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Luciana De Vero, Giovanna Iosca, Maria Gullo and Andrea Pulvirenti
Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composit...
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Roberta Angioi, Aoife Morrin and Blánaid White
Honey is a honey-bee product obtained mainly by the enzymatic processing of nectar from a variety of plants, which leads to the wide range of colours and flavours available on the market. These organoleptic and nutritional features are influenced by the ...
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Alina Tkachenko,Ivan Syrokhman,Vyacheslav Skrypnyk,Gabriella Birta,Yuriy Burgu
Pág. 39 - 45
To improve the fatty acid and amino acid composition, as well as the organoleptic characteristics of flour confectionery products, new formulations for wafers "Summer Temptation" and "Coconut Delight" with fillings made from organic raw materials have be...
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Andreii Zahorulko,Aleksey Zagorulko,Kateryna Kasabova,Natali? Shmatchenko
Pág. 39 - 45
A method has been developed for the production of a fruit and vegetable paste-like semi-finished product based on an Antonovka apple, Muscat pearl pumpkin and Bona beet. The method is characterized by concentration in gentle temperature conditions (50......
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Galyna Polishchuk,Nataliia Breus,Irina Shevchenko,Victoriya Gnitsevych,Tatiana Yudina,Galyna Nozhechkina-Yeroshenko,Tetiana Semko
Pág. 24 - 30
The effect of casein on the quality of ice cream with different fat content was studied. According to functional and technological characteristics, micellar casein was selected for the enrichment of ice cream. Using mathematical modeling in the environme...
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