Results 21 to 30 of about 18,129 (200)

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, Koltun Guli, Simakova Margarita, Terebova Svetlana   +3 more
doaj   +1 more source

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, Nataliia I. Davydenko, Aleksandr N. Sapozhnikov, Galina S. Ulianova   +3 more
doaj   +1 more source

Multivariate relationship among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis

Revista Colombiana de Ciencias Pecuarias, 2020
Background: pH, subcutaneous fat thickness (SFT), and color are fundamental variables to define the organoleptic characteristics of meat. However, multivariate relationships of those traits remain unexplored in bovine meat.
Julián A. C. Vargas, João E. de S. Coutinho, Daiany I. Gomes, Kaliandra S. Alves, Raylon P. Maciel, Rafael Mezzomo   +5 more
doaj   +1 more source

Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavour

Grasas y Aceites, 1996
The paper studies the effect of previous olive washings on the pH increase and combined acidity produced by the use of sodium glutamate, added to give anchovy flavour to the product. Influence on previous treatments and pasteurization on the organoleptic
L. Rejano Navarro, A. H. Sánchez Gómez
doaj   +1 more source

Chemical–Physical, Sensory Analyses and Consumers’ Quality Perception of Local vs. Imported Loquat Fruits: A Sustainable Development Perspective

Agronomy, 2020
Local products and their distribution through short supply chains play a key role in the sustainable development of many rural areas, as affirmed by the 2030 Food and Agriculture Organization of the United Nations (FAO) Agenda.
Riccardo Testa, Giuseppina Migliore, Giorgio Schifani, Ilenia Tinebra, Vittorio Farina   +4 more
doaj   +1 more source

PROXIMATE TEST AND ORGANOLEPTIC TEST ON THE CHARACTERISTICS OF THE MORINGA LAYER CAKE

Andalasian International Journal of Agricultural and Natural Sciences (AIJANS), 2020
Tradisional food from Indonesian that is a layer cake. Layer cake is usually made in with many variant colour. Beside that a layer cake made by rice powder, wheat powder, and starch powder. The taste is chewy, legit, and sweet making this cake liked by all circles.
Cici Wulandari, Budaraga IK, Wellyalina Wellyalina, Napassawan Liamnimitr   +3 more
openaire   +4 more sources

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, L. Y. Zubova, A. V. Borisova   +2 more
doaj   +1 more source

The use of non-traditional plant raw materials for the recipe composition of chips

Новые технологии, 2023
The production of multicomponent chips is currently relevant, since the combination in the formulation of various plant ingredients rich in physiologically active substances can ensure that the finished product contains a complex of functional components.
O. V. Perfilova, K. V. Bryksina, Z. Y. Rodina   +2 more
doaj   +1 more source

Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract

Applied Food Research
This study aimed to investigate the physicochemical properties, antioxidant activity, and organoleptic characteristics of vegan milk chocolate with various formulas.
Rossi Indiarto, Rizal Wahyudi Al-Amin, Mohamad Djali, Edy Subroto, Dimas Rahadian Aji Muhammad, Bangkit Wiguna   +5 more
doaj   +1 more source

THE INFLUENCE OF GRAPE POWDERS ON THE RHEOLOGICAL PROPERTIES OF DOUGH AND CHARACTERISTICS OF THE QUALITY OF BUTTER BISCUITS

Harčova Nauka ì Tehnologìâ, 2018
The effect of grape powders on the rheological properties of dough and the indicators of butter biscuits quality have been investigated. Butter biscuits were cooked with the addition of powdered grape seeds and grape skins from the grape pomace obtained ...
T. Brykova, O. Samohvalova, N. Grevtseva, K. Kasabova, A. Grygorenko   +4 more
doaj   +1 more source