Results 81 to 90 of about 65,648 (277)
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
Substantiation Of Hot Smoking Parameters Based On Sensory Researches In Hot Fish Marinades Technology In The Jelly Pouring [PDF]
, 2017 Modern technologies of food products provide creation of healthy, tasty and safe products, characterized by high organoleptic properties, balance by main food factors and structural-mechanical parameters of a product.The main technological process in the
Barysheva, Y. (Yana) +4 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
Organoleptic and microbial characteristics of red deer meat pate
, 2018 This study represents the technology and formulation of meat-vegetable pate using maral meat, protein enricher and vegetable filler (bean). Three recipes of pates with different quantity of used ingredients, such as maral meat, protein enricher and bean, are developed.
Okuskhanova, Eleonora +3 more
openaire +1 more source
Food Safety and Health, EarlyView.A protocol for converting Citrus aurantium peel—from both fresh fruit and dried Zhike—into a curated endophytic microbial library through standardized surface sterilization, tissue homogenization, and multi‐medium culturing, followed by 16S/ITS‐based identification and −80°C cryopreservation, enabling reproducible exploration of citrus peel microbiota ...
Hujing Cao +6 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
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
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
Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source