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
Investigation of the Influence of “Amaranth” Cryoadditive on Organoleptic and Microbiological Parameters of Processed Cheeses [PDF]
, 2018 There was grounded the expedience of using “Amaranth” cryoadditive in the technology of processed cheeses. “Amaranth” cryoadditive contains necessary vitamins and microelements of the natural origin.
Bilyk, O. (Oksana) +4 more
core +2 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
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) +5 more
core +2 more sources
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
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
Organoleptic Characteristics of Cookies from Sorghum Composites Flour
KnE Life Sciences, 2017 Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies.
Wulandari E. +3 more
openaire +2 more sources
Study of Influence of Calcium Content in Milk on Quality Indicators of Cottage Cheese [PDF]
, 2017 The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined.
Grynchenko, N. (Nataliya) +2 more
core +2 more sources