????????? ????????????? – ?????? ????????? ??????? natural antiox-idants are the basis of healthy diet

Подобные документы

• 1. Benefits and hazards of sweeteners in diabetes mellitus diet

  The 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 07.12.2024
  

• 2. Study of the parametrs of the fermantation process of natural juices

  The 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 21.09.2022
  

• 3. 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.
  
  ??????, добавлен 12.05.2024
  

• 4. Natural alternatives of Sulphur dioxide used in wine and their effects on aromatic compounds

  Influence of natural plant extracts used as an alternative to sulfur dioxide on aromatic wine compounds. The use of plant extracts (grape pomace, rosemary, blackberries) in various concentrations. Application of sulfur dioxide and blueberry extract.
  
  ??????, добавлен 09.06.2022
  

• 5. ??????? ???? - ???????

  ??? ? ???? ? ???????. ???????? ??? ???????????? ???? ????. ????? ?????????? ????????? ????? ????. ????, ??????, ???????, ?????. ??????? ??????? ????????, ?????? ? ???????? ????. ?????????? ? ???????: cava, gran vas (espumoso natural), gasificado.
  
  ???????, добавлен 23.04.2013
  

• 6. 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
  

• 7. Effect of natural sugar substitutes - mesquite (Prosopis alba) flour and coconut (Cocos nucifera L.) sugar on the quality properties of sponge cakes

  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 02.06.2022
  

• 8. Conceptual basis of the formulation of gluten-free products based on the use of domestic plant raw materials

  Development of highly efficient technologies in the agro-industrial complex, search for domestic sources of raw materials and creation of new generations of food products enriched with important microelements. Production of gluten-free products.
  
  ??????, добавлен 25.06.2024
  

• 9. Design of the production process of milk whey semi-finished unfermented flaky dough

  Study 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 19.02.2016
  

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