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Результаты 101 по 120 из 1361 < назад   дальше >
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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
2019Psychological aspects of personnel management of food industryOvsiienko, Kira; Mykhalevych, Artur; Nikitina, Irina
2019Quality estimation of frozen desserts with polyfunctional compositionGrek, Olena; Osmak (Fedchenko), Tetiana; Chubenko, Larysa; Mykhalevych, Artur
2020Quality investigation of frozen garden strawberries at partial dehydration before freezingZamorska, Iryna; Zamorskyi, Volodymyr; Halahur, Yuliya; Osyka, Viktor; Belinska, Svitlana; Motuzka, Iuliia; Bozhko, Tetiiana; Krasulya, Olena; Fil, Mariia
2020Quality of Canadian commercial plain non-fat Greekstyle yogurts produced only from natural dairy ingredientsLange, Ignace; Mleko, Stanislaw; Tomczynska-Mleko, Marta; Polishchuk, Galyna; Janas, Piotr; Ozimek, Lech
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
2020Research of quality indicators in protein-blueberry concentratesGrek, Olena; Pshenychna, Tetyana; Tymchuk, Alla; Savchenko, Alexander; Ochkolyas, Olena
2017Research of quality indicators of curd products on basis of protein-herbal clotsGrek, Olena; Tymchuk, Alla; Chubenko, Larysa; Ovsiienko, Kira
2019Research of the quality indices of sour milk pasteKochubei-Lytvynenko, Oksana; Kuzmyk, Uliana; Yushchenko (Gonchar), Natalia
2020-01-18Scientific explanation of composition of acidophilic-whey ice cream, enriched with proteinMykhalevych, Artur; Polishchuk, Galyna
2021Scientific explanation of composition of acidophilic-whey ice cream, enriched with proteinPolishchuk, Galyna; Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Kuzmyk, Uliana; Bass, Oksana; Mykhalevych, Artur; Sapigа, Victoria
2019Scientific explanation of the composition and technological modes of manufacture of dairy ice cream with vegetable pureeSapigа, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana; Mykhalevych, Artur; Maslikov, Maxim
2013Self-organization of butter nanocrystal heterogeneuos systemRashevska, Tamara; Ivanov, Sergey
2003Self-organization of nanostructure of lipid-water systemRashevska, Tamara; Gulyy, Ivan; Ukrainets, Anatoliy; Korenev, I. O.
2019Stabilization of the structure butter pastesYatsenko, Olga; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana
2020Starch syrups as substitutes for sugar and milk powder in ice creamKochubei-Lytvynenko, Oksana; Polishchuk, Galyna; Bass, Oksana
2015Starke als Zutat fur SpeiseeisPavlenko, Oksana; Polishchuk, Galyna; Okopna, Yana