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No. 20 (2018): Herald of LUTE. Technical sciences

Published: 2018-07-04

Issue

FULL PDF (Українська)

MODERN PROBLEMS OF COMMODITY STUDIES AND TECHNOLOGIES OF NON-FOOD MATERIALS AND

POLYMERIC PACKING FILMS OF SPECIAL PURPOSE

N. I. Domantsevych, B. P. Yatsyshyn, M. M. Kril

5-11
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ABOUT SOME POSSIBILITIES OF A QUANTITATIVE ELLIPSOMETRIC EXPERIMENT FOR THE INVESTIGATION OF TWO-DIMENSIONAL (2D) NANOMATERIALS STRUCTURE

A. M. Kostruba, Yu. B. Stetsyshyn, S. М. Maevska

12-17
- PDF (Українська)
MARKET OF LEATHER FOOTWEAR Message 2 Analysis of the current state and prospects of the development of the leather footwear world market and the market place of Ukraine and Poland

N. Popovych, M. Bednarchuk, K. Lawinska, W. Serweta

18-28
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COMMODITY EXPERTISE OF MEN’S PANTS WHICH WERE IN USE

N. V. Lysenko, M. G. Martosenko

29-34
- PDF (Українська)

MODERN PROBLEMS OF COMMODITY SCIENCE AND TECHNOLOGIES OF FOOD PRODUCTION

SCIENTIFIC ACHIEVEMENTS OF TECHNOLOGY AND INGREDIENTS IMPROVEMENT OF MEAT PRODUCTS

I. V. Syrokhman

35-40
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ASSORTMENT POLICY OF SPORTS NUTRITION MANUFACTURERS IN UKRAINE AND IN THE WORLD

N. V. Pritulska, A. V. Koshelnyk

41-47
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OPTIMIZATION OF CONSUMER PROPERTIES AND MANAGING THE QUALITY OF INNOVATIVE FOOD PRODUCTS

T. M. Lozova

48-52
- PDF (Українська)
APPLICATION OF HARRINGTON’S DESIRABILITY FUNCTION FOR THE COMPREHENSIVE QUALITY EVALUATION OF THE GARDEN STRAWBERRY BERRIES

I. L. Zamorsʹka

53-56
- PDF (Українська)
ANALYSIS AND PROSPECTS FOR THE DEVELOPMENT OF JUICES AND JUICE PRODUCTS MARKET

O. V. Babiy, Y. V. Bondarenko, D. S. Ivchenko

57-62
- PDF (Українська)
MODERN TECHNOLOGIES OF FOODSTUFFS PRESERVATION

O. I. Gyrka, M. P. Bodak

63-66
- PDF (Українська)
ANTIOXIDANT AND INHIBITORIAL REGULATION BY THE ASCORBIC ACID OF THE SUPERROXIDE ION-RADICAL DEVELOPMENT

O. M. Zaverukha, J. P. Skorobogatyi

67-71
- PDF (Українська)
VITAMINARY COMPOSITION OF CANNED VEGETABLES WITH SEAWEED

V. T. Lebedynets, L. Yu. Buriachenko

72-76
- PDF (Українська)
TECHNOLOGY OF SHORTBREAD PASTRIES WITH PROTEIN ADDITIVES

N. S. Pal’ko

77-82
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FEATURES OF FOOD DYES FOR CONFECTIONERY PRODUCTS

B. J. Polotaj

83-87
- PDF (Українська)

MAIN DIRECTIONS OF IMPROVEMENT OF TRAINING OF SPECIALISTS FOR INDUSTRY AND TRADE

THE USE OF THE COMPETENСE APPROACH IN THE CONTEXTUAL EDUCATION OF COMMODITY EXPERTS IN THE HIGHER EDUCATION ESTABLISHMENTS – THE MAIN RESERVE OF THEIR TRAINING QUALITY GROWTH

I. S. Galyk, L. G. Nikolaichuk, B. D. Semak

88-93
- PDF (Українська)

MODERN PROBLEMS OF EXAMINATION, REGULATION AND SECURITY OF ECONOMIC SYSTEMS

STATE AND PROBLEMS OF DEVELOPMENT OF THE FLORICULTURE IN UKRAINE

I. V. Dontsova, V. V. Havrylychyn

94-98
- PDF (Українська)
STATE AND TRENDS OF THE UKRAINIAN MARKET OF INTELLECTUAL PROPERTY

O. Ya. Davydovych

99-106
- PDF (Українська)
MODERN APPROACHES TO PROBLEMS SOLVING OF HOTELS DESIGN AND CONTENT COMPLIANCE WITH NORMATIVE REQUIREMENTS

M. N. Koval

107-112
- PDF (Українська)