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Gabriela Ziec, Halina Gambus, Marcin Lukasiewicz and Florian Gambus
The evaluation of the quality and contents of nutritionally important chemical components in wheat bread fortified with teff flour and chia seed was shown. In the work, the quality was determined by means of the volume, total baking loss and yield and al...
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S. Zubeda Sohan, B. Anila Kumari, W. Jessie Suneetha, Biradar Gayatri
Pág. Page:1 - 5Abstract
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Iryna Zamorska,Volodymyr Zamorskyi,Yuliya Halahur,Viktor Osyka,Svitlana Belinska,Iuliia Motuzka,Tetiiana Bozhko,Olena Krasulya,Mariia Fil
Pág. 14 - 22
Strawberry jam is the most popular and valuable product of processing from strawberries, the technology of production of which involves the use of pectin solution to form the necessary jelly-like consistency, which, in turn, is accompanied by an increase...
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I. Iwanegbe, A. Jimah, M. Suleiman
Pág. Page:1 - 10Abstract
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Radius Tanone,Hendra Budi Prasetya
Pág. pp. 134 - 149
The development of food and beverage products increases over the years. The high level of food consumption led to the presence of new food and beverage brands produced in Salatiga. In accordance with this fact, Organoleptic Tests or in other words evalua...
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Anna Belinska,Sergiy Bochkarev,Oleksandra Varankina,Vasyl Rudniev,Oksana Zviahintseva,Kateryna Rudnieva,Iryna Bielykh,Vadym Khosha
Pág. 6 - 14
The analysis of the main methods of modeling the formulations of protein-fat mixtures for special purposes has been conducted. Considerable attention is paid to the choice of methods for stabilizing their lipid component from oxidative damage. The urgenc...
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Francesco Barreca and Pasquale Praticò
The sustainability of agri-food products is an increasingly pressing need. It is fundamental to consider the various needs related to the factors of production and to workers, which are different from those of products and plants, as well as new requirem...
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Nelson Loyola, Paula Pavéz, Sergio Lillo
Pág. 425 - 434
The present study extracted pectin from Pink Lady apples (Malus pumila), which present at physiological maturity an average 50% of red-color coverage, to assess whether this variety is characterized by a high (HM) or low methoxyl value (LM). The raw m...
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