Zobrazeno 1 - 10
of 17
pro vyhledávání: '"descriptor-profile analysis"'
Autor:
Lilishentseva, A.1, Smoliar, A.2 ann-amber@yandex.ru
Publikováno v:
Food Science & Technology (2073-8684). 2019, Vol. 13 Issue 4, p118-126. 9p.
Autor:
A. Lilishentseva, A. Smolyar
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 4 (2019)
To assess the competitiveness of products abroad, the method of descriptor-profile analysis is widely used, the essence of which is that the complex concept of one of the organoleptic properties (taste, smell, texture) is in the form of a set of simp
Externí odkaz:
https://doaj.org/article/54d63400ea204228b05922835fbcfb9a
Пономарев Аркадий Сергеевич, аспирант кафедры технологии питания, Уральский государственный экономический университет (г. Екатеринбур
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2425::4f6331ecbe60b3baa211f0b60e95231f
http://dspace.susu.ru/xmlui/handle/00001.74/45891
http://dspace.susu.ru/xmlui/handle/00001.74/45891
Akademický článek
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Цель исследования - разработка методологических подходов оценки потребительских свойств безглютеновых кондитерских изделий, выработа
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e6387c172f6be0739a5eef62bfe437f
Publikováno v:
BIO Web of Conferences, Vol 40, p 02003 (2021)
The aim of the work was to form ideas about rational nutrition as an element of ecological education of students by studying and discussing their eating behavior in relation to foods rich in vitamin D using quantitative descriptor-profile analysis. Q
Externí odkaz:
https://doaj.org/article/951330ce31db46589c2b14a9e9acd3cd
Autor:
Inessa V. Plotnikova, Gazibeg O. Magomedov, Irina M. Zharkova, Elena N. Miroshnichenko, Viktor E. Plotnikov
Publikováno v:
Foods and Raw Materials, Vol 10, Iss 2, Pp 262-273 (2022)
Jelly is a popular confectionery product but it has a high content of easily digestible sugars, namely 70–85%. Therefore, modern confectioners are trying to develop new formulations of jelly with reduced sweetness and sugar content. One of the ways
Externí odkaz:
https://doaj.org/article/02bd45c22aca4cd5a98943c107aca3db
Publikováno v:
BIO Web of Conferences, Vol 40, p 02003 (2021)
The aim of the work was to form ideas about rational nutrition as an element of ecological education of students by studying and discussing their eating behavior in relation to foods rich in vitamin D using quantitative descriptor-profile analysis. Q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94df1fee427072c30bb4bd327ba7de5c
https://doi.org/10.1051/bioconf/20214002003
https://doi.org/10.1051/bioconf/20214002003
Publikováno v:
Foods and Raw Materials. :262-273
Jelly is a popular confectionery product but it has a high content of easily digestible sugars, namely 70–85%. Therefore, modern confectioners are trying to develop new formulations of jelly with reduced sweetness and sugar content. One of the ways
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bdfdbf2df1657eddb38fbf77772df6a3
https://doi.org/10.21603/2308-4057-2022-2-535
https://doi.org/10.21603/2308-4057-2022-2-535
Publikováno v:
AIMS Agriculture & Food; 2020, Vol. 5 Issue 1, p137-149, 13p