Pub Date : 2022-06-01DOI: 10.24263/2304-974x-2022-11-2-10
V. Stabnikov, Dmytro Stabnikov, V. Udymovych
{"title":"Increase the ecological safety of the soil biogrouting using plant urease","authors":"V. Stabnikov, Dmytro Stabnikov, V. Udymovych","doi":"10.24263/2304-974x-2022-11-2-10","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-2-10","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48136677","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 : 2022-06-01DOI: 10.24263/2304-974x-2022-11-2-11
Tímea Juhász, P. Huszka, P. Karácsony
Introduction. Due to the worldwide coronavirus epidemic, models of consumer behaviour related to the purchase of food need to be revised. Materials and methods. An empirical study was conducted with a questionnaire survey. The research took place in Hungary in the summer of 2020, involving 724 consumers. Results and discussion. A high percentage of consumers in Hungary reacted to the coronavirus crisis by panic buying. The consumption of healthier foods has spread in connection with the coronavirus crisis, and that the demand of Hungarian consumers for dairy products has also increased. Furthermore, there are differences between the products consumed by panic buyers and normal shoppers. The results showed those who were not afraid of the coronavirus paid less attention to their eating habits (Pearson's correlation: -0.119, sign.:0.01). Some 59.9% of respondents said that it was worth storing large quantities of food because of the coronavirus epidemic. Females and males did not differ on this issue (Chi-square 0.160, df: 2, sign.:0.923, p > 0.05). Correlation tests showed that for dairy purchases, butter, cheese, fruit yoghurt and sour cream were significantly correlated with each other. By age, respondents aged 40-60 bought the most dairy products, while consumers aged 30 bought the least. Conclusion. The coronavirus pandemic has seriously affected not only the global economy, but also the daily life of the world's population. Negative consequences were also reflected in the attitude to the purchase of food and there were significant changes in the composition of consumed products.
{"title":"Impact of the crisis caused by the coronavirus on Hungarian consumer behavior related to food purchases","authors":"Tímea Juhász, P. Huszka, P. Karácsony","doi":"10.24263/2304-974x-2022-11-2-11","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-2-11","url":null,"abstract":"Introduction. Due to the worldwide coronavirus epidemic, models of consumer behaviour related to the purchase of food need to be revised. Materials and methods. An empirical study was conducted with a questionnaire survey. The research took place in Hungary in the summer of 2020, involving 724 consumers. Results and discussion. A high percentage of consumers in Hungary reacted to the coronavirus crisis by panic buying. The consumption of healthier foods has spread in connection with the coronavirus crisis, and that the demand of Hungarian consumers for dairy products has also increased. Furthermore, there are differences between the products consumed by panic buyers and normal shoppers. The results showed those who were not afraid of the coronavirus paid less attention to their eating habits (Pearson's correlation: -0.119, sign.:0.01). Some 59.9% of respondents said that it was worth storing large quantities of food because of the coronavirus epidemic. Females and males did not differ on this issue (Chi-square 0.160, df: 2, sign.:0.923, p > 0.05). Correlation tests showed that for dairy purchases, butter, cheese, fruit yoghurt and sour cream were significantly correlated with each other. By age, respondents aged 40-60 bought the most dairy products, while consumers aged 30 bought the least. Conclusion. The coronavirus pandemic has seriously affected not only the global economy, but also the daily life of the world's population. Negative consequences were also reflected in the attitude to the purchase of food and there were significant changes in the composition of consumed products.","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48710946","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 : 2022-06-01DOI: 10.24263/2304-974x-2022-11-2-7
N. Falendysh, K. Belinska, I. Bobel, G. Adamczyk
{"title":"Influence of the amino acid and fractional composition of dry milk of mammals on the digestibility of dry milk mixtures","authors":"N. Falendysh, K. Belinska, I. Bobel, G. Adamczyk","doi":"10.24263/2304-974x-2022-11-2-7","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-2-7","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47997350","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 : 2022-03-01DOI: 10.24263/2304-974x-2022-11-1-14
M. Hrama, V. Sidletskyi, I. Elperin
{"title":"Intelligent automatic control of sugar factory evaporator operation using behavior prediction subsystem","authors":"M. Hrama, V. Sidletskyi, I. Elperin","doi":"10.24263/2304-974x-2022-11-1-14","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-1-14","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43487960","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 : 2022-03-01DOI: 10.24263/2304-974x-2022-11-1-9
Maria-Camelia Golea, M. Sandru, G. Codină
{"title":"Mineral composition of flours produced from modern and ancient wheat varieties cultivated in Romania","authors":"Maria-Camelia Golea, M. Sandru, G. Codină","doi":"10.24263/2304-974x-2022-11-1-9","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-1-9","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42668869","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 : 2022-03-01DOI: 10.24263/2304-974x-2022-11-1-4
J. Lukinac, M. Jukič
Introduction. The short vegetative occurrence of Allium ursinum limits its availability. Therefore, drying seems to be an excellent method for year-round preservation. The aim of the present study was to determine the influence of drying temperature on antioxidant activity and polyphenol content in dried leaves of Allium ursinum L. subsp. ucrainicum and their organoleptic properties. Materials and methods . The effect of three drying temperatures (40, 50 and 60 °C) on the organoleptic properties (colour, dehydration and rehydration ability), antioxidant activity and polyphenol content in the dried leaves of A. ursinum was evaluated. The colour of the samples was measured using the computer vision system. The total phenolic content was determined spectrophotometrically and the antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl method. Results and discussion . Significant differences were found between the fresh, dehydrated and rehydrated A. ursinum samples for all the colour parameters analysed (dried leaves showed a much lower intensity of green colour than fresh). Drying at higher temperature results in greater colour change, which is more pronounced at higher drying temperatures (60 °C) due to chlorophyll degradation. The drying temperatures had a statistically significant effect on the dehydration and rehydration capacity of the dried samples. The higher drying temperature resulted in the higher degree of dehydration and rehydration (the pores of the dried food allowed water to re-enter the cells). Convection air-drying resulted in
介绍。Allium ursinum的营养生长时间短，限制了其可利用性。因此，干燥似乎是全年保存的绝佳方法。研究了干燥温度对熊Allium ursinum L. subsp.干叶抗氧化活性和多酚含量的影响。乌兰及其感官特性。材料和方法。研究了不同干燥温度(40℃、50℃和60℃)对熊熊叶的感官特性(颜色、脱水和再水化能力)、抗氧化活性和多酚含量的影响。使用计算机视觉系统测量样品的颜色。用分光光度法测定总酚含量，用2,2-二苯基-1-苦基肼基法测定抗氧化活性。结果和讨论。在所有分析的颜色参数中，发现新鲜、脱水和再水合的熊果样品之间存在显著差异(干燥叶子的绿色强度比新鲜叶子低得多)。在较高的温度下干燥会导致更大的颜色变化，由于叶绿素降解，在较高的干燥温度(60°C)下，这种变化更为明显。干燥温度对干燥样品的脱水和再水化能力有显著的影响。较高的干燥温度导致较高程度的脱水和再水化(干燥食物的孔隙允许水重新进入细胞)。对流风干导致
{"title":"Influence of drying temperature on the organoleptic properties, antioxidant activity and polyphenol content in dried leaves of Allium ursinum L. subsp. Ucrainicum","authors":"J. Lukinac, M. Jukič","doi":"10.24263/2304-974x-2022-11-1-4","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-1-4","url":null,"abstract":"Introduction. The short vegetative occurrence of Allium ursinum limits its availability. Therefore, drying seems to be an excellent method for year-round preservation. The aim of the present study was to determine the influence of drying temperature on antioxidant activity and polyphenol content in dried leaves of Allium ursinum L. subsp. ucrainicum and their organoleptic properties. Materials and methods . The effect of three drying temperatures (40, 50 and 60 °C) on the organoleptic properties (colour, dehydration and rehydration ability), antioxidant activity and polyphenol content in the dried leaves of A. ursinum was evaluated. The colour of the samples was measured using the computer vision system. The total phenolic content was determined spectrophotometrically and the antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl method. Results and discussion . Significant differences were found between the fresh, dehydrated and rehydrated A. ursinum samples for all the colour parameters analysed (dried leaves showed a much lower intensity of green colour than fresh). Drying at higher temperature results in greater colour change, which is more pronounced at higher drying temperatures (60 °C) due to chlorophyll degradation. The drying temperatures had a statistically significant effect on the dehydration and rehydration capacity of the dried samples. The higher drying temperature resulted in the higher degree of dehydration and rehydration (the pores of the dried food allowed water to re-enter the cells). Convection air-drying resulted in","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43325711","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 : 2022-03-01DOI: 10.24263/2304-974x-2022-11-1-5
Dimitar Dimitrov, D. Nedelkovski
{"title":"Aromatic profile of Macedonian and Bulgarian red wines from local variety Vranec and hybrid variety Kaylashki Rubin","authors":"Dimitar Dimitrov, D. Nedelkovski","doi":"10.24263/2304-974x-2022-11-1-5","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-1-5","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47205478","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 : 2022-03-01DOI: 10.24263/2304-974x-2022-11-1-15
T. Pirog, V. Stabnikov, S. Antoniuk
{"title":"Application of surface-active substances produced by Rhodococcus erythropolis IMB Aс-5017 for post-harvest treatment of sweet cherry","authors":"T. Pirog, V. Stabnikov, S. Antoniuk","doi":"10.24263/2304-974x-2022-11-1-15","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-1-15","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43709977","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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