Showing 1 - 9 results of 9 for search 'Artur MYKHALEVYCH', query time: 0.04s Refine Results
  1. 1
    STUDY OF HEAT TREATMENT EFFECT ON THE BIOLOGICAL VALUE OF PINE NUTS KERNELS

    STUDY OF HEAT TREATMENT EFFECT ON THE BIOLOGICAL VALUE OF PINE NUTS KERNELS by Artur MYKHALEVYCH, Uliana KUZMYK

    Published 2022-09-01
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  2. 2
    FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF OAT BETA-GLUCAN IN ACIDOPHILIC-WHEY ICE CREAM

    FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF OAT BETA-GLUCAN IN ACIDOPHILIC-WHEY ICE CREAM by Artur MYKHALEVYCH, Victoria SAPIGA, Galina POLISCHUK, Tatiana OSMAK

    Published 2022-06-01
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  3. 3
    QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION

    QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION by Olena GREK, Tatyana OSMAK, Larisa CHUBENKO, Artur MYKHALEVYCH

    Published 2019-03-01
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  4. 4
    β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review

    β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review by Artur Mykhalevych, Galyna Polishchuk, Khaled Nassar, Tetiana Osmak, Magdalena Buniowska-Olejnik

    Published 2022-09-01
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  5. 5
    Functional and technological properties of protein ingredients in whey ice cream

    Functional and technological properties of protein ingredients in whey ice cream by Artur Mykhalevych, Galyna Polishchuk, Magdalena Buniowska-Olejnik, Marta Tomczyńska-Mleko, Stanisław Mleko

    Published 2022-12-01
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  6. 6
    The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

    The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey by Artur Mykhalevych, Magdalena Buniowska-Olejnik, Galyna Polishchuk, Czesław Puchalski, Anna Kamińska-Dwórznicka, Anna Berthold-Pluta

    Published 2024-01-01
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  7. 7
    Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

    Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators by Magdalena Buniowska-Olejnik, Artur Mykhalevych, Galyna Polishchuk, Victoria Sapiga, Agata Znamirowska-Piotrowska, Anna Kot, Anna Kamińska-Dwórznicka

    Published 2023-03-01
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  8. 8
    Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams

    Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams by Marta Tomczyńska-Mleko, Artur Mykhalevych, Victoria Sapiga, Galyna Polishchuk, Konrad Terpiłowski, Stanisław Mleko, Bartosz G. Sołowiej, Salvador Pérez-Huertas

    Published 2024-03-01
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  9. 9
    The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt

    The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt by Magdalena Buniowska-Olejnik, Jakub Urbański, Jakub Urbański, Artur Mykhalevych, Pawel Bieganowski, Agata Znamirowska-Piotrowska, Miroslava Kačániová, Miroslava Kačániová, Maciej Banach, Maciej Banach, Maciej Banach

    Published 2023-04-01
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