β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review

por Mykhalevych, Artur, Polishchuk, Galyna, Nassar, Khaled, Osmak, Tetiana, Buniowska-Olejnik, Magdalena
Publicado 2022

The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt

por Buniowska-Olejnik, Magdalena, Urbański, Jakub, Mykhalevych, Artur, Bieganowski, Pawel, Znamirowska-Piotrowska, Agata, Kačániová, Miroslava, Banach, Maciej
Publicado 2023

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

por Buniowska-Olejnik, Magdalena, Mykhalevych, Artur, Polishchuk, Galyna, Sapiga, Victoria, Znamirowska-Piotrowska, Agata, Kot, Anna, Kamińska-Dwórznicka, Anna
Publicado 2023