Relevance of the use of microalgaes in the creation of new functional drinks "Dry cocktail" type

The main tasks of the Food and Agricultural Organization of the United Nations and the World Health Organization. Regulation of protein deficiency in rations. Manufacturing of food products and feeds from microalgae and biologically active substances.

Подобные документы

  • The 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.

    статья, добавлен 20.07.2024

  • 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

  • Consideration 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.

    статья, добавлен 28.02.2023

  • 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

  • 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

  • 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

  • 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.

    статья, добавлен 23.06.2022

  • 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

  • Review 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.

    статья, добавлен 05.09.2023

  • Analysis 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.

    статья, добавлен 20.07.2024

  • 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

  • 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

  • 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

  • The 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.

    статья, добавлен 04.09.2022

  • 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.

    статья, добавлен 18.12.2023

  • 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

  • Choice 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.

    статья, добавлен 02.06.2022

  • Review the life history of confectioner Hans Riegel. Production of sweets: licorice sticks with the HARIBO logo. Studying changes form of the Golden Bear from fruit marmalade. World famous companies post mortem Hans Riegel. Changing symbol of the HARIBO.

    презентация, добавлен 20.05.2015

  • Types of vermouthes. Classic Italian and French vermouth. The successful brands of vermouth, sold around the world. Moldovan vermouth "Bouquet of Moldova". Recipes Martini Bianco. Emblem "Martini & Rossi". Types of "Martini". How could drink vermouth.

    презентация, добавлен 18.05.2015

  • 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

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.