Zobrazeno 1 - 10
of 507
pro vyhledávání: '"organoleptic characteristics"'
Autor:
Sangeetha Gopal, Leon Ittiachen
Publikováno v:
Journal of Ayurveda and Integrative Medicine, Vol 15, Iss 5, Pp 101029- (2024)
Background: Sahacharadi Kwatha is traditionally employed in Ayurvedic therapy for ''vata'' related conditions such as back pain, herniated disc, palsy, sciatica, and paralysis. Classical Ayurvedic texts recommend the use of freshly prepared Kwatha fo
Externí odkaz:
https://doaj.org/article/7b0d0cc4fdd64057a6df4398dff9e7c6
Publikováno v:
Новые технологии, Vol 20, Iss 1, Pp 98-109 (2024)
At present, «Strategy for Improving the Quality of Food Products in the Russian Federation until 2030» is the main document in the field of healthy nutrition. According to it, the main direction in this area is to provide the Russian population wit
Externí odkaz:
https://doaj.org/article/b1d9a567048e4fd09799a7ee7b412cb8
Publikováno v:
Пищевые системы, Vol 7, Iss 1, Pp 114-124 (2024)
Production of freeze-dried juice semi-finished products is a promising direction in the technology of processing blueberries. This direction allows complex problem solving regarding seasonality of berry processing with optimization of logistics costs
Externí odkaz:
https://doaj.org/article/01cdaf17d6cd49af8810b7796608da1f
Publikováno v:
Пищевые системы, Vol 7, Iss 1, Pp 144-150 (2024)
The article presents the results of a study of the quality indicators of brine-ripened cheeses produced from defrosted sheep’s milk. The objects of the study were natural and defrosted sheep’s milk, brine-ripened cheeses from this milk. The study
Externí odkaz:
https://doaj.org/article/e65dab4990b845719feb44be48638524
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 97-102 (2024)
The health of the body largely depends on the necessary goods in the human diet. Therefore, quality and safety indicators are essential in monitoring their suitability. Red salmon caviar is no exception; it is considered a valuable food product and,
Externí odkaz:
https://doaj.org/article/f5dcfbee6cf34896b9d6458821f74446
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 72-79 (2024)
Currently, to make profit all entrepreneurs expand the range of products. The purpose of the research is introduction and use of a combination of different types of flour in bread baking in order to expand the range of bakery products of improved qua
Externí odkaz:
https://doaj.org/article/5da8a4f801d2499ea32559c6e4056696
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 103-110 (2024)
Prevention of nutritional diseases with the help of functional foods remains relevant. Therefore, the development of food technology using raw materials that contribute to the formation of functional properties is relevant and has scientific and prac
Externí odkaz:
https://doaj.org/article/ff67898c78a0482e816f5bc005528f6e
Publikováno v:
Новые технологии, Vol 19, Iss 3, Pp 68-77 (2023)
The production of multicomponent chips is currently relevant, since the combination in the formulation of various plant ingredients rich in physiologically active substances can ensure that the finished product contains a complex of functional compon
Externí odkaz:
https://doaj.org/article/122d981b5bb64a74be3e8a239347edef
Autor:
Rifka Nakib, Asma Ghorab, Sonia Harbane, Yasmine Saker, Akli Ouelhadj, María Shantal Rodríguez-Flores, María Carmen Seijo, Olga Escuredo
Publikováno v:
Foods, Vol 13, Iss 15, p 2421 (2024)
There is a demand from the scientific, beekeeping and consumer sectors to characterize honey based on its botanical origin, as it provides unique and distinctive properties. Nevertheless, existing studies on the physicochemical properties and the sen
Externí odkaz:
https://doaj.org/article/32a17a0c400a4914af6bea9c90080f52
Autor:
Mariana Mesta-Corral, Ricardo Gómez-García, Nagamani Balagurusamy, Cristian Torres-León, Ayerim Y. Hernández-Almanza
Publikováno v:
Foods, Vol 13, Iss 13, p 2062 (2024)
Bakery products, especially bread, exist in many homes worldwide. One of the main reasons for its high consumption is that the main raw material is wheat, a cereal that can adapt to a wide variety of soils and climates. However, the nutritional quali
Externí odkaz:
https://doaj.org/article/bb4a7f058bd04ed3b249a63841e1bae4