Ukrainian Food Journal最新文献_第6页

Quality indicators of multicomponent dairy-vegetable concentrates 多组分蔬菜浓缩乳的质量指标

IF 0.5

Ukrainian Food Journal Pub Date : 2022-06-01 DOI: 10.24263/2304-974x-2022-11-2-5

引用次数: 0

Increase the ecological safety of the soil biogrouting using plant urease 利用植物脲酶提高土壤生物灌浆的生态安全性

IF 0.5

Ukrainian Food Journal Pub Date : 2022-06-01 DOI: 10.24263/2304-974x-2022-11-2-10

V. Stabnikov, Dmytro Stabnikov, V. Udymovych

引用次数: 1

Impact of the crisis caused by the coronavirus on Hungarian consumer behavior related to food purchases 冠状病毒引发的危机对匈牙利消费者购买食品行为的影响

IF 0.5

Ukrainian Food Journal Pub Date : 2022-06-01 DOI: 10.24263/2304-974x-2022-11-2-11

Tímea Juhász, P. Huszka, P. Karácsony

{"title":"Impact of the crisis caused by the coronavirus on Hungarian consumer behavior related to food purchases","authors":"Tímea Juhász, P. Huszka, P. Karácsony","doi":"10.24263/2304-974x-2022-11-2-11","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-2-11","url":null,"abstract":"Introduction. Due to the worldwide coronavirus epidemic, models of consumer behaviour related to the purchase of food need to be revised. Materials and methods. An empirical study was conducted with a questionnaire survey. The research took place in Hungary in the summer of 2020, involving 724 consumers. Results and discussion. A high percentage of consumers in Hungary reacted to the coronavirus crisis by panic buying. The consumption of healthier foods has spread in connection with the coronavirus crisis, and that the demand of Hungarian consumers for dairy products has also increased. Furthermore, there are differences between the products consumed by panic buyers and normal shoppers. The results showed those who were not afraid of the coronavirus paid less attention to their eating habits (Pearson's correlation: -0.119, sign.:0.01). Some 59.9% of respondents said that it was worth storing large quantities of food because of the coronavirus epidemic. Females and males did not differ on this issue (Chi-square 0.160, df: 2, sign.:0.923, p > 0.05). Correlation tests showed that for dairy purchases, butter, cheese, fruit yoghurt and sour cream were significantly correlated with each other. By age, respondents aged 40-60 bought the most dairy products, while consumers aged 30 bought the least. Conclusion. The coronavirus pandemic has seriously affected not only the global economy, but also the daily life of the world's population. Negative consequences were also reflected in the attitude to the purchase of food and there were significant changes in the composition of consumed products.","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48710946","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}

引用次数: 1

Influence of the amino acid and fractional composition of dry milk of mammals on the digestibility of dry milk mixtures 哺乳动物干乳氨基酸和成分对混合干乳消化率的影响

IF 0.5

Ukrainian Food Journal Pub Date : 2022-06-01 DOI: 10.24263/2304-974x-2022-11-2-7

N. Falendysh, K. Belinska, I. Bobel, G. Adamczyk

引用次数: 0

Intelligent automatic control of sugar factory evaporator operation using behavior prediction subsystem 基于行为预测子系统的糖厂蒸发器运行智能自动控制

IF 0.5

Ukrainian Food Journal Pub Date : 2022-03-01 DOI: 10.24263/2304-974x-2022-11-1-14

M. Hrama, V. Sidletskyi, I. Elperin

引用次数: 0

Influence of drying temperature on the organoleptic properties, antioxidant activity and polyphenol content in dried leaves of Allium ursinum L. subsp. Ucrainicum 干燥温度对大葱干叶感官特性、抗氧化活性和多酚含量的影响。Ucrainicum

IF 0.5

Ukrainian Food Journal Pub Date : 2022-03-01 DOI: 10.24263/2304-974x-2022-11-1-4

J. Lukinac, M. Jukič

{"title":"Influence of drying temperature on the organoleptic properties, antioxidant activity and polyphenol content in dried leaves of Allium ursinum L. subsp. Ucrainicum","authors":"J. Lukinac, M. Jukič","doi":"10.24263/2304-974x-2022-11-1-4","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-1-4","url":null,"abstract":"Introduction. The short vegetative occurrence of Allium ursinum limits its availability. Therefore, drying seems to be an excellent method for year-round preservation. The aim of the present study was to determine the influence of drying temperature on antioxidant activity and polyphenol content in dried leaves of Allium ursinum L. subsp. ucrainicum and their organoleptic properties. Materials and methods . The effect of three drying temperatures (40, 50 and 60 °C) on the organoleptic properties (colour, dehydration and rehydration ability), antioxidant activity and polyphenol content in the dried leaves of A. ursinum was evaluated. The colour of the samples was measured using the computer vision system. The total phenolic content was determined spectrophotometrically and the antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl method. Results and discussion . Significant differences were found between the fresh, dehydrated and rehydrated A. ursinum samples for all the colour parameters analysed (dried leaves showed a much lower intensity of green colour than fresh). Drying at higher temperature results in greater colour change, which is more pronounced at higher drying temperatures (60 °C) due to chlorophyll degradation. The drying temperatures had a statistically significant effect on the dehydration and rehydration capacity of the dried samples. The higher drying temperature resulted in the higher degree of dehydration and rehydration (the pores of the dried food allowed water to re-enter the cells). Convection air-drying resulted in","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43325711","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}

引用次数: 2

Mineral composition of flours produced from modern and ancient wheat varieties cultivated in Romania 由罗马尼亚种植的现代和古代小麦品种制成的面粉的矿物成分

IF 0.5

Ukrainian Food Journal Pub Date : 2022-03-01 DOI: 10.24263/2304-974x-2022-11-1-9

Maria-Camelia Golea, M. Sandru, G. Codină

引用次数: 1

Aromatic profile of Macedonian and Bulgarian red wines from local variety Vranec and hybrid variety Kaylashki Rubin 当地品种Vranec和杂交品种Kaylashki Rubin的马其顿和保加利亚红葡萄酒的芳香特征

IF 0.5

Ukrainian Food Journal Pub Date : 2022-03-01 DOI: 10.24263/2304-974x-2022-11-1-5

Dimitar Dimitrov, D. Nedelkovski

引用次数: 0

China and changing food trends: A sustainability transition perspective 中国与不断变化的食品趋势：可持续性转型视角

IF 0.5

Ukrainian Food Journal Pub Date : 2022-03-01 DOI: 10.24263/2304-974x-2022-11-1-13

D. Marinova, Diana Bogueva, Yanrui Wu, Xiumei Guo

引用次数: 1

Application of surface-active substances produced by Rhodococcus erythropolis IMB Aс-5017 for post-harvest treatment of sweet cherry 红球菌IMB Aс-5017表面活性物质在甜樱桃采后处理中的应用

IF 0.5

Ukrainian Food Journal Pub Date : 2022-03-01 DOI: 10.24263/2304-974x-2022-11-1-15

T. Pirog, V. Stabnikov, S. Antoniuk

引用次数: 0