Results 21 to 30 of about 17,547 (209)
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
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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
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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
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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
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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 +5 more
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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
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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 +4 more
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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
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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 +2 more
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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 +3 more
openaire +4 more sources