Browsing by Author Polishchuk, Galyna

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Issue DateTitleAuthor(s)
2022Analysis of the nature of the composition substances of sour-milk dessert with plant-based fillersPolishchuk, Galyna; Bandura (Kuzmyk), Uliana; Osmak (Fedchenko), Tetiana; Kurmach, Mykhailo; Bass, Oksana
2022Application of milk protein concentrates in preparation of reduced fat sour creamMykhalevych, Artur; Kostenko, Olena; Polishchuk, Galyna; Bandura (Kuzmyk), Uliana
2023Co-Gelation of Pumpkin-Seed Protein with Egg-White ProteinTomczynska-Mleko, Marta; Terpiłowski, Konrad; Pérez-Huertas, Salvador; Sapiga, Victoria; Polishchuk, Galyna; Sołowiej, Bartosz; Nastaj, Maciej; Wesołowska-Trojanowska, Marta; Mleko, Stanisław
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
2016Designing the technology of pastous milk-containing foodstuffs for the diets of military personnelPolishchuk, Galyna; Simahina, Galina; Naumenko, Nataliia; Ustymenko, Ihor
2021Development of a new type of alcoholic ice creamKuzmyk, Ulyana; Kochubei-Lytvynenko, Oksana; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur
2019Development of mathematical apparatus of the expert system for modelling ice cream recipes with specified quality parametersBreus, Natalia; Hrybkov, Serhii; Polishchuk, Galyna; Seidykh, Olga
2021Development of resource-saving technologies in the dairy industryMykhalevych, Artur; Polishchuk, Galyna; Bass, Oksana
2022Effect of natural ingredients on the structural-mechanical and physicochemical properties of ice cream mixesSapiga, Victoria; Polishchuk, Galyna; Tomczyńska-Mleko, Marta; Mleko, Stanisław; Terpiłowski, Konrad; Pérez-Huertas, Salvador
2021Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice creamSapiga, Victoria; Polishchuk, Galyna; Breus, Natalia; Osmak (Fedchenko), Tetiana
2021Evaluation of social and economic efficiency from the intoduction of acidophilic-whey enriched ice creamMykhalevych, Artur; Osmak (Fedchenko), Tetiana; Polishchuk, Galyna; Bandura (Kuzmyk), Uliana
2021Food value study of acidophilic-whey ice creamPolishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur
2022Functional and technological properties of oat beta-glucan in acidophilic-whey ice creamMykhalevych, Artur; Sapiga, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana
2022Functional and technological properties of protein ingredients in whey ice creamMykhalevych, Artur; Polishchuk, Galyna; Buniowska-Olejnik, Magdalena; Tomczyńska-Mleko, Marta; Mleko, Stanisław
2017Hybrid e xpert system to model the ice cream recipesBreus, Natalia; Hrybkov, Serhii; Polishchuk, Galyna
2013Ice cream phase composition study using low temperature 1H NMR spectroscopyPolishchuk, Galyna; Ivanov, Sergey; Krupskaya, Tatyana; Turov, Vladimir
2021Improving the technology of restructured ham-type products from Turkey meat and PSE porkShevchenko (Kishenko), Iryna; Polishchuk, Galyna; Topchiy, Oksana; Kotlyar, Eugene; Osmak (Fedchenko), Tetiana
2018Influence of sweeteners on rheological and qualitative indicators of ice creamBass, Oksana; Polishchuk, Galyna; Goncharuk, Elena
2011Investigation of conditions for production of hibiscus extractsPolishchuk, Galyna; Pertsevy, Fedir; Prasol, Dmitry