Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Galyna Polishchuk"'
Autor:
Marta Tomczyńska-Mleko, Artur Mykhalevych, Victoria Sapiga, Galyna Polishchuk, Konrad Terpiłowski, Stanisław Mleko, Bartosz G. Sołowiej, Salvador Pérez-Huertas
Publikováno v:
Applied Sciences, Vol 14, Iss 6, p 2465 (2024)
The dairy industry is actively seeking new applications for various types of whey. One promising direction is the development of nutritious ice cream, using a blend of different whey proteins. However, the production of whey ice cream is hindered by
Externí odkaz:
https://doaj.org/article/a073880df11a42f1baa50cd9c3ce3ebe
Autor:
Artur Mykhalevych, Magdalena Buniowska-Olejnik, Galyna Polishchuk, Czesław Puchalski, Anna Kamińska-Dwórznicka, Anna Berthold-Pluta
Publikováno v:
Foods, Vol 13, Iss 1, p 170 (2024)
The use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties. This article shows the main rheological and thermophysical characterist
Externí odkaz:
https://doaj.org/article/98db8bd55cc44a61afd880d436af7a01
Autor:
Artur Mykhalevych, Galyna Polishchuk, Magdalena Buniowska-Olejnik, Marta Tomczyńska-Mleko, Stanisław Mleko
Publikováno v:
Ukrainian Journal of Food Science, Vol 10, Iss 2, Pp 125-135 (2022)
Externí odkaz:
https://doaj.org/article/545895b3b0284b8495b2666d6afdb90a
Autor:
Magdalena Buniowska-Olejnik, Artur Mykhalevych, Galyna Polishchuk, Victoria Sapiga, Agata Znamirowska-Piotrowska, Anna Kot, Anna Kamińska-Dwórznicka
Publikováno v:
Molecules, Vol 28, Iss 7, p 2924 (2023)
The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopi
Externí odkaz:
https://doaj.org/article/fdce24f0ca7a4f3d9257a0fc40d88e5d
Publikováno v:
Food and Environment Safety, Vol 19, Iss 1, Pp 76-83 (2020)
The biopolymer complex of thermostable animal proteins (sodium caseinate, dry buttermilk, blood plasma Vepro 75 PSC), which have functional and technological properties, including stabilizing ability in the composition of restructured ham products, h
Externí odkaz:
https://doaj.org/article/26bbf65e9b4b4b2893abffd90aa45a58
Autor:
Artur Mykhalevych, Galyna Polishchuk, Khaled Nassar, Tetiana Osmak, Magdalena Buniowska-Olejnik
Publikováno v:
Molecules, Vol 27, Iss 19, p 6313 (2022)
The article systematizes information about the sources of β-glucan, its technological functions and practical aspects of its use in dairy and milk-based products. According to the analysis of scientific information, the main characteristics of β-gl
Externí odkaz:
https://doaj.org/article/9c1e0774cdc44f6faca7095ecb83d14e
Publikováno v:
Ukrainian Food Journal. 11:429-447
Autor:
Galyna Polishchuk, Lech Ozimek, Stanisław Mleko, Ignace Lange, Piotr Janas, Marta Tomczyńska-Mleko
Publikováno v:
Ukrainian Food Journal. 9:757-768
Autor:
Galyna Polishchuk, Nataliia Breus, Irina Shevchenko, Victoriya Gnitsevych, Tatiana Yudina, Galyna Nozhechkina-Yeroshenko, Tetiana Semko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (106), Pp 24-30 (2020)
The effect of casein on the quality of ice cream with different fat content was studied. According to functional and technological characteristics, micellar casein was selected for the enrichment of ice cream. Using mathematical modeling in the envir
Publikováno v:
Ukrainian Food Journal. 9:111-119