Ukrainian Journal of Food Science
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121
(FIVE YEARS 9)

H-INDEX

1
(FIVE YEARS 0)

Published By National University Of Food Technologies

2409-4951, 2310-1008
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

scholarly journals Effects of cooking methods and new cultivars on physico-chemical properties of potatoes

2021 ◽  
Vol 9 (1) ◽  
pp. 61-70
Author(s):  
Cemal Kasnak ◽  
Recep Palamutoğlu
Keyword(s):  
Chemical Properties ◽  
Cooking Methods ◽  
Physico Chemical ◽  
New Cultivars

scholarly journals Effects of intermittent microwave drying conditions on characteristics and physical properties of beetroots

2021 ◽  
Vol 9 (1) ◽  
pp. 30-47
Author(s):  
Yan Liu ◽  
Sergey Sabadash ◽  
Zhenhua Duan
Keyword(s):  
Physical Properties ◽  
Microwave Drying ◽  
Drying Conditions

scholarly journals Quality rating of desserts based on fruit and berry raw materials

2021 ◽  
Vol 9 (1) ◽  
pp. 71-87
Author(s):  
Iryna Koretska ◽  
Oleg Kuzmin ◽  
Volodymyr Poliovyk ◽  
Liudmyla Deinychenko ◽  
Ganna Berezova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Quality Rating

scholarly journals Some quality properties and volatile compound profile of Ardahan Tel cheese, a traditional cheese in Turkey

2021 ◽  
Vol 9 (1) ◽  
pp. 18-29
Author(s):  
Asya Çetinkaya ◽  
Güzin Kaban
Keyword(s):  
Volatile Compound ◽  
Quality Properties ◽  
Traditional Cheese

scholarly journals Functional and technological properties of food nanoadditive based on double oxide of ferrous and trivalent iron in production molded jelly marmalade

2021 ◽  
Vol 9 (1) ◽  
pp. 115-125
Author(s):  
Iryna Tsykhanovska ◽  
Victoria Evlash ◽  
Tetiana Lazarieva ◽  
Oleksandr Aleksandrov ◽  
Olga Blahyi ◽  
...  
Keyword(s):  
Trivalent Iron ◽  
Technological Properties ◽  
Double Oxide

scholarly journals Functionality and chemical composition of maize-okara flour blends on biscuit quality

2021 ◽  
Vol 9 (1) ◽  
pp. 88-102
Author(s):  
Folasade Maria Makinde ◽  
Osaruguwe Dan-Aighewi Tifu
Keyword(s):  
Chemical Composition ◽  
Flour Blends

scholarly journals Rationale of fruit and berry raw materials choice to increase the confectionery nutritional value

2021 ◽  
Vol 9 (1) ◽  
pp. 103-114
Author(s):  
Alla Bashta ◽  
Nadija Ivchuk ◽  
Natalia Stetsenko ◽  
Oleksandr Bashta
Keyword(s):  
Nutritional Value ◽  
Raw Materials

scholarly journals Study of combination of pumpkin seed flour and turkey meat in hams

2021 ◽  
Vol 9 (1) ◽  
pp. 48-60
Author(s):  
Oleg Galenko ◽  
Ostap Hasyuk ◽  
Valentyna Kravchuk ◽  
Mariia Medianuk
Keyword(s):  
Pumpkin Seed ◽  
Turkey Meat ◽  
Seed Flour

Regulation of pectin properties by combination of raw materials

2020 ◽  
Vol 8 (2) ◽  
pp. 260-268
Author(s):  
Olena Hrabovska ◽  
Hanna Pastukh ◽  
Alina Avramenko ◽  
Natalia Sabadash
Keyword(s):  
Raw Materials
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