Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Victoria Sapiga"'
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
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:
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:
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
Autor:
Victoria Sapiga, Galina Polishchuk, Marta Tomczyńska-Mleko, Stanisław Mleko, Konrad Terpiłowski, Salvador Pérez-Huertas
Publikováno v:
Stanisław Mleko
Marta Tomczyńska-Mleko
Marta Tomczyńska-Mleko
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::467ff2acadad424323c6cd301dbb26cc
http://ufj.ho.ua/Archiv/UKRAINIAN%20FOOD%20JOURNAL%202022%20V.11%20Is.3.pdf
http://ufj.ho.ua/Archiv/UKRAINIAN%20FOOD%20JOURNAL%202022%20V.11%20Is.3.pdf
