212. (Translate)
  8. Hrevtseva N., Brykova T., Gorodyska O. Influence of grape powders on the quality and properties of confectionery products. - С. 212-220. (Translate)
  9. Mykhailov V., Оnyshchenko V., Pak A., Pak A. Determination of rational temperature and thermal coagulation duration of glued natural casings. - С. 121-132. (Translate)

Edition 1 (31)

2019 year

Edition 2 (30)

Section 1

Section 1 New technologies of food products

  1. Goralchuk A., Andreeva S., Dikhtiar A., Riabets O., Chekanov M. The prospects of trans fats replacement in food products. - С. 7-23. (Translate)
  2. Kamsulina N., Zhelieva T., Pavlova О. Study of sunflower functional and technological protein properties. - С. 24-35. (Translate)
  3. Kholobtseva I., Serik M., Samohvalova O. Improvement of the technology of a pastry semi-finished product enriched with digestable calcium compounds. - С. 35-47. (Translate)
  4. Bolshakova V., Dromenko О., Оnyshchenko V., Yancheva M. Improvement of the technological process to manufacture choppedsemi-finished products from poultry (naggets). - С. 47-59. (Translate)
  5. Dzyuba N., Kashkano M., Kalugina I., Oliynik M. Analysis of modern technologies of production of sweet dishes for health-improving nutrition. - С. 59-71. (Translate)
  6. Hnitsevech V., Honchar Yu., Romanenko R. Research of microstructure of milk whey processing products. - С. 72-83. (Translate)
  7. Kondrashyna L., Bidyuk D., Gurskyi P., Pertsevoi F., Bokovets S. Investigation of the influence of technological factors on foaming properties of gelatin solutions. - С. 83-95. (Translate)
  8. Kasabova K., Zahorulko A., Zahorulko O., Shmatchenko N. Use of three-component fruit and berry semi-finished products in musse cakes technology. - С. 95-111. (Translate)
  9. Biletska Ya., Plotnikova R. Research of the chemical composition and the content of the accumulated iodine in soybeans. - С. 111-121. (Translate)

Edition 1 (29)

Section 3

Section 3 Improvement of food products quality

  1. Samohvalova O., Oliinyk S., Lapitskaja N., Stepankova G., Bondarenko M. The effect of extraction cake of oat germ on the structural and mechanical properties of rye-wheat dough and the quality of bread. - С. 158-171. (Translate)
  2. Ukrainets A., Bolshak Yu., Marinin A., Svyatnenko R., Poznyakovsky S. Theoretical and empirical estimation of changes in the structural and energy condition of physical author of water and their biological implications. - С. 172-184. (Translate)
  3. Shidakova-Kamenyuka E., Shkliaiev O., Stepankova G. The effect of chia seeds on qualitative characteristics and chemical composition of cream-whipped candies. - С. 185-199. (Translate)
  4. Strashynskiy I., Fursik O., Ryshkanych R., Romazan A. Quality of pork process by "Ternopilskiy meat-packing factory" LLC. - С. 199-214. (Translate)
  5. Dubinina A., Lenert S., Letuta T., Nepochatyh T., Shcherbakova I. Mykotoxins in plant raw materials. - С. 215-228. (Translate)

2018 year

Edition 2 (28)

Section 1

Section 1 New technologies of food products

  1. Pavlyuk R., Pogarskaya V., Pavlyuk V., Telenkov A., Pogarskiy A., Kakadii I., Stukonozhenko T. Nanotechnology of healthful products «NatureSuperFood» and vegetble ice cream (sorbets) with a record content of BAS for immunoprohylaxis. - С. 7-31. (Translate)
  2. Zhelieva T., Yancheva M., Grinchenko O. Research on biological value of frozen semi-finished ground meat products using the «KrioMeat» formulae when stored. - С. 31-45. (Translate)
  3. Нolovko M., Нolovko T., Prymenko V. Amedical and biological researches of selenium-protein dietary additive and sauce with its use. - С. 45-55. (Translate)
  4. Bolshakova V., Dromenko О., Оnyshchenko V., Yancheva M. Improvement of the receptoral composition of chopped semi-finished products from poultry (naggets). - С. 56-67. (Translate)
  5. Ryzhkova T., Dyukareva G. Improving quality of cereal grain cream under the influence of the inoculum, enriched in the preparation «Betaviton». - С. 67-80. (Translate)
  6. Dzyuba N. Development of recipe cottage cheese maffin «Snowball». - С. 80-89. (Translate)
  7. Bunyak E., Valevskaya L., Sots S. Competitiveness of extruded grains on the basis of grain cereal grain. - С. 90-97. (Translate)
  8. Bilenka I., Lazarenko N., Zolovska O. Investigation of the fermentation process of Jerusalem artichoke tubers. - С. 97-107. (Translate)
  9. Kravchenko M., Yaroshenko N., Mihailik V. Meal of oil cultures in the technology of flour confectionery products. - С. 107-115. (Translate)

Section 4

Section 4 Chemical, physical, mathematical methods of research of food products quality

  1. Gubsky S., Dobrovolska O., Aksonova O., Evlash V., Zhelezniak Z. Determination of the content of l-ascorbic acid in fruit jelly. - С. 262-278. (Translate)
  2. Zakharenko V., Sorokina S., Akmen V., Smolensk А., Koliyenko S. Determination of inductivity of moist skin. - С. 278-291. (Translate)

Edition 1 (27)

Section 1

Section 1 New technologies of food products

  1. Pavlyuk R., Pogarskaya V., Kotuyk T., Dudnyk E., Pogarskyi A., Loseva S. Development of natural nanoproducts from bean and spicy vegetables for restaurant business enterprises for healthy food. - С. 7-21. (Translate)
  2. Deynichenko G., Guzenko V., Melnik O., Sheina A. Intensification of the process of ultraphiltration of defective milk. - С. 22-31. (Translate)
  3. Grynchenko N., Tyutyukova D. Investigation of skimmed milk influence on physical and chemical properties of cottage cheese. - С. 31-43. (Translate)
  4. Pertsevoi F., Bidyuk D., Dushenok D. Investigation of the influence of technological parameters of obtaining gels on the basis of animal proteins on their structural-mechanical properties. - С. 43-54. (Translate)
  5. Pavlyuk R., Pogarskaya V., Mikhaylov V., Pogarskyi A., Telenkov A., Loseva S. Determination of the BAR complex of chlorophyll containing vegetables and development of nanotechnologies of food for healthy food. - С. 55-78. (Translate)
  6. Pogarska V., Pavlyuk R., Kakadii I., Pogarskyi A., Stukonozhenko T., Telenkov A. A new word about the effect of steam-thermal and cryogenic treatment and mechanolisys on biopolimers and BAR fruits and vegetables during the obtaining of healthful nanoproducts. - С. 78-96. (Translate)
  7. Dorochovych А., Mazur L., Gubsky S., Evlash V. Technology of candy caramel with dietary-functional properties. - С. 96-111. (Translate)
  8. Bozhko N., Tishchenko V., Pasichniy V., Verteleckaja N. Development of sausages from the peking duck meat. - С. 112-122. (Translate)
  9. Pertzevoy F., Bidyuk D., Koshel O. Analytical substantiation and choice of binary combination of polysaccharides for thermostenic milk-containing stuffing. - С. 122-133. (Translate)
  10. Pogarska V., Pavlyuk R., Dudnyk Е., Kotuyk T., Pogarskyi A. Innovative technologies of healthy sauces-dressings with the use of cryoadditives from spicy vegetables without synthetic components. - С. 134-147. (Translate)
  11. Husarova O. Influence of different types blanching apples on drying process for crisps production. - С. 147-156. (Translate)
  12. Botstein B., Chorna N. Development of the technology of coffee beverages with new structural properties. - С. 157-168. (Translate)
  13. Kapustian A. Research of lysis of lactic acid bacteria cells under the action of proteolytic enzymes. - С. 168-178. (Translate)

2017 year

Edition 2 (26)

Section 1

Section 1 New technologies of food products

  1. Pavlyuk R., Pogarska V., Maximova N., Balabai K., Loseva S., Kotyuk T. The carotenoid «Sunroll» buns vitaminized by natural nanoadditives for healthful nutrition. - С. 7-20. (Translate)
  2. Pogarska V., Mykhailov V., Poharskii O., Balabai K., Kakadii I. Stukonozhenko T. Natural healthful fruit and vegetable nanobeverages with а record amount of BAS for enterprises of restaurant business, tourism and fitness. - С. 21-36. (Translate)
  3. Pavlyuk R., Pogarska V., Tauber R., Pavlyuk V., Jasiurkowska M. Sensational facts and the discovery of hidden forms of protein in mushrooms during the obtaining of nanoproducts in an easily digestible form. - С. 37-54. (Translate)
  4. Snezhkin Yu., Husarova O. The determination of optimal modes of apples drying in the production of fruit crisps. - С. 55-63. (Translate)
  5. Neklesa O., Yarantseva Ye., Pyvovarov P., Vovk V., Kostugov K. Determination of water-consistent ability of food systems based on sodium alginate and polysaccharides - С. 64-76. (Translate)
  6. Kramarenko D., Hirenko N., Dub V. Research of emulsifying characteristics of additives of hydrobionts. - С. 77-85. (Translate)
  7. Kondratjuk N., Pyvovarov Y., Padalka A., Polyvanov Y. Rheological properties of food film-forming gels on the basis of uroconate polysaccharides. - С. 86-93. (Translate)
  8. Bozhko N., Tishchenko V., Pasichnyi V., Miz E. Development of sausages from the musk duck meat. - С. 94-104. (Translate)
  9. Odarchenko D., Sokolova E., Aksonova O., Ababova A. Determination of safety indicators of frozen fruit semi-finished products for the production of smoothies. - С. 104-116. (Translate)
  10. Dzyuba N., Valevskaya L., Kalugina I. Assessment of the competitiveness of the «Bulbashka» fantastic confectionery. - С. 116-128. (Translate)
  11. Zamorska I. Quality and cryoresistance of frozen strawberries pretreated in the solutions with structure-maintaining properties. - С. 129-136. (Translate)

Section 2

Section 2 Equipment of food production enterprises and improvement of processes and apparatuses of food production enterprises

  1. Deynichenko G., Guzenko V., Melnik О., Perekrest V. Development of energy efficient equipment for drying hydrobinots (non-fish products of the sea). - С. 137-147. (Translate)
  2. Kiptela L., Zahorulko A., Zagorulko A., Liashenko B. Development of universal IR-dryer of organic natural raw material. - С. 147-155. (Translate)
  3. Potapov V., Petrenko O., Semeniuk D., Bilyi D. Constructive features of transcritical booster refrigeration systems. - С. 156-167. (Translate)
  4. Deynichenko G., Guzenko V., Mazniak Z., Udovenko O., Omelchenko О. Creation of resource-saving equipment for the extraction of plant raw materials. - С. 168-177. (Translate)
  5. Potapov V., Yakushenko E., Stoyan E. Mass exchange module for the implementation of the process of vegetable raw material drying. - С. 178-185. (Translate)
  6. Postnov G., Chervonyi V., Chelombitko V., Postnova О. Improvement of the method of obtaining water-fat emulsions for lubricating baking molds. - С. 186-193. (Translate)
  7. Mayak O., Sardarov A., Shershnev G. Study of heating in the processes of manufacturing separate concentrates from plant raw material. - С. 193-200. (Translate)
  8. Afukova N., Dmytrevskyi D., Horielkov D., Bondarenko R. Improvement of the combined process of jerusalem artichoke cleaning. - С. 201-210. (Translate)
  9. Samoichuk K. Acceleration of emulsion as a basic factor of hydrodynamic dispergating of milk fat phase. - С. 210-220. (Translate)
  10. Mykhailov V., Shevchenko A., Udovikova S., Gaydar N. Creation of the newest structures of the inclined bucket elevators through the modernization of the existing ones. - С. 221-233. (Translate)
  11. Myroshnichenko K., Batrachenko O. Rheological properties of the main types of minced meat processed into emulsifer. - С. 234-240. (Translate)

Section 3

Section 3 Improvement of food products quality

  1. Cherevko O., Krutovyi G., Zaparenko G., Lukyanchykov P., Borysova A. Provision of the nutrition diversity in durable nutrition system and cyclic diet creation. - С. 241-251. (Translate)
  2. Tsykhanovska I., Demidov I., Alexandrov A., Gontar T., Pavlotska L. Study of biologically active additive impact on lipids oxidation processes. - С. 251-262. (Translate)
  3. Оnishchenko V., Seljutina G., Dromenko O., Оnishchenko A. Research of quantitative and qualitative indicators in the technology of offal fried sausages. - С. 263-270. (Translate)
  4. Kamsulina N., Murlykina N., Budarina A., Pohorielov M., Bondarenko P. The study of hydrocolloid mixtures’ functional properties. - С. 271-284. (Translate)
  5. Koltunov V., Kalaida K. The speed of cooling sweet pepper fruit of technical stages of maturity. - С. 284-292. (Translate)
  6. Gumeniuk О., Gorodyska O., Кseniuk М. Semi-finished biscuit of high nutritional value with the addition of flexseed meal. - С. 292-301. (Translate)
  7. Rubanka K., Terletskaya V., Abramova A. Investigation of quality of dry extract root of ginger. - С. 301-310. (Translate)

Edition 1 (25)

Section 1

Section 1 New technologies of food products

  1. Pavlyuk R., Pogarska V., Balabai K., Loseva S. The impact of cryogenic freezing and non-enzymatic catalysis on destruction of inulin-proteic nanocomlexes of topinambour to monomers. - С. 7-27. (Translate)
  2. Mykhailov V., Оnishchenko V.,  Bolshakova V., Borysova A. Water absorption of intestinal membranes treated by vegetable tanning agents. - С. 27-34. (Translate)
  3. Pogozhikh N., Golovko T. Scientific substantiation of alimentary provision of homeostasis and mineral metabolism of the human body. - С. 35-50. (Translate)
  4. Каmsulina N., Dromenko O., Sioma M., Talashchenko M. Study of technogional properties of brine mixtures made by Nesse company. - С. 50-59. (Translate)
  5. Pogarska V., Pavlyuk R., Timofeyeva N., Bilenko L. Study of impact of cryo-mechanoactivation and cryo-mechanodestruction during the obtaining of frozen fine-dispersed carotene-containing additives. - С. 60-80. (Translate)
  6. Shidakova-Kamenyuka E., Shkliaiev O., Rogovaya A. Analysis of chemical composition of chia seeds as perspective raw material for confectionery products. - С. 80-91. (Translate)
  7. Deynychenko G., Kruglova E., Fedak V. Efficiency of manufacturing dessert produce with the use of UV-derivatives of dairy raw material. - С. 91-103. (Translate)
  8. Tyutyukova D., Grynchenko N., Pyvovarov P., Grynchenko O. Analysis of technologies of products made of cottage cheese as a precondition of development of innovative plan of new products. - С. 103-117. (Translate)

Section 2

Section 2 Equipment of food production enterprises and improvement of processes and apparatuses of food production enterprises

  1. Deynichenko G., Pogrebnyak A. The nature of the anomalously high efficiency of the process of hydrojet water-polymer processing of food products by cutting. - С. 118-132. (Translate)
  2. Pogozhikh M., Pak A., Pak A., Zherebkin M. The analysis of process of the induced heat and mass transfer by the phase space method. - С. 132-143. (Translate)
  3. Tereshkin O., Horielkov D., Udovenko O., Omelchenko O., Perekrest V. Investigation of the processes of garlic peeling with the following constructive equipment of them. - С. 144-155. (Translate)
  4. Potapov V., Evlash V., Parzhanov Zh., Tastanbekova G., Tolegen M.  Modeling of the flow of protein-mineral fodder mixture in the screw channel of the extruder. - С. 156-169. (Translate)
  5. Deynichenko G., Guzenko V., Udovenko O., Omelchenko О., Perekrest V. Research of qualitative characteristics of the ultrafiltration process with the use of bubbling of nonfat milk raw materials. - С. 169-178. (Translate)
  6. Kutsenko V. The scientific approach to choosing and calculating fittings in mechanical engineering. - С. 179-184. (Translate)
  7. Petrenko O., Semeniuk D., Dits I. Fittings use of CO2 in the systems of refrigerating of trading enterprises. - С.184-195. (Translate)
  8. Yakushenko E., Stoyan E. Effect of air flow on the temperature of vegetable raw material during drying process in the mass exchanged module. - С. 195-203. (Translate)

Section 3

Section 3 Improvement of food products quality

  1. Cherevko O., Krutovyi G., Zaparenko G., Movenko S., Borysova A. Projecting and analysis of daily diets for the nutrition systems for dietary therapy. - С. 204-220. (Translate)
  2. Shulga О., Chorna A., Kobylinskii S., Shulga S. Modification of pectin as the basis for edible film of bakery and confictionery products. - С. 220-233. (Translate)
  3. Korzun V., Antonyuk І. Technology of fruit sherbet with the improved nutrient composition. - С. 233-244. (Translate)
  4. Gorodyska O., Grevtseva N., Samokhvalova O., Savchenko O. Reseach of microbiological indices of quality of confectionery glaze with the addition of grape seed powders. - С. 244-256. (Translate)
  5. Kambulova J., Matias D., Overchuk N., Fediy T. Fruit and jelly marmalade masses with glucose. - С. 256-270. (Translate)
  6. Rudavska A., Khakhalieva I., Buzian M. Increasing chicory food products quality by rationalizing production process. - С. 270-280. (Translate)
  7. Dyukareva G., Dubova J. Peculiarities of the customs clearance and expertise of ice-cream cakes during the export-import transactions. - С. 280-295. (Translate)
  8. Vinnikova L., Tsyhura V. Influence of directed feeding rations on regulation of qualitative indices of pork. - С. 296-302. (Translate)
  9. Tsykhanovska I., Skurikhina L., Aleksandrov O., Hontar T. Study of the influence of biologically active supplement on meat chopped semi-finished products. - С. 302-313. (Translate)

Section 4

Section 4 Chemical, physical, mathematical methods of research of food products quality

  1. Cherevko O., Krutovyi G., Zaparenko G., Lukyanchykov P., Borysova A. Filtration of the diets of disposable consumption by the criterion of balancing the groups of nutrients as a stage of dietary systems development. - С. 314-323. (Translate)
  2. Cherno N., Naumenko K., Bordya D. Immobilization of papain on glucan of yeast Saccharomyces cerevisiae. - С. 323-333. (Translate)
  3. Evlash V., Fotchenko K., Starostenko B., Serik M., Nikitin S. Research of physical and chemical parameters of extruded sunflower seeds kernel. - С. 333-346. (Translate)
  4. Dubinina А., Shcherbakova T., Seljutina G., Hackevich Y., Vyrodova O. The study of color of radish succades by means of subjective and objective techniques. - С. 346-356. (Translate)
  5. Pogozhikh М., Sedunova V., Chekanov М. Physical and mathematical modeling of the efficiency of energy and technological processes. - С. 356-371. (Translate)
  6. Zakharenko V., Sorokina S. Haidova G., Kolienko S. Effect of the shape of electrodes and recipe components on electrical conductivity of the yeasted dough. - С. 372-381. (Translate)
  7. Savchuk Y.Y., Usatiuk S.I. The study of fatty acid composition of protein-containing beverage from walnuts kernels. - С. 381-389. (Translate)
  8. Stoyan E., Yakushenko E. One of the approaches to the solution of the class of problems for the geometric objects purpose. - С. 389-398. (Translate)
  9. Kulinenko L., Tiron-Vorobyova N. Nanotechnologies in electronics: prospects of development. - С. 399-408. (Translate)
  10. Vlasenko V., Kryvoruk V. Using spicy vegetables in technology of preparation of cakes with low-energy value. - С. 409-419. (Translate)

2016 year

Edition 2 (24)

Section 1

Section 1 New technologies of food products

  1. Cherno N., Osolina S., Nikitina O. Technology of obtaining the iron-containing complex based on glucan from pleurotus ostreatus. - С. 7-17. (Translate)
  2. Dorokhovych А., Horzei O., Murzin A. The using of disaccharide fructose during the production of muffins with fillings for diabetics. - С. 19-27. (Translate)
  3. Pavlyuk R., Pogarska V., Kaplun H., Pogarskiy A., Telenkov А., Stukonozhenko T. The impact of mechanolysis on activation of nanocomplexes of heteropolysaccharides with fruit biopolymers for the development of nanotechnologies. - С. 28-45. (Translate)
  4. Mriachenko N., Yurchenko S. Technology of mousses industrial production. - С. 46-57. (Translate)
  5. Pavlyuk R., Pogarska V., Matsipura T., Kotyuk T., Loseva S. Activation of hardly soluble protein-chitin nanocomplexes of champignons with the use of non-enzymatic catalysis. - С. 57-74. (Translate)
  6. Pavlyuk R., Pogarska V., Balabai K., Pavlyuk V. The study of mechanochemistry processes during the development of cryogenic technology of nanopowders from topinambour with prebiotic properties. - С. 74-90. (Translate)
  7. Vlasenko V., Krivoruk V. Use of extraction cake from milk thistle fruit  for the production of pies with low energy value. - С. 90-98. (Translate)
  8. Pavlyuk R., Pogarska V., Kotuyk T., Pogarskiy A., Matsipura T., Stukonogenko T. The new word in technology for manufacturing food products from legumes, vegetables and mushrooms with record-breaking performance. - С. 98-111. (Translate)
  9. Pavlyuk R., Pogarska V., Kotuyk T., Matsipura T., Pogarskiy A. Mechanochemical processes in developing nanotechnology of pea protein supplements in easily digestible form. - С. 111-127. (Translate)
  10. Dyakonovа А., Stepanova V. Production of vegetable milk substitute. - С. 127-136. (Translate)
  11. Pavlyuk R., Pogarska V., Radchenko L., Tauber R., Timofeeva N., Kotuyk T. The method deep processing of carotene containing vegetables and receipt nanofoods with the use of modern equipment. - С. 136-155. (Translate)
  12. Pogarska V., Pavlyuk R., Yurieva O., Skripka l., Abramova T., Maximova N. A new word in techology of melted cheese products’ reception without melting salt with the record characteristics. - С. 155-178. (Translate)
  13. Pavlyuk R., Pogarska V., Balabai K., Pavlyuk V. The influence of freezing and non-enzymatic catalysis on destruction of heteropolysaccaride-proteic nanocomplexes during the processing of topinambour. - С. 178-198. (Translate)

Edition 1 (23)

Section 1

Section 1 New technologies of food products

  1. Mykhailov V., Оnishchenko V. Theoretical аnd practical prerequisites for the improvement of the technology of glued guts casings. - С. 7-15. (Translate)
  2. Pavlyuk R., Pogarska V., Timofeyeva N., Loseva S., Kotuyk  T. New biscuits and bakery goodss are vitaminized by naturalcarotenoidherbal nanoadditions for health food. - С. 15-30. (Translate)
  3. Pavlyuk R., Pogarskaya V., Radchenko L., Tauber R. , Timofeeva N., Yurieva O. The new word in the technology of manufacturing products with the use of modern quipment at catering enterprises. - C. 31-42. (Translate)
  4. Pavlyuk R., Pogarska V., Kotuyk T., Pogarskiy A., Loseva S. The technology of nanostructured herbal additives with the use of non-enzymatic biocatalysis – mechanolysis of biopolymers (heteropolysaccharides and protein). - C. 43-56. (Translate)
  5. Yevlash V., Gorban V., Nikitin S. Organoleptic characteristics and tasting assessment of fruit bars enriched in dried thalli of laminaria and wakame. - C. 57-67. (Translate)
  6. Yevlash V. , Hrynova D. Perfection of technology of sausages with quail meat. - C. 68-79. (Translate)
  7. Snegkin Υ., Petrova Ζ.,  Pazyuk V., Dub V. Creating new thermotehnologi obtaining quality folate containing functional powders. - C. 80-89. (Translate)
  8. Dorokhovych А., Bogok O., Mazur L. The use of tagatose and maltitol for the manufacture of masticatory caramel for special purposes. - C. 90-101. (Translate)
  9. Cherno N., Osolina S., Nikitina O. Technology of dietary supplements from agaricus bisporus. - C. 102-112. (Translate)
  10. Ukhanova I. Pequliarities of retentat usage with the purpose of receiving high-quality beverage of health-improving character. - C. 113-126. (Translate)
  11. Nazarenko J., Yashchenko S. The peculiarities of using whey and retentate, obtaining of high-quality health beverage. - C. 127-142. (Translate)
  12. Dzyuba N., Zemlyakova E., Pedak E. Foundations of balanced diet modeling in the disordered ecological situation. - C. 142-153. (Translate)

2015 year

Edition 2 (22)

Section 1

Section 1 New technologies of food products

  1. Cherevko O., Krutovyi G., Zaparenko G., Borysova A. Unconventional floury products and their contribution to the provision of daily needs in nutrients of cyclic diets. - С. 7-16. (Translate)
  2. Pavlyuk R., Pogarskaya V., Bessarab A., Borysova A., Balabai K. Cryogenic technology of fine-dispersed powdered additives from topinambour. - С. 17-28. (Translate)
  3. Pavluk R., Pogarskiy A., Kaplun O., Borysova A., Loseva S. The new in freezing tecnology of chlorophyll-containing vegetables with record characteristics. - С. 29-39. (Translate)
  4. Odarchenko A., Myachykov O., Gasai E., Albatova Ya. New kind of spread with the increased biological value. - С. 40-49. (Translate)
  5. Kamsulina N., Skurikhina L., Gubal L. Study of functional and processing properties of proteins in sunflower seeds. - С. 50-61. (Translate)
  6. Оnishchenko V., Shubina L., Mil’ko R. Improvement of the technology of glued guts casings. - С. 62-69. (Translate)
  7. Shidakova-Kamenyuka E., Novik A., Кasabova К., Kravchenko O. The perspectives of using extraction cake of nuts for the enrichment of floury confectionary products. - С. 69-81. (Translate)

Section 4

Section 4 Chemical, physical, mathematical methods of research of food products quality

  1. Cherevko O., Krutovyi G., Zaparenko G., Borysova A. Quantitative analysis of nutrients balance in daily diets of the second generation. - С. 233-242. (Translate)
  2. Cherevko O., Krutovyi G., Zaparenko G., Borysova A. Durable frame diets in the nutrition systems: daily needs provision in deficient nutrients. - С. 242-254. (Translate)
  3. Mykhaylov V., Sinekop M., Parhomenko L., Michaylova S., Sofronova М. R-functions application for mathematical modelling of heat treatment processes. - С. 254-261. (Translate)
  4. Golovko M., Primenko V., Golovko T. Investigation of microbiological parameters of emulsion type sauce «Selenium». - С. 262-269. (Translate)
  5. Golovko N., Golovko T., Gelikh А. Research of qualitative composition of minerals in soft body freshwater bivalve mussels of anodonta genus and their marine analogues – the mussels of mytilus genus. - С. 270-278. (Translate)
  6. Golovko M., Pavlish L. To the question of quality and safety of salt rationing. - С. 278-286. (Translate)
  7. Korzun V., Antonyuk I. Technology of «Sorrento» cannelloni with the increased maintenance of iodine and folacin. - С. 286-295. (Translate)
  8. Cherno N., Ozolina S., Nikitina O. Preparation of iron-containing complexes based on polysaccharides of Pleurotus ostreatu. - С. 295-303. (Translate)
  9. Belenkaya I., Lazarenko N., Golinskaya Y. The development of compositions for concentrated food production using parsnip. - С. 303-315. (Translate)
  10. Kochubei-Lytvynenko O., Ischenko V., Lopatko K., Fomenko V. Сonversion of whey components during electrical discharge processing. - С. 316-326. (Translate)
  11. Kharandiuk T., Kosiv R., Palyanytsya L., Berezovska N. Influence of wort concentration on high gravity brewing at the stage of yeast cultivation. - С. 326-335. (Translate)
  12. Shmatkov D., Artuh S., Kiporenko A. Research of possibilities for applying of temperature-sensitive paints for quality control of foodstuffs. - С. 335-343. (Translate)
  13. Mostyka K. Evaluation of whisky competitiveness in Ukraine. - С. 343-355. (Translate)

Edition 1 (21)

Title page   Contens (engl.)

Section 1

Section 1 New technologies of food products

  1. Cherevko O., Krutovyi G., Zaparenko G., Borysova A. The problems of creating hterapeutic nutrition systems of second generation. - С. 7-17. (Translate)
  2. Pavlyuk R., Pogarskaya V., Matsipura T., Kys V. Studying the processes of cryogenic mechanical chemistry of high- and low-molecular nanocomplexes in champignons during their cryo processing with the use of liquid nitrogen. - С. 17-26. (Translate)
  3. Pavlyuk R., Pogarskaya V., Radchenko L., Sokolova L., Yurieva O., Berestovaya A. Studying content of biologically active supplements in natural herbal spices – additives for healthful products. - С. 27-37. (Translate)
  4. Pavlyuk R., Pogarskaya V., Abramova T., Berestovaya A., Toporkova N. Technology tonic nanodrinks based of milk whey enriched by vegetable cryogenic paste and phytoextracts. - С. 37-49. (Translate)
  5. Kondratjuk N., Bolshakova V., Pyvovarov Y., Pyvovarov P. Analysis approach to modeling stable food systems with lactobacillus acidophilus. - С. 50-58. (Translate)
  6. Yancheva M. Innovations in the technologies of meet frozen semi-products. - С. 58-69. (Translate)
  7. Botshtein B., Chernaya N. Improvement of the technology of mixedspirit-containing beverages with the useof structuring agent. - С. 69-78. (Translate)
  8. Dukareva G., Sokolovska O. Technological parameters of the developed pastille products. - С. 79-89. (Translate)
  9. Stepankova G. Technologies of wheat bread with the use of oat and maize germ products. - С. 89-99. (Translate)

Section 2

Section 2 Equipment of food production enterprises and improvement of processes and apparatuses of food production enterprises

  1. Cherevko А., Mykhailov V., Mayak O., Sardarov A. The effect of vibration on the process of vacuum drying of vegetable raw materials. - С. 100-107. (Translate)
  2. Cherevko A., Skrypnyk V., Fariseev A. Heat transfer in the surface layer of the meat products at bilateral frying under conditions of compression. - С. 107-120. (Translate)
  3. Deynichenko G., Mazniak Z., Guzenko V. Аnalytical characteristics of membrane treatment of liquid high molecular systems. - С. 120-131. (Translate)
  4. Deinychencko G., Tereshkin O., Gorelkov D., Shevchenko I. Investigation of the processes of a combined method of cleaning pumpkin fruits. - С. 131-139. (Translate)
  5. Pogozhikh М., Chekanov М., Pak A. Improving energy efficiency concept in food production process. - С. 139-147. (Translate)
  6. Yakovliev О., Postnov G., Potapov V. Effect of ultrasonic waves to change mass transfer coefficients at salted fish. - С. 147-154. (Translate)
  7. Potapov V., Yakushenko E. Effect of design of internal heater on the drying kinetics of grape pomace in mass transfer module. - С. 155-163. (Translate)
  8. Tormosov Y., Saenko S. Simulation of the propagation of heat rays of segment reflector. - С. 163-171. (Translate)
  9. Zаkhаrеnko V., Sоrокinа S. To the calculation of energetic luminosity of food products at ir-heating. - С. 172-180. (Translate)
  10. Tereshkin O., Gorelkov D., Afukova N., Melnik K. Development of resource saving method of cleaning garlic and promising ways of developing its hardware design. - С. 180-188. (Translate)
  11. Savchenko-Pererva M., Yakuba A. Calculation of velocity field in cylindrical device with a counter-swirling flows based on experiments. - С. 188-197. (Translate)
  12. Tokolov Y., Gurskiy P., Bogomolov O., Domnich M. Research of the dependence of flour extraction on frequency of working organs rotation in grinding down module. - С. 197-204. (Translate)
  13. Postnov G., Tereshkin O., Dmitrevskyi D., Vasylets I. Research of the influence of thermal steaming on the surface layer of onion. - С. 205-212. (Translate)

Section 3

Section 3 Improvement of food products quality

  1. Shidakova-Kamenyuka E., Golovko N., Rogovyi І.,  Rogovaya A. The use of qualimetry principles for the evaluation of the quality of biscuits with the addition of semi-finished nutritive bone product. - С. 213-222. (Translate)
  2. Golovko M., Primenko V., Golovko T. Determination of the acute toxicity parameters of biologically active additive «sivoselen plus». - С. 222-231. (Translate)
  3. Krutovyi G., Zaparenko G., Zakharenko V., Borysova A. Analysis of the biological value of unconventional floury products. - С. 231-240. (Translate)
  4. Odarchenko A., Gasay Ye., Karpenko Z. Prospects for enrichment kefir with wheat germ. - С. 241-250. (Translate)
  5. Yastreba Y., Pasichniy V. Improvement of the technology of meat minced products using hydrocolloids. - С. 250-257. (Translate)
  6. Samokhvalova О., Кasabova К. The use microbial polysaccharide xampan for raising muffins quality on the grounds of wheat germ extraction. - С. 257-267. (Translate)
  7. Odarchenko M., Karpenko Z., Sergienko A., Bobyreva A. Muchka in fermented beverages. - С. 267-274. (Translate)
  8. Kucheruk Z., Postnova O., Galych G. Investigation of properties of defatted heat-treated flour of amaranth. - С. 275-283. (Translate)
  9. Kolesnyk T., Kolesnyk A. Biological value of boiled sausage with blood colouring agent. - С. 283-291. (Translate)
  10. Penkina N., Tatar L. The relevance of the use of vegetable raw materials for the production of low-alcoholic beverages. - С. 291-299. (Translate)
  11. Atanasova V. Technology of puree-based dishes from lentils. - С. 299-307. (Translate)
  12. Kalakura M., Schyrska О. Prospects for enhancing biological value of new products. - С. 308-314. (Translate)
  13. Kondratjuk N. System analysis in the solution of issues concerning quality of desserts with capsulated probiotic microorganisms. - С. 314-324. (Translate)
  14. Stepanova T. Substantiation of the role of «neapectin-ca2 +» system in assortment of low calorie culinary products. - С. 325-331. (Translate)
  15. Dudkina O., Gubenko S., Gavrysh A., Nemirich O. Justification of recipe special – purpose fondans. - С. 331-3435. (Translate)
  16. Omelchenko S., Horalchuk A., Grinchenko O. Determination of the impact of food ingredients on quality aerated semi-finishing. - С. 343-352. (Translate)

Section 4

Section 4 Chemical, physical, mathematical methods of research of food products quality

  1. Tsykhanovska I., Barsova Z., Demidov I., Pavlotskaya L. Investigation of the oxidative and thermal transformations processes in the system «oil – lipids-magnetite suspension». - С. 353-362. (Translate)
  2. Orlova N., Dyakova Yu., Romanenko R. Structural-mechanical properties of aubergine snacks. - С. 362-374. (Translate)
  3. Kuzmin O., Topol'nik V., Mironchuk V., Sujkov S. Stabilization of aqueous-alcoholic mixtures under the process of electrochemical activation of drinking water. - С. 374-386. (Translate)
  4. Demidova A., Aksenova O., Demidov I. Determination of the sunflower oil storage period by the accelerated method. - С. 386-392. (Translate)
  5. Kravchenko M., Yaroshenko N. Technology of gingerbread products fortified with sesame the cedar schrot. - С. 392-400. (Translate)
  6. Tokar A., Myroniuk S. Preservation of eggplant fruit at their treatment with antimicrobial effect substances. - С. 400-409. (Translate)
  7. Sukmanov V., Petrov Y., Zaharevich V., Marinіn A. Subcritical water as extractant in the process of extraction of biologically active substances from plant material. - С. 410-429. (Translate)
  8. Obozna M., Lyubenko G., Pertsevoy F. Investigation of fatty acid composition of thermoduric milk-containing filling with sesame seeds concentrate. - С. 429-440. (Translate)
  9. Iukuridze E. Current methods of study and identification of origin wines. - С. 441-449. (Translate)
  10. Ditrich I., Marchenko Y. Quality evaluation of new fish preserves in «neptune cherry» sauce. - С. 450-457. (Translate)
  11. Kushnir N. Determination of the balance of amino acid structure of collagenic preparation. - С. 458-468. (Translate)
  12. Kostenko E., Maksimenko E., Butenko E. Determination of microelement food additive «hibiscus» using methods of solid spectrophotometry. - С. 468-478. (Translate)

2014 year

Edition 2 (20)

Title page   Contens (engl.)

Section 1

Section 1 New technologies of food products

  1. Cherevko O., Krutovyi G., Zaparenko G., Borysova A. Unconventional floury products: quantitative analysis of nutrients balance. - С. 7-17. (Translate)
  2. Dudenko N., Pavlotskaya L., Gorban V., Tsyban L. The theoretical ground of hydrocoles’ use in the technology of dietary additives. - С. 17-28. (Translate)
  3. Pavlyuk R., Pogarskaya V., Pavlyuk V., Matsipura T., Kotyuk Т. Cryogenic mechanical modification of additives based on champignons in form of fine-dispersed frozen puree with unique characteristics. - С. 29-40. (Translate)
  4. Pavlyuk R., Pogarskaya V., Bessarab O., Balabai K., Borysova A., Loseva S. Studying how low-temperature processing and cryogenic destruction influence to bas preservation and inulin transformation during the development of healthful additives based on topinambour. - С. 40-51. (Translate)
  5. Pavlyuk R., Chuiko L., Pogarskaya V., Pavlyuk V., Sokolova L. The study of the processes of mechanochemistry during the processing of pollen to polyvitaminic fine powdery additives. - С. 51-62. (Translate)
  6. Pavlyuk R., Pogarskaya V., Yurieva O., Nakonechnaya Yu.,  Kotyuk T., Arkhypova V. Innovative technology of melted cheese products with the use of freezing and mechanical destruсtion. - С. 62-73. (Translate)
  7. Pavlyuk R., Pogarskaya V., Timofeyeva N., Balabai К., Loseva S., Borysova A. The new about carotenoids during the refrigerated processing of carotene-containing vegetables and berries with the use of cryo- and mechanical destruction. - С. 74-81. (Translate)

Section 2

Section 2 Equipment of food production enterprises and improvement of processes and apparatuses of food production enterprises

  1. Mykhailov V., Babkina I., Shevchenko A., Mykhailova S., Avdeev S. Modern laboratory installations and research of electro-physical processing methods of food raw materials. - С. 82-94. (Translate)
  2. Kiptelaya L., Zagorulko A., Afukova N., Zagorulko A. Intensification of apparatuses for the manufacture of powdery semi-finished products from vegetable raw material. - С. 94-102. (Translate)
  3. Biletskiy E., Petrenko O. The oretical studies of newtonian liquidat transient hydrodynamic regime. - С. 102-114. (Translate)
  4. Hladushnyak O., Bilenka I., Lazarenko N. The study of splitting in obtaining pasty products on the basis of fermented Jerusalem artichoke marc. - С. 114-121. (Translate)
  5. Ugrimov S., Kutsenko V., Lebedinec I. Modeling of non-stationary vibrations of layered orthotropic structure elements of food equipment. - С. 121-133. (Translate)
  6. Postnov G., Chervonyi V., Zubriev A. Elaborating the ultrasound method for removing the scales of pond fish. - С. 134-141. (Translate)
  7. Petrenko O., Semeniuk D. Prospects for using intrmediate refrigerants for the indirect cooling systems. - С. 141-149. (Translate)
  8. Pogozhikh N., Ishtvan I. Development of a differential measurement drying apparatus. - С. 150-156. (Translate)
  9. Potapov V., Semeniuk D. Justification of the conditions of fast freezing of food stuff. - С. 156-168. (Translate)
  10. Kostenko S. Complex quality assessment of АРЖМ-0.07-1 apparatus. - С. 168-173. (Translate)
  11. Zapletnikov I., Pilnenko A., Gordienko A., Sevatorova I. Analysis of variational models of ecological characteristics of the machines for whipping food. - С. 174-181. (Translate)
  12. Vsevolodov A. Water stream destruction of adhesion-cohesion interactions of soil contamination of vegetative raw materials. - С. 181-196. (Translate)
  13. Gura A., Decan A. Mathematical description of drying brewers grains in aerovibrokipyaschem layer. - С. 197-205. (Translate)

Section 3

Section 3 Improvement of food products quality

  1. Cherevko O., Krutovyi G. On scientific foundations for the creation of floury products for nutrition systems. - С. 206-222. (Translate)
  2. Krutovyi G., Zaparenko G., Zakharenko V., Burliubayeva T. Three principles of projecting recipes of floury products for nutrition systems. - С. 222-230. (Translate)
  3. Odarchenko A., Karbivnycha T., Mykhailyk V., Sokolova Ye. Consumer properties of a semi-finished product on the basis of vegetables and fruit during their low-temperature storage. - С. 231-238. (Translate)
  4. Omel'chenko S., Goralchuk A., Grinchenko O. Determination of the strength of adsorption layers in foam-emulsive systems. - С. 238-247. (Translate)
  5. Maluk L., Balatskaya N. Plant extracted flavors on bioflavonoids berry systems. - С. 247-255. (Translate)
  6. Golovko M., Golovko T., Sklyar A. Shelled jellied meat products and perspectives of their industrial technology. - С. 255-564. (Translate)
  7. Pasichny V., Zheludenko Y. Natural antioxidant perspectives for application in meat processing industry. - С. 264-276. (Translate)
  8. Іvanov S., Ryzhkovа T., Omelchenko A. Quality improvement of goat cheese of functional purpose. - С. 277-289. (Translate)
  9. Odarchenko M., Babich A., Poddybniy V. Merchandizing characteristics of fast-freezing fruit-and-vegetable sauce during long-term storage. - С. 289-297. (Translate)
  10. Оnishchenko V., Bolshakova V., Grynchenko N., Оstroverkh І. The influence of vapor permeability of gut casings on quantitative characteristics of cooked sausage technology. - С. 297-304. (Translate)
  11. Kolesnyk T., Kolesnyk A., Yakovlev I. The formation of customers’ properties of boiled sausages according to the safety index. - С. 304-314. (Translate)

Edition 1 (19)

Title page   Contens (engl.)

Section 1

Section 1 New technologies of food products

  1. Mikhailov V., Chuiko M., Chuiko А. Marketing research to improving the efficiency promotion on domestic market new functional foods. - С. 7-15. (Translate)
  2. Hechepurenko K., Listopadnaua M., Pivovarov P. Investigation thermostable hard emulsions in the technologies of meat minced products. - С. 16-24. (Translate)
  3. Lyubenko G., Obozna M., Pertsevoy F., Dyakov O. Molecular water mobility in thermoduric milk-containing filling. - С. 25-32. (Translate)
  4. Obozna M., Pertsevoy F., Dyakov O. Actuality of mild cheese products with herbal supplements and research content of free and bound moisture in the product. - С. 33-42. (Translate)
  5. Cherno N., Osolina S., Nikitina A. The investigation of conditions of the ethanol- and water-soluble substances extraction from cultivated mushrooms. - С. 43-50. (Translate)
  6. Kravchenko M., Kryvoruchko M., Antonenko A. Safety of new floury products on the base of germinated wheat. - С. 51-58. (Translate)
  7. Iurchenko S. Investigation of contemporary fish rew material and development of technology for fish meals. - С. 58-64. (Translate)
  8. Tsukanova Ye., Kuchеruk Z. In vitro researching the digestibility of carbohydrates of non-protein bread. - С. 65-72. (Translate)
  9. Nabokov D., Grevtseva N., Dyakov A., Morgun O. Influence of vegetable cryopastes on the time of spin-spin relaxation in pasta dough. - С. 72-80. (Translate)
  10. Shidakova-Kamenyuka E., Rogovaya A., Gogulko N. The usage of thistle fruit oil cake in the technology of butter biscuit. - С. 80-89. (Translate)
  11. Botshtein B., Chorna N. The improving of the technology of the use of spicy and aromatic mixtures in meat dishes production. - С. 89-98. (Translate)
  12. Kalakura M., Schirskaya O. Development of new technology of dessert products fortified with functional ingredients. - С. 99-107. (Translate)
  13. Kushnir N. Basics of technology of obtaining collagen from collagen containing fish raw material. - С. 107-116. (Translate)
 
 
 
 
  1. Article is typed in text editor  Word for Windows 2003.
  2. Body type – Times New Rowan, size 10, type of annotations (summaries), key words, list of references and information about the author – 9,  line space – 1.
  3. A5 format  (148х210 mm).
  4. Margin – 20 mm.
  5. Paragraph – 10 mm.
  6. The size of article – from 6 to 12 full pages (including illustrations, tables, graphs, list of references, information about the authors).
  7. Language of the article: Ukrainian, English, French, German, Russian.
  8. Structure of the article.

The Collection of Scientific Papers has been published since 2005.
It is issued twice a year.

The Collection of Scientific Papers is included in the List of scientific editions approved by HAC of Ukraine where the thesis results can be published. Resolution Minisry of education and science of Ukraine1301 15.10.2019 р. Category "Б"

Registration certificate № 22056-11956 ПР.

In the International center of periodicals the Collection of Scientific Papers was assigned
ISSN 2312-394Х (Print) and ISSN 2519-2914 (Online).

The Collection of Scientific Papers is published in Ukrainian, English, French, German, Russian.

INDEXING:

Scientometric databases:

INDEX COPERNICUS
2015-2016

 Google Scholar  ResearchBib      

Libriaries and Repositaries:

 НБУВ  Репозитарій ХДУХТ          

 Directories:

Directory of Open Access Scholarly Resources  scholarstreet wcosj REGISTER of scientific professional editions of Ukraine      

The Collection of Scientific Papers contains articles on accounting,  analysis and audit, economics of catering and trade enterprises, international economics and foreign economic activity, management and marketing, scientific grounds of humanitarian training of students.
The Collection of Scientific Papers is designed for scientific workers and practitioners, lecturers, managers of trade enterprises, post-graduate students, masters and students of economic and trade higher educational establishments.

The Collection of Scientific Papers consists of the following sections:

  1. Accounting and finance.
  2. Economics of catering and trade enterprises.
  3. Economic theory and foreign economic activity.
  4. Management and marketing.
  5. Hotel and restaurant business.

Reviewing of articles

All scientific articles submitted for publication in the Collection of Scientific Papers undergo reviewing.

Copyright

Authors of the articles guarantee that their scientific work does not violate any existing copyrights. The article must be author’s original. The author of the article is responsible for plagiarism.

 Set of documents 

  1. One printed copy of an article in A5.
    The copy of the manuscript must to be signed by all authors below the text.
  2. Disc containing a file in Word (*.doc) format.
  3. Extract from the record of the department with recommendation for publishing the article in the collection of scientific papers.
  4. Two reviews. Signatures of reviewers should be approved with a stamp of the institution.
    (Article of PhD is not reviewed).
  5. A copy of the payment order about transferring finance for publishing of the article.
    The cost of publishing articles in the collection of scientific papers of KSUFTT - 30 UAH / p.

 Requisites: 

KSUFTT Code 01566330
b/a 31259251204613
Bank ДКСУ МФО 820172 (marked: for publication of an article).