Encyclopedia of foods

The dietary reference intakes. Nutrients and other food substances. Food-health connection. Planning meals selecting healthful foods plus two weeks of menus. Preparing healthful meals. The bottom line on food safety. Refrigerating or freezing food.

Подобные документы

  • 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.

    статья, добавлен 05.09.2023

  • Исследование индустрии общественного питания РФ, интенсивного развития российского рынка фастфуда в количественном и в качественном направлении, расширения ассортимента за счет популярных и диетических блюд, использование более качественных продуктов.

    статья, добавлен 26.04.2019

  • Analysis and justification of modern trends in the formation of a healthy diet, which dictate the need to create new products with increased biological and physiological value. The use of traditional agricultural raw materials plays a role in this.

    статья, добавлен 01.09.2022

  • Definition of British cuisine as a specific set of cooking traditions and practices associated with the United Kingdom. Description and history of the formation of British food as unpretentious dishes made from local ingredients with simple sauces.

    контрольная работа, добавлен 16.11.2011

  • Studying features of chocolate products which often contain flavors (coffee, alcohol, brandy, vanilla, pepper), food additives (raisins, nuts, wafers, candied) or stuffing. Familiarization with the composition of bitter chocolate, milk and white.

    презентация, добавлен 16.10.2014

  • Аналіз світового та українського ринків вуличного харчування та визначення перспектив розвитку. Покращення стандартів ринку вуличної їжі та формування культури вуличного харчування в Україні. Ступінь перспективності вітчизняного ринку Street food.

    статья, добавлен 06.05.2019

  • Оценка социально-экономического значения услуг сферы общественного питания в РФ. Развитие халяльной индустрии в России, открытие пиццерий и точек "fast-food". Повышение уровня обслуживания, ассортимента и качества продукции в ресторанах, кафе и барах.

    статья, добавлен 29.03.2019

  • Milk 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.

    статья, добавлен 17.06.2024

  • Uzbek cuisine is one of the most savoury and various in tastes cuisine in Central Asia. Main dishes cuisine : pilaf, manti, shurpa, shish kebab, chuchvara, samsa, norin. Kabob is meats (typically mutton or beef) grilled on a skewer or with a spit.

    презентация, добавлен 15.11.2016

  • Uzbek cuisine and features its main dishes. Culture prepare national dishes of Uzbek cuisine and their main ingredients. Technology of preparation of kabob, plov, manti, chuchvara, shurpa and naryn. Differences Uzbek cuisine from Asian cuisine.

    презентация, добавлен 04.03.2017

  • Physiological 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.

    статья, добавлен 03.06.2022

  • The object the study is beef obtained from young bulls of the Aberdeen Angus beef breed. The purpose of the article is to study the effect of dry aging of beef on its quality and safety indicators. Protein and water content. Their determination by drying.

    статья, добавлен 25.06.2024

  • Theoretical framework of research: concept of GMO, environmental NGOs. General information about genetically modified organisms (GMO). The concept of social movements. Environmental NGOs. Grassroots organizations. World situation around GMO in the world.

    дипломная работа, добавлен 30.08.2016

  • Factors 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.

    статья, добавлен 22.10.2023

Работы в архивах красиво оформлены согласно требованиям ВУЗов и содержат рисунки, диаграммы, формулы и т.д.
PPT, PPTX и PDF-файлы представлены только в архивах.
Рекомендуем скачать работу и оценить ее, кликнув по соответствующей звездочке.