Ukrainian Food Journal最新文献

{"title":"Ryazhanka with pumpkin puree and flax seeds","authors":"O. Kuzmin, V. Kiiko, O. Khareba, O. Gavrylenko, M. Ianchyk, Nataliia Y. Melnyk","doi":"10.24263/2304-974x-2023-12-1-7","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-1-7","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48837447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phosphate recovery and fertilizer production from wastewater using iron-reducing bacteria","authors":"V. Stabnikov, Dmytro Stabnikov, Zubair Ahmed","doi":"10.24263/2304-974x-2023-12-1-10","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-1-10","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44785862","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modeling of non-stationary processes heat and mass transfer according to the cellular model of sucrose mass crystallization","authors":"Taras Pohorilyi","doi":"10.24263/2304-974x-2023-12-1-8","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-1-8","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":"1 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41393151","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Employment status of Hungarian food delivery workers in the post pandemic era","authors":"A. Ilhan, F. Füredi","doi":"10.24263/2304-974x-2023-12-1-11","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-1-11","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49040363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of complex baking improver on prolonging freshness of bakery products with reduced salt content","authors":"O. Bilyk, V. Stabnikov, O. Vasheka, Yu. Bondarenko, O. Kochubei-Lytvynenko","doi":"10.24263/2304-974x-2022-11-4-9","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-4-9","url":null,"abstract":"Introduction. The aim of research was to determine the effect of a complex baking improver on prolonging the freshness of bakery products with a reduced salt content using the principles of lean manufacturing. Materials and methods. Sociological research on the requirements for the quality of bakery products was conducted. A composition of a complex improver \"Mineral Freshness Plus” was developed and its optimal dosage was determined. The effects of the developed improver addition on the quality of bakery products with reduced salt content of 0.5% by weight of flour, and the effect on the processes of staling products during storage were studied. Results and discussion. According to sociological studies the presence of ingredients of synthetic origin in bakery products and rapid loss of their freshness is undesirable for consumers. To meet the consumer demands, the use of the principles of lean manufacturing in bakery production is provided, which consists in reducing technological costs and losses due to application of the developed improver. A recipe for a complex baking improver Mineral Freshness Plus has been developed, which is designed to intensify the technological process, improve consumer properties and time for keeping the freshness of bakery products with low salt content of 0.5%. The composition of the improver includes food additives with Generally Recognized as Safe status. Addition of \"Mineral Freshness Plus\" improver in quality of 2.0% to flour weight extends freshness of bakery products. This is confirmed by the higher by 65.2–75.6% content of dextrins in the product with the improver comparштп with the control, the thinner subcrustal layer on 72 hours of products storage, and changes in the structure of the bread pulp, which consists of interspersed swollen and partially gelatinized grains of starch, wrapped in a continuous mass of coagulated proteins. Conclusions. The use of the developed improver \"Mineral Freshness Plus” in the manufacture of bakery products ensures the high consumer demands.","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43775123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of technical and technological parameters on the barley dehulling process","authors":"Y. Kharchenko, A. Buculei, V. Chornyi, A. Sharan","doi":"10.24263/2304-974x-2022-11","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11","url":null,"abstract":"Introduction. The research aim is to determine effect of duration of dehulling, the barley size and moisture, the rotation speed of abrasive discs, the abrasive grit and the load factor of the dehuller on the dehulling index. Materials and methods. The dehulling was carried out in laboratory dehuller (model ULZ-1) at the rotation speed of abrasive discs of 29.6±0.015 s-1 (1775±0.9 rpm) and 42.3±0.013 s-1 (2540±0.8 rpm) and removing of barley husks and meal was conducted in the laboratory aspiration duct of 60 mm width. Results and discussion. The research has shown that the increase in the dehulling duration the weight of the barley loaded to the dehuller, the rotating rate of abrasive discs and the load coefficient of the dehuller working chamber leads to the dehulling index rise. There exists the non-linear dependence between the load coefficient of the dehuller working chamber with the minimum point of the dehulling index for the large fraction of barley 0.27–0.28 and for the small fraction of barley 0.24–0.25. The influence of the barley weight and the load coefficient of the working chamber of the dehuller on the dehulling index occurs according to the curvilinear dependence with the minimum point of the dehulling index for the large barley fraction of 0.27–0.28 and for the small barley fraction of 0.24–0.25. The increase in the processing duration and the load coefficient of the working chamber of the dehuller leads to the increase of the dehulling index, but at the same time the minimum point of the dehulling index decreases from 0.29 to 0.25. As the size of the barley grows, the dehulling index decreases. The gain in moisture of the barley leads to the decrease of the dehulling index according to the linear dependence for both large and small barley fractions. Moreover, the small fraction has the bigger values of the dehulling index than the large one. The moisture influence on the dehulling index has linear dependence for both large and small barley fractions. As moisture increases the dehulling index decreases linearly, but at the same time the large barley fraction had lower values of the dehulling index than the small one. The increase in abrasive discs grit leads to the dehulling index decrease according to the curvilinear dependence. At the grit of 80 the dehulling index gets the constant value and its change depends on the duration of processing. Conclusion. The influence of technological parameters of barley grain on the dehulling index has linear dependence, and machine parameters affect the dehulling index according to curvilinear dependency. These results must be considered when evaluating the effectiveness of dehulling and the development of the process model.","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":"1 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41479786","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ecological packaging materials for bakery and confectionery products based on a new pectin modification","authors":"O. Shulga, Serhii Hrybkov, S. Shulga","doi":"10.24263/2304-974x-2022-11-3-5","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-3-5","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44421503","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant properties of water-alcohol infusions of tea-herbal compositions based on yerba mate","authors":"","doi":"10.24263/2304-974x-2022-11-3-6","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-3-6","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43978672","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of bioactive properties of plant extracts to increase the storage stability of mechanically separated turkey meat","authors":"","doi":"10.24263/2304-974x-2022-11-4-10","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-4-10","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48723166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Management of apple and grape processing by-products. A review","authors":"Viktorija Stamatovska, G. Nakov","doi":"10.24263/2304-974x-2022-11-4-4","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-4-4","url":null,"abstract":"Introduction. The by-products from the processing of apples and grapes can be excellent materials for the production of functional foods. In this case, the environment is preserved, and food products are enriched with important nutrients. Materials and methods. A systematization of the latest scientific research in terms of management of the waste from the production of apple juice and grape wine. Results and discussion. By-products of apple and grape processing contain important nutrients such as fibers, minerals, vitamins, polyphenols, and possess high antioxidant activity. In recent years, a lot of research has been conducted to study the application of this type of waste in preparation of different food products (biscuits, cookies, cakes, bread, pasta, noodles, yogurt, cheese, kefir, salami, sausages, patties, and burgers). Regarding the percentages of substitution of conventional flours with by-products of apple and grape processing, variations are observed. For cereal products, the minimum percentage of substitution was 1% and the maximum was 100%. For meat products, the percentages of added by-products of apple and grape processing varied from 1 to 20%, while for dairy products, these contents were between the values of 0.2 and 10%. An improvement in nutrient quality with the addition of by-products of apple and grape processing was observed, such as increase of fiber, total polyphenol, flavonoids, anthocyanins and mineral contents and antioxidant activity. Incorporation of apple and grape processing by-products leads to changes of the volume or height of the products (biscuits, cookies, cakes, and bread), and changes in texture (hardness, crunchiness), appearance (surface properties, color, density), and intensity of smell and taste. It was found that the optimum cooking time of pasta/noodles/spaghetti decreased and cooking loss increased with the increasing amount of incorporated apple and grape processing waste. Addition of these by-products reduced fermentation time and syneresis during yogurt storage. It was found that the addition of by-products of apple and grape processing in the meat products increased cooking yield, emulsion stability, radical scavenging activity, and decreased pH. Conclusions. Use of waste from the processing of apples and grapes in the food industry is an opportunity to reduce environmental pollution, to create new functional and innovative food products, which will be enriched with important nutrients and biologically active substances.","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46947515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}