Works matching IS 2304974X AND DT 2019 AND VI 8 AND IP 2
Results: 15
Relation of qualitative and quantitive levels of availability and adequacy of food in determing the level of food safety.
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- Ukrainian Food Journal, 2019, v. 8, n. 2, p. 386, doi. 10.24263/2304-974X-2019-8-2-16
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- Article
Comprehensive analysis of food production efficiency using nanoparticles of nutritional supplements on the basis of oxides of two and three valence iron “Magnetofood”.
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- Ukrainian Food Journal, 2019, v. 8, n. 2, p. 400, doi. 10.24263/2304-974X-2019-8-2-17
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- Article
Impact of the insurance costs on the competitiveness of food industry enterprises of Ukraine in the context of the food market security.
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- Ukrainian Food Journal, 2019, v. 8, n. 2, p. 368, doi. 10.24263/2304-974X-2019-8-2-15
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- Article
Modeling of the process of kneading the yeast dough by cam operating elements.
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- Ukrainian Food Journal, 2019, v. 8, n. 2, p. 355, doi. 10.24263/2304-974X-2019-8-2-14
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- Article
Modelling of the hydrodynamic conditions throughout liquid system treatment by alternating impulses of pressure.
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- Ukrainian Food Journal, 2019, v. 8, n. 2, p. 343, doi. 10.24263/2304-974X-2019-8-2-13
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- Article
Modeling of heat transfer deterioration regimes when concentrating solutions in industrial film evaporators.
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- Ukrainian Food Journal, 2019, v. 8, n. 2, p. 329, doi. 10.24263/2304-974X-2019-8-2-12
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- Article
Determination of the parameters of the recovery systems of heat potentials of streams of the gas-steam media.
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- Ukrainian Food Journal, 2019, v. 8, n. 2, p. 317, doi. 10.24263/2304-974X-2019-8-2-11
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- Article
Using of clinoptilolite, activated charcoal and rock crystal in water purification technology to enhance the biological value of bread kvass.
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- Ukrainian Food Journal, 2019, v. 8, n. 2, p. 307, doi. 10.24263/2304-974X-2019-8-2-10
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- Article
Determination of the shelf life of smoked sea bass (Dicentrarchus labrax linaeus, 1758) marinade stored under refrigerated conditions (4 °С).
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- Ukrainian Food Journal, 2019, v. 8, n. 2, p. 294, doi. 10.24263/2304-974X-2019-8-2-9
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- Article
Effect of high pressure and soy protein isolate combinations on the water holding capacity and texture of pork meat batters.
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- Ukrainian Food Journal, 2019, v. 8, n. 2, p. 284, doi. 10.24263/2304-974X-2019-8-2-8
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- Article
Impact of cryoprotection on minimization of ascorbic acid losses in freezing of berries.
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- Ukrainian Food Journal, 2019, v. 8, n. 2, p. 271, doi. 10.24263/2304-974X-2019-8-2-7
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- Article
Antioxidant properties and color characteristics of sponge cakes containing functional components.
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- Ukrainian Food Journal, 2019, v. 8, n. 2, p. 260, doi. 10.24263/2304-974X-2019-8-2-6
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- Article
Bioactivity of Algerian palm dates Phoenix dactylifera L.
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- Ukrainian Food Journal, 2019, v. 8, n. 2, p. 249, doi. 10.24263/2304-974X-2019-8-2-5
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- Article
Cryoprotective ability of starch syrup in the composition of aromatic and fruit-berry ice cream.
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- Ukrainian Food Journal, 2019, v. 8, n. 2, p. 239, doi. 10.24263/2304-974X-2019-8-2-4
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- Article
Characterization of aromatic compounds and antimicrobial properties of four spice essential oils from family Lamiaceae.
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- Ukrainian Food Journal, 2019, v. 8, n. 2, p. 227, doi. 10.24263/2304-974X-2019-8-2-3
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- Article