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2.514  Articles
1 of 252 pages  |  10  records  |  more records»
Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and have high nutritional value than dough and syrup desserts. In recent years, studies for developing these products have increased due to the increase in consume... see more

Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants and flavors, with a proteinaceous structure; they are widely consumed and present a semisolid consistency. In this work, the p... see more

There was realized the analysis of priority directions in the production technology of combined products, based on milk and fruit-berry raw materials. It was determined, that the common use of these components is rather limited from the point of view of p... see more

Capsulated products – is a segment of the food industry with high rates of development in directions of creating analogues of black and red caviar, oil-fatty capsulated products, capsulated sauces, capsules, based on milk raw materials and also getting ca... see more

There was realized the analysis of priority directions in the production technology of combined products, based on milk and fruit-berry raw materials. It was determined, that the common use of these components is rather limited from the point of view of p... see more

Capsulated products – is a segment of the food industry with high rates of development in directions of creating analogues of black and red caviar, oil-fatty capsulated products, capsulated sauces, capsules, based on milk raw materials and also getting ca... see more

Capsulated products – is a segment of the food industry with high rates of development in directions of creating analogues of black and red caviar, oil-fatty capsulated products, capsulated sauces, capsules, based on milk raw materials and also getting ca... see more

There was realized the analysis of priority directions in the production technology of combined products, based on milk and fruit-berry raw materials. It was determined, that the common use of these components is rather limited from the point of view of p... see more

Cronobacter sakazakii is one of emerging foodborne pathogens around the world. A total of 90 dairy-based desserts samples (ice cream, Muhallabia and rice pudding) were examined for detecting C. sakazakii. All samples were submitted for bacteriological exa... see more

1 of 252 pages  |  10  records  |  more records»