Browsing by Author Osmak (Fedchenko), Tetiana

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Issue DateTitleAuthor(s)
2019Complex Analysis of Quality Indices of Ice Cream with the Use of Milk and Protein ConcentratesOsmak (Fedchenko), Tetiana; Polishchuk, Galyna; Kochubei-Lytvynenko, Oksana; Mykhalevych, Artur
2019Cryoprotective ability of starch syrup in the composition of aromatic and fruit-berry ice creamPolishchuk, Galyna; Bass, Oksana; Osmak (Fedchenko), Tetiana; Breus, Natalia
2021Development of a new type of alcoholic ice creamKochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Kuzmyk, Ulyana; Mykhalevych, Artur
2021Development of a new type of alcoholic ice creamKuzmyk, Ulyana; Kochubei-Lytvynenko, Oksana; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur
2021Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice creamSapiga, Victoria; Polishchuk, Galyna; Breus, Natalia; Osmak (Fedchenko), Tetiana
2021Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream productionOsmak (Fedchenko), Tetiana; Mleko, Stanislaw; Bass, Oksana; Mykhalevych, Artur; Kuzmyk, Uliana
2021Evaluation of social and economic efficiency from the intoduction of acidophilic-whey enriched ice creamMykhalevych, Artur; Osmak (Fedchenko), Tetiana; Polishchuk, Galyna; Kuzmyk, Uliana
2021Food value study of acidophilic-whey ice creamPolishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur
2021Investigation of the fermentation process of demineralized whey concentrates for ice cream productionKuzmyk, Uliana; Bass, Oksana; Mykhalevych, Artur; Osmak (Fedchenko), Tetiana
2021Investigation of the process of lactose enzymolysis in the production of acidophilic-whey ice creamMykhalevych, Artur; Sapiga, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana
2020Nature of water bonding in hydrated milk-protein systemsGoncharuk, Elena; Polishchuk, Galyna; Shevchenko (Kishenko), Iryna; Osmak (Fedchenko), Tetiana
2021Overcoming protein deficiency – a current issue of contemporaneityOsmak (Fedchenko), Tetiana; Mykhalevych, Artur; Polishchuk, Galyna; Sapiga, Viktoria
2021Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice creamSapiga, Victoria; Polishchuk, Galyna; Buniowska, Magdalena; Shevchenko (Kishenko), Iryna; Osmak (Fedchenko), Tetiana
2019Prospects for the use secondary raw materials in acidophilic ice cream technology withing the framework of sustainable food productionMykhalevych, Artur; Sapigа, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana
2020Prospects of using the cryostabilising protein-polysaccharide composition to manufacture semi-finished chopped meat productsShevchenko (Kishenko), Iryna; Polishchuk, Galyna; Kotlyar, Eugene; Osmak (Fedchenko), Tetiana; Skochko, Alexey
2019Quality estimation of frozen desserts with polyfunctional compositionGrek, Olena; Osmak (Fedchenko), Tetiana; Chubenko, Larysa; Mykhalevych, Artur
2020Reasoning of the selection of technological parameters for the extraction of sumacKuzmyk, Uliana; Yushchenko (Gonchar), Natalia; Osmak (Fedchenko), Tetiana; Mykhalevych, Artur
2020Reasoning of the selection of technological parameters for the extraction of sumacPolishchuk, Galyna; Kuzmyk, Uliana; Yushchenko (Gonchar), Natalia; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur
2020Research of functionaltechnological properties of the protein complex and natural color in the composition of restructured ham productsShevchenko (Kishenko), Iryna; Zhuk, Viktoriya; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana
2019Research of Milk-Protein Concentrates and Fruit Vegetable Puree Surface Activity in the Ice Cream CompositionPolishchuk, Galyna; Osmak (Fedchenko), Tetiana; Kuzmyk, Uliana; Sapigа, Victoria; Mykhalevych, Artur