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68.786  Articles
1 of 6.880 pages  |  10  records  |  more records»
The unconventional methods of processing raw materials and semi-finished products have been widely used in various sectors of food industry over recent time. This contributes to intensification of production, prolonging the period during which new product... see more

The paper reports a study into the influence of formulation components, such as potato fiber, white sugar and egg mélange, on the characteristics of milk-protein mashes for heat-treated semi-finished products.We studied the effective viscosity and moistur... see more

A method has been improved for the production of semi-finished products of a high degree of readiness from Jerusalem artichoke tubers, characterized by a significant natural content of functional and physiological ingredients and health-improving properti... see more

The method of production of concentrated fruit and vegeTable semi-finished product based on apples, Jerusalem artichoke and quince has been improved. Selected components of plant raw materials are chosen due to the presence of such useful substances ... see more

One of progress directions of the modern food industry is the development and introduction of innovative technologies and assortment of functional food products, allowing to decrease risks of disease progression and favoring the population health.Such pro... see more

Sweet dishes and desserts are in high demand among consumers. However, these products usually have an unbalanced chemical composition, high caloric content, high fat and carbohydrate content, relatively low protein content and insufficient amount of biolo... see more

Sweet dishes and desserts are in high demand among consumers. However, these products usually have an unbalanced chemical composition, high caloric content, high fat and carbohydrate content, relatively low protein content and insufficient amount of biolo... see more

The purpose of this performed research was to establish the influence of the vegetal protein supplements (functional soy protein concentrates) used in different proportions on the finished products quality indicators in the manufacture of a certain semi-s... see more

Abstract. The purpose of the performed researche was to establish the quality of some meat products in casings belonging to the semi-smoked group obtained in a meat processing factory. In this respect, organoleptic and physical-chemical analysis have been... see more

1 of 6.880 pages  |  10  records  |  more records»