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Ukrainian food journal .- Kyiv
Ukrainian Food Journal- Title.
- Contents.
- Fidan H., Stankov S., Ivanova T., Stoyanova A., Damyanova S., Ercisli S. Characterization of aromatic compounds and antimicrobial properties of four spice essential oils from family Lamiaceae. - C. 227-238.
- Polischuk G., Bass O., Osmak T., Breus N. Cryoprotective ability of starch syrup in the composition of aromatic and fruit-berry ice cream. - C. 239-248.
- Mihoub F., Gourchala F., Toumi S. Bioactivity of Algerian palm dates Phoenix dactylifera L.. - C. 249-259.
- Goranova Z., Baeva M., Vrancheva R., Petrova T., Stefanov S. Antioxidant properties and color characteristics of sponge cakes containing functional components. - C. 260-270.
- Simakhina G., Naumenko N., Bazhaj-Zhezherun S., Kaminska S. Impact of cryoprotection on minimization of ascorbic acid losses in freezing of berries. - C. 271-283.
- Sukmanov V., Hanjun M., Li Y. Effect of high pressure and soy protein isolate combinations on the water holding capacity and texture of pork meat batters. - C. 284-293.
- Keskin I, Kostekli B., Eyuboglu A., Kaya Y. Determination of the shelf life of smoked sea bass (Dicentrarchus labrax linaeus, 1758) marinade stored under refrigerated conditions (4 °С). - C. 294-306.
- Dulka O., Prybylskyi V., Oliinyk S., Kuts A., Vitriak O. Using of clinoptilolite, activated charcoal and rock crystal in water purification technology to enhance the biological value of bread kvass. - C. 307-316.
- Shevchenko O., Sokolenko A., Stepanets O., But S. Determination of the parameters of the recovery systems of heat potentials of streams of the gas-steam media. - C. 317-328.
- Petrenko V., Zasyadko Y., Pryadko M. Modeling of heat transfer deterioration regimes when concentrating solutions in industrial film evaporators. - C. 329-342.
- Dubovkina I., Davydenko B., Rikhter V. Modelling of the hydrodynamic conditions throughout liquid system treatment by alternating impulses of pressure. - C. 343-354.
- Rachok V., Telychkun V., Shtefan Y., Telychkun Y., Damyanova S. Modeling of the process of kneading the yeast dough by cam operating elements. - C. 355-367.
- Shіrіnyan L., Arych M. Impact of the insurance costs on the competitiveness of food industry enterprises of Ukraine in the context of the food market security. - C. 368-385.
- Solomianiuk N., Iryna F., Dragan O. Relation of qualitative and quantitive levels of availability and adequacy of food in determing the level of food safety. - C. 386-399.
- Kruhlova O., Yevlash T., Еvlash V., Tsykhanovska I., Potapov V. Comprehensive analysis of food production efficiency using nanoparticles of nutritional supplements on the basis of oxides of two and three valence iron "Magnetofood”. - C. 400-416.
- Анотації. - C. 417-429.
- Instructions for authors. - C. 430-433.
| 2019 | Vol. 8 | Issue 2
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