Zobrazeno 1 - 10
of 19
pro vyhledávání: '"sensory indicators"'
Publikováno v:
Shipin Kexue, Vol 44, Iss 21, Pp 351-367 (2023)
The cellar is the fermentation equipment and the main habitat of functional microorganisms for traditional Nongxiangxing Baijiu, and the quality of cellar mud largely determines the quality of Baijiu. Long-term practice and a large number of studies
Externí odkaz:
https://doaj.org/article/adee3962ab3c451db38bb6d360657513
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 17, Iss 3 (2023)
Expanding the assortment of sour cream with increased nutritional value is an actual direction of scientific research. The purpose of the work is the scientific explanation of heating process duration based on the analysis of its influence on the sen
Externí odkaz:
https://doaj.org/article/9d131d6b59f7437aa5ed2ece9e8a7775
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 2, Pp 310-320 (2022)
Fruit puree is one of the most popular semi-finished products. Rose hips have a wide range of positive effects on the human body due to the biologically active substances they contain. The research objective was to assess the quality rosehip puree pr
Externí odkaz:
https://doaj.org/article/519ff4b093274da195b7f8c0c2898657
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Dril' A.
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 4, Pp 505-512 (2019)
Introduction. Oyster mushrooms (Pleurotus ostreatus) are one of the most cultivated mushrooms in Russia. Oyster mushroom sauce has a greater potential for public catering when used in processed state as a semi-finished paste. The research objective w
Externí odkaz:
https://doaj.org/article/16bfc4c987654922a0346a29ecf51113
Autor:
Vitalii Liubych, Volodymyr Novikov, Olexandr Pushka, Iryna Pushka, Vladyslav Cherchel, Mykola Kyrpa, Tetyana Kolibabchuk, Viktor Kirian, Valentyn Moskalets, Tetiana Moskalets
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 1:60-68
The object of this study is the production technology of bread with pumpkin paste. The task to enrich bread with pumpkin paste was resolved. The influence of different amounts of pumpkin paste on the technological parameters of the quality of wheat b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0c26b5ff7a839b09ce99ba0c90d9312
https://doi.org/10.15587/1729-4061.2023.274259
https://doi.org/10.15587/1729-4061.2023.274259
Autor:
Il`ya A. Kozyrev, Tat`yana M. Mittelshtein, Tat`yana G. Kuznetsova, Viktoriya A. Pchelkina, Kiril I. Spiridonov, Andrey B. Lisitsyn
Publikováno v:
Пищевые системы, Vol 1, Iss 3, Pp 13-26 (2018)
In the experiment, beef samples were used with the marbling scores «moderate» and «good» (n = 4). Half of the samples were packaged in a plastic film under vacuum, while the rest ones were left unpackaged. Aging was carried out for 4, 16, and 28
Externí odkaz:
https://doaj.org/article/4e2d99af59864fcf8c93011ac860b0ac
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Tatiana Nikitchina, Tatiana Manoli, Olena Miroshnichenko, Hanna Korkach, Olena Kotuzaki, Svetlana Pambuk
Publikováno v:
Technology Audit and Production Reserves, Vol 6, Iss 3(62), Pp 33-38 (2021)
The object of research is fish culinary products in the jelly pouring of the menu of conceptual restaurants. The subject of research is the consumer characteristics of gelling fish broth for culinary products based on sensory characteristics. The stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::535860bd4fa46153e9786ee4d13adfa9
https://doi.org/10.15587/2706-5448.2021.246560
https://doi.org/10.15587/2706-5448.2021.246560
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.