Ukrainian Journal of Food Science最新文献_第4页

Effects of intermittent microwave drying conditions on characteristics and physical properties of beetroots 间歇微波干燥条件对甜菜根特性和物理性质的影响

Ukrainian Journal of Food Science Pub Date : 2021-06-01 DOI: 10.24263/2310-1008-2021-9-1-5

Yan Liu, S. Sabadash, Z. Duan

引用次数: 0

Effects of cooking methods and new cultivars on physico-chemical properties of potatoes 烹调方法及新品种对马铃薯理化特性的影响

Ukrainian Journal of Food Science Pub Date : 2021-06-01 DOI: 10.24263/2310-1008-2021-9-1-7

Cemal Kasnak, R. Palamutoğlu

引用次数: 0

Effect of sea buckthorn juice addition on the oxidative stability, physicochemical and sensory properties of soy milk mayonnaise during refrigerated storage 添加沙棘汁对豆浆蛋黄酱冷藏过程中氧化稳定性、理化及感官特性的影响

Ukrainian Journal of Food Science Pub Date : 2021-06-01 DOI: 10.24263/2310-1008-2021-9-1-3

V. Nour

引用次数: 2

Functional and technological properties of food nanoadditive based on double oxide of ferrous and trivalent iron in production molded jelly marmalade 亚铁/三价铁双氧化物食品纳米添加剂在生产模塑果冻果酱中的功能与工艺性能

Ukrainian Journal of Food Science Pub Date : 2021-06-01 DOI: 10.24263/2310-1008-2021-9-1-11

I. Tsykhanovska, V. Evlash, T. Lazarieva, O. Aleksandrov, O. Blahyi, T. Gontar, Kseniia Bykanova

引用次数: 0

Functionality and chemical composition of maize-okara flour blends on biscuit quality 玉米-卡拉粉混合粉的功能和化学成分对饼干质量的影响

Ukrainian Journal of Food Science Pub Date : 2021-06-01 DOI: 10.24263/2310-1008-2021-9-1-9

F. M. Makinde, Osaruguwe Dan-Aighewi Tifu

引用次数: 0

Differentiation of Omani Acacia and white Acacia honey by botanical and physicochemical analysis 阿曼金合欢和白金合欢蜂蜜的植物学和理化分析鉴别

Ukrainian Journal of Food Science Pub Date : 2019-12-01 DOI: 10.24263/2310-1008-2019-7-2-10

Ali Sajwani, S. Farooq, E. Eltayeb

引用次数: 3

Improving technology of producing non-alcoholic drinks using non-traditional raw materials 改进非传统原料生产无酒精饮料的技术

Ukrainian Journal of Food Science Pub Date : 2019-12-01 DOI: 10.24263/2310-1008-2019-7-2-11

Z. Romanova, M. Karputina, O. Kharkovska

{"title":"Improving technology of producing non-alcoholic drinks using non-traditional raw materials","authors":"Z. Romanova, M. Karputina, O. Kharkovska","doi":"10.24263/2310-1008-2019-7-2-11","DOIUrl":"https://doi.org/10.24263/2310-1008-2019-7-2-11","url":null,"abstract":"Introduction. The technology for the production of soft drinks using non-traditional raw materials with the aim of improving and expanding the range of products was investigated. Materials and methods. Non-traditional raw materials were used to create the basis of a soft drink, in particular, strawberry and raspberry extract. The number of polyphenols in the objects of study were determined by spectrophotometric method. The optical density was measured in a cuvette with a layer thickness of 10 mm on a SF-46 spectrophotometer. Results and discussion. The content of phenolic compounds is crucial for the stability of beverages. The usіng of morphological particles of raw materials makes it possible not only to improve the sensory properties of beverages, but also to extend their stability. Raspberry powder extract (2.30 and 1.02) had better phenolic compounds and rutin content than strawberry powder extract (1.50 and 0.30). Available data indicate that the vegetative parts of plants contain no less biologically active substances, and sometimes even more than fruits, berries and vegetables, and their using allows to get concentrates and drinks from them with soft, piquant, harmoniously individual flavor and aroma. Focusing on the rich content of valuable components, the leaves and stems of raspberries and strawberries were investigated for the using of additives to the concentrate of soft drinks. 3 preparing raspberry is","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114937287","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

Analysis of causes, circumstances and consequences of occupational traumatic injuries at the food beverage enterprises 食品饮料企业职业创伤的原因、情况及后果分析

Ukrainian Journal of Food Science Pub Date : 2019-12-01 DOI: 10.24263/2310-1008-2019-7-2-15

O. Yevtushenko, A. Siryk, V. Zomchak

{"title":"Analysis of causes, circumstances and consequences of occupational traumatic injuries at the food beverage enterprises","authors":"O. Yevtushenko, A. Siryk, V. Zomchak","doi":"10.24263/2310-1008-2019-7-2-15","DOIUrl":"https://doi.org/10.24263/2310-1008-2019-7-2-15","url":null,"abstract":"Introduction. The purpose of the study is to determine the causes, consequences and circumstances of occupational injuries at the food beverage enterprises for the period from 2010 to 2018 in Ukraine. Materials and methods. Applied statistical analysis of data on accidents occurring at food processing enterprises in the production of beverages for the period from 2010 to 2018 was applied during the study; principal component method. The work up of trends in the time series of industrial injuries is based on data from the State Statistics Service of Ukraine. Results and discussion. In the food industry in the beverage production 221 workers were injured at the food factory, 35 of them died. Of these, 75.6% were male, 24.4% were 3 female which is 3 times less than male. It was found that organizational factors lead to 80% of industrial injuries, the most common organizational reasons were: violation of traffic safety rules (12.8%), violations of labor and industrial discipline (11.2%), shortcomings in training of safe work practices (9%), non-compliance with the requirements of labor safety instructions (8.2%) of the total number of injured workers in the food industry in the production of beverages; violation of safety requirements during the operation with the equipment, machines, mechanisms (7.4%), failure to fulfill official duties, lack of proper control by managers (5.4%). Among the technical reasons, the dominant are the following: Psychophysiological Conclusion. Organizational factors lead to 80% of injuries, of which more than 63%","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"224 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128875628","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

Rational modes of wool scouring 合理的羊毛精练模式

Ukrainian Journal of Food Science Pub Date : 2019-12-01 DOI: 10.24263/2310-1008-2019-7-2-13

T. Romanovska, Мykola Oseiko, S. Bazhay-Zhezherun, Olena Yarmolitska

{"title":"Rational modes of wool scouring","authors":"T. Romanovska, Мykola Oseiko, S. Bazhay-Zhezherun, Olena Yarmolitska","doi":"10.24263/2310-1008-2019-7-2-13","DOIUrl":"https://doi.org/10.24263/2310-1008-2019-7-2-13","url":null,"abstract":"Introduction. Currently, synthetic detergents with a weakly alkaline pH are used for scouring wool. The combination of surfactant Sles 70 with an aprotic organic solvent with dimethylsulfoxide (DMSO) allows you to create a neutral detergent and needs to determine the rational modes of wool scouring. The purpose of our study was to find the rational parameters of scouring fine-wool hair. Materials and methods. In Latin squares, an experiment was conducted to determine the effect of the concentration of Sles 70 in the scouring solution in the range of 0.1 to 3.1 g/dm 3 , the concentration of DMSO 0.01 to 0.61 g/dm 3 , the hydromodule 10 to 100, the temperature of 30 − 48  С for cleaning fine-wool fibers while scouring the wool fiber with the specified combined detergent. Results and discussion . In the investigated range of variation of factors, the influence of the hydromodule on the purification of wool and the extraction of extractive substances from the surface of the fiber into the waste solution was most pronounced. Hydro module more you the wool grease and dirt. The temperature has a stable effect in the given range, so all the investigated values temperature to the removal of fatty contaminations of wool for this component of the detergent solution. Аccording","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"88 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121601230","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

Integrated software and hardware system for power consumption and supply automated control in food industry enterprise 食品工业企业用电、供电自动化控制软硬件集成系统

Ukrainian Journal of Food Science Pub Date : 2019-06-01 DOI: 10.24263/2310-1008-2019-7-1-13

S. Baliuta, L. Kopylova, Iuliia Kuievda

引用次数: 0