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No. 2 (20) (2026): Innovations and Technologies in the Service Sphere and Food Industry
No. 2 (20) (2026): Innovations and Technologies in the Service Sphere and Food Industry
Date published: June 25, 2026
Date printed: June 30, 2026
Published:
2026-06-25
Issue
ТИТУЛЬНА СТОРІНКА (Українська)
ЗМІСТ (Українська)
FOOD TECHNOLOGY
INTERNATIONAL ASPECTS OF CONTROL IN FOOD QUALITY AND SAFETY MANAGEMENT
Artem Antonenko, Oleksandra Biriukova, Antonina Ratushenko, Olena Lyubenok, Artem Gorkun
10-17
PDF
TECHNOLOGICAL PREREQUISITES FOR THE APPLICATION OF PERFORATED DIFFUSION CHANNELS IN THE THERMAL PROCESSING OF WHOLE-MUSCLE MEAT PRODUCTS
Oleksandr Batrachenkо, Oleksandr Kucherenkо, Snizhana Morgun
18-23
PDF
NUTRITIONAL VALUE AND FATTY ACID PROFILE OF CHILLED AND FROZEN FILLETS OF AFRICAN CATFISH (CLARIAS GARIEPINUS)
Oleg Galenko
24-28
PDF (Українська)
ORGANIC AS A NEW MYTH: ECONOMIC AND FOOD-RELATED JUSTIFICATION FOR THE DIFFERENCE BETWEEN ORGANIC AND TRADITIONAL PRODUCTS
Oleksandr Gladchenko
29-34
PDF (Українська)
CHARACTERISTICS OF THE MINERAL COMPOSITION OF GOJI BERRIES
Nataliia Holembovska
35-43
PDF (Українська)
INNOVATIVE MODELLING OF AN INTEGRAL QUALITY INDICATOR FOR GLAZED CURD CHEESES ON DESIRABILITY FUNCTIONS
Oksana Hrebelnyk, Uliana Revytska, Liudmyla Zahorui, Lesia Korol-Bezpalа, Halyna Kalinina
44-51
PDF (Українська)
OPTIMIZATION OF THE RECIPE FOR THE PRODUCTION OF DRIED FIRST COURSES (UKRAINIAN BORSCHT)
Anna Dondik, Nataliia Derevianko, Oksana Kobets, Iryna Melnikova
52-57
PDF (Українська)
SMOOTHIES: INGREDIENTS, MANUFACTURING TECHNIQUES, AND QUALITY EVALUATION
Igor Dudarev, Oleksandr Karakulko
58-66
PDF
MODERN APPROACHES TO STRUCTURING VEGETABLE PROTEINS IN MEAT ANALOGUE TECHNOLOGIES
Oleksii Kotov, Serhii Khrychov, Ruslan Slobodniuk, Andrii Goralchuk
67-74
PDF (Українська)
SEA BUCKTHORN JUICE AS A FUNCTIONAL INGREDIENT FOR BEVERAGES: EFFECTS ON TASTE AND MICRONUTRIENT PROFILE
Yuliia Kurylenko, Vladyslav Sukhenko, Halyna Andronovych
75-80
PDF (Українська)
COMPARATIVE ANALYSIS OF PHYSICOCHEMICAL CHARACTERISTICS OF FOOD-GRADE SALT FROM DIFFERENT REGIONS OF THE WORLD
Vitalii Polishchuk, Svitlana Tsekhmistrenko, Svitlana Polishchuk, Serhii Cherniuk, Nataliia Rol
81-89
PDF (Українська)
APPLICATION OF ENCAPSULATION TECHNOLOGIES IN CHICKEN LIVER MEAT PÂTÉS
Roman Svyatnenkо, Anna Korsun, Andrii Marynin, Vasyl Pasichnyi, Oleksandr Shevchenko
90-97
PDF (Українська)
EXPANSION OF THE RANGE OF DISHES WITH CONTROLLED NUTRIENT COMPOSITION FOR SPECIALIZED FOOD SERVICE ESTABLISHMENTS
Tetiana Sylchuk, Vira Zuiko, Vita Tsyrulnikovа, Olena Tyshchenko, Dariya Opanasenko
98-104
PDF (Українська)
STRUCTURE-FORMING PROPERTIES OF ACHATINA FULICA SNAIL MUCIN IN AQUATIC SYSTEMS
Oksana Topchiі, Maryana Ovcharuk
105-111
PDF (Українська)
MODERN TRENDS IN THE DEVELOPMENT OF TECHNOLOGICAL EQUIPMENT AND THEIR IMPACT ON THE DESIGN OF RESTAURANT ESTABLISHMENTS
Andrii Farisieiev, Anna Novik, Alina Savchenko, Artem Shapenkov
112-119
PDF (Українська)
PROCESSING OF GRAPE POMACE TO EXTRACTION FOOD DYE
Tetiana Yakovenko, Olga Mamai, Tetiana Kuzmina, Olha Stoianova, Katerina Zubkova
120-125
PDF (Українська)
HOSPITALITY AND CATERING
EXPERIENCE AND PROSPECTS FOR THE DEVELOPMENT OF EVENT ACTIVITIES IN RESTAURANT ESTABLISHMENTS
Nataliіa Bondar, Larysa Sharan, Viacheslav Hubenia, Daria Posukhova
126-131
PDF (Українська)
PRINCIPLES FOR DEVELOPING AN ADAPTIVE MODEL OF HOTEL OPERATIONS IN TIMES OF CRISIS AND INSTABILITY
Irina Herman, Yuri Opanashchuk
132-137
PDF (Українська)
STRATEGIC MANAGEMENT OF CATERING: INTEGRATION OF LOGISTICS SOLUTIONS FOR DIFFERENT MARKET SEGMENTS
Kateryna Zhylenko, Alla Samoilenko
138-144
PDF (Українська)
UPSKILLING AND RESKILLING AS STRATEGIC HR TOOLS FOR LEADERSHIP DEVELOPMENT IN THE HOSPITALITY INDUSTRY
Halyna Kushniruk
145-151
PDF (Українська)
TRANSFORMATION OF THE HOTEL AND RESTAURANT SYSTEM OF UKRAINE UNDER A WAR ECONOMY: DEMAND, RISKS, AND PRICING MECHANISMS
Oksana Makar, Oksana Roik
152-157
PDF (Українська)
CATERING IN THE MICE-SERVICE SYSTEM OF HOTEL ENTERPRISES: THEORETICAL ASPECT
Nadiia Melnyk, Raisa Zahnybida, Andrii Melnyk
158-167
PDF (Українська)
REDUCING FOOD WASTE AS AN INDICATOR OF SUSTAINABLE MANAGEMENT IN THE HORECA SECTOR
Uliana Tkach, Viktoriia Danylenko-Kulchytska
168-174
PDF (Українська)
EFFECTIVENESS OF EMPLOYEE MOTIVATION IN THE HOSPITALITY SECTOR UNDER CONTEMPORARY CONDITIONS
Liudmyla Tranchenko, Hanna Chepurdа
175-183
PDF
TOURISM
INNOVATIVE POTENTIAL OF REGIONAL TOURISM ENTERPRISES: ASSESSMENT METHODOLOGY AND DEVELOPMENT DIRECTIONS
Yevhenii Adamenko
184-193
PDF (Українська)
GEOGRAPHICAL FACTORS IN THE FORMATION OF CULINARY TRADITIONS AS A PREREQUISITE FOR THE DEVELOPMENT OF GASTRONOMIC TOURISM
Liubomyr Bezruchko, Maria Fil, Svitlana Blahodyr
194-199
PDF (Українська)
STRATEGIC DIRECTIONS OF ORGANIZATION OF TOURISM AND HOTEL AND RESTAURANT BUSINESS IN FRONTLINE REGIONS DURING THE PERIOD OF POST-WAR RECONSTRUCTION
Anastasiia Bezkhlibna, Svitlana Zhuravlova, Tetiana Kuklina, Sergiy Tsvilyi, Maryna Byelikova
200-205
PDF (Українська)
SOCIO-LEGAL AND THEORETICAL PRINCIPLES OF TOURISM DEVELOPMENT IN THE CONDITIONS OF MARTIAL STATE IN UKRAINE
Zoya Boyko, Victoria Yazina, Ruslana Zhovtani
206-211
PDF (Українська)
DESTINATION OVER-TOURISM AS A PROBLEM OF DEVELOPMENT OF THE GLOBAL HOSPITALITY INDUSTRY
Yulian Huk
212-220
PDF (Українська)
PSYCHOLOGICAL FACTORS OF INTERACTION BETWEEN AN ANIMATOR AND CONSUMERS OF TOURISM SERVICES
Vasyl Zhupnyk
221-227
PDF (Українська)
FORMATION OF RESILIENCE OF TOURISM BUSINESS IN UKRAINE: ECONOMIC INDICATORS OF SUSTAINABILITY, ADAPTABILITY AND ANTI-CRISIS MANAGEMENT
Оlga Korniienko, Daria Mamotenko, Svitlana Hres-Yevreinova, Tetiana But
228-233
PDF
ECONOMIC ASPECTS OF PERSONNEL MOTIVATION IN THE TOURISM SECTOR
Vira Orlova, Nataliia Khudyk
234-238
PDF (Українська)
RURAL GREEN AND MEDICAL TOURISM: INTEGRATION MODELS OF RECREATIONAL SPHERE DEVELOPMENT
Yuliya Pereguda
239-246
PDF (Українська)
SOCIALIZATION OF ACTIVE TOURISM: INNOVATIVE SOLUTIONS IN THE CONTEXT OF MODERN CHALLENGES IN WAR CONDITIONS
Pavlo Romaniv
247-253
PDF (Українська)
THEORETICAL AND METHODOLOGICAL ASPECTS OF FORMING A MECHANISM FOR MANAGING THE LIFE CYCLE OF A TOURISM ENTERPRISE
Olena Starynets, Maksym Kovalenko, Andrii Mokryi
254-260
PDF (Українська)
DIGITAL TOOLS FOR THE DEVELOPMENT OF TOURIST DESTINATIONS IN IVANO-FRANKIVSK REGION
Khrystyna Terletska, Mykhailo Podolian
261-266
PDF (Українська)
DIGITAL MODERNIZATION OF THE TOURISM INDUSTRY IN THE ERA OF ARTIFICIAL INTELLIGENCE DEVELOPMENT
Maksym Tonkoshkur
267-272
PDF (Українська)
PROSPECTS FOR THE DEVELOPMENT OF CULTURAL TOURISM IN THE CHYHYRYN REGION
Larysa Chepurda, Olena Shestel
273-275
PDF (Українська)
CULTURAL CODES AS A COMPONENT OF INTERCULTURAL COMMUNICATION IN TOURISM (USING THE EXAMPLE OF THE REPUBLIC OF TURKEY)
Liubov Chorna, Lesia Kovalska, Halyna Shchuka
276-282
PDF (Українська)
CONCEPTUALIZATION OF DIGITAL SUSTAINABILITY FOR HOSPITALITY ENTERPRISES THROUGH THE DEVELOPMENT OF A DIGITAL SUSTAINABILITY CONTINUUM
Olena Chupyr
283-292
PDF (Українська)
Language
English
Українська