Potravinarstvo Slovak Journal of Food Sciences

Articles

• Effects of milk type, pasteurization, and in-container heating on Nabulsi cheese yield, chemical composition, and texture

  Khaled Abu-Alruz

  1-19

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• Mathematical modelling and optimization of the granulation process of loose compound feed for broilers

  Alma Yermukanova, Podobed Leonid, Stankevych Georgii, Saule Zhiyenbayeva, Eva Mrkvicová

  20-35

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• Characterization of soy curd residue and full-fat soy flour as protein-based food ingredients

  Emmanuel Duah Osei, Abigail Ataa Pokuah, Richard Atuna Atinpoore, Eudes Sam Faisal, Anthony Amotoe-Bondzie, Abdul-Mateni Yussif, Fortune Akabanda, Francis Kweku Amagloh

  36-49

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• Effects of laying hens housing system on eggs microbial contamination

  Ján Petrovič, Martin Mellen, Natália Čmiková, Marianna Schwarzová, Miroslava Kačániová

  50-65

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• Development of wheat composite bread using barley β-glucan rich flour

  Boris Kovac, Andreja Bregar

  66-76

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• The importance of camel milk and its dairy products – a review

  Aikerim Zhumabay, Assiya Serikbayeva, Sabira Kozykan, Saule Sarimbekova, Gaukhar Kossaliyeva, Aitbay Alimov

  77-96

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• The effect of yeast autolysis on the composition of wine

  Jan Mikuš, Jiří Sochor, Štefan Ailer, Mojmír Baroň

  97-108

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• Characteristics of probiotic glutinous rice tapai with the addition of Lactobacillus plantarum 1 RN2-53 and some natural dyes

  Yusmarini, Shanti Fitriani, Vonny Setiaries Johan, Netti Herawati, Irhamdi, Emma Riftyan, Usman Pato

  109-121

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• Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals

  Gulmaida Karimova, Rimma Niyazbekova, Khaldun Al Azzam, El-Sayed Negim

  122-138

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• Enhancing food packaging with nanofillers: properties, applications, and innovations

  Elena Pavlenko, Evgenia Semkina, Alexander Pokhilko, Ekaterina Sukhanova, Victor Fursov, Natalia Lazareva, Alexander Pyanov, Igor Baklanov

  139-156

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• Improving the citric acid production by mutant strains Aspergillus niger using carbohydrate-containing raw materials as a carbon source

  Bakhyt Shaimenova, Gulnazym Ospankulova, Saule Saduakhasova, Linara Murat, Dana Toimbayeva

  157-173

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• Probiotics in the creation of fish-based herodietic half-finished products

  Dinara Moldagaliyeva, Nurzhan  Sarsembaeva, Yasin  Uzakov, Bozhena Lozovicka

  174-184

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• Upcycling agricultural byproducts into eco-friendly food packaging

  Natalya Oboturova, Sergey Povetkin, Natalya Nikulnikova, Natalia Lazareva, Anna Klopova, Nikita Lyubchanskiy, Ekaterina Sukhanova, Nadezhda Lebedeva

  185-206

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• Biometric analysis of food products of hybrid hypoophthalmichthys (Hypophthalmichthys spp.) to determine their nutritional value and use in the food industry

  Alina Makarenko, Nataliіa Rudyk-Leuska, Ruslan Kononenkо, Melaniia Khyzhniak, Iryna Kononenko, Ganna Kotovska, Petro Shevchenko, Mykhailo Leuskyi

  207-222

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• Challenges and ways forward for the Malaysian SMEs in the Halal food industry: a systematic review

  Sorna Umme Saima, Radin Badaruddin Radin Firdaus, Sarjiyanto

  223-238

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• Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures

  Svitlana Danylenko, Liana Nedorizanyuk, Oksana Potemska, Тsvitana Korol, Anastasiia Ivaniuta, Yuliya Kryzhova, Valentyna Israelian, Nataliia Kovalenko

  239-250

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• Innovative thermodynamic modeling for enhanced yeast dough mixing: energy perspectives and applications

  Volodymyr Piddubnyi, Anna Sabadosh, Mikhailo Mushtruk, Andrii Chahaida, Viktor Fedorov, Khrystyna Kravcheniuk, Svitlana Krasnozhon, Iurii Radchenko

  251-267

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• Comparison of essential indicators related to the personal income tax burden in the EU countries

  Alexandra Ferenczi Vanova, Renáta Krajčírová, Michal Munk, Andrea Ecková, Jozef Bojňanský

  268-280

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• Microbiological characteristics of hard cheese with flax seeds

  Mykola Kukhtyn, David Arutiunian, Oleg Pokotylo, Khrystyna Kravcheniuk, Volodymyr Salata, Yulia Horiuk, Halyna Karpyk, Diana Dalievska

  281-296

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• Modelling the centrifugal mixing process of minced meat to optimise the production of chopped meat semi-finished products

  Igor Palamarchuk, Mikhailo Mushtruk, Volodymyr Vasyliv, Eugeniy Stefan, Olesia Priss, Iryna Babych, Inna Karpovych, Nataliia Pushanko

  297-312

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• Influence of starter cultures on microbiological and physical-chemical parameters of dry-cured products

  Larysa Bal-Prylypko, Svitlana Danylenko, Olena Mykhailova, Liana Nedorizanyuk, Alla Bovkun, Nataliia Slobodyanyuk, Alina Omelian, Anastasiia Ivaniuta

  313-330

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• Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution

  Anuarbek Suychinov, Dinara Akimova, Aitbek Kakimov, Yerlan Zharykbasov, Assemgul Baikadamova, Eleonora Okuskhanova, Anara Bakiyeva, Nadir Ibragimov

  331-346

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• Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives

  Dinara Akimova, Aitbek Kakimov, Anuarbek Suychinov, Zhumatay Urazbayev, Yerlan Zharykbasov, Nadir Ibragimov, Aigul Bauyrzhanova, Assiya Utegenova

  347-365

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• Quality assessment of different polyethylene-packaged groundwater in the Ilorin metropolis of Nigeria for compliance with standards

  Mutiat Balogun, Tawakalitu Aruna, Olaide Akintayo, Rasheedat Imam, Olayinka Shukurat, Oluseye Lala, Fausat Kolawole, Christianah Gbadebo

  366-385

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• Effectiveness of vitamin A supplementation among children under 5 years old in Kazakhstan

  Arailym Beisbekova, Feruza Ospanova, Maikul Kainarbayeva, Elena Ushanskaya, Salima Bykybayeva, Aidar Berdygaliev, Aizhan Raushanova, Faina Linkov

  386-397

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• Effective creation of ESG reporting using data from financial accounting in the food industry company

  Petra Súlovská, Anna Látečková

  398-407

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• Application of a new brine of sprouted grains for delicatessen products from horse meat, beef, and pork

  Gulimira Kenenbay, Tamara Tultabayeva, Urishbay Chomanov, Gulzhan Zhumaliyeva, Aruzhan Shoman

  408-424

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• Regional features of camel milk composition and properties in the Republic of Kazakhstan

  Aidana Yessenova, Fatima Dikhanbayeva, Elmira Assembayeva, Dinara Nurmukhanbetova, Elmira Zhaxybayeva

  425-438

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• Quality and safety of pork meat after cooling and treatment with lactic starters

  Volodymyr Vovkotrub, Olha Iakubchak, Nataliia Vovkotrub, Larysa Shevchenko, Tetiana Lebedenko, Nataliia Holembovska, Oksana Pylypchuk, Alina Omelian

  439-452

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• A flour composite mixture for gluten-free confectionery

  Tsira Khutsidze, Eliza Pruidze, Maria Silagadze, Eliso Dzneladze, George Pkhakadze, Irma Berulava

  453-467

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• The rheological characteristics of the dough for semi-finished biscuits with the addition of crickets flour

  Olha Sereda, Oxana Melnyk, Tetiana Marenkova, Olena Koshel, Sergii Bokovets

  468-479

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• Spectroscopic assessment and quantitative analysis of the trace element composition of vegetable additives to meat products

  Igor Palamarchuk, Fu Yuanxia, Dmytro Zhuravel, Ievgenii Petrychenko, Roksolana Blishch, Anatoliy Holovatyuk, Olexander Domin, Tatiana Kostiuk

  480-496

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• Changes in the microbiota of Bryndza cheese after frozen storage

  Simona Kunová, Peter Zajác, Jozef Čapla, Jozef Čurlej, Ivana Timoracká, Natália Čmiková, Miroslava Kačániová

  497-511

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• Effect of light intensity on the photo-oxidation stability of red and yellow palm olein mixture

  Dewi Fortuna Ayu, Andarini Diharmi, Netti Herawati, Rahmadini Payla Juarsa

  512-522

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• Improving meat quality and safety: innovative strategies

  Maksim Rebezov, Mars Khayrullin, Bahytkul Assenova, Smolnikova Farida, Dmitry Baydan, Larisa Garipova, Raisa Savkina, Svetlana Rodionova

  523-546

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• Prevalence and sensitivity of contagious and environmental cow mastitis-causing pathogens to antibiotics in Ukrainian farms

  Ruslan Zaritskyi, Yurii Zhuk, Denys Dreval, Vitalii Kovpak, Yurii Masalovych, Ivan Cheverda, Iryna Derkach, Taras Savchuk

  547-569

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• Ultrasound-assisted innovations in protein processing: review

  Maksim Rebezov, Bahytkul Assenova, Albina Luneva, Mars Khayrullin, Rustem Zalilov, Yury Lysenko, Raisa Savkina

  570-587

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• Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example

  Anuarbek Suychinov, Aitbek Kakimov, Zhanibek Yessimbekov, Eleonora Okuskhanova, Dinara Akimova, Zhumatay Urazbayev

  588-604

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• Assessment of the physicochemical profile of gluten-free flour and pasta products

  Fariza Sagyntay, Auelbek Iztaev, Assel Borankulova, Baltash Tarabayev, Begzada Soltybayeva, Nurbibi Mashanova, Viera Šottníková, Anar Kabylda

  605-618

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• Evaluation of beef carcass quality using the muscle eye area M. longissimus dorsi

  Olha Kruk, Anatolii Ugnivenko, Tetiana Antoniuk, Oleksandr Kolisnyk, Nataliia Slobodyanyuk, Dmytro Nosevych, Tatyana Naumenko, Mykola Gruntkovskyi

  619-632

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• Development and quality cum nutritional assessment based on physical properties for corn extruded snacks enriched with protein and carbohydrates: A remedy to malnutrition for society

  Muzammal Shafiq, Muhammad Waseem, Yaqoob Majeed, Muhammad Arslan Khalid, Tayyaba Nadeem, Maksim Rebezov, Mars Khayrullin, Orynzhamal Sarsembenova

  633-653

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• Organoleptic profile of high protein and dietary fibre biscuits based on soybean flour, tempeh flour, and Moringa leaf powder

  Lily Arsanti Lestari, Susetyowati, Azizah Isna Rachmawati, Ajeng Saskia Sekar Rachmadanty, Amalia Sarah Sholikhati

  654-665

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• The influence of different methods of decontamination of microbial biofilms formed on eggshells

  Mykola Kukhtyn, Zhanna Sverhun, Yulia Horiuk, Volodymyr Salata, Svitlana Laiter-Moskaliuk, Mykhailo Mocherniuk, Larysa Kladnytska, Victor Horiuk

  666-682

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• Expanding the range of fortified meat products through the targeted combination of raw materials of animal and vegetable origin

  Aleksander Borisenko, Yassin Uzakov, Ekaterina Greseva, Victoria Razinkova, Aleksey Borisenko

  683-696

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• Substantiation of wild plants used as functional ingredients in the technology of crisp grain bread

  Assel Izembayeva, Zilikha Moldakulova, Asemgul Abdreeva, Galiya Iskakova, Meruyet Baiysbayeva, Makpal Atyhanova

  697-718

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• Use of non-conventional raw materials in the production of gluten-free pasta – a review

  Fariza Sagyntay, Baltash Tarabayev, Bayan Muldabekova, Auelbek Iztaev, Gaukhar Kossaliyeva, Fatima Dikhanbayeva, Ramza Berzhanova, Nazym Alzhaxina, Anar Kabylda

  719-740

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• Development and validation of a gas chromatography method for analysing polychlorinated biphenyls in fish roe

  Valentyna Korniyenko, Svitlana Midyk, Serhii Senin, Oleksandr Machuskyy, Olena Ladogubets, Ivan Harkusha, Yuriy Balym, Alina Menchynska

  741-754

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• The influence of natural antioxidants on the quality and storage capacity of semi-finished horse meat products

  Nazym Abilmazhinova, Aigul Tayeva, Bagila Jetpisbayeva, Madina Kozhakhiyeva, Kuzembayeva Gaukhar, Karlygash Abdiyeva

  755-775

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• The technology of cooking falafel with high biological value for vegans

  Larysa Bal-Prylypko, Inna Levytska, Liubov Tkachenko, Yuliya Kryzhova, Yaroslav Rudyk, Yevheniia Marchyshyna, Maxim Ryabovol, Yuliia Slyva

  776-791

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• Innovative approach to the production of craft bread: A combination of tradition and innovation

  Tetyana Semko, Mariia Paska, Olga Ivanishcheva, Liliia Kryzhak, Olena Pahomska, Alla Ternova, Olga Vasylyshyna, Serhii Hyrych

  792-806

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• Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses

  Altynay Abdugamitova, Assiya Serikbayeva, Akmaral Mateyeva, Gulbagi Orymbetova, Sulushash Mateyeva, Ainur Matibaeyva, Akerke Toleugazykyzy

  807-818

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• Evaluating heavy metal contamination in paper-based packaging for bakery products: a HACCP approach

  Almas Zhanbolat, Ulbala Tungyshbayeva, Raushangul Uazhanova, Zhanar Nabiyeva, Madina Yakiyayeva , Abdysemat Samadun

  819-833

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• А Formation of the biological value of beef protein depending on the age and breed of bulls

  Anatoliy Paliy, Stepan Michalchenko, Igor Korkh, Kateryna Rodionova, Svetlana Tkachuk, Mariia Кhimych, Nina Dankevych, Nataliia Boiko

  834-846

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• Effect of soy flour and flour improvers on nutritional value, texture, colour and sensory characteristics of wafer biscuits

  Nazieh Alkhalalieh, Ghadeer Frehat

  847-859

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• The influence of lingonberry and sea buckthorn powder-aqua solutions on the nutritional value of sander roe

  Zhanna Kazangeldina, Raushangul Uazhanova, Gulshat Zhaksylykova, Sholpan Abzhanova, Lyazzat Baibolova, Kamilya Tyutebayeva, Gaukhar Kuzembayeva, Yerkin Yerzhigitov

  860-873

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• Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate

  Aigul Maizhanova, Kumarbek Amirkhanov, Shugyla Zhakupbekova, Gulnur Nurymkhan, Sholpan Baytukenova, Assel Dautova, Assem Spanova, Rysgul Ashakayeva

  874-886

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• Summary of legal regulation of additional mandatory particulars for specific types or categories of foods according to the regulation FIC

  Samuel Rybnikár, Martin Pogádl

  887-898

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• Analysis of the hard rennet cheese microbiota at different stages of the technological process

  Olha Iakubchak, Olha Martynenko, Tetiana Taran, Oksana Pylypchuk, Tatyana Naumenko, Nina Tverezovska, Alina Menchynska, Inna Stetsyuk

  899-918

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• Global trends in halal food detection

  Anni Faridah, Adrian Arif, Durain Parmanoan, Ruhul Fitri Rosel, Abror Abor, Asmar Yulastri, Nurul Huda

  919-934

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• Influence of starter cultures of lactic acid bacteria on microbiological parameters and shelf life of sausages

  Snizhana Lokes, Larysa Shevchenko, Kyrylo Doronin, Vita Mykhalska, Valentyna Israelian, Nataliia Holembovska, Nina Tverezovska, Oleksandr Savchenko

  935-950

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• The fight against illegal tobacco products

  Dominik Čipka, Tereza Šalková

  951-963

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• Influence of stage lactation on quality and protein compositions of Kazakh mare milk and koumiss

  Togzhan Boranbayeva, Zhanna Dossimova, Dulat Zhalеlov, Aruzhan Zhunisbek, Ayazhan Bolat, Aida Abzhaliyeva, Maxat Toishimanov

  964-976

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• The effect of the carcass fat thickness on the qualitative technological and sensory attributes of beef

  Olha Kruk, Anatolii Ugnivenko, Dmytro Nosevych, Оleksandr Natalich, Mykola Gruntkovskyi, Iryna Kharsika, Oleksandr Androshchuk, Inna Stetsiuk

  977-992

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• Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis

  Liliya Alashbayeva, Makhamedkali Kenzhekhojayev, Assel Borankulova, Bayan Muldabekova, Madina Yakiyayeva, Sholpan Tursunbayeva, Zhanerke Dyusembaeva

  993-1005

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