Works matching IS 23101008 AND DT 2019 AND VI 7 AND IP 2

Results: 13

Effect of the traditional koumiss yeast produced in Turkey on some properties and carbonyl components of koumiss.

Published in:

Ukrainian Journal of Food Science, 2019, v. 7, n. 2, p. 226, doi. 10.24263/2310-1008-2019-7-2-7

By:

Çelebi, Mehmet;
Şimşek, Bedia;
Özkan, Melike;
Acar, Onur;
Özer, Elvan

Publication type:

Article

Different methods of treatment of liquid systems and solutions: a review.

Published in:

Ukrainian Journal of Food Science, 2019, v. 7, n. 2, p. 317, doi. 10.24263/2310-1008-2019-7-2-14

By:

Dubovkina, Iryna

Publication type:

Article

Some aspects of using the nanotechnology in food industry.

Published in:

Ukrainian Journal of Food Science, 2019, v. 7, n. 2, p. 298, doi. 10.24263/2310-1008-2019-7-2-12

By:

Fursik, Oksana;
Strashynskiy, Igor;
Pasichniy, Vasil;
Marynin, Andriy

Publication type:

Article

Perspective the use of goat milk in the production of soft milk cheeses.

Published in:

Ukrainian Journal of Food Science, 2019, v. 7, n. 2, p. 250, doi. 10.24263/2310-1008-2019-7-2-9

By:

Kochubei-Lytvynenko, Oksana;
Korolchuk, Irina;
Yushchenko, Nataliia;
Kuzmyk, Uliana;
Frolova, Nataliia;
Pasichny, Vasiliy;
Mykoliv, Ivan

Publication type:

Article

Analysis of causes, circumstances and consequences of occupational traumatic injuries at the food beverage enterprises.

Published in:

Ukrainian Journal of Food Science, 2019, v. 7, n. 2, p. 331, doi. 10.24263/2310-1008-2019-7-2-15

By:

Yevtushenko, Olga;
Siryk, Alina;
Zomchak, Victoria

Publication type:

Article

Rational modes of wool scouring.

Published in:

Ukrainian Journal of Food Science, 2019, v. 7, n. 2, p. 307, doi. 10.24263/2310-1008-2019-7-2-13

By:

Romanovska, Tetiana;
Oseiko, Mykola;
Bazhay-Zhezherun, Svitlana;
Yarmolitska, Olena

Publication type:

Article

Differentiation of Omani Acacia and white Acacia honey by botanical and physicochemical analysis.

Published in:

Ukrainian Journal of Food Science, 2019, v. 7, n. 2, p. 264, doi. 10.24263/2310-1008-2019-7-2-10

By:

Sajwani, Aliya M.;
Farooq, Sardar A.;
Eltayeb, Elsadig A.

Publication type:

Article

Improving technology of producing non-alcoholic drinks using non-traditional raw materials.

Published in:

Ukrainian Journal of Food Science, 2019, v. 7, n. 2, p. 286, doi. 10.24263/2310-1008-2019-7-2-11

By:

Romanova, Zoryana;
Karputina, Margarita;
Kharkovska, Oksana

Publication type:

Article

Efficiency of using of the mineralized malts composition for the enhancement of food products by micronutrients.

Published in:

Ukrainian Journal of Food Science, 2019, v. 7, n. 2, p. 239, doi. 10.24263/2310-1008-2019-7-2-8

By:

Bashta, Alla;
Ivchuk, Nadija;
Bashta, Oleksandr

Publication type:

Article

Determination of consistency of concentrated dispersed systems by the method of gravitational penetration.

Published in:

Ukrainian Journal of Food Science, 2019, v. 7, n. 2, p. 217, doi. 10.24263/2310-1008-2019-7-2-6

By:

Goots, Victor;
Koval, Olga;
Bondar, Svitlana

Publication type:

Article

Aromatic characterization and total volatile composition of red wines from the region of Central Northern Bulgaria.

Published in:

Ukrainian Journal of Food Science, 2019, v. 7, n. 2, p. 207, doi. 10.24263/2310-1008-2019-7-2-5

By:

Dimitrov, Dimitar;
Haygarov, Vanyo;
Yoncheva, Tatyana

Publication type:

Article

Ñonditions for the obtaining of tocopherols from deodorizing distillates of sunflower oil.

Published in:

Ukrainian Journal of Food Science, 2019, v. 7, n. 2, p. 198, doi. 10.24263/2310-1008-2019-7-2-4

By:

Demydova, Anastasiya;
Nosenko, Tamara;
Shemanska, Evgeniya;
Molchenko, Svitlana

Publication type:

Article

Effect of the addition of pinhão flour and bagasse generated after starch extraction on the formulation of cookie.

Published in:

Ukrainian Journal of Food Science, 2019, v. 7, n. 2, p. 186, doi. 10.24263/2310-1008-2019-7-2-3

By:

Schiavo Romko, Stéphanie;
Beninca, Cleoci;
Delinski Bet, Camila;
Bassetto Bisinella, Radla Zabian;
Schnitzler, Egon

Publication type:

Article