Results 41 to 50 of about 64,580 (291)

Sustainability vs. Quality in gilthead seabream (Sparusaurata L.) farming: are trade-offs inevitable? [PDF]

, 2017
European aquaculture industry should be at the forefront of sustainable development, providing healthy and safe food of the highest quality to the consumer, through an environmentally sound approach.
Adams, Alasalvar, Allan, Amerio, Anastasiou, Ashie, Axel, Bagni, Benedito-Palos, Benedito-Palos, Benedito-Palos, Brundtland, Buttle, Carrera, Castro, Castro, Coppes, Damez, EFSA, EFSA, European Commission, European Commission, European Commission, Fagioli, FAO, FAO, Ferreira Pinto, Flos, Focardi, Fountoulaki, Francesco, Ganga, Ghatass, Ginés, Giuffrida, Gonçalves, Grigorakis, Grigorakis, Grigorakis, Haard, Hall, Haro, Hatlen, Hernández, Hernández, Hu, Huidobro, Huidobro, Hyldig, Iglesias, Izquierdo, Izquierdo, Jackson, Lawal, Lindemann, Martínez-Llorens, Martínez-Llorens, Matos, Matos, Matos, Matos, Matos, Meloni, Mennella, Menoyo, Mente, Mente, Mochizuki, Montero, Morales, Moretti, Nasopoulou, Naylor, Nengas, Nilsen, Nogueira, Nácher-Mestre, Nácher-Mestre, Orban, Ortuño, Picard, Piccino, Poli, Poli, Prein, Pérez, Ramalho Ribeiro, Reilly, Richard, Roncarati, Semenov, Sigholt, Silva, Silva, Sánchez-Lozano, Tejada, Terova, Trocino, Trushenski, Turchini, Urbieta, Valente, Verbeke, Vizcaíno, Volpato, Wassef, Xuan, Zhang, Álvarez, Álvarez, Álvarez-Chávez, Ólafsdóttir, Ólafsdóttir   +112 more
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Research of Rational Concentration of Oilseed Crops Meals in the Sandy Dough Semi-finished Product [PDF]

, 2019
The work studies the rational concentration of meals of soya, sunflower and milk thistle in a sandy dough semi-product for improving healthy properties of ready products (biological value, stomach peristalsis, metabolism, saturation with vitamins and ...
Dzyundzya, O. (Oksana), Kravchenko, M. (Mikhail), Mamai, O. (Olga), Mihailik, V. (Vitalii), Popovich, T. (Tatyana), Ryabinina, A. (Anna), Valko, M. (Mykola), Vishnevskaya, L. (Lyudmila), Vitriak, O. (Oksana), Yakymchuk, D. (Dmytro)   +9 more
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Development of experimental samples of functional soft drinks and evaluation of organoleptic and physicochemical indicators

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, K. R. Siyukhov, Z. T. Tazova, N. T. Siyukhova   +3 more
doaj   +1 more source

Formulation of Temulawak for Improvement of the Organoleptic Characteristics

TROPICAL WETLAND JOURNAL, 2019
Indonesia is a country rich in diversity of herbs and spices. As many as 20,000 plant species on earth can be used as a medicine and 11 percent or as much as more than 2,200 kinds of medicinal plants there are hiking Indonesia. One of the medicinal plants that have the potential to increase in value-added is Temulawak.
Rabiatul Adawiyah, Zulpahnor Zulpahnor, Raudatul Dahliana Safitri   +2 more
openaire   +2 more sources

The Role of Knowledge in Constructing the Quality of Olive Oil in Spain [PDF]

, 2019
The sustainability of a large proportion of Spanish olive oil-producing territories depends to a great extent on their capacity to fit into a specific model of food quality.
Aguilar Criado, Encarnación, Farré Ribes, Marta, Lozano Cabedo, Carmen   +2 more
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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

Pina Soy: A New Drink with Desirable Organoleptic Characteristics

IOSR Journal of Environmental Science, Toxicology and Food Technology, 2016
This study was carried out to formulate a drink “Pina soy” by blending different proportions of soybean milk and pineapple juice with the aim of firstly suppressing the “beany flavor” associated with soymilk. The blends were prepared using different proportions of pineapple juice and soya milk in the ratio 20/80, 40/60, 50/ 50, 60/40, 80/20 in addition
PA Ebabhamiegbebho, OH Momodu, SE Evivie
openaire   +1 more source

Determination of the Optimal Sterilization Regime of Canned Quail Meat with Hydrocoloids Application [PDF]

, 2017
The use of hydrocolloids in the modern meat industry is the one of prospective directions for improving functional and technological characteristics of meat and meat products, including poultry at long storage terms.
Al-Hashimi, H. M. (Haider), Matsuk, Y. (Yuliiа), Pasichnyi, V. (Vasil), Shvedyuk, D. (Dmytro), Ukrainets, A. (Anatoliy)   +4 more
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Моделювання рецептур сироватково-полуничних напоїв профілактичного призначення [PDF]

, 2017
Expediency of the development of formulae and innovative technologies for production of prophylactic application drinks possessing antioxidant, probiotic and hepatoprotective properties with the use of the secondary dairy product – whey, as well as the ...
Honcharuk, Ya., Nekrasov, P., Tkachenko, N., Vikul, S.   +3 more
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