Підписатись
Artur Mykhalevych
Artur Mykhalevych
Інші іменаАртур Михалевич
National University of Food Technologies, Kyiv, Ukraine
Підтверджена електронна адреса в nuft.edu.ua
Назва
Посилання
Посилання
Рік
β-Glucan as a techno-functional ingredient in dairy and milk-based products—a review
A Mykhalevych, G Polishchuk, K Nassar, T Osmak, M Buniowska-Olejnik
Molecules 27 (19), 6313, 2022
422022
Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production
T Osmak, S Mleko, O Bass, A Mykhalevych, U Kuzmyk
Ukrainian Food Journal 10 (2), 277-288, 2021
232021
Scientific explanation of the composition and technological modes of manufacture of dairy ice cream with vegetable puree
V Sapigа, G Polishchuk, A Mykhalevych, M Maslikov
142019
The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt
M Buniowska-Olejnik, J Urbański, A Mykhalevych, P Bieganowski, ...
Frontiers in Nutrition 10, 1118752, 2023
122023
Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators
M Buniowska-Olejnik, A Mykhalevych, G Polishchuk, V Sapiga, ...
Molecules 28 (7), 2924, 2023
122023
Scientific explanation of composition of acidophilic-whey ice cream, enriched with protein
G Polischuk, O Kochubey-Lytvynenko, T Osmak, U Kuzmik, B Oksana, ...
Food and Environment Safety Journal 20 (1), 2021
112021
Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams
M Tomczyńska-Mleko, A Mykhalevych, V Sapiga, G Polishchuk, ...
Applied Sciences 14 (6), 2465, 2024
72024
Functional and technological properties of oat beta-glucan in acidophilic-whey ice cream
A Mykhalevych, V Sapiga, G Polischuk, T Osmak
Food and Environment Safety Journal 21 (2), 2022
62022
Technological functions of hydrolyzed whey concentrate in ice cream
O Shevchenko, A Mykhalevych, G Polishchuk, M Buniowska-Olejnik, ...
62022
Development of a new type of alcoholic ice cream
O Kochubei-Lytvynenko, G Polishchuk, O Bass, A Mykhalevych
62021
The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey
A Mykhalevych, M Buniowska-Olejnik, G Polishchuk, C Puchalski, ...
Foods 13 (1), 170, 2024
52024
Scientific substantiation of cream heating duration in the technology of sour cream, enriched with protein
G Polishchuk, T Sharakhmatova, I Shevchenko, O Mandiuk, ...
42023
Functional and technological properties of protein ingredients in whey ice cream
A Mykhalevych, G Polishchuk, M Buniowska-Olejnik, ...
42022
TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT
G Olena, T OSMAK, L CHUBENKO, A MYKHALEVYCH
Food and Environment Safety Journal 17 (2), 2018
4*2018
Кисловершкові пряжені десерти з гідролізованим концентратом демінералізованої сироватки
ОВ Костенко, АП Михалевич, ГЄ Поліщук
32023
ЕКОЛОГІЧНА СЕРТИФІКАЦІЯ В УКРАЇНІ ТА ЄС: ПРОБЛЕМИ ТА ПЕРСПЕКТИВИ РОЗВИТКУ
A Mykhalevych
Selected papers of the ІV International Conference on European Dimensions of …, 2022
3*2022
Application of milk protein concentrates in preparation of reduced fat sour cream
A Mykhalevych, O Kostenko, G Polishchuk
32022
OVERCOMING PROTEIN DEFICIENCY-A CURRENT ISSUE OF CONTEMPORANEITY
T Osmak, A Mykhalevych, G Polischuk, V Sapiga
Selected papers of the ІII International Conference on European Dimensions …, 2021
32021
Використання бета-глюканів у виробництві молочних продуктів
ВЯ Сапіга, АП Михалевич, ГЄ Поліщук
22022
Investigation of the fermentation process of demineralized whey concentrates for ice cream production
U Kuzmyk, O Bass, A Mykhalevych, T Osmak
Trends in LEAN food production and packaging: Proceedings of the10th …, 2021
22021
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