Pub Date : 2022-12-01DOI: 10.24263/2304-974x-2022-11
Y. Kharchenko, A. Buculei, V. Chornyi, A. Sharan
Introduction. The research aim is to determine effect of duration of dehulling, the barley size and moisture, the rotation speed of abrasive discs, the abrasive grit and the load factor of the dehuller on the dehulling index. Materials and methods. The dehulling was carried out in laboratory dehuller (model ULZ-1) at the rotation speed of abrasive discs of 29.6±0.015 s-1 (1775±0.9 rpm) and 42.3±0.013 s-1 (2540±0.8 rpm) and removing of barley husks and meal was conducted in the laboratory aspiration duct of 60 mm width. Results and discussion. The research has shown that the increase in the dehulling duration the weight of the barley loaded to the dehuller, the rotating rate of abrasive discs and the load coefficient of the dehuller working chamber leads to the dehulling index rise. There exists the non-linear dependence between the load coefficient of the dehuller working chamber with the minimum point of the dehulling index for the large fraction of barley 0.27–0.28 and for the small fraction of barley 0.24–0.25. The influence of the barley weight and the load coefficient of the working chamber of the dehuller on the dehulling index occurs according to the curvilinear dependence with the minimum point of the dehulling index for the large barley fraction of 0.27–0.28 and for the small barley fraction of 0.24–0.25. The increase in the processing duration and the load coefficient of the working chamber of the dehuller leads to the increase of the dehulling index, but at the same time the minimum point of the dehulling index decreases from 0.29 to 0.25. As the size of the barley grows, the dehulling index decreases. The gain in moisture of the barley leads to the decrease of the dehulling index according to the linear dependence for both large and small barley fractions. Moreover, the small fraction has the bigger values of the dehulling index than the large one. The moisture influence on the dehulling index has linear dependence for both large and small barley fractions. As moisture increases the dehulling index decreases linearly, but at the same time the large barley fraction had lower values of the dehulling index than the small one. The increase in abrasive discs grit leads to the dehulling index decrease according to the curvilinear dependence. At the grit of 80 the dehulling index gets the constant value and its change depends on the duration of processing. Conclusion. The influence of technological parameters of barley grain on the dehulling index has linear dependence, and machine parameters affect the dehulling index according to curvilinear dependency. These results must be considered when evaluating the effectiveness of dehulling and the development of the process model.
{"title":"Influence of technical and technological parameters on the barley dehulling process","authors":"Y. Kharchenko, A. Buculei, V. Chornyi, A. Sharan","doi":"10.24263/2304-974x-2022-11","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11","url":null,"abstract":"Introduction. The research aim is to determine effect of duration of dehulling, the barley size and moisture, the rotation speed of abrasive discs, the abrasive grit and the load factor of the dehuller on the dehulling index. Materials and methods. The dehulling was carried out in laboratory dehuller (model ULZ-1) at the rotation speed of abrasive discs of 29.6±0.015 s-1 (1775±0.9 rpm) and 42.3±0.013 s-1 (2540±0.8 rpm) and removing of barley husks and meal was conducted in the laboratory aspiration duct of 60 mm width. Results and discussion. The research has shown that the increase in the dehulling duration the weight of the barley loaded to the dehuller, the rotating rate of abrasive discs and the load coefficient of the dehuller working chamber leads to the dehulling index rise. There exists the non-linear dependence between the load coefficient of the dehuller working chamber with the minimum point of the dehulling index for the large fraction of barley 0.27–0.28 and for the small fraction of barley 0.24–0.25. The influence of the barley weight and the load coefficient of the working chamber of the dehuller on the dehulling index occurs according to the curvilinear dependence with the minimum point of the dehulling index for the large barley fraction of 0.27–0.28 and for the small barley fraction of 0.24–0.25. The increase in the processing duration and the load coefficient of the working chamber of the dehuller leads to the increase of the dehulling index, but at the same time the minimum point of the dehulling index decreases from 0.29 to 0.25. As the size of the barley grows, the dehulling index decreases. The gain in moisture of the barley leads to the decrease of the dehulling index according to the linear dependence for both large and small barley fractions. Moreover, the small fraction has the bigger values of the dehulling index than the large one. The moisture influence on the dehulling index has linear dependence for both large and small barley fractions. As moisture increases the dehulling index decreases linearly, but at the same time the large barley fraction had lower values of the dehulling index than the small one. The increase in abrasive discs grit leads to the dehulling index decrease according to the curvilinear dependence. At the grit of 80 the dehulling index gets the constant value and its change depends on the duration of processing. Conclusion. The influence of technological parameters of barley grain on the dehulling index has linear dependence, and machine parameters affect the dehulling index according to curvilinear dependency. These results must be considered when evaluating the effectiveness of dehulling and the development of the process model.","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":"1 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41479786","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 : 2022-12-01DOI: 10.24263/2304-974x-2022-11-3-5
O. Shulga, Serhii Hrybkov, S. Shulga
{"title":"Ecological packaging materials for bakery and confectionery products based on a new pectin modification","authors":"O. Shulga, Serhii Hrybkov, S. Shulga","doi":"10.24263/2304-974x-2022-11-3-5","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-3-5","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44421503","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 : 2022-12-01DOI: 10.24263/2304-974x-2022-11-3-6
{"title":"Antioxidant properties of water-alcohol infusions of tea-herbal compositions based on yerba mate","authors":"","doi":"10.24263/2304-974x-2022-11-3-6","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-3-6","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43978672","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 : 2022-12-01DOI: 10.24263/2304-974x-2022-11-4-10
{"title":"Use of bioactive properties of plant extracts to increase the storage stability of mechanically separated turkey meat","authors":"","doi":"10.24263/2304-974x-2022-11-4-10","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-4-10","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48723166","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 : 2022-12-01DOI: 10.24263/2304-974x-2022-11-3-3
{"title":"Effect of natural ingredients on the structural-mechanical and physicochemical properties of ice cream mixes","authors":"","doi":"10.24263/2304-974x-2022-11-3-3","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-3-3","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42253097","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 : 2022-12-01DOI: 10.24263/2304-974x-2022-11-3-9
G. Simakhina, N. Naumenko, S. Bazhay-Zhezherun, S. Kaminska
{"title":"Nutritional and biological value of dried champignon powders","authors":"G. Simakhina, N. Naumenko, S. Bazhay-Zhezherun, S. Kaminska","doi":"10.24263/2304-974x-2022-11-3-9","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-3-9","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":"17 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68830040","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 : 2022-12-01DOI: 10.24263/2304-974x-2022-11-4-4
Viktorija Stamatovska, G. Nakov
Introduction. The by-products from the processing of apples and grapes can be excellent materials for the production of functional foods. In this case, the environment is preserved, and food products are enriched with important nutrients. Materials and methods. A systematization of the latest scientific research in terms of management of the waste from the production of apple juice and grape wine. Results and discussion. By-products of apple and grape processing contain important nutrients such as fibers, minerals, vitamins, polyphenols, and possess high antioxidant activity. In recent years, a lot of research has been conducted to study the application of this type of waste in preparation of different food products (biscuits, cookies, cakes, bread, pasta, noodles, yogurt, cheese, kefir, salami, sausages, patties, and burgers). Regarding the percentages of substitution of conventional flours with by-products of apple and grape processing, variations are observed. For cereal products, the minimum percentage of substitution was 1% and the maximum was 100%. For meat products, the percentages of added by-products of apple and grape processing varied from 1 to 20%, while for dairy products, these contents were between the values of 0.2 and 10%. An improvement in nutrient quality with the addition of by-products of apple and grape processing was observed, such as increase of fiber, total polyphenol, flavonoids, anthocyanins and mineral contents and antioxidant activity. Incorporation of apple and grape processing by-products leads to changes of the volume or height of the products (biscuits, cookies, cakes, and bread), and changes in texture (hardness, crunchiness), appearance (surface properties, color, density), and intensity of smell and taste. It was found that the optimum cooking time of pasta/noodles/spaghetti decreased and cooking loss increased with the increasing amount of incorporated apple and grape processing waste. Addition of these by-products reduced fermentation time and syneresis during yogurt storage. It was found that the addition of by-products of apple and grape processing in the meat products increased cooking yield, emulsion stability, radical scavenging activity, and decreased pH. Conclusions. Use of waste from the processing of apples and grapes in the food industry is an opportunity to reduce environmental pollution, to create new functional and innovative food products, which will be enriched with important nutrients and biologically active substances.
{"title":"Management of apple and grape processing by-products. A review","authors":"Viktorija Stamatovska, G. Nakov","doi":"10.24263/2304-974x-2022-11-4-4","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-4-4","url":null,"abstract":"Introduction. The by-products from the processing of apples and grapes can be excellent materials for the production of functional foods. In this case, the environment is preserved, and food products are enriched with important nutrients. Materials and methods. A systematization of the latest scientific research in terms of management of the waste from the production of apple juice and grape wine. Results and discussion. By-products of apple and grape processing contain important nutrients such as fibers, minerals, vitamins, polyphenols, and possess high antioxidant activity. In recent years, a lot of research has been conducted to study the application of this type of waste in preparation of different food products (biscuits, cookies, cakes, bread, pasta, noodles, yogurt, cheese, kefir, salami, sausages, patties, and burgers). Regarding the percentages of substitution of conventional flours with by-products of apple and grape processing, variations are observed. For cereal products, the minimum percentage of substitution was 1% and the maximum was 100%. For meat products, the percentages of added by-products of apple and grape processing varied from 1 to 20%, while for dairy products, these contents were between the values of 0.2 and 10%. An improvement in nutrient quality with the addition of by-products of apple and grape processing was observed, such as increase of fiber, total polyphenol, flavonoids, anthocyanins and mineral contents and antioxidant activity. Incorporation of apple and grape processing by-products leads to changes of the volume or height of the products (biscuits, cookies, cakes, and bread), and changes in texture (hardness, crunchiness), appearance (surface properties, color, density), and intensity of smell and taste. It was found that the optimum cooking time of pasta/noodles/spaghetti decreased and cooking loss increased with the increasing amount of incorporated apple and grape processing waste. Addition of these by-products reduced fermentation time and syneresis during yogurt storage. It was found that the addition of by-products of apple and grape processing in the meat products increased cooking yield, emulsion stability, radical scavenging activity, and decreased pH. Conclusions. Use of waste from the processing of apples and grapes in the food industry is an opportunity to reduce environmental pollution, to create new functional and innovative food products, which will be enriched with important nutrients and biologically active substances.","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46947515","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 : 2022-12-01DOI: 10.24263/2304-974x-2022-11-4-6
R. Chochkov, D. Zlateva, Petya Ivanova, Dana Štefanová
Introduction. The aim of the present study was to investigate the effect of rosehip flour on some properties of wheat dough and bread. Materials and methods. Bread was prepared from wheat flour with the addition of rosehip flour in the amount of 5, 10 and 15% to replace the equal amount of the wheat flour. The used methods are standardized and generally accepted for evaluation of bread. Results and discussion. It was found that the addition of different amounts of rosehip flour to wheat flour affected the intensity of gas formation, as the percentage of rosehip flour added had increased, the intensity of gas formation decreased. When adding 5% rosehip flour, there was no significant deterioration of gas formation. Incorporation of rosehip flour into wheat dough resulted in a decrease in water absorption and degree of softening and the lowest results were found in the sample with 15% rosehip flour added. In terms of dough development time and consistency, there were no significant differences between the samples. Dough stability was found to be higher in the samples containing rosehip flour, with the highest value reported for the sample with 5% rosehip flour. Dough and bread color characteristics decreased with increasing the rosehip flour quantity. Darker colour of rosehip flour enriched samples could be due to the original colour of rosehip fibre, which is rather brown and slightly reddish. The substitution of wheat flour with rosehip flour resulted in a decrease in volume, specific volume, height/diameter ratio and baking loss of the wheat bread. Some of the sensory parameters of bread (crust color, aroma and taste) in the rosehip flour supplemented samples were rated higher by the panelists compared to the control sample, regardless of the amount of rosehip flour added. Conclusions. The rosehip flour could be successfully used as an additive in wheat bread formulation. In the sensory assessment bread samples with rosehip flour in terms of some properties such as crust color, aroma and taste had higher scores than the control sample.
{"title":"Effect of rosehip flour on the properties of wheat dough and bread","authors":"R. Chochkov, D. Zlateva, Petya Ivanova, Dana Štefanová","doi":"10.24263/2304-974x-2022-11-4-6","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-4-6","url":null,"abstract":"Introduction. The aim of the present study was to investigate the effect of rosehip flour on some properties of wheat dough and bread. Materials and methods. Bread was prepared from wheat flour with the addition of rosehip flour in the amount of 5, 10 and 15% to replace the equal amount of the wheat flour. The used methods are standardized and generally accepted for evaluation of bread. Results and discussion. It was found that the addition of different amounts of rosehip flour to wheat flour affected the intensity of gas formation, as the percentage of rosehip flour added had increased, the intensity of gas formation decreased. When adding 5% rosehip flour, there was no significant deterioration of gas formation. Incorporation of rosehip flour into wheat dough resulted in a decrease in water absorption and degree of softening and the lowest results were found in the sample with 15% rosehip flour added. In terms of dough development time and consistency, there were no significant differences between the samples. Dough stability was found to be higher in the samples containing rosehip flour, with the highest value reported for the sample with 5% rosehip flour. Dough and bread color characteristics decreased with increasing the rosehip flour quantity. Darker colour of rosehip flour enriched samples could be due to the original colour of rosehip fibre, which is rather brown and slightly reddish. The substitution of wheat flour with rosehip flour resulted in a decrease in volume, specific volume, height/diameter ratio and baking loss of the wheat bread. Some of the sensory parameters of bread (crust color, aroma and taste) in the rosehip flour supplemented samples were rated higher by the panelists compared to the control sample, regardless of the amount of rosehip flour added. Conclusions. The rosehip flour could be successfully used as an additive in wheat bread formulation. In the sensory assessment bread samples with rosehip flour in terms of some properties such as crust color, aroma and taste had higher scores than the control sample.","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43161892","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 : 2022-12-01DOI: 10.24263/2304-974x-2022-11-4-11
K. Semenenko, L. Kapinus, Iryna Boiko, V. Kucherenko, Nataliia Skryhun
Introduction. The research is devoted to the determination of effective display frequency of advertised communication messages to consumers in representative samples of the brewing industry to optimize the media budget. Materials and methods. The study is based on the scientific research of scientists on the development of beer market and digital economy, theories of advertisement message frequency, marketing research of brewing enterprises and their brands to determine the minimum range of effectiveness of advertised messages to beer consumers. Results and discussions. The frequency of displaying the communication message determines not only the effectiveness of appeals to the consumer, but also spending on media budget, however, currently there is no single point of view to this problem in scientific research. Both an insufficient amount of appeals and an excessive frequency lead to insufficient budget using. Effective frequency of the message influences not only on consumer’s purchasing behaviour and indicators of brand’s health but also allows to optimize media budget. Certainly, most media planners use the effective frequency strategy «three plus». In order to determine the frequency of communication with consumers for instruments of online-advancement of beer the modified Matrix of Ostrow is given. The blocks of factors of influence on beer promotion on the consumer market are improved, they are «Market factors», «Factors of quality of advertisement message», «General media factors». «Online media factors» block is added, where such indexes as description of placement the resources, use of social media, use of video formats, use of non-standard displays and formats, coverage of media channel, type of placement, accordance to general content of campaign are considered. Adaptation of the improved matrix took place on the example of the most beer brands of the market, for this reason the effective frequency of repetition of communication message and comparing to actual is carried out, that allowed to group brands into 4 groups from position of strategy of further charges to placement of advertised messages in the Internet. Conclusions. For planning the frequency of communication messages it is suggested to use the adapted matrix for determination the effective frequency communication with consumers of beer brands in order to optimize the media market.
{"title":"Effective frequency of displaying the communication message to consumers of beer brand in digital media","authors":"K. Semenenko, L. Kapinus, Iryna Boiko, V. Kucherenko, Nataliia Skryhun","doi":"10.24263/2304-974x-2022-11-4-11","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-4-11","url":null,"abstract":"Introduction. The research is devoted to the determination of effective display frequency of advertised communication messages to consumers in representative samples of the brewing industry to optimize the media budget. Materials and methods. The study is based on the scientific research of scientists on the development of beer market and digital economy, theories of advertisement message frequency, marketing research of brewing enterprises and their brands to determine the minimum range of effectiveness of advertised messages to beer consumers. Results and discussions. The frequency of displaying the communication message determines not only the effectiveness of appeals to the consumer, but also spending on media budget, however, currently there is no single point of view to this problem in scientific research. Both an insufficient amount of appeals and an excessive frequency lead to insufficient budget using. Effective frequency of the message influences not only on consumer’s purchasing behaviour and indicators of brand’s health but also allows to optimize media budget. Certainly, most media planners use the effective frequency strategy «three plus». In order to determine the frequency of communication with consumers for instruments of online-advancement of beer the modified Matrix of Ostrow is given. The blocks of factors of influence on beer promotion on the consumer market are improved, they are «Market factors», «Factors of quality of advertisement message», «General media factors». «Online media factors» block is added, where such indexes as description of placement the resources, use of social media, use of video formats, use of non-standard displays and formats, coverage of media channel, type of placement, accordance to general content of campaign are considered. Adaptation of the improved matrix took place on the example of the most beer brands of the market, for this reason the effective frequency of repetition of communication message and comparing to actual is carried out, that allowed to group brands into 4 groups from position of strategy of further charges to placement of advertised messages in the Internet. Conclusions. For planning the frequency of communication messages it is suggested to use the adapted matrix for determination the effective frequency communication with consumers of beer brands in order to optimize the media market.","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42088538","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 : 2022-12-01DOI: 10.24263/2304-974x-2022-11-4-3
O. Shevchenko, A. Mykhalevych, G. Polischuk, Magdalena Buniowska-Olejnik, O. Bass, Uliana Bandura
{"title":"Technological functions of hydrolyzed whey concentrate in ice cream","authors":"O. Shevchenko, A. Mykhalevych, G. Polischuk, Magdalena Buniowska-Olejnik, O. Bass, Uliana Bandura","doi":"10.24263/2304-974x-2022-11-4-3","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-4-3","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43807111","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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