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Ukrainian food journal .- Kyiv
Ukrainian Food Journal- Title.
- Contents.
- Bazhay-Zhezherun S., Simakhina G., Bereza-Kindzerska L., Naumenko N. Qualitative indicators of grain flakes of functional purpose. - C. 7-17.
- Zabolotets A., Litvyak V., Yermakou A., Ospankulova G. Morphological characteristics of starch granules of Eastern and Central European potato varieties (Solanum Tuberosum). - C. 18-33.
- Ivanova T., Popova V., Mazova N., Stoyanova A., Damyanova S. Extracts from physalis leaves (Physalis peruviana L.) for prospective application in medicine and cosmetics. - C. 34-44.
- Rege S.A., Arya M., Momin Sh.A. Structure activity relationship of tautomers of curcumin: a review. - C. 45-60.
- Yukalo V., Krupa O., Storozh L. Characteristics of proteolytic processes during the isolation of natural casein phosphopeptides. - C. 61-69.
- Polumbryk M., Shestel O., Yatsenko O., Yuschenko N., Kuzmyk U. Surface morphology of soybean, pea, whey protein isolates, and their dried gels. - C. 70-79.
- Nosenko T., Vovk G., Koroluk T. Effect of hydrolytic enzymes pretreatment on the oil extraction from pumpkin seeds. - C. 80-88.
- Yudina T., Gnitsevych V., Nazarenko I. Substantiation of rational modes of semi-finished milk-plant stuffings freezing. - C. 89-98.
- Pirog T., Beregova K., Geichenko B., Stabnikov V. Application of surface-active substances produced by Nocardia vaccinii ІМВ В-7405 for the treatment of vegetables. - C. 99-109.
- Skrotskyi S., Voychuk S., Khomenko L., Vasyliuk O., Pidgorskyi V. Influence of nanoparticles on the solventogenesis of bacteria Сlostridium beijerinckii ІМV В-7806, Clostridium acetobutylicum ІМV В-7807. - C. 110-118.
- Huliienko S., Leshchenko O. Influence of operating pressure on concentration polarization layer resistance in revers osmosis. - C. 119-132.
- Mazurenko O., Kharchenko L., Kolomiets D., Mazurenko O. Method of thermometric determination of thermophysical characteristics of thermolabs materials. - C. 133-154.
- Strelchenko L., Dubkovetskyi I., Malezhyk I. Influence of differential heat treatment on foodstuffs with apples obtained by the convection-thermoradiation method of drying. - C. 155-168.
- Kaletnik H., Lutsiak V., Melnichuk O., Dovhan Yu., Malicki M. Organizational basis of the development of innovative functional food products by the Ukrainian enterprises of deep walnut processing. - C. 169-180.
- Jurkenaite N., Paparas D. Lithuanian carrot market: production, foreign trade, and price transmission issues. - C. 181-193.
- Abstracts. - C. 194-206.
- Instructions for authors. - C. 207-212.
- Вихідні дані.
| 2019 | Vol. 8 | Issue 1
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