Ukrainian Journal of Food Science最新文献

{"title":"Analysis of vitamin C enriched yoghurt by direct extraction of rosehip fruit in cow’s milk during storage","authors":"I. Taneva, P. Panayotov","doi":"10.24263/2310-1008-2019-7-1-8","DOIUrl":"https://doi.org/10.24263/2310-1008-2019-7-1-8","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"75 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":"114286185","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":"Scientific explanation of the composition and technological modes of manufacture of dairy ice cream with vegetable puree","authors":"V. Sapiga, Galyna Polischuk, T. Osmak, A. Mykhalevych, M. Maslikov","doi":"10.24263/2310-1008-2019-7-1-10","DOIUrl":"https://doi.org/10.24263/2310-1008-2019-7-1-10","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"28 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":"130484557","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":"Evaluation of quality and antioxidant activity of developed instant black tea and commercial tea (camellia sinensis) available in Bangladesh","authors":"T. Ahmed, Nazmul Sarwar","doi":"10.24263/2310-1008-2018-6-2-4","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-2-4","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124971784","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":"Problems of innovative development of the system of Ukraine","authors":"T. Berezianko","doi":"10.24263/2310-1008-2018-6-2-10","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-2-10","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129154270","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":"Formation of intelligent agents of the information and analytical system of enterprise safety management","authors":"O. Yevtushenko, A. Siryk","doi":"10.24263/2310-1008-2018-6-2-9","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-2-9","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122559156","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":"Determination of biologically active substances in protein-berry concentrates","authors":"O. Grek, O. Onopriichuk, Тetiana Pshenychna, A. Tymchuk","doi":"10.24263/2310-1008-2018-6-2-6","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-2-6","url":null,"abstract":"Protein Berry Coagulation Polyphenols Amino acid Abstract Introduction. Research of the polyphenolic compounds and amino acid composition of proteins, including the content of free and bound amino acids, in protein-berry concentrates (PBC), obtained by thermo acid coagulation are an actual direction. Materials and methods. Protein-berry concentrates were obtained by thermo acid coagulation of milk proteins using blackcurrant paste as a coagulant, which is a source of biologically active substances – vitamins, minerals, polyphenols and others. Amino acid composition and polyphenolic compounds were determined by high performance liquid chromatography followed by the identification of individual compounds in the studied extracts of protein-berry concentrates. Results and discussion. The research results of polyphenol composition were analyzed compared with the control (blackcurrant paste) and the degree of their transition to protein-berry concentrates was determined, which is about 55.31 % of polyphenols, including anthocyanins. Proteins in concentrates have a full amino acid composition and contain all essential amino acids, the content of which from amount is 41.97 % and 43.96 %, respectively, for protein-berry and milk-protein. A quantitative content of 18 free amino acids and 16 bound amino acids has determined in protein-berry and milk-protein concentrates, of which glutamic acid, histidine, methionine, leucine and proline are dominated. The nonessential amino acids were determined, the content of which is 58.03 % and 56.04 % from the sum of total amino acids in the PBC and MPC (control). The content of essential amino acids in protein-berry concentrate has increased by 14.75 % and the nonessential amino acids by 24.45 % by the following amino acids: threonine at 0.156 mg%, lysine at 0.21 mg%, tryptophan at 0.221 mg%, phenylalanine at 0.525 mg% compared with the control sample. Conclusions. The protein-berry concentrates had a polyphenolic compound content of 331.86 mg / 100 g, which characterizes their natural violet color. The amino acid composition in PBC has increased by 20.18 % compared with the classic milk-protein concentrate, as a result of complex coagulation of casein and whey proteins. Article history:","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"600 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123160743","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":"Object-oriented design of packaging machines on the principles of mechatronics","authors":"O. Gavva, Liudmyla Kryvopiias-Volodina, O. Kokhan","doi":"10.24263/2310-1008-2018-6-2-11","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-2-11","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"83 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131287731","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":"Dietary calcium intake and bone mineral density among Macedonian women","authors":"Daniela Nikolovska Nedelkoska, Tanja Tefova, Z. Uzunoska","doi":"10.24263/2310-1008-2018-6-2-8","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-2-8","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121699859","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":"Regularity of structuralization of jelly mammelade on agar polyeshaharides and pectins with low content of sugars","authors":"D. Matias, J. Kambulova, O. Goncharuk","doi":"10.24263/2310-1008-2018-6-2-3","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-2-3","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115044106","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":"Impact of germination conditions on antioxidant properties and protein content in lentils (Lens culinaris) of Ukrainian cultivars","authors":"I. Yasinska, V. Ivanova","doi":"10.24263/2310-1008-2018-6-2-7","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-2-7","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127199958","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}