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31.035  Articles
1 of 3.105 pages  |  10  records  |  more records»
For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition. The object of the studies is base recipes: one of mousse “C... see more

We studied influence of the polyfunctional food supplement "Magnetof??d" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetof??d" on the technological parameters o... see more

Today in Ukraine the share of low-quality bakery products is near 20–25 %, because they often don’t correspond to quality standards and sanitary norms, because of being produced of flour with low bakery properties. That is why new raw material sources, fu... see more

The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat do... see more

Under modern conditions, creation of new high effective technologies of bread is connected with a necessity of solving a problem of the products quality at the discrete work of enterprises: at processing raw materials (flour) with decreased properties in ... see more

Medicinal and aromatic plants (MAPs) have come to the fore in the last two decades with the increasing interest of consumers in natural nutrition and life. Turkey has an important place in terms of MAPs thanks to its geographical location, climate, and pl... see more

Aim: In this study, a thousand and ten people in the Thrace region in Turkey were examined to determine the usage patterns of food supplements and the factors that affect the preferences of them. Method: The respondents were selected by random sampling me... see more

Sodium benzoate is often chosen for the manufacture of liquid food supplements as preservative due to its antimicrobial effect against a large number of microorganisms. Permissible sodium benzoate amount in liquid food supplements is up to 2000 mg/l.

We studied influence of the polyfunctional food supplement "Magnetof??d" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetof??d" on the technological parameters o... see more

1 of 3.105 pages  |  10  records  |  more records»