Works matching IS 2304974X AND DT 2021 AND VI 10 AND IP 4

Results: 15

Biodegradable film based on taro starch with variations of duck bone gelatin concentration: physical and barrier properties.

Published in:

Ukrainian Food Journal, 2021, v. 10, n. 4, p. 749, doi. 10.24263/2304-974X-2021-10-4-9

By:

Laksanawati, Trias Ayu;
Khirzin, Muhammad Habbib;
Amaniyah, Maghfirotul

Publication type:

Article

Physico-chemical, antioxidant and sensorial properties of fruit leathers made from "Malga" and "Murano" strawberry cultivars.

Published in:

Ukrainian Food Journal, 2021, v. 10, n. 4, p. 736, doi. 10.24263/2304-974X-2021-10-4-8

By:

Nour, Violeta

Publication type:

Article

Probiotic properties and exopolysaccharides production of Stretptococcus thermophilus CNRZ 447 and Enterococcus durans NCBI 53345.

Published in:

Ukrainian Food Journal, 2021, v. 10, n. 4, p. 853, doi. 10.24263/2304-974X-2021-10-4-17

By:

Boubakeur, Badra;
Khadem, Hafidha;
Drabo, Moustapha Sangalo;
Ali, Ahmad;
Meddah, Aicha Tirtouil

Publication type:

Article

Regulation of biological activity of surfactants under cultivation of Acinetobacter calcoaceticus IMB B-7241 on glycerol.

Published in:

Ukrainian Food Journal, 2021, v. 10, n. 4, p. 840, doi. 10.24263/2304-974X-2021-10-4-16

By:

Pirog, Tetiana;
Lutsai, Daria;
Yarova, Hanna

Publication type:

Article

Toxic substances formation in co-incineration process for food production.

Published in:

Ukrainian Food Journal, 2021, v. 10, n. 4, p. 828, doi. 10.24263/2304-974X-2021-10-4-15

By:

Dubovkina, Iryna;
Sigal, Oleksandr;
Rikhter, Veronica;
Nizhnyk, Nataliya

Publication type:

Article

Antioxidant characteristics of tea-herbal compositions.

Published in:

Ukrainian Food Journal, 2021, v. 10, n. 4, p. 807, doi. 10.24263/2304-974X-2021-10-4-14

By:

Kuzmin, Oleg;
Stukalska, Nataliia;
Mykhonik, Larysa;
Koval, Olga;
Polyovyk, Volodymyr;
Berezova, Ganna

Publication type:

Article

Effect of grain mass properties on the processes of extraction and hydration.

Published in:

Ukrainian Food Journal, 2021, v. 10, n. 4, p. 797, doi. 10.24263/2304-974X-2021-10-4-13

By:

Yaniuk, Tetiana;
Trakhalo, Tetiana;
Liashko, Halyna;
Galynska, Olena;
Hriunvald, Nataliia

Publication type:

Article

Sorption characteristics of fondant candies based on tagatose.

Published in:

Ukrainian Food Journal, 2021, v. 10, n. 4, p. 786, doi. 10.24263/2304-974X-2021-10-4-12

By:

Dorozhynska, Oksana;
Kokhan, Olena;
Kambulova, Yuliia

Publication type:

Article

Effect of coconut products, mesquite flour and stevia on the thermal and quality properties of dark chocolate.

Published in:

Ukrainian Food Journal, 2021, v. 10, n. 4, p. 774, doi. 10.24263/2304-974X-2021-10-4-11

By:

Goranova, Zhivka;
Alexieva, Iordanka;
Petrova, Todorka

Publication type:

Article

Effect of the combined use of β-amylase and pullulanase on the carbohydrate composition of maltose syrups.

Published in:

Ukrainian Food Journal, 2021, v. 10, n. 4, p. 761, doi. 10.24263/2304-974X-2021-10-4-10

By:

Sabadash, Nataliia;
Hrabovska, Olena;
Fesych, Igor;
Avramenko, Alina;
Serhiienko, Anastasiia

Publication type:

Article

Changes in volatile compounds of Ayvalık (Edremit) and Uslu olive oils depending on conditions and time of storage.

Published in:

Ukrainian Food Journal, 2021, v. 10, n. 4, p. 717, doi. 10.24263/2304-974X-2021-10-4-7

By:

Ergönül, Pelin Günç;
Aydar, Alev Yüksel;
Göldeli, Tuba;
Mentana, Annalisa;
Quinto, Maurizio

Publication type:

Article

Editorial.

Published in:

Ukrainian Food Journal, 2021, v. 10, n. 4, p. 677, doi. 10.24263/2304-974X-2021-10-4-3

By:

Stabnikova, Olena

Publication type:

Article

Functional and technological properties of food nanoadditive based of double oxide of bi- and trivalent iron in lyophilic colloidal dispersed systems.

Published in:

Ukrainian Food Journal, 2021, v. 10, n. 4, p. 703, doi. 10.24263/2304-974X-2021-10-4-6

By:

Tsykhanovska, Iryna;
Stabnikova, Olena;
Alexandrov, Oleksandr;
Trishch, Roman;
Blagiy, Olga

Publication type:

Article

Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream.

Published in:

Ukrainian Food Journal, 2021, v. 10, n. 4, p. 691, doi. 10.24263/2304-974X-2021-10-4-5

By:

Sapiga, Victoria;
Polischuk, Galina;
Buniowska, Magdalena;
Shevchenko, Iryna;
Osmak, Tetiana

Publication type:

Article

Effect of the addition of soybean dregs treated by ultrafine grinding and microwave technology on the quality of crispy biscuits.

Published in:

Ukrainian Food Journal, 2021, v. 10, n. 4, p. 678, doi. 10.24263/2304-974X-2021-10-4-4

By:

Fang Wang;
Sukmanov, Valerii;
Jie Zeng

Publication type:

Article