Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators.
- Published in:
- Molecules, 2023, v. 28, n. 7, p. 2924, doi. 10.3390/molecules28072924
- By:
- Publication type:
- Article
Works by Mykhalevych, Artur
Results: 18
1
2
β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review.
- Published in:
- Molecules, 2022, v. 27, n. 19, p. 6313, doi. 10.3390/molecules27196313
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- Publication type:
- Article
3
STUDY OF HEAT TREATMENT EFFECT ON THE BIOLOGICAL VALUE OF PINE NUTS KERNELS.
- Published in:
- Food & Environment Safety, 2022, v. 21, n. 3, p. 209, doi. 10.4316/fens.2022.020
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- Publication type:
- Article
4
FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF OAT BETA-GLUCAN IN ACIDOPHILIC-WHEY ICE CREAM.
- Published in:
- Food & Environment Safety, 2022, v. 21, n. 2, p. 116, doi. 10.4316/fens.2022.012
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- Publication type:
- Article
5
SCIENTIFIC EXPLANATION OF COMPOSITION OF ACIDOPHILIC-WHEY ICE CREAM, ENRICHED WITH PROTEIN.
- Published in:
- Food & Environment Safety, 2021, v. 20, n. 1, p. 13
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- Publication type:
- Article
6
QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION.
- Published in:
- Food & Environment Safety, 2019, v. 18, n. 1, p. 36
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- Publication type:
- Article
7
TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT.
- Published in:
- Food & Environment Safety, 2018, v. 17, n. 2, p. 197
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- Publication type:
- Article
8
Comparative analysis of functional and technological properties of β-glucans from oats and yeast in whey ice cream.
- Published in:
- Ukrainian Food Journal, 2024, v. 13, n. 3, p. 507, doi. 10.24263/2304-974X-2024-13-3-6
- By:
- Publication type:
- Article
9
The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey.
- Published in:
- Foods, 2024, v. 13, n. 1, p. 170, doi. 10.3390/foods13010170
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- Publication type:
- Article
10
EVALUATION OF OXIDITY RESISTANCE OF MILK-CONTAINING PRODUCTS BASED ON BLENDING OF VEGETABLE OILS.
- Published in:
- Technology Audit & Production Reserves, 2021, v. 1, n. 3(57), p. 26, doi. 10.15587/2706-5448.2021.225530
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- Publication type:
- Article
11
Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 6, p. 2465, doi. 10.3390/app14062465
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- Publication type:
- Article
12
Functional and technological properties of protein ingredients in whey ice cream.
- Published in:
- Ukrainian Journal of Food Science, 2022, v. 10, n. 2, p. 125, doi. 10.24263/2310-1008-2022-10-2-3
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- Publication type:
- Article
13
Scientific explanation of the composition and technological modes of manufacture of dairy ice cream with vegetable puree.
- Published in:
- Ukrainian Journal of Food Science, 2019, v. 7, n. 1, p. 83, doi. 10.24263/2310-1008-2019-7-1-10
- By:
- Publication type:
- Article
14
DETERMINING PATTERNS OF LACTOSE HYDROLYSIS IN LIQUID CONCENTRATES OF DEMINERALIZED WHEY.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2024, v. 132, n. 11, p. 24, doi. 10.15587/1729-4061.2024.318337
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- Publication type:
- Article
15
DETERMINING THE INFLUENCE OF PLANT-BASED PROTEINS ON THE CHARACTERISTICS OF DAIRY ICE CREAM.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2024, v. 130, n. 11, p. 6, doi. 10.15587/1729-4061.2024.308635
- By:
- Publication type:
- Article
16
Application of milk protein concentrates in preparation of reduced fat sour cream.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 3, p. 429, doi. 10.24263/2304-974X-2022-11-3-8
- By:
- Publication type:
- Article
17
Technological functions of hydrolyzed whey concentrate in ice cream.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 4, p. 498, doi. 10.24263/2304-974X-2022-11-4-3
- By:
- Publication type:
- Article
18
Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production.
- Published in:
- Ukrainian Food Journal, 2021, v. 10, n. 2, p. 277, doi. 10.24263/2304-974X-2021-10-2-6
- By:
- Publication type:
- Article