Ukrainian Journal of Food Science最新文献

{"title":"Evaluation of steaming time on the colour and physical properties of four paddy rice varieties in West Africa","authors":"A. Dauda, Hauwa Hassan, A. Babayeju, J. K. Joseph, Rachael Omowumi Oyelade","doi":"10.24263/2310-1008-2021-9-2-7","DOIUrl":"https://doi.org/10.24263/2310-1008-2021-9-2-7","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"129 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124546650","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 flattening wheat grain on grinding modes in roller mill","authors":"Y. Kharchenko, A. Sharan, O. Yeremeeva","doi":"10.24263/2310-1008-2021-9-2-9","DOIUrl":"https://doi.org/10.24263/2310-1008-2021-9-2-9","url":null,"abstract":"Introduction. The flattening process is used to intensify the grinding of grain during varietal milling of wheat, while the optimal gap between the rolls of the ivy system remains uncertain. Materials and methods. Flattening was carried out in a laboratory ivy machine with a roller diameter of 144.0 mm; 68.4 mm and a rotation speed of 14.6 s-1. Grinding of wheat grain was carried out in a roller mill. The length of the rollers is 70 mm; the number of rifts per 1 cm circle of rollers is 6, the slope of the rifts is 12%, the ratio of circular speeds is 1:2, the speed of rotation of the high-speed roller is 3.93 m/s, the diameter of the rollers is 150 mm, the interdependence of the rifts is the back on the back, the angles of exacerbation of the rifts are 35°/70°. The mode of grinding wheat grain in the ivy machine and in the roller mill was determined by sifting the products obtained through a sieve with holes of 1.0 mm. Granulometric analysis of crushed products was determined by sifting on a standard set of sieves with module Δ≈1.21. Result and discussion. When grinding ivy products in a roller mill, the total yield of intermediate products is nonlinear in nature and can be approximated by the equation of the second degree. The optimal distance between the rollers of the ivy machine is 1.4 mm, provided that small products after flattening were previously isolated from the mixture of the flattened product. The total product of intermediate products after flattening and grinding in the roller mill has a complex nonlinear nature, which did not allow to establish the optimal value of the gap value between the rollers of the ivy system. The total product of intermediate products obtained in total during flattening and grinding is 2.9 % greater than the total product product yield obtained only in the roller mill with small ivy products previously removed. Differential curves are polymodal and have 5 maximums. Integral curves have an S-shaped appearance. When grinding whole grain, the total yield of intermediate products is greater than when grinding flattened grain in a roller mill under the same conditions. When crushing flattened grain, a greater number of large fractions of products are formed due to small ones. Conclusion. In the range of the established optimal clearance between the rolls of the flattening machine, there are no significant differences between the two methods of grinding wheat.","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116310678","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":"Partial purification and characterisation of polyphenol oxidase from faba bean (Vicia faba) coat","authors":"S. Isbilir, Aysenur Gulo Yediel","doi":"10.24263/2310-1008-2021-9-2-5","DOIUrl":"https://doi.org/10.24263/2310-1008-2021-9-2-5","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121869466","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":"Bioactive compounds and antioxidant activity of beetroots prepared by different drying methods","authors":"Y. Liu, Z. Duan, Sergii Sabadash","doi":"10.24263/2310-1008-2021-9-2-11","DOIUrl":"https://doi.org/10.24263/2310-1008-2021-9-2-11","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"382 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124761414","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":"Peculiarities of the lipid composition of sunflower wax","authors":"Mykola Oseyko, T. Romanovska, V. Shevchyk","doi":"10.24263/2310-1008-2021-9-2-10","DOIUrl":"https://doi.org/10.24263/2310-1008-2021-9-2-10","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123399531","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":"High pressure applications in low salt gel meat technologies. A review","authors":"Yan‐ping Li, V. Sukmanov, Ma Hanjun, Z. Kang","doi":"10.24263/2310-1008-2021-9-2-6","DOIUrl":"https://doi.org/10.24263/2310-1008-2021-9-2-6","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132344408","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":"Rationale of fruit and berry raw materials choice to increase the confectionery nutritional value","authors":"A. Bashta, N. Ivchuk, N. Stetsenko, O. Bashta","doi":"10.24263/2310-1008-2021-9-1-10","DOIUrl":"https://doi.org/10.24263/2310-1008-2021-9-1-10","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132025108","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":"Quality rating of desserts based on fruit and berry raw materials","authors":"Iryna Koretska, O. Kuzmin, Volodymyr Poliovyk, L. Deinychenko, Ganna Berezova, N. Stukalska","doi":"10.24263/2310-1008-2021-9-1-8","DOIUrl":"https://doi.org/10.24263/2310-1008-2021-9-1-8","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123234064","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":"Some quality properties and volatile compound profile of Ardahan Tel cheese, a traditional cheese in Turkey","authors":"A. Çetinkaya, G. Kaban","doi":"10.24263/2310-1008-2021-9-1-4","DOIUrl":"https://doi.org/10.24263/2310-1008-2021-9-1-4","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123374676","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":"Study of combination of pumpkin seed flour and turkey meat in hams","authors":"O. Galenko, Ostap Hasyuk, V. Kravchuk, Mariia Medianuk","doi":"10.24263/2310-1008-2021-9-1-6","DOIUrl":"https://doi.org/10.24263/2310-1008-2021-9-1-6","url":null,"abstract":"─── Abstract Introduction. Studies have been conducted to determine the effect of combination of pumpkin seed flour and turkey meat in hams. Materials and methods. The technology of hams with the use of mathematical modulation and addition to the composition of pumpkin seed flour and turkey meat was studies. Determination of amino acid composition was conducted in accordance with the method of ion exchange chromatography Results and discussion. The share of muscle tissue in turkey carcasses of the 1st and 2nd grades is within 44–47% and is dominant, the skin content with subcutaneous fat is 13– 22%. Determined that the protein content of oilseeds is indistinguishable from meat raw materials, and they can be considered as a good source of vegetable protein (19.4– 34.2%). Analysis of the amino acid composition amino there are minor differences in their quantitative content. In oilseeds, the predominant amino acid is leucine for sesame seeds, leucine and valine for sunflower seeds, phenylaline for pumpkin seeds. Three experimental recipes for restructured ham were developed with the replacement of turkey meat with turkey skin in the amount of 10% and seed flour in the amount of 5, 10, 15% hydrated in a ratio of 1:2. Physico-chemical studies have shown that ham made with the use of turkey skin and pumpkin seed flour have slightly higher protein content and more balanced ratio of protein and fat in the recipe 1:1, according to adequate nutrition, Conclusions. The high quality of three formulations developed and tested for the production of restructured ham, in which 10% of turkey skin and 5–15% of pumpkin seed flour are combined, has been established.","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131493744","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}