Factors affecting students’ satisfaction with food intake: a study on residential halls (hostels) of Dhaka university
To identify factors influencing food consumption habits and satisfaction levels of resident students at the University of Dhaka, Bangladesh. General food consumption patterns and satisfaction levels. Specifics of accommodation for boarding students.
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??????, добавлен 26.04.2019Analysis 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.
??????, добавлен 01.09.2022- 28. Spanish cuisine
Consideration of the specific features of traditional Spanish cuisine. Review examples of some of the most typical Spanish foods and drinks that tourists should try when visiting Spain. Description of ingredients and preparation the original Paella.
??????, добавлен 01.06.2014 - 29. British cuisine
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.
??????????? ??????, добавлен 16.11.2011 - 30. Chocolate
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.
???????????, добавлен 16.10.2014 ?????? ????????? ?? ???????????? ?????? ????????? ?????????? ?? ?????????? ?????????? ????????. ?????????? ?????????? ????? ???????? ??? ?? ?????????? ???????? ????????? ?????????? ? ???????. ??????? ??????????????? ???????????? ????? Street food.
??????, добавлен 06.05.2019?????? ?????????-?????????????? ???????? ????? ????? ????????????? ??????? ? ??. ???????? ????????? ????????? ? ??????, ???????? ???????? ? ????? "fast-food". ????????? ?????? ????????????, ???????????? ? ???????? ????????? ? ??????????, ???? ? ?????.
??????, добавлен 29.03.2019Milk 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 17.06.2024Review 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 05.09.2023Factors 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- 36. 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 Nutritional 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 23.06.2022Means of mass communication a national idea, which is the course followed by the people, therefore a country that has such an idea will have a single national-ethnic identity. The research was carried out using a set of mutually complementary methods.
??????, добавлен 17.06.2024The study of the parameters of the fermentation process of birch sap to obtain on its basis new types of natural blended sap. The general characteristics and expediency of using natural juices. Determination of titrated acidity of fermented birch sap.
??????, добавлен 21.09.2022Physiological 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 03.06.2022The 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.
??????, добавлен 25.06.2024Theoretical 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.
????????? ??????, добавлен 30.08.2016The study of sunflower seeds with a high content of glycerides of oleic acid, oil obtained from them by the method of single pressing. Determination of physical and mechanical properties and quality of seeds. Determination of the oxidative stability.
??????, добавлен 04.09.2022Analysis 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 20.07.2024Study of the effect of oat b-glucan on the viscosity-speed characteristics of mixtures and the physico-chemical characteristics of milk-vegetable ice cream. The use of rotational viscometry and known methods for studying the resistance to melting.
??????, добавлен 10.06.2022The 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 08.12.2024Study 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 19.02.2016To study the influence of biologically active compounds on process of lipid oxidation of the fat complex in poultry meat of mechanical rolling during storage. The obtained research results testify to the expediency of using biologically active compounds.
??????, добавлен 14.07.2022