Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Galina POLISCHUK"'
Publikováno v:
Food and Environment Safety, Vol 21, Iss 2, Pp 116-128 (2022)
The purpose of the work is to study the functional and technological properties of oat beta-glucan both individually and as part of acidophilic-whey ice cream. The research methods, that were used, are well known and have relevant references in the w
Externí odkaz:
https://doaj.org/article/279dbfb47fe14810b11f28862f0d5298
Autor:
Galina POLISCHUK, Oksana KOCHUBEY-LYTVYNENKO, Tetiana OSMAK, Uliana KUZMIK, Oksana BASS, Artur MYKHALEVYCH, Victoria SAPIGA
Publikováno v:
Food and Environment Safety, Vol 20, Iss 1, Pp 13-20 (2021)
The work is devoted to solving the actual problem of the dairy industry - complex processing of food raw materials, expanding the range of dairy and milk-containing products of high nutritional value due to enrichment of protein, pro- and prebiotics,
Externí odkaz:
https://doaj.org/article/e1bf11d2dd154ef7a3049f4737adf7dd
Autor:
Marta Tomczyńska-Mleko, Konrad Terpiłowski, Salvador Pérez-Huertas, Viktoria Sapiga, Galina Polischuk, Bartosz Sołowiej, Maciej Nastaj, Marta Wesołowska-Trojanowska, Stanisław Mleko
Publikováno v:
Foods, Vol 12, Iss 10, p 2030 (2023)
The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e., a
Externí odkaz:
https://doaj.org/article/59bfbf638cd44166b9e7a0dfdf833477
Autor:
Oleksandr Shevchenko, Artur Mykhalevych, Galina Polischuk, Magdalena Buniowska-Olejnik, Oksana Bass, Uliana Bandura
Publikováno v:
Ukrainian Food Journal. 11:498-517
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33ff1c33558c90c25ea40065f3efa451
https://doi.org/10.24263/2304-974x-2022-11-4-3
https://doi.org/10.24263/2304-974x-2022-11-4-3
Publikováno v:
Ukrainian Food Journal. 10:691-706
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::887cc8cb0372aa18c262054bda4e6b19
https://doi.org/10.24263/2304-974x-2021-10-4-5
https://doi.org/10.24263/2304-974x-2021-10-4-5
Publikováno v:
Ukrainian Food Journal. 10:321-332
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::adaafed0263e606b970a5ac5454f3bf0
https://doi.org/10.24263/2304-974x-2021-10-2-9
https://doi.org/10.24263/2304-974x-2021-10-2-9
Publikováno v:
Sworld-Us Conference proceedings. :4-7
In this study, it was carried a qualimetric assessment of the organoleptic properties of the developed composition of ice cream. The authors used special method for studying the organoleptic properties of ice cream. Organoleptic evaluation was conduc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33342d678a16d5cbb3f5eb58d5ce780e
https://doi.org/10.30888/2709-2267.2022-11-01-023
https://doi.org/10.30888/2709-2267.2022-11-01-023
Publikováno v:
Ukrainian Food Journal. 6:269-277
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::faee3211fded1fffb3c536d9e53cb6b9
https://doi.org/10.24263/2304-974x-2017-6-2-8
https://doi.org/10.24263/2304-974x-2017-6-2-8