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Mykhailo Kurmach

L. V. Pisarzhevskii Institute of Physical Chemistry of the National Academy of Sciences of Ukraine

Nauky ave., 31

Kyiv, 03028

Ukraine

  • L. V. Pisarzhevskii Institute of Physical Chemistry of the National Academy of Sciences of Ukraine

SCHOLARLY PAPERS

5

DOWNLOADS

299

TOTAL CITATIONS

2

Scholarly Papers (5)

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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.

Design Of Hierarchical Ts-1 Zeolites Using Spray-Drying for Enhanced Catalytic Activity in Cyclic Carbonate Formation

Number of pages: 42 Posted: 04 Nov 2024
Svitlana Gryn, Mykhailo Kurmach, Pavlo S. Yaremov, Oleksiy Shvets, Sergei Alekseev, Susanne Wintzheimer and Karl Mandel
Taras Shevchenko National University of Kyiv, L. V. Pisarzhevskii Institute of Physical Chemistry of the National Academy of Sciences of Ukraine, affiliation not provided to SSRN, affiliation not provided to SSRN, Taras Shevchenko National University of Kyiv, affiliation not provided to SSRN and Friedrich-Alexander-Universität Erlangen-Nürnberg
Downloads 34 (1,277,121)

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spray-drying, supraparticles, hierarchical zeolites, TS-1, zeolite nanoseeds, Catalysis, carbon dioxide, cycloaddition

5.

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