ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Economy
Agronomy and forestry
Food and nutrition
Biology
Technology
Education
Social Sciences
Zoology
Research
Chemistry
all records (70)

Languages
English
Spanish
Portuguese
German

Countries
Indonesia
USA
Ukraine
Brazil
Russia
Turkey, Turkish Republic
Romania
Germany
South Africa
Cuba
all records (72)

Years
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
all records (24)

Filter  
 
23.378  Articles
1 of 2.339 pages  |  10  records  |  more records»
Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amounts o... see more

In order to manage quality and safety in the development of technology for new types of bakery products of increased nutritional value, the HACCP system was used.Marketing research has shown that consumers would like to see more nutritious breads with nat... see more

The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial origin ... see more

There was realized the analysis of modern methods of modification and correction of functional-technological properties of milk proteins for increasing the efficiency of their use in the technology of emulsion products. It was demonstrated, that it is pro... see more

The object of the experiment was 600 people, potential consumers of dairy products. Of these, 210 were practically healthy and 390 who had certain diseases. The subject of research was their consumer preferences regarding the appearance on the market of a... see more

The object of the experiment was 600 people, potential consumers of dairy products. Of these, 210 were practically healthy and 390 who had certain diseases. The subject of research was their consumer preferences regarding the appearance on the market of a... see more

There was realized the analysis of modern methods of modification and correction of functional-technological properties of milk proteins for increasing the efficiency of their use in the technology of emulsion products. It was demonstrated, that it is pro... see more

The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial origin ... see more

The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial origin ... see more

1 of 2.339 pages  |  10  records  |  more records»