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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7497
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Документ Physicochemical properties of ice cream mixes(2023) Mleko, Stanislaw; Sapiga, Victoria; Polishchuk, Galyna; Tomczynska-Mleko, Marta; Terpiłowski, Konrad; Pérez-Huertas, SalvadorThe purpose of the work was to study the functional and technological properties of natural ingredients in low-calorie ice cream as potential structure stabilizers and fat substitutes. Ice cream mixes with β- glucans from oats and yeast, with fermented and non-fermented pectin-containing beet purée were studied. The viscosity of the mixes was measured on an ultrasonic viscometer Unipan type 505, viscoelastic properties on a Kinexus lab+ device, surface tension on a KSV Sigma 700 tensiometer, water activity on an AWMD-10 device.Документ Research features of low-fat ice cream mixtures structuring with β-glucan and pectin-containing vegetable raw materials(2022) Mykhalevych, Artur; Sapiga, Victoria; Polishchuk, GalynaA study of the viscosity-speed characteristics of ice cream mixes was conducted using a rotary viscometer with a "cylinder-cylinder" measuring system. Shear stress τ (Pa) was measured at a temperature of 20°C for twelve values of the shear rate gradient in the range from 3 to 1312 s-1 in forward and reverse motion.Документ Investigation of the process of lactose enzymolysis in the production of acidophilic-whey ice cream(2021) Mykhalevych, Artur; Sapiga, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), TetianaThe use of whey concentrates in ice cream requires taking into account the specifics of their possible impact on product quality in each case. Thus, enzymatic hydrolysis of lactose is widely used to reduce the content of milk sugar in whey of different degrees of concentration.Документ Studie des wasseraktivität indikators in fermentierten und unfermentierten molke konzentraten(2021) Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Bass, Oksana; Sapiga, VictoriaUnter modernen Bedingungen des menschlichen Lebens und Handelns ist es wichtig, den biologischen Wert von funktionellen Lebensmitteln zu steigern, die eine Schlüsselrolle bei der Verbesserung der allgemeinen Gesundheit und der Vorbeugung einer Reihe von Krankheiten spielen.In modern conditions of human life and action, it is important to increase the biological value of functional foods, which play a key role play in improving general health and preventing a range of diseases.