Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Tetiana OSMAK"'
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:
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. 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
In order to determine the optimal technological parameters for obtaining stevia leaf sweet extract, the dependence of the extractives' yield on the temperature and extraction process duration was investigated. A mathematical model has been built that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85e376202b5a5d08c92cdf5fe3c49641
https://zenodo.org/record/7085802
https://zenodo.org/record/7085802
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:
Ukrainian Food Journal. 10:277-288
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4b351c3efd243e2a553e9d46f7180bf
https://doi.org/10.24263/2304-974x-2021-10-2-6
https://doi.org/10.24263/2304-974x-2021-10-2-6
Autor:
Galyna Polischuk, Nataliia Breus, Oxana Kochubey-Litvinenko, Tetiana Osmak, Tetiana Semko, Marina Borova
Publikováno v:
EUREKA: Life Sciences, Iss 4, Pp 44-52 (2020)
The aim of the research is to study the effect of protein-containing ingredients of animal and plant origin on the quality indicators of yoghurt for the scientific substantiation of its recipe composition. Micellar casein and spelled flour are charac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71adbb17e58165db7ec5b287b7509be0
https://doi.org/10.21303/2504-5695.2020.001378
https://doi.org/10.21303/2504-5695.2020.001378
Publikováno v:
Ukrainian Food Journal. 9:111-119
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::079e5f96b1861a39158e52561cc4559f
https://doi.org/10.24263/2304-974x-2020-9-1-10
https://doi.org/10.24263/2304-974x-2020-9-1-10
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (114), Pp 68-73 (2021)
The nature and interaction of the constituent substances that make up the sour-milk dessert with plant-based fillers have been studied by the method of IR spectroscopy. This method is used to study the diverse nature of substances. The spectral range
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67751168197219769f4efae21fcd7eb8
https://zenodo.org/record/5825360
https://zenodo.org/record/5825360
Publikováno v:
Ukrainian Food Journal. 8:239-248
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87f6aa5e30ffe76136a723e6ca82d745
https://doi.org/10.24263/2304-974x-2019-8-2-4
https://doi.org/10.24263/2304-974x-2019-8-2-4