STUDY OF THE INFLUENCE OF COOKING MODES ON THE INDICATOR OF THE QUALITY OF BAKERY PRODUCTS
Современная наука и инновации, 2023 The article examined the influence of baking modes on the organoleptic and physicochemical properties of buns made according to the traditional recipe of Chinese steamed buns Baozi.
D. D. Makarova +2 more
doaj +1 more source
Veterinary and sanitary quality assessment of long-life pickled mushrooms [PDF]
E3S Web of Conferences, 2023 Vinegar pickled mushrooms are a specific product. On their proper preservation, sorting and primary processing depends on the life and health of consumers.
Podvalova Viktoria +3 more
doaj +1 more source
Decrease Of Repeated Contamination Of Packed Deli-cious Meat Products [PDF]
, 2019 The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota.
Azarova, N. (Nadiia) +4 more
core +3 more sources
Caractéristiques analytiques des cidres de la province de Guipúzcoa (Pays Basque)
OENO One, 1993 Le terme cidre regroupe une série de produits qui peuvent être très différents d'un point de vue analytique et organoleptique selon les pays producteurs.
Ana Irastorza +4 more
doaj +1 more source
FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY
Пищевые системы, 2020 The theoretical and practical aspects of the formation of free fat in milk, cheese and cheese products with vegetable fats are considered. The amount of free fat in milk depends on the integrity of the fat globules membranes, which are affected by ...
O. V. Lepilkina +2 more
doaj +1 more source
Production of Coconut Milk Cheese and Its Organoleptic Characteristics
Journal of Agri-Food Science and Technology, 2022 Cheese is a dairy product that contains lactose so it cannot be consumed by lactose intolerant. Coconut milk can be used as an alternative to produce lactose-free cheese. This study contribution to investigate the effect of coconut milk and soy milk composition on the physical and chemical properties of coconut milk cheese, as well as product ...
Judella Kusuma Halim +2 more
openaire +1 more source
ORGANOLEPTIC CHARACTERISTIC OF BROWNIES FROM MOCAF AND GREEN BEAN FLOUR [PDF]
Food ScienTech Journal, 2021 The development of local food is one of the programs being promoted by the ministry of agriculture and as an effort to diversify food in the midst of the Covid-19 Pandemic. One of the local food commodities developed was cassava. Based on data from the Central Statistics Agency related to cassava productivity in Indonesia (2014 – 2018) it was in the ...
Nezly Nurlia Putri +2 more
openaire +2 more sources
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) +5 more
core +3 more sources
Spicy Plant Raw Materials in Choux Dough [PDF]
Техника и технология пищевых производств, 2021 Introduction. Semi-finished choux dough has neither vitamins nor minerals. However, its nutritional value can be increased by adding vegetable raw materials.
Anastasiia V. Kopylova +3 more
doaj +1 more source
Life cycle assessment of drinking water: comparing conventional water treatment, reverse osmosis and mineral water in glass and plastic bottles [PDF]
, 2016 This study evaluated the environmental impacts caused by drinking water consumption in Barcelona (Spain) using the Life Cycle Assessment (LCA) methodology. Five different scenarios were compared: 1) tap water from conventional drinking water treatment; 2)
Cadena, Erasmo +3 more
core +3 more sources