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Results of studying the chemical composition of water of different types of reservoirs [PDF]

E3S Web of Conferences, 2023
The aim of the study was a comparative description and assessment of seasonal dynamics of organoleptic characteristics, salinity and chemical composition of the water of some reservoirs in Uzbekistan.
Nuraliev Nekkadam, Razikova Dilnoza
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Influence of age on senzoric properties of lamb meat [PDF]

Veterinarski Glasnik, 2007
The meat of sheep, which also includes the category of lamb meat, is used by consumers all over the world of all cultures and religions, even though a considerable number of people do not accept this type of meat because of its characteristic smell and ...
Ivanović Snežana, Savić Srđan, Baltić Milan Ž.   +2 more
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Organoleptic properties of Lamb meat: Factor of quality [PDF]

Veterinarski Glasnik, 2004
Organoleptic propertyies of thermally processed lamb meat of mixed breed lambs of the mixed Svrljig strain and Domestic Pramenka, and Merinolandschaf sheep, and meat of the Wuerttemberg Merino lambs.
Ivanović Snežana, Lilić Slobodan, Žujović Miroslav, Pavlović Ivan   +3 more
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INFLUENCE OF FREEZING PROCESS ON ORGANOLEPTIC PARAMETERS OF PUFF PASTRY PRODUCTS

Современная наука и инновации, 2022
The article describes the results of a study of the effect of the freezing process on the organoleptic characteristics of culinary products from puff pastry. The study was conducted in two stages.
A. T. Prussakova, M. S. Voronina, N. V. Makarova   +2 more
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Prospects of seabuckthorn breeding activity at Lisavenko Research Institute of Horticulture for Siberia

RUDN Journal of Agronomy and Animal Industries, 2021
Seabuckthorn gene pool in collections of Lisavenko Research Institute of Horticulture for Siberia which is a division of the Federal Altai Scientific Center of Agro-BioTechnologies is represented by more than 14 thousand hybrid seedlings and over 450 ...
Yuri A. Zubarev, Aleksey V. Gunin, Elizaveta I. Panteleeva, Anastasia V. Vorobjeva   +3 more
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Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria

Frontiers in Nutrition, 2023
IntroductionGoat milk is an attractive food due to its high nutritional values, easy digestibility and hypoallergenicity, but has an undesirable “goaty” flavor.MethodsIn this study, goat yogurt was fermented with four probiotics, respectively, including ...
Yaling Yang, Ruyue Zhang, Fuxin Zhang, Bini Wang, Yufang Liu   +4 more
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Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses

Пищевые системы, 2021
The article presents the results of a study of the characteristics of growth, incl. joint, mold cultures of Penicillium camembеrti and yeast-like fungi of Geotrichum candidum on a dense nutrient medium and the regularities of changes in the organoleptic,
G. M. Sviridenko, V. A. Mordvinova, I. L. Ostroukhova   +2 more
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RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK)

Пищевые системы, 2022
A distillate is a basis for the blend of a spirit drink. Distillate ripening is necessary to stabilize the physicochemical composition and achieve certain flavor characteristics.
L. N. Krikunova, E. V. Dubinina, O. N. Obodeeva   +2 more
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Physical, Organoleptic, and Phytochemical Valuation of the Promising Greek Kiwifruit Genotype Arta Kiwifruit

Horticulturae, 2023
To evaluate a new kiwifruit genotype named “Arta Kiwifruit”, a comparative analysis of fruit physical characteristics and biochemical composition in comparison to the widely cultivated Hayward cultivar took place, both at harvest and after a storage ...
Anna Kosta, Nikoleta-Kleio Denaxa, Athanasios Tsafouros, Efstathios Ntanos, Efthalia Stathi, Eleni Tani, Peter Anargyrou Roussos   +6 more
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Quality Evaluation of Processed Products of some Peach Varieties

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2015
The peach tree is among one of the most valuable species cultivated both in Romania and abroad, being very much appreciated for the quality of its fruit, both fresh and processed.  The peach tree provides fresh fruit a large period (June-November). This
Gheorghe Lămureanu, Alexe Constanţa, Ion Caplan   +2 more
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