How do you think what is junk food?
The definition of fast food, and description of the products included in it. The use of preservatives, flavors, colors, emulsifiers in these products. The negative impact of junk food on the human body. The use of modifiers in the product description.
Подобные документы
- 26. Seafood catering
Seafood - any form of sea life regarded as food by humans. History of eating fish and shellfish. Omega-3 fats as the natural anti-oxidants. Fresh and dried fish - a staple food for much of the population. Ingredients for to directions the crab cakes.
???????????, добавлен 05.03.2020 Review of specialized foods for the hard workers of specialized enterprises. The study of the characteristics of nutrition and health of workers in this area, consideration of the main issues of development of the production of specialized foods.
??????, добавлен 27.02.2019???????????? ????????? ????????????? ??????? ??, ???????????? ???????? ??????????? ????? ???????? ? ?????????????? ? ? ???????????? ???????????, ?????????? ???????????? ?? ???? ?????????? ? ??????????? ????, ????????????? ????? ???????????? ?????????.
??????, добавлен 26.04.2019The role of state regulation in the system of child nutrition safety management is revealed, as one of the priority directions for the implementation of state policy in the field of food safety. Implementation and role of various preventive measures.
??????, добавлен 03.12.2020?????? ?????????-?????????????? ???????? ????? ????? ????????????? ??????? ? ??. ???????? ????????? ????????? ? ??????, ???????? ???????? ? ????? "fast-food". ????????? ?????? ????????????, ???????????? ? ???????? ????????? ? ??????????, ???? ? ?????.
??????, добавлен 29.03.2019Consideration of the influence of temperature and duration of the cooking process on the physical properties and taste of meat and meat products. Evaluation of the effect of adding vegetable oil on the organoleptic characteristics of model meat products.
??????, добавлен 28.02.2023Milk whey as a complex biological object used in modern food production technologies. Analysis of the biotechnological potential of milk whey and prospects for its use in beverages. Assessment of nutritional and biological value of the product.
??????, добавлен 17.06.2024The physical, chemical and functional-technological traits of plant components used to impart functional properties to restructured meat products. Features of the use of plant components to impart functional properties to sausages and meat pates.
??????, добавлен 20.07.2024Analysis of the study of the effectiveness of the use of oat, buckwheat and rice leavens of spontaneous fermentation in the technology of bread products of various assortments. Development of discrete production and popularity of sourdough products.
??????, добавлен 20.07.2024?????? ????????? ?? ???????????? ?????? ????????? ?????????? ?? ?????????? ?????????? ????????. ?????????? ?????????? ????? ???????? ??? ?? ?????????? ???????? ????????? ?????????? ? ???????. ??????? ??????????????? ???????????? ????? Street food.
??????, добавлен 06.05.2019Physiological function of dietary fiber, the use of various types of fiber in bakery products. Improve the quality of legume waste with physical technology. Removal of Ant nutrition factors. Trypsin inhibitor, use of legume flour in bread and cakes.
??????, добавлен 03.06.2022Review of safety and quality indicators of mechanically separated poultry meat. Determination of physicochemical parameters, in particular the mass fraction of bone inclusions, calcium, and total phosphorus. Microbiological criteria of food safety.
??????, добавлен 05.09.2023- 38. Effects of different duck meat and wheat bran contents on the quality characteristics of sausages
Wheat bran as an ingredient that can balance nutrients in food. Protein composition of duck meat as a raw material for making sausage. Analysis of the content of duck meat and wheat bran, their influence on the quality characteristics of sausages.
??????, добавлен 05.09.2023 The development of cycles of conducting spontaneous fermentation starters with non-traditional fermentation substrate - green buckwheat, oat, rice flour with modeling of recipes of bread products of various assortments: wheat, wheat-rye and gluten-free.
??????, добавлен 18.12.2023Choice of sugar substitute for bakery and confectionery products. Evaluation of the water absorption capacity of a cake with coconut sugar and mesquite flour. Reducing the moisture content of cakes. Increasing the nutritional and energy value of biscuits.
??????, добавлен 02.06.2022The aim of research was to study the interaction of xanthan gum and a mixture of rice flour and corn starch, its effects on the quality of gluten-free cookies, as well as optimization of the gluten-free cookie recipe to produce high- quality products.
??????, добавлен 08.12.2024Characteristics of starch that expand the possibilities of its use. Description of salad cream, ingredients from which it can be prepared. Substantiation of the possibility of replacing corn starch with tigernut starch in the preparation of salad cream.
??????, добавлен 17.06.2022Study the impact of milk whey on characteristics of semi-finished unfermented flaky dough and to design production technology on its basis. Standard methods for determining product yield, moisture content in produced semi-finished unfermented flaky dough.
??????, добавлен 19.02.2016Nutritional properties of Greek-style yogurt and methods of obtaining it. Analysis of the influence of the ratio of whey protein and casein on the granularity of the final product. Development of technology for production recombined concentrated powder.
??????, добавлен 23.06.2022Factors influencing the quality of milk: physical and chemical quality of raw milk, its biological value. Research of the technological process of preserving and enriching the composition of milk with minerals and vitamins useful for human health.
??????, добавлен 22.10.2023