Ukrainian Journal of Food Science最新文献_第5页

Functional properties of maize flour (Zea mays) and stability of its paste (tuwo) as influenced by processing methods and baobab (Adansonia digitata) pulp inclusion 玉米面粉(Zea mays)的功能特性及其浆料的稳定性(二)受加工方法和猴面包树(Adansonia digitata)果肉包合物的影响

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

O. Adedeji, Nsakpuma Tadawus

引用次数: 4

Mini review on Keto-Enol ratio of curcuminoids 姜黄素类酮烯比研究综述

Ukrainian Journal of Food Science Pub Date : 2019-06-01 DOI: 10.24263/2310-1008-2019-7-1-5

S. Rege, A. Megha, S. Momin

引用次数: 9

Globalization and food insecurity in Middle East and North Africa: A panel cointegration and causality analysis 全球化与中东和北非的粮食不安全:面板协整和因果分析

Ukrainian Journal of Food Science Pub Date : 2019-06-01 DOI: 10.24263/2310-1008-2019-7-1-15

Yılmaz Bayar

引用次数: 1

Correlation between the quality indicators of activated coal in vodka technology 伏特加工艺中活性煤质量指标的相关性

Ukrainian Journal of Food Science Pub Date : 2019-06-01 DOI: 10.24263/2310-1008-2019-7-1-6

T. Shendrik, L. Levandovskyi, A. Kuts, V. Prybylskyi, M. Karputina

{"title":"Correlation between the quality indicators of activated coal in vodka technology","authors":"T. Shendrik, L. Levandovskyi, A. Kuts, V. Prybylskyi, M. Karputina","doi":"10.24263/2310-1008-2019-7-1-6","DOIUrl":"https://doi.org/10.24263/2310-1008-2019-7-1-6","url":null,"abstract":"Introduction. The purpose of the publication is to establish correlation relations between the quality indicators of active coal (AC) used in the distillery production in vodka technology. Materials and methods. AC of natural origin, which is used for distillery production. Standard methods of determination and quantitative characteristics of AC quality indicators. Mathematical-statistical methods of research are linear correlation analysis based on the Pearson correlation coefficient. Results and discussion. It was found that the correlation coefficient ( r ) between iodine adsorption activity ( A i. ), which characterizes the amount and volume of micropore AC with diameter D m <2 nm, including nanopor with diameter D m <1 nm, and methylene blue ( A m.b. ), which depends on the mesopore volume with a diameter D me =2…50 nm, is equal to 0.93. The total volume of the micro- and mesoporous space determines the total sorption capacity of AC relative to the organic impurities present in the water-alcohol mixtures. AC's sorption activity also depends on its fractional composition. The correlation (reverse dependence) between adsorption activity on acetic acid ( A a.a. ) and the mass fraction of the sorbent residue on a screen with a cloth №10 ( F №10 ) with a coefficient r =-0,94 was established. Reducing the mass fraction of the residual on a screen with a cloth from 97…98% to 62…64% leads to an increase in adsorption activity of AС by acetic acid to 117 ml versus 62 ml. This is directly due to the fact that the residual sorbent on the sieve content of","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131415632","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

Main directions of application of active carbons in alcoholic beverage production 活性炭在酒精饮料生产中的主要应用方向

Ukrainian Journal of Food Science Pub Date : 2019-06-01 DOI: 10.24263/2310-1008-2019-7-12

T. Shendrik, L. Levandovskyi, A. Kuts, V. Prybylskyi, Olena Grabovska

引用次数: 0

Performance analysis of means of mitigating overhead power lines wires sag designed in Ukraine and USA 乌克兰和美国架空电线悬垂缓解手段的性能分析

Ukrainian Journal of Food Science Pub Date : 2019-06-01 DOI: 10.24263/2310-1008-2019-7-1-14

Anatoliy Ukrayinets, Volodymyr Shesterenko, V. Romaniuk

引用次数: 0

Amino acid content in extruded feed mixtures 挤压饲料混合物中氨基酸含量

Ukrainian Journal of Food Science Pub Date : 2019-06-01 DOI: 10.24263/2310-1008-2019-7-1-11

Tetiana Trakalo, O. Shapovalenko, Tetiana Yaniuk

引用次数: 1

Microscopic examination of chops with content of lentil flour 含有扁豆粉的猪排的显微检查

Ukrainian Journal of Food Science Pub Date : 2019-06-01 DOI: 10.24263/2310-1008-2019-7-1-4

I. Simonova, L. Peshuk, O. Galenko

引用次数: 0

Differences on lipid quality index and amino acid profiles of European Anchovy caught from different area in Turkey 土耳其不同地区捕获的欧洲凤尾鱼脂质指数和氨基酸谱的差异

Ukrainian Journal of Food Science Pub Date : 2019-06-01 DOI: 10.24263/2310-1008-2019-7-1-3

D. Kocatepe, M. Erdem, İ. Keskin, B. Köstekli̇, Y. Kaya

{"title":"Differences on lipid quality index and amino acid profiles of European Anchovy caught from different area in Turkey","authors":"D. Kocatepe, M. Erdem, İ. Keskin, B. Köstekli̇, Y. Kaya","doi":"10.24263/2310-1008-2019-7-1-3","DOIUrl":"https://doi.org/10.24263/2310-1008-2019-7-1-3","url":null,"abstract":"Introduction. European anchovy is a nutritive food preferred by everybody with high omega 3 contents. Materials and methods. Within the scope of the study, the anchovy which was caught from different seas in Turkey were compared in view of its lipid quality index and amino acid (AA) profile. Result and discussion. The amount of SFA, MUFA and PUFA’s of the Aegean Sea (AS), Black Sea (BS), and the Marmara Sea (MS) anchovy were 41.31, 11.18, 48.10; 32.38, 31.39, 36.24% and 32.92, 32.24, 34.82, respectively. The SFA and PUFA in the AS anchovy were found higher than the others (p<0.05). Similarly, the highest DHA contents were found as 29.51% in the AS anchovy (p<0.05) The oleic acid of BS anchovy were more than 3 times of the AS anchovy. Glutamic acid was the highest essential AAs in the groups. The lysine, aspartic acid, alanine, glycine, glutamic acid, ısoleucine, leucine, methionine, phenylalanine, proline in the AS anchovy were higher than the other groups. The histidine of the anchovies was similar (p>0.05). The ratio of EAA with non-EAA of the AS, BS and MS anchovies were found to be 1.21, 1.31 and 1.21 respectively. Conclusion. It has been found that anchovy contains high amounts of essential fatty acids and EAAs. Especially the AS anchovy was higher quality in view of EPA+DHA and total EAAs compositions. Article history:","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117198527","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

Antimicrobial and antifungal activity of model drugs on the basis of food plant extracts in the systemic concept of health 健康系统概念下基于食用植物提取物的抗微生物和抗真菌活性模型药物

Ukrainian Journal of Food Science Pub Date : 2019-06-01 DOI: 10.24263/2310-1008-2019-7-1-9

Mykola Oseyko, V. Shevchyk, O. Pokryshko

引用次数: 2