Articles to be published in the N 1 (29) of the scientific journal Commodities and Markets
on technical sciences can be submitted to the 15th of February 2019

2(18)2014

Written by sveta on . Posted in 2014

 CONTENT 

 Information of the ХІХ IGWT Symposium 5
COMMODITIES AND SERVICES QUALITY MANAGEMENT
RUJEVICHUS J.
Quality management: the path of becoming – a springboard for development 7

 
HOLUB B.
Prerequisites for functional dairy foods range development 14

 
METHODOLOGICAL ASPECTS OF GOODS QUALITY EVALUATION
PETROV P., DEMIKHOV Y., ZHUKOVA Y.
Identification of the geographical origin of products by isotope content 24

 
SHAPOVAL S., SHEVCHENKO R.
REM-Photogrammetry in rapid diagnosis of the thermo physical properties of the products 36

 
PALIENKO O.
Pulse method for determining thermo physical characteristics of fruits 46

 
RESEARCHES OF FOODSTUFF'S QUALITY
PRITULSKA N., MOTUZKA Y.
Commodity science principles for positioning products for enteral nutrition 53

 
KOVAL А., DIDUKH N.
Economic and merchandising evaluation of area-specific in Ukraine sorts of sweet corn 61

 
SIMAKHINA G., GOYKO I., STETSENKO N.
Processing edible mushrooms in order to get semi finished products containing protein 70

 
PRISS O., KALITKA V.
The antioxidant complex in cucurbits vegetables 86
 
DYAKOV O., BELINSKA S.
Customer value of quick-frozen blended juices with pulp 95

 
DUBININA A., POPOVA T., LENERT S.
The vitamin and mineral content of buckwheat groats 106

 
KUNDIUS D.
Sensory analysis of herbal teas with rose hips 116

 
KRAVCHENKO M., POP T.
Chemical and fractional composition of the powder made of the walnut leaves 124

 
GOLOVKO M., PENKINA N., KOLESNIK V.
Model studies of the antioxidant properties of alcoholic tincture 132

 
 
IMPROVEMENT OF CONSUMER PROPERTIES OF NONFOODS
MEREZHKO N., SHULGA O.
Adsorption properties of kaolin from Ukrainian deposits 148

 
KOMAKHA V., SVIDERSKYI V.
Rheological properties of modified acrylic dispersions 156

 
GOODS' QUALITY KEEPING
DYAKOVA Y., ORLOVA N.
Changes in the carotenoid content in aubergine snack during storage 164

 
PROBLEMS OF GOODSSAFETY
RUDAVSKA A., ROMODANOVA V.
Oxidation and reduction capacity as an indicator of dairy products bacterial safety 173