Pub Date : 2023-06-01DOI: 10.24263/2304-974x-2023-12-2-8
Tamara Nosenko, Diana Zhupanova
{"title":"Comparative study of lipase preparations for enzymatic degumming of sunflower oil","authors":"Tamara Nosenko, Diana Zhupanova","doi":"10.24263/2304-974x-2023-12-2-8","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-2-8","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135145631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Bioactive profile of carob (Ceratonia siliqua L.) cultivated in European and North Africa agrifood sectors","authors":"Tatiana Capcanari, Eugenia Covaliov, Aurica Chirsanova, Violina Popovici, Oxana Radu, Rodica Siminiuc","doi":"10.24263/2304-974x-2023-12-2-6","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-2-6","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135145753","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-01DOI: 10.24263/2304-974x-2023-12-2-11
Olena Stabnikova, Anastasiia Shevchenko, Viktor Stabnikov, Octavio Paredes-López
{"title":"Utilization of plant processing wastes for enrichment of bakery and confectionery products","authors":"Olena Stabnikova, Anastasiia Shevchenko, Viktor Stabnikov, Octavio Paredes-López","doi":"10.24263/2304-974x-2023-12-2-11","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-2-11","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135145655","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-01DOI: 10.24263/2304-974x-2023-12-2-4
Nadia Levytska, Olga Kotsiubanska
{"title":"Food industry of Ukraine during the Russian invasion: losses, experience, adaptation","authors":"Nadia Levytska, Olga Kotsiubanska","doi":"10.24263/2304-974x-2023-12-2-4","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-2-4","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135145644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-01DOI: 10.24263/2304-974x-2023-12-2-5
Andrii Marynin, Vladyslav Shpak, Vasyl Pasichnyi, Roman Svyatnenko, Yevgenia Shubina
Introduction. The aim of the study was to determine the influence of electrochemically activated water application on the rheological properties of corn starch suspensions and pates prepared with them. Materials and methods. Corn starch suspensions were prepared on artesian water, which was activated by electrochemical treatment on a diaphragm electrolyzer. Physico-chemical characteristics of electrochemically activated water were determined using a Palintest 7500 photometer. Morphological studies of starch granules were carried out by scanning electron microscopy, and granulometric composition was determined by laser diffraction method. The rheological indicatorss of starch suspensions and pates were studied using a Kinexus Pro+ rheometer. Results and discussion. The physico-chemical characteristics of electrochemically activated water except pH met the requirements of the European Parliament and Council Directive on the quality of water intended for human consumption. The water absorption capacity of starch when preparing its suspensions on a catholyte (obtained by passing a direct electric current through water in the cathode chamber of an electrolyzer) decreased by 26%, and when prepared on an anolyte (obtained in the process of water oxidation reactions on the anode) increased by 18%. The moisture holding capacity of hydrated starch decreased by 10% when using catholyte, and increased by 36% when using anolyte. Electrochemically activated water had a significant effect on the rheological characteristics of starch suspensions: with an increase in the percentage of complex shear strain, the shear stress increased proportionally for samples of suspensions made on electrochemically activated water. The viscoelastic properties of starch suspensions prepared using electrochemically activated water both at 25 ℃ and at 68 ℃ tended towards an ideally elastic gel, that is, they had more elastic structure than the control samples. Under the action of shear deformation, the elastic properties were lost, while the suspensions acquired viscosity (phase angle values increased). The maximum value of the moisture binding capacity of pates was observed when using a starch suspension prepared on anolyte. The best values of rheological characteristics of pates were obtained when using starch suspension with 2% starch prepared on anolyte. Conclusions. Electrochemically activated water had a significant effect on the physicochemical and rheological properties of semi-finished products, in particular corn starch suspensions, and pates prepared with them, and contributed to better structuring of the studied food systems.
{"title":"Physico-chemical and rheological properties of meat pates with corn starch suspensions prepared on electrochemically activated water","authors":"Andrii Marynin, Vladyslav Shpak, Vasyl Pasichnyi, Roman Svyatnenko, Yevgenia Shubina","doi":"10.24263/2304-974x-2023-12-2-5","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-2-5","url":null,"abstract":"Introduction. The aim of the study was to determine the influence of electrochemically activated water application on the rheological properties of corn starch suspensions and pates prepared with them. Materials and methods. Corn starch suspensions were prepared on artesian water, which was activated by electrochemical treatment on a diaphragm electrolyzer. Physico-chemical characteristics of electrochemically activated water were determined using a Palintest 7500 photometer. Morphological studies of starch granules were carried out by scanning electron microscopy, and granulometric composition was determined by laser diffraction method. The rheological indicatorss of starch suspensions and pates were studied using a Kinexus Pro+ rheometer. Results and discussion. The physico-chemical characteristics of electrochemically activated water except pH met the requirements of the European Parliament and Council Directive on the quality of water intended for human consumption. The water absorption capacity of starch when preparing its suspensions on a catholyte (obtained by passing a direct electric current through water in the cathode chamber of an electrolyzer) decreased by 26%, and when prepared on an anolyte (obtained in the process of water oxidation reactions on the anode) increased by 18%. The moisture holding capacity of hydrated starch decreased by 10% when using catholyte, and increased by 36% when using anolyte. Electrochemically activated water had a significant effect on the rheological characteristics of starch suspensions: with an increase in the percentage of complex shear strain, the shear stress increased proportionally for samples of suspensions made on electrochemically activated water. The viscoelastic properties of starch suspensions prepared using electrochemically activated water both at 25 ℃ and at 68 ℃ tended towards an ideally elastic gel, that is, they had more elastic structure than the control samples. Under the action of shear deformation, the elastic properties were lost, while the suspensions acquired viscosity (phase angle values increased). The maximum value of the moisture binding capacity of pates was observed when using a starch suspension prepared on anolyte. The best values of rheological characteristics of pates were obtained when using starch suspension with 2% starch prepared on anolyte. Conclusions. Electrochemically activated water had a significant effect on the physicochemical and rheological properties of semi-finished products, in particular corn starch suspensions, and pates prepared with them, and contributed to better structuring of the studied food systems.","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135096201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Analysis of the milk raw materials used in the production of Dorna Swiss cheese in different seasons","authors":"Necula Doru, Tamas-Krumpe Octavia, Feneșan Daria, Mădălina Ungureanu-Iuga, Ognean Laurențiu","doi":"10.24263/2304-974x-2023-12-2-9","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-2-9","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135145560","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-01DOI: 10.24263/2304-974x-2023-12-1-6
Roshanlal Yadav, S. Khurana, Sunil Kumar
{"title":"Сomparative study of properties of basmati and non-basmati rice cultivars","authors":"Roshanlal Yadav, S. Khurana, Sunil Kumar","doi":"10.24263/2304-974x-2023-12-1-6","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-1-6","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43567406","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-01DOI: 10.24263/2304-974x-2023-12-1-3
Eugenia Covaliov, T. Capcanari, Vladislav Resitca, A. Chirsanova
{"title":"Quality evaluation of sponge cake with milk thistle (Silybum marianum L.) seed powder addition","authors":"Eugenia Covaliov, T. Capcanari, Vladislav Resitca, A. Chirsanova","doi":"10.24263/2304-974x-2023-12-1-3","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-1-3","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49490429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-01DOI: 10.24263/2304-974x-2023-12-1-12
Joshua Mabeta, L. Smutka
{"title":"Historical and contemporary perspectives of the sugar industry in sub-Saharan Africa","authors":"Joshua Mabeta, L. Smutka","doi":"10.24263/2304-974x-2023-12-1-12","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-1-12","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41632277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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