Use of fish and fish products for to ensure food security and the transition to a balanced and healthy diet
Study of the influence of food products on human health. Energy and biological value of fish products. Global dynamics of fish consumption. The importance of fish and seafood as a component of model of healthy, high-quality nutrition and food security.
Подобные документы
???????? ?????????? ?? ???????? ??????? ???????? ????????? ?? ??????? ?????. ?????????????? ???????? "???" ? ?????? ? ?? ??. ?????? ???????? ???????? ? ?????????? ??????? ???????????? ??????????. ???????? ??????????? ??????????? ? ?????? "food studies".
??????, добавлен 19.06.2024- 27. 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 ??????????? ? ???????????? ?????? ????????? ???? ????????? "Surprise fish today". ?????????????? ???????????????? ????? ????????????? ???????? ?????????? ?????????. ??????????? ?????-???? ? ?????? ??????????? ? ?????. ??????? ??????-???????? ????????????.
????????? ??????, добавлен 24.07.2015Analysis 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 20.07.2024The 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 08.12.2024Factors 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- 32. Mexican cuisine
General characteristics and features Mexican cuisine. Description of the most common dishes used in the preparation of their food. Technology of preparation of the first, main dishes, desserts and drinks. Distinctive features of the European cuisine.
???????????, добавлен 26.03.2015 - 33. 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 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.
??????, добавлен 02.06.2022Review 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 05.09.2023Milk 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 20.07.2024?????????? ??????????????? ?????????????? ? ????????? ??? ? ???????? ?????????? ? ?????????? ???. ????????????? ?????????? ????????? ???????? ????????????? ?????????? ???????????????. ?????????? ??????? ?????????? ???????? ??? ? ????????? ?????????.
??????, добавлен 29.01.2019???????????? ????????? ????????????? ??????? ??, ???????????? ???????? ??????????? ????? ???????? ? ?????????????? ? ? ???????????? ???????????, ?????????? ???????????? ?? ???? ?????????? ? ??????????? ????, ????????????? ????? ???????????? ?????????.
??????, добавлен 26.04.2019- 40. 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 - 41. 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 ?????? ????????? ?? ???????????? ?????? ????????? ?????????? ?? ?????????? ?????????? ????????. ?????????? ?????????? ????? ???????? ??? ?? ?????????? ???????? ????????? ?????????? ? ???????. ??????? ??????????????? ???????????? ????? Street food.
??????, добавлен 06.05.2019?????? ?????????-?????????????? ???????? ????? ????? ????????????? ??????? ? ??. ???????? ????????? ????????? ? ??????, ???????? ???????? ? ????? "fast-food". ????????? ?????? ????????????, ???????????? ? ???????? ????????? ? ??????????, ???? ? ?????.
??????, добавлен 29.03.2019The 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 18.12.2023The 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 25.06.2024The 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 04.09.2022The problem of using artificial and natural sweeteners in diet therapy of diabetes mellitus. Characteristics of four sweeteners most often used by diabetics: fructose, sorbitol, xylitol, and stevia honey. Safe properties and disadvantages of use.
??????, добавлен 07.12.2024To 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 14.07.2022The 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 21.09.2022The problem of forming the artistic skills of junior high school students in out-of-school art institutions. The factors that create a favorable environment for activating the artistic potential of an instrumentalist musician in his creative activity.
??????, добавлен 04.12.2023