Results 31 to 40 of about 18,129 (200)
Новые технологии, 2021 Development of innovative activities in the Russian Federation implicates the creation of safe and, at the same time, full-fledged in composition and consumer properties of specialized food products, as one of the main and promising tasks of the food ...
A. A. Skhalyakhov +3 more
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Royal Jelly: Organoleptic Characteristics and Physicochemical Properties
, 2019 Royal Jelly is a material with a complex chemical structure formed by the young nurse honey bees as larva food. Royal jelly (RJ) has a complex composition of proteins, amino acids, sterols, phenols, sugars, minerals and other components. It has significant commercial requirement and today it is utilized in various sectors, such as pharmaceutical, food ...
Syeda Hina Kausar, V.R. More
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Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
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Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Organoleptic Characteristics and Chemicals Ilabulo Catfish Fortification
Jurnal Pengolahan Hasil Perikanan Indonesia, 2017 Diversification of traditional food ilabulo made from raw catfish (Pangasius sp.) has the potential to be developed in Gorontalo province to substitute chicken viscera. The research aimed to make ilabulo substitute the raw material of chicken viscera with the catfish fortified Kappaphycus alvarezii seaweed and catfish bone meal and to determine the ...
Rita Marsuci Harmain +3 more
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Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
QUALITY, SAFETY AND SHELF LIFE OF “RED COTTAGE CHEESE” PRODUCT
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2020 New recipes and production technologies for “Red Cottage Cheese” product was developed. The optimal technological conditions for the production of the given cottage cheese product were established. The product had a sour-milk, caramel taste and the smell
GUZEL ALKHAMOVA, ALEKSANDR LUKIN
doaj
Пищевые системы, 2020 The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions
О. V. Lepilkina +4 more
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Flavour and Fragrance Journal, EarlyView.This framework transposes the perfumery olfactory pyramid to whisky maturation by sequencing aromas into top, heart, and base notes according to their temporal persistence. Using Log P as a behaviour‐based classification axis and oak macromolecules as natural fixative analogues, it proposes a behaviour‐based aromatic wheel bridging flavour chemistry ...
Magali Picard
wiley +1 more source
The use of biologically active additives of plant origin in sausage production
Современная наука и инновацииFood additives that allow regulating functional and technological properties, providing qualitative and quantitative characteristics of finished products are essential in meat technologies.
A. L. Alekseev +5 more
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