Works matching IS 2304974X AND DT 2021 AND VI 10 AND IP 4
Results: 15
Probiotic properties and exopolysaccharides production of Stretptococcus thermophilus CNRZ 447 and Enterococcus durans NCBI 53345.
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- Ukrainian Food Journal, 2021, v. 10, n. 4, p. 853, doi. 10.24263/2304-974X-2021-10-4-17
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Regulation of biological activity of surfactants under cultivation of Acinetobacter calcoaceticus IMB B-7241 on glycerol.
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- Ukrainian Food Journal, 2021, v. 10, n. 4, p. 840, doi. 10.24263/2304-974X-2021-10-4-16
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Toxic substances formation in co-incineration process for food production.
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- Ukrainian Food Journal, 2021, v. 10, n. 4, p. 828, doi. 10.24263/2304-974X-2021-10-4-15
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Antioxidant characteristics of tea-herbal compositions.
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- Ukrainian Food Journal, 2021, v. 10, n. 4, p. 807, doi. 10.24263/2304-974X-2021-10-4-14
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Effect of grain mass properties on the processes of extraction and hydration.
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- Ukrainian Food Journal, 2021, v. 10, n. 4, p. 797, doi. 10.24263/2304-974X-2021-10-4-13
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- Article
Sorption characteristics of fondant candies based on tagatose.
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- Ukrainian Food Journal, 2021, v. 10, n. 4, p. 786, doi. 10.24263/2304-974X-2021-10-4-12
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- Article
Effect of coconut products, mesquite flour and stevia on the thermal and quality properties of dark chocolate.
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- Ukrainian Food Journal, 2021, v. 10, n. 4, p. 774, doi. 10.24263/2304-974X-2021-10-4-11
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Effect of the combined use of β-amylase and pullulanase on the carbohydrate composition of maltose syrups.
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- Ukrainian Food Journal, 2021, v. 10, n. 4, p. 761, doi. 10.24263/2304-974X-2021-10-4-10
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Biodegradable film based on taro starch with variations of duck bone gelatin concentration: physical and barrier properties.
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- Ukrainian Food Journal, 2021, v. 10, n. 4, p. 749, doi. 10.24263/2304-974X-2021-10-4-9
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Physico-chemical, antioxidant and sensorial properties of fruit leathers made from "Malga" and "Murano" strawberry cultivars.
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- Ukrainian Food Journal, 2021, v. 10, n. 4, p. 736, doi. 10.24263/2304-974X-2021-10-4-8
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Changes in volatile compounds of Ayvalık (Edremit) and Uslu olive oils depending on conditions and time of storage.
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- Ukrainian Food Journal, 2021, v. 10, n. 4, p. 717, doi. 10.24263/2304-974X-2021-10-4-7
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Functional and technological properties of food nanoadditive based of double oxide of bi- and trivalent iron in lyophilic colloidal dispersed systems.
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- Ukrainian Food Journal, 2021, v. 10, n. 4, p. 703, doi. 10.24263/2304-974X-2021-10-4-6
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- Article
Effect of the addition of soybean dregs treated by ultrafine grinding and microwave technology on the quality of crispy biscuits.
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- Ukrainian Food Journal, 2021, v. 10, n. 4, p. 678, doi. 10.24263/2304-974X-2021-10-4-4
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Editorial.
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- Ukrainian Food Journal, 2021, v. 10, n. 4, p. 677, doi. 10.24263/2304-974X-2021-10-4-3
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- Article
Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream.
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- Ukrainian Food Journal, 2021, v. 10, n. 4, p. 691, doi. 10.24263/2304-974X-2021-10-4-5
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- Article