Ukrainian Food Journal
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309
(FIVE YEARS 100)

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Published By National University Of Food Technologies

2313-5891, 2304-974x
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

scholarly journals Main trends in application of novel natural additives for food production

2021 ◽  
Vol 10 (3) ◽  
pp. 524-551
Author(s):  
Olena Stabnikova ◽  
Andrii Marinin ◽  
Viktor Stabnikov
Keyword(s):  
Food Production ◽  
Natural Additives

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

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

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

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 ◽  
Cereal Flour

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

2021 ◽  
Vol 10 (3) ◽  
pp. 427-458
Author(s):  
Mykola Oseyko ◽  
Nataliia Sova ◽  
Kristina Chornei
Keyword(s):  
Processing Technologies

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

2021 ◽  
Vol 10 (3) ◽  
pp. 479-491
Author(s):  
Paula Ciursa ◽  
Mircea Oroian ◽  
Daniela Pauliuc

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

2021 ◽  
Vol 10 (3) ◽  
pp. 576-592
Author(s):  
Svitlana Mykolenko ◽  
Yana Hez ◽  
Oleksandr Pivovarov
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Amaranth Grain
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