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Ukrainian Food Journal最新文献

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IF 0.5
Ukrainian Food Journal Pub Date : 2021-12-01 DOI: 10.24263/2304-974x-2021-10-4-3
O. Stabnikova
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引用次数: 0
Biodegradable film based on taro starch with variations of duck bone gelatin concentration: physical and barrier properties 芋头淀粉生物降解膜的物理性能和阻隔性能研究
IF 0.5
Ukrainian Food Journal Pub Date : 2021-12-01 DOI: 10.24263/2304-974x-2021-10-4-9
T. Laksanawati, M. H. Khirzin, M. Amaniyah
{"title":"Biodegradable film based on taro starch with variations of duck bone gelatin concentration: physical and barrier properties","authors":"T. Laksanawati, M. H. Khirzin, M. Amaniyah","doi":"10.24263/2304-974x-2021-10-4-9","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-9","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44144568","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: 0
Effect of the addition of soybean dregs treated by ultrafine grinding and microwave technology on the quality of crispy biscuits 添加经超细粉碎和微波处理的豆渣对脆饼干质量的影响
IF 0.5
Ukrainian Food Journal Pub Date : 2021-12-01 DOI: 10.24263/2304-974x-2021-10-4-4
Fang Wang, V. Sukmanov, Jie Zeng
{"title":"Effect of the addition of soybean dregs treated by ultrafine grinding and microwave technology on the quality of crispy biscuits","authors":"Fang Wang, V. Sukmanov, Jie Zeng","doi":"10.24263/2304-974x-2021-10-4-4","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-4","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43865455","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: 0
Effect of coconut products, mesquite flour and stevia on the thermal and quality properties of dark chocolate 椰子制品、梅斯基特面粉和甜菊糖对黑巧克力热性能和品质的影响
IF 0.5
Ukrainian Food Journal Pub Date : 2021-12-01 DOI: 10.24263/2304-974x-2021-10-4-11
Z. Goranova, I. Alexieva, T. Petrova
{"title":"Effect of coconut products, mesquite flour and stevia on the thermal and quality properties of dark chocolate","authors":"Z. Goranova, I. Alexieva, T. Petrova","doi":"10.24263/2304-974x-2021-10-4-11","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-11","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48356193","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: 0
Substantiation of grain mass properties’ effect on the processes of extraction and hydration 颗粒质量特性对萃取和水化过程影响的证明
IF 0.5
Ukrainian Food Journal Pub Date : 2021-12-01 DOI: 10.24263/2304-974x-2021-10-4-13
Tetiana Yaniuk, Tetiana Trakhalo, Halyna Liashko, Olena Galynska, Nataliia Hriunvald
{"title":"Substantiation of grain mass properties’ effect on the processes of extraction and hydration","authors":"Tetiana Yaniuk, Tetiana Trakhalo, Halyna Liashko, Olena Galynska, Nataliia Hriunvald","doi":"10.24263/2304-974x-2021-10-4-13","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-13","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46258823","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: 0
Toxic substances formation in co-incineration process for food production 食品生产联合焚烧过程中有毒物质的形成
IF 0.5
Ukrainian Food Journal Pub Date : 2021-12-01 DOI: 10.24263/2304-974x-2021-10-4-15
I. Dubovkina, O. Sigal, V. Rikhter, Nataliya Nizhnyk
{"title":"Toxic substances formation in co-incineration process for food production","authors":"I. Dubovkina, O. Sigal, V. Rikhter, Nataliya Nizhnyk","doi":"10.24263/2304-974x-2021-10-4-15","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-15","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42102471","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
Functional and technological properties of food nanoadditive based of double oxide of bi- and trivalent iron in lyophilic colloidal dispersed systems 以二价铁和三价铁的双氧化物为基础的食品纳米添加剂在亲冷胶体分散体系中的功能和工艺特性
IF 0.5
Ukrainian Food Journal Pub Date : 2021-12-01 DOI: 10.24263/2304-974x-2021-10-4-6
I. Tsykhanovska, O. Stabnikova, O. Alexandrov, R. Trishch, Olga Blagiy
{"title":"Functional and technological properties of food nanoadditive based of double oxide of bi- and trivalent iron in lyophilic colloidal dispersed systems","authors":"I. Tsykhanovska, O. Stabnikova, O. Alexandrov, R. Trishch, Olga Blagiy","doi":"10.24263/2304-974x-2021-10-4-6","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-6","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44965708","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: 0
Changes in volatile compounds of Ayvalık (Edremit) and Uslu olive oils depending on conditions and time of storage Ayvalık (Edremit)和Uslu橄榄油挥发性化合物随储存条件和时间的变化
IF 0.5
Ukrainian Food Journal Pub Date : 2021-12-01 DOI: 10.24263/2304-974x-2021-10-4-7
P. G. Ergönül, A. Y. Aydar, Tuba Göldeli, A. Mentana, M. Quinto
{"title":"Changes in volatile compounds of Ayvalık (Edremit) and Uslu olive oils depending on conditions and time of storage","authors":"P. G. Ergönül, A. Y. Aydar, Tuba Göldeli, A. Mentana, M. Quinto","doi":"10.24263/2304-974x-2021-10-4-7","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-7","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48786433","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
Regulation of biological activity of surfactants under cultivation of Acinetobacter calcoaceticus IMB B-7241 on glycerol 表面活性剂对钙酸不动杆菌IMB B-7241甘油生物活性的调控
IF 0.5
Ukrainian Food Journal Pub Date : 2021-12-01 DOI: 10.24263/2304-974x-2021-10-4-16
T. Pirog, D. Lutsai, H. Yarova
{"title":"Regulation of biological activity of surfactants under cultivation of Acinetobacter calcoaceticus IMB B-7241 on glycerol","authors":"T. Pirog, D. Lutsai, H. Yarova","doi":"10.24263/2304-974x-2021-10-4-16","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-16","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48897605","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: 0
Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream 燕麦β-葡聚糖在牛奶蔬菜冰淇淋中的多功能特性
IF 0.5
Ukrainian Food Journal Pub Date : 2021-12-01 DOI: 10.24263/2304-974x-2021-10-4-5
V. Sapiga, G. Polischuk, Magdalena Buniowska, I. Shevchenko, T. Osmak
{"title":"Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream","authors":"V. Sapiga, G. Polischuk, Magdalena Buniowska, I. Shevchenko, T. Osmak","doi":"10.24263/2304-974x-2021-10-4-5","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-5","url":null,"abstract":"Introduction. The aim of the work was to study the effect of oat β-glucan on the viscosity-speed indicators of mixtures and physicochemical characteristics of milk-vegetable ice cream. Materials and methods. Milk-vegetable ice cream with a mass fraction of fat 3% and oat β-glucan in the amount of 0.5– 1.0% with a stabilization system and without, as well as control samples of classic milk ice cream, were prepared. Rotational viscometry and well-known methods for studying the resistance to melting, overrun and ice cream dispersion of the air phase were used. Results and discussion. The structuring ability of β-glucan in ice cream with low fat and dry matter content was studied. The effective viscosity of ice cream mixtures with β-glucan in the amount of 0.5–1.0% is in the range of recommended values. Mixtures of milk ice cream with β-glucan are characterized by thixotropic ability, which is confirmed by the high degree of restoration of the destroyed structure. Combined use of β-glucan and fermented vegetable puree containing soluble pectin and softened vegetable fibers could significantly improve the viscosity-speed indicators of mixtures: the effective viscosity increases by 11.5–15.9%, the degree of recovery in on average – by 10%. Low-fat milk-vegetable ice cream with a β-glucan content of 0–1.0% acquires a creamy consistency. The increase in overrun and resistance to melting of ice cream with β-glucan is due","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49433118","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: 4
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