Ukrainian Food Journal
Latest Publications

TOTAL DOCUMENTS

309

(FIVE YEARS 161)

H-INDEX

3

(FIVE YEARS 2)

Published By National University Of Food Technologies

2313-5891, 2304-974x

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Main trends in application of novel natural additives for food production

Ukrainian Food Journal ◽

10.24263/2304-974x-2021-10-3-8 ◽

2021 ◽

Vol 10 (3) ◽

pp. 524-551

Author(s):

Olena Stabnikova ◽

Andrii Marinin ◽

Viktor Stabnikov

Keyword(s):

Food Production ◽

Natural Additives

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Study on antioxidants extraction from oak bark and their use for oxidation stability of sunflower oil

Ukrainian Food Journal ◽

10.24263/2304-974x-2021-10-3-9 ◽

2021 ◽

Vol 10 (3) ◽

pp. 552-563

Author(s):

Anastasiya Demidova ◽

Tamara Nosenko ◽

Volodymyr Bahmach ◽

Evgeniya Shemanska ◽

Svitlana Molchenko

Keyword(s):

Sunflower Oil ◽

Oxidation Stability

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Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes

Ukrainian Food Journal ◽

10.24263/2304-974x-2021-10-3-7 ◽

2021 ◽

Vol 10 (3) ◽

pp. 507-523

Author(s):

Müberra Bektaş ◽

Müge Hendek Ertop

Keyword(s):

Phytic Acid ◽

Acid Content ◽

In Vitro Digestibility ◽

Phytic Acid Content

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Influence of spontaneous fermentation leavens from cereal flour on the indicators of the technological process of making wheat bread

Ukrainian Food Journal ◽

10.24263/2304-974x-2021-10-3-6 ◽

2021 ◽

Vol 10 (3) ◽

pp. 492-506

Author(s):

Inna Hetman ◽

Larysa Mykhonik ◽

Oleg Kuzmin ◽

Anastasiia Shevchenko

Keyword(s):

Technological Process ◽

Wheat Bread ◽

Spontaneous Fermentation ◽

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Effects of the sugar and fat substitution on the rheological properties of the pie dough

Ukrainian Food Journal ◽

10.24263/2304-974x-2021-10-3-12 ◽

2021 ◽

Vol 10 (3) ◽

pp. 592-604

Author(s):

Dana Huțu ◽

Sonia Amariei

Keyword(s):

Rheological Properties ◽

Fat Substitution

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Substantiation of hemp seeds storage and processing technologies for functional, dietary and specialty products. Review

Ukrainian Food Journal ◽

10.24263/2304-974x-2021-10-3-3 ◽

2021 ◽

Vol 10 (3) ◽

pp. 427-458

Author(s):

Mykola Oseyko ◽

Nataliia Sova ◽

Kristina Chornei

Keyword(s):

Processing Technologies

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Modification of potato starch with adipic acid and research of modification product as raw materials for food biodegradable packaging

Ukrainian Food Journal ◽

10.24263/2304-974x-2021-10-3-10 ◽

2021 ◽

Vol 10 (3) ◽

pp. 564-575

Author(s):

Sergii Shulga ◽

Oksana Shulga ◽

Natalya Simurova

Keyword(s):

Adipic Acid ◽

Raw Materials ◽

Potato Starch ◽

Biodegradable Packaging

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Physical, chemical and sensory properties of sour grape based beverages and monitoring of their quality changes during storage

Ukrainian Food Journal ◽

10.24263/2304-974x-2021-10-3-4 ◽

2021 ◽

Vol 10 (3) ◽

pp. 459-478

Author(s):

Ali Güler

Keyword(s):

Sensory Properties ◽

Quality Changes ◽

Physical Chemical ◽

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Detection of raspberry honey adulterated with agave, maple, rice, corn and inverted sugar syrups using instrumental techniques

Ukrainian Food Journal ◽

10.24263/2304-974x-2021-10-3-5 ◽

2021 ◽

Vol 10 (3) ◽

pp. 479-491

Author(s):

Paula Ciursa ◽

Mircea Oroian ◽

Daniela Pauliuc

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Effect of bioactivated amaranth grain on the quality and amino acid composition of bread

Ukrainian Food Journal ◽

10.24263/2304-974x-2021-10-3-11 ◽

2021 ◽

Vol 10 (3) ◽

pp. 576-592

Author(s):

Svitlana Mykolenko ◽

Yana Hez ◽

Oleksandr Pivovarov

Keyword(s):

Amino Acid Composition ◽

Acid Composition ◽

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