Vol. 19 (2025): Scifood

Articles

• Microplastic contamination of food

  Peter Zajác, Jozef Čapla, Jozef Čurlej (Author)

  1-16

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• Influence of selenium additives on butter quality and storage stability

  Bagila Jetpisbayeva, Alma Katasheva, Sholpan Abzhanova, Ulzhan Nuraliyeva, Akylzhan Kozhabergenov, Ayazhan Kanatkyzy (Author)

  17-29

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• Effect of juniper fruit (Juniperus communis L.) on bread quality characteristics

  Saniya Ibraimova, Ayana Serikbaeva, Sholpan Amanova, Bagimkul Tnymbaeva, Zibo Kobjasarova, Aibala Taspoltayeva, Ulbala Tungyshbayeva (Author)

  30-43

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• Physico-chemical properties and micronutrient profile of functional chocolate with mare's milk powder and resveratrol

  Galiya Smagul, Dilyar Tuigunov, Yuriy Sinyavskiy, Tatiana Savenkova, Sabyrkhan Barmak (Author)

  44-60

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• Modeling of the qualitative state of oilseeds from soybean seeds by multifactorial analysis of factor areas

  Igor Palamarchuk, Mikhailo Mushtruk, Volodymyr Piddubny , Nina Osokina, Andrii Chahaida, Vitalii Mihailik, Olena Herasymchuk, Hennadii Tkachenko (Author)

  61-78

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• Development of technology for producing protein hydrolysates from leguminous plants (peas) for sports nutrition

  Massimzhan Velyamov, Zhumatay Urazbayev, Shukhrat Velyamov, Turar Bakytzhan, Aelina Abitbekova (Author)

  79-95

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• Physicochemical and sensory evaluation of pumpkin-based instant porridge with mocaf and cowpea flour

  Agus Slamet, Bayu Kanetro, Heni Purwaningsih (Author)

  96-109

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• The current state of carbon footprint quantification and tracking in the agri-food industry

  Jozef Čapla, Peter Zajác, Jozef Čurlej, Ondrej Hanušovský (Author)

  110-127

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• Optimisation of the composition of мelon-based sorbets using simplex-centroid processing system

  Bibipatyma Yerenova, Yuliya Pronina, Nikolay Penov, Rada Dinkova-Hadzhiyski, Nataliia Kondratiuk, Aigul Almaganbetova (Author)

  128-144

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• A cellular dynamic mathematical model of a conveyor dryer as an object of automatic control

  Avtandil Bardavelidze, Khatuna Bardavelidze, Otari Sesikashvili (Author)

  145-163

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• Sprouted grain-based non-alcoholic beverages: a review

  Almaz Moldakarimov, Auelbek Iztayev, Saida Shintassova, Gulnur Daribayeva , Diana Abdraimova (Author)

  164-175

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• Microbiological changes in craft hard cheeses from raw goat milk during ripening with the use of mites Acarus siro

  Viktor Davydovych, Larysa Shevchenko, Tetiana Brovenko, Nataliia Nesterenko, Alona Altanova, Ruslana Umanets, Yaroslav Rudyk, Nataliia Kovalenko (Author)

  176-191

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• Enhancing fish pâté with non-traditional ingredients: maca root, broccoli, and beetroot

  Vladyslav Dorozhko, Nataliia Holembovska, Nataliia Slobodianiuk, Valentyna Israelian, Inna Stetsyuk, Oksana Pylypchuk, Alina Omelian, Yaroslav Rudyk (Author)

  192-207

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• Development and evaluation of technology for preserving hard cheese with staphylococcal bacteriophage

  Mykola Kukhtyn, Ivan Kremenchuk, Yuliia Horiuk, Volodymyr Salata, Halyna Kochetova, Larysa Kladnytska, Vladyslav Kozhyn, Taras Matviishyn (Author)

  208-223

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• Radiological safety of animal products

  Aida Abzhaliyeva, Togzhan Boranbayeva, Akzharkyn Uzyntleuova, Azhar Zarkhanova, Symbat Junisbayeva (Author)

  224-236

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• Analysis of key determinants affecting the performance of a food company through indicators return on assets and return on equity

  Radoslav Bajus (Author)

  237-250

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• Consumer emotional response to nutritional labels in the context of cake selection

  Adriana Rusková, Jakub Berˇčik, Peter Vaško, Patrik Jurčišin, Vladimír Vietoris (Author)

  251-267

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• Organic food consumption dynamics in Germany during economic crises

  Šárka Čížková (Author)

  268-291

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• The physicochemical and sensory profiles of spreadable dairy matrix obtained from kidney bean milk-like extract and cow milk blends

  Ibaratkan Kurbanova, Lina Lauciene, Loreta Serniene, Vitalijs Radenkovs, Alvija Salaseviciene, Sandra Kiselioviene, Mukarama Musulmanova (Author)

  292-308

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• Effects of a probiotic complex on liver morphology in broiler chickens

  Artem Vivych, Olga Iakubchak , Leonid Horalskyi, Tetiana Lebedenko, Dmytro Umanets, Anastasiia Ivaniuta, Iryna Kharsika, Oksana Pylypchuk (Author)

  309-326

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• Beef quality and sensory traits in relation to subcutaneous fat color in dairy bulls

  Olha Kruk, Anatolii Ugnivenko, Dmytro Nosevych, Tetiana Antoniuk, Nataliia Slobodyanyuk, Valentyna Israelian, Nataliia Holembovska, Tatyana Naumenko (Author)

  327-342

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• Synthesis and research of the intelligent automatic control system for a fruit drying apparatus

  Avtandil Bardavelidze, Khatuna Bardavelidze, Otari Sesikashvili (Author)

  343-359

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• Comparative assessment of the quality of meat and lard products of three-way crossbred pigs

  Oleksandr Tsereniuk , Oleksandr Akimov , Anatoliy Paliy, Ivan Buhai , Kateryna Rodionova, Mykola Balta, Olena Pavlichenko, Mariia Кhimych (Author)

  360-375

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• Optimization of the recipe of cooked sausage products with the addition of cuttlefish liver, red caviar, and spelt flour

  Nataliia Holembovska, Taisiia Volkhova, Valentyna Israelian, Olha Statkevych, Vladyslav Dorozhko, Petro Drozd, Nataliia Hryshchenco, Nina Tverezovska (Author)

  376-393

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• Global and regional trends in public interest in cola and energy drinks across English-speaking countries

  Katlego Sharon Mphahlele, Roman Tandlich (Author)

  394-411

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• Mathematical modeling and optimization of the granulation process of biomass-based products with potential applications in the feed and food industries

  Azhar Amantayeva, Zheksenkul Alimkulov , Nurgul Batyrbayeva, Eva Mrkvicová, Maya Bektursunova, Kyzdygoy Shayliyeva, Kuldariha Fazulova (Author)

  412-425

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• Koji – the only one domesticated fungi: characterization, enzymology, and use

  Dušan Straka, Lukáš Hleba, Štefan Ailer (Author)

  426-436

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• Comparative evaluation of quality composition, fatty acid profiles, and seasonal variability of kumys from mare’s milk

  Togzhan Boranbayeva, Zhanna Dossimova, Dulat Zhalеlov, Ayazhan Bolat, Aida Abzhaliyeva, Maxat Toishimanov (Author)

  437-450

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• Factors influencing the purchasing of organic food by Slovak consumers: Quality or promotion?

  Malgorzata Jarossová, Paulina Krnáčová, Julia Wojciechowska Solis, Renáta Benda Prokeinová, Joanna Smoluk Sikorska, Magdalena Śmiglak Krajewska, Mariusz Malinowski, Stanislav Rojík (Author)

  451-466

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• Legal regulation of labeling extra virgin and virgin olive oil

  Samuel Rybnikár, Martin Pogádl (Author)

  467-483

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• Physicomechanical and drying properties of soybean seeds under low-temperature convective drying

  Vadim Paziuk, Valentyna Bandura, Serhii Biriukov , Andriy Martynyuk, Petro Drozd, Alina Menchynska, Yevheniia Marchyshyna, Mykola Gruntkovskyi (Author)

  484-500

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• Development and quality control of craft breads

  Tetiana Semko, Olga Ivanishcheva, Olena Pakhomska, Tetiana Yudina (Author)

  501-519

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• Susceptibility of microflora to antibacterial drugs at different stages of hard rennet cheese production

  Olha Iakubchak, Olha Martynenko, Tetiana Taran, Alina Menchynska, Mykola Nikolaenko, Oleksandr Savchenko, Yevheniia Marchyshyna, Alina Omelian (Author)

  520-536

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• The microstructure of the liver in broiler chickens under the administration of a probiotic complex of Bifidobacteria and Lactobacilli

  Artem Vivych, Olha Iakubchak , Leonid Horalskyi, Larysa Shevchenko, Lyudmila Beyko, Anastasia Lialyk, Yuliya Kryzhova, Tatyana Naumenko (Author)

  537-560

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• Development of functional extruded crispbreads enriched with wild plant concentrates

  Assel Izembayeva, Zilikha Moldakulova, Koylanov Kasymkhan, Togzhan Akhlan, Erik Askarbekov, Azhar Kerimbayeva, Asemgul Abdreeva (Author)

  561-579

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• Development and physicochemical evaluation of a biologically active additive based on powders of melons and vegetables

  Gulzhan Zhumaliyeva, Gulmira Kenenbay, Urishbay Chomanov, Assiya Shoman, Ainel Baizakova (Author)

  580-595

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• Micro- and nanoplastics in food contact materials: a comprehensive synthesis of release mechanisms, analytical evidence, and risk implications

  Jozef Čapla, Peter Zajác, Jozef Čurlej, Martina Fiksleová, Simona Kunová (Author)

  596-611

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• Development of a functional meat roll enriched with natural antioxidants from plant raw materials

  Gulnara Shambulova, Dinara Tlevlessova, Zeinep Nurseitova, Gulbagi Orymbetova , Elmira Kanseitova, Gaukhar Kuzembayeva , Zhanat Iskakova (Author)

  612-626

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• Comparative analysis of consumer food complaints and returns regulations

  Katarína Zajác Ševcová (Author)

  627-641

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• Evaluation of the biological value and food safety of restructured yak meat product

  Leila Kaimbayeva, Salamat Abdykalykova, Zhanat Iskakova, Saule Kazikhanova, Kenesh Alymbekov, Aijan Satybaldieva, Lyazat Kalashinova, Daniyar Zhantleuov (Author)

  642-655

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• Bread made from Triticum dicoccum grain with buckwheat starter culture as a source of valuable nutrients

  Elena Kuznetsova , Maksim Rebezov, Zhyldyz Irmatova, Victoria Simonova, Elena Kuznetsova, Sukhrab Makhmudov, Sanavar Azimova, Damira Tattibayeva (Author)

  656-672

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