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Uliana Kuzmyk

National University of Food Technologies

Volodymyrska St, 68

Kyiv

Ukraine

  • National University of Food Technologies

SCHOLARLY PAPERS

9

DOWNLOADS

496

TOTAL CITATIONS

4

Scholarly Papers (9)

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1.

Determining the Effect of Apple and Banana Powders Dried by Sublimation on the Quality Indicators of a Sour Milk Dessert during Storage

Eastern-European Journal of Enterprise Technologies 2021, 3 (11 (111)), 28–35. doi: https://doi.org/10.15587/1729-4061.2021.228083
Number of pages: 8 Posted: 25 Aug 2021
Uliana Kuzmyk, Andriy Marynin, Roman Svyatnenko, Yulia Zheludenko and Mykhailo Kurmach
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies, National University of Food Technologies and L. V. Pisarzhevskii Institute of Physical Chemistry of the National Academy of Sciences of Ukraine
Downloads 103 (674,591)
Citation 1

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dessert, whey, skim milk, water activity, active acidity, lactic acid bacteria

2.

Prospects of Use of Vegetable Raw Materials in the Technology of Sour-Milk Dessert

EUREKA: Life Sciences, (3), 29-35, 2021, doi:10.21303/2504-5695.2021.001848
Number of pages: 7 Posted: 16 Jun 2021
Uliana Kuzmyk, Andriy Marynin, Roman Svyatnenko, Yulia Zheludenko, Mykhailo Kurmach and Roman Shvaiko
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies, National University of Food Technologies, L. V. Pisarzhevskii Institute of Physical Chemistry of the National Academy of Sciences of Ukraine and National University of Food Technologies
Downloads 88 (765,566)
Citation 1

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dessert, apple, banana, water activity, dry whey protein concentrate, moisture holding capacity

3.

Analysis of the nature of the composition substances of sour-milk dessert with plant-based fillers

Eastern-European Journal of Enterprise Technologies, 6(11 (114), 68–73. doi:10.15587/1729-4061.2021.246309
Number of pages: 6 Posted: 14 Jan 2022
Galyna Polishchuk, Uliana Kuzmyk, Tetiana Osmak, Mykhailo Kurmach and Oksana Bass
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies, L. V. Pisarzhevskii Institute of Physical Chemistry of the National Academy of Sciences of Ukraine and National University of Food Technologies
Downloads 53 (1,031,043)

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IR-spectra, dispersion, mineral substances, sour-milk product, functional groups, physical properties

4.

Evaluation of Oxidity Resistance of Milk-Containing Products Based on Blending of Vegetable Oils

Technology audit and production reserves 1(3(57)), 26-33, 2021. doi: 10.15587/2706-5448.2021.225530
Number of pages: 8 Posted: 30 Mar 2021
Tatiana Belemets, Irina Radzievskaya, Oksana Tochkova, Nataliia Yushchenko, Uliana Kuzmyk and Artur Mykhalevych
National University of Food Technologies, National University of Food Technologies, affiliation not provided to SSRN, National University of Food Technologies, National University of Food Technologies and National University of Food Technologies
Downloads 52 (1,041,696)

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milk-containing curd paste, milk-containing sour cream sauce, blend of vegetable oils, acid number, peroxide number

5.

Prospects of Using Spinach in Production Technology of Chapatti of Wholegrain Flour

EUREKA: Life Sciences, (4), 26-33 (2020). doi:10.21303/2504-5695.2020.001381
Number of pages: 8 Posted: 02 Jun 2021
Tatiana Belemets, Irina Radzievskaya, Nataliia Yushchenko and Uliana Kuzmyk
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies and National University of Food Technologies
Downloads 50 (1,074,648)

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spinach, wholegrain flour, food value, chapatti, organoleptics, water-absorbing capacity, fat-retaining capacity, disperse composition, acidity

6.

Determining the Efficiency of Using Egg Products for the Stabilization of Emulsion When Making Milk-Containing Curds-Based Products

Eastern-European Journal of Enterprise Technologies, 4(11 (106)), 14-23. doi: 10.15587/1729-4061.2020.210006
Number of pages: 10 Posted: 09 Jan 2021
Tatiana Belemets, Irina Radzievskaya, Nataliia Yushchenko and Uliana Kuzmyk
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies and National University of Food Technologies
Downloads 50 (1,074,648)
Citation 1

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blend of vegetable oils; milk-containing curds-based sour milk product; egg yolk powder

7.

Prospects of Using Non-Fried Buckwheat Groats in First Dishes Technology

EUREKA: Life Sciences, (6), 58–65. doi: https://doi.org/10.21303/2504-5695.2020.001542
Number of pages: 8 Posted: 19 Feb 2021
Nataliia Yushchenko, Uliana Kuzmyk, Oksana Kochubei-Lytvynenko, Olha Yatsenko and Tatiana Belemets
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies, National University of Food Technologies and National University of Food Technologies
Downloads 46 (1,121,190)
Citation 1

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buckwheat groats; cream-soup; first dishes; cereal; rheological properties; water-retaining capacity

8.

Determining the Expediency of Using Protein Polysaccharide Complexes Based on Dairy and Vegetable Proteins in the Technology of Butter Pastes

Eastern-European Journal of Enterprise Technologies, 6(11 (108)), 37-44, 2020. doi: 10.15587/1729-4061.2020.217940
Number of pages: 8 Posted: 04 Mar 2021
Nataliia Yushchenko, Uliana Kuzmyk, Oksana Kochubei-Lytvynenko and Olha Yatsenko
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies and National University of Food Technologies
Downloads 33 (1,277,121)

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butter paste; protein-polysaccharide complex; blueberry micronutrients; milk protein; plant protein

9.

Study of Rheological Characteristics of Fermented Milk Paste with Spices

Polishchuk, G., Kuzmyk, U., Yushchenko, N., Osmak, T., Kurmach, M., Bass, O., & Kyrychenko, O. (2021). Study of rheological characteristics of fermented milk paste with spices. ScienceRise, (5), 30-34. doi: https://doi.org/10.21303/2313-8416.2021.002141
Number of pages: 5 Posted: 03 Feb 2022
Galyna Polishchuk, Uliana Kuzmyk, Nataliia Yushchenko, Tetiana Osmak, Mykhailo Kurmach, Oksana Bass and Oksana Kyrychenko
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies, National University of Food Technologies, L. V. Pisarzhevskii Institute of Physical Chemistry of the National Academy of Sciences of Ukraine, National University of Food Technologies and National University of Food Technologies
Downloads 21 (1,436,435)

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fermented milk pastes, protein, spices, dispersity, rheological properties, degree of syneresis, consistency