Results 81 to 90 of about 64,580 (291)
Assessment of consumer acceptance of kilishi of African carp (Labeo coubie Rueppell) and Elephant snout (Hyperopisus bebe occidentalis, Guenther) [PDF]
, 2005 This study was carried out to assess consumers' acceptance of kilishi prepared from Labeo coubie and Hyperopisus bebe occidentalis in Sokoto. The organoleptic properties (texture, odour, taste and flavour) of kilishi in its fresh form and under storage ...
Hassan, W.A. +3 more
core
Patient acceptability, safety and access : A balancing act for selecting age-appropriate oral dosage forms for paediatric and geriatric populations [PDF]
, 2018 © 2017 Elsevier B.V. All rights reserved.The selection and design of age-appropriate formulations intended for use in paediatric and geriatric patients are dependent on multiple factors affecting patient acceptability, safety and access.
Ernest, Terry B. +3 more
core +2 more sources
Food Biomacromolecules, EarlyView.Abstract The influence of pretreatment of rice bran oil using fluorescent and sunlight radiations on its colour and their influence on its chemical composition and oxidative stability were assessed. Rice bran oil was stored under sunlight, fluorescent light and ambient conditions for 60 days. Oil samples were collected every 15 days for analysis.
Sab Sharon Mbape +3 more
wiley +1 more source
ASSESSMENT OF FERMENTED SAUSAGE SAFETY [PDF]
Техника и технология пищевых производств, 2015 The current trend is to create functional foods to improve the health of consumers. More often, these are products, which contain live microorganisms or bacterial starter cultures.
Solovyova A.A.
doaj
Glasnik Zaštite Bilja, 2023 The aim of the research was to determine the influence of barrique barrels of different ages on the quality of sensory characteristics of Babić, Plavac mali and Tribidrag wines. The research was conducted at the Galić d.o.o. winery from Kutjevo.
Josip Mesić +5 more
doaj
PRODUCT FUNCTIONAL PURPOSE ON THE BASIS OF THE JERUSALEM ARTICHOKE
Овощи России, 2018 To achieve goal, the following tasks were solved: recipes for a new type of functional canned food – "Dessert of Jerusalem artichoke", consisting of a mixture of vegetables and fruits (based on Jerusalem artichoke), which has good organoleptic ...
T. V. Fedosenko +3 more
doaj +1 more source
Обґрунтування параметрів зберігання напою кисломолочного дитячого харчування "Біолакт" [PDF]
, 2017 Changes in the quality indicators of sour-milk infant drink «Biolakt» characterized by high probiotic and immunomodulatory properties and low allergic effect that were made according to the improved technology and stored in sealed-off containers at ...
Avershina, A. +3 more
core
Composition and Functional Properties of Tender Coconut Water: Effect of Variety and Maturity Stage
Future Postharvest and Food, EarlyView.The study highlights the effect of coconut variety and maturity stage on tender coconut water's composition and functional properties. Sugars, enzyme activities, antioxidant levels, mineral profile, and flavor profile vary across stages, affecting quality.
Raja Vijayakumar +6 more
wiley +1 more source
The functional food product on the basis of topinambur
Аграрная наука Евро-Северо-Востока, 2018 This research was aimed at the development of a recipe for a multi-functional topinambur-based product in order to create a new range of products having good sensory characteristics.
L. K. Patsyuk +3 more
doaj +1 more source
Iinfluence of Main Technological Parameters of Drying on Quality of Bagasse From Carrot and Beet [PDF]
, 2018 The work studies the drying process of vegetable bagasse, namely of carrot and beet. There is studied the moisture content kinetics of vegetable bagasse and determined the dependence of the process duration on main technological parameters in the work of
Mayak, O. (Olga) +4 more
core +2 more sources