Results 21 to 30 of about 109,756 (267)

Research Into Technological Indicators of a Rye-wheat Dough Semi-finished Product with the Addition of the Polyfunctional Food Supplement "Magnetofооd" [PDF]

, 2017
We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product.
Alexandrov, A. (Alexandr), Evlash, V. (Victoria), Gontar, T. (Tatуana), Lazareva, T. (Tetiana), Svidlo, K. (Karina), Tsykhanovska, I. (Iryna)   +5 more
core   +2 more sources

Sustainability vs. Quality in gilthead seabream (Sparusaurata L.) farming: are trade-offs inevitable? [PDF]

, 2017
European aquaculture industry should be at the forefront of sustainable development, providing healthy and safe food of the highest quality to the consumer, through an environmentally sound approach.
Adams, Alasalvar, Allan, Amerio, Anastasiou, Ashie, Axel, Bagni, Benedito-Palos, Benedito-Palos, Benedito-Palos, Brundtland, Buttle, Carrera, Castro, Castro, Coppes, Damez, EFSA, EFSA, European Commission, European Commission, European Commission, Fagioli, FAO, FAO, Ferreira Pinto, Flos, Focardi, Fountoulaki, Francesco, Ganga, Ghatass, Ginés, Giuffrida, Gonçalves, Grigorakis, Grigorakis, Grigorakis, Haard, Hall, Haro, Hatlen, Hernández, Hernández, Hu, Huidobro, Huidobro, Hyldig, Iglesias, Izquierdo, Izquierdo, Jackson, Lawal, Lindemann, Martínez-Llorens, Martínez-Llorens, Matos, Matos, Matos, Matos, Matos, Meloni, Mennella, Menoyo, Mente, Mente, Mochizuki, Montero, Morales, Moretti, Nasopoulou, Naylor, Nengas, Nilsen, Nogueira, Nácher-Mestre, Nácher-Mestre, Orban, Ortuño, Picard, Piccino, Poli, Poli, Prein, Pérez, Ramalho Ribeiro, Reilly, Richard, Roncarati, Semenov, Sigholt, Silva, Silva, Sánchez-Lozano, Tejada, Terova, Trocino, Trushenski, Turchini, Urbieta, Valente, Verbeke, Vizcaíno, Volpato, Wassef, Xuan, Zhang, Álvarez, Álvarez, Álvarez-Chávez, Ólafsdóttir, Ólafsdóttir   +112 more
core   +1 more source

Beer organoleptic optimisation

Proceedings of the 2020 Genetic and Evolutionary Computation Conference Companion, 2020
Customisation in food properties is a challenging task involving optimisation of the production process with the demand to support computational creativity which is geared towards ensuring the presence of alternatives. This paper addresses the personalisation of beer properties in the specific case of craft beers where the production process is more ...
al-Rifaie, Mohammad Majid, Cavazza, Marc
openaire   +2 more sources

Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation

Frontiers in Microbiology, 2020
Table olives are one of the most well-known traditionally fermented products, and their global consumption is exponentially increasing. In direct brining, table olives are produced spontaneously, without any debittering pre-treatment.
Dimitrios A. Anagnostopoulos, Eleni Kamilari, Dimitrios Tsaltas   +2 more
doaj   +1 more source

The Effect of Seaweed Extract (Gracilaria spp.) Towards the Freshness Quality Changes of Fresh Milkfish (Chanos chanos) During Cold Storage

Journal of Marine and Coastal Science, 2023
Milkfish (Chanos chanos) is a type of fish that has high economic value and good nutrition but very easy to decay. People often use formaldehyde and preservatives synthesis of the other so that the fish is not quickly decay.
Chairunnisa Ramadhani Putri, Sri Subekti, dwi yuli pujiastuti   +2 more
doaj   +1 more source

Karakterisasi hidrolisat protein kedelai hasil hidrolisis menggunakan protease dari tanaman biduri (Calotropis gigantea)

Journal of Biological Researches, 2012
Properties of soy protein hydrolysate produced by protease from biduri plant were studied. The soy protein hydrolysate had different properties due to various concentrations and hydrolysis times of protease from biduri.
Yuli Witono, Aulanni’am Aulanni’am, Achmad Subagio, Simon Bambang Widjanarko   +3 more
doaj   +1 more source

Effect Of Additional Lemongrass (Cymbopogon Nardus L.) Powder On Antioxidant Activity And Organoleptic Quality Of Wild Cherry (Muntingia Calabura L.) Leaf Powder Mask

Agritepa, 2021
Muntingia calabura L., is also known as Jamaica Cherry,is one of plants in the family Muntingiaceae and a native neotropics plant from south of Mexico to Bolivia.
I Putu Widiantara, Mega Trishuta Pathiassana, Jamila A Wahab   +2 more
doaj   +1 more source

Research of Rational Concentration of Oilseed Crops Meals in the Sandy Dough Semi-finished Product [PDF]

, 2019
The work studies the rational concentration of meals of soya, sunflower and milk thistle in a sandy dough semi-product for improving healthy properties of ready products (biological value, stomach peristalsis, metabolism, saturation with vitamins and ...
Dzyundzya, O. (Oksana), Kravchenko, M. (Mikhail), Mamai, O. (Olga), Mihailik, V. (Vitalii), Popovich, T. (Tatyana), Ryabinina, A. (Anna), Valko, M. (Mykola), Vishnevskaya, L. (Lyudmila), Vitriak, O. (Oksana), Yakymchuk, D. (Dmytro)   +9 more
core   +3 more sources

The Effect of Storage Time of Fortified Goat Milk Yoghurt White Rice Bran Flour on Organoleptic Physical Characteristics, pH Value, Amount of Coliform and Salmonella sp. Contamination

Jurnal Medik Veteriner, 2023
This study aimed to determine the effect of storage time for fortified goat's milk yogurt white rice bran flour on organoleptic physical characteristics, pH value, amount of coliform and Salmonella sp. contamination.
Ajeng Erika Prihatuti Haskito, Chanif Mahdi, Faniar Tasha Almara, Restu Wika Bina   +3 more
doaj   +1 more source

Improving the Technique of Scrambled Desserts Using the Food Supplement “Magnetofood” [PDF]

, 2019
For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition.
Alexandrov, A. (Alexandr), Khamitova, B. (Barna), Nechuiviter, O. (Olesia), Svidlo, K. (Karyna), Tsykhanovska, I. (Iryna), Yevlash, V. (Victoria)   +5 more
core   +3 more sources