Methodology of estimation of food status
Conditions and measures of food hygiene necessary to ensure the safety of food from production to consumption. Causes and conditions of foodborne diseases. Systematization of food at a preferential role in human nutrition. Assessment of dietary protein.
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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.
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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.
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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.
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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.
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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.
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статья, 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.
статья, добавлен 25.06.2024Nutritional 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 23.06.2022The technology of biscuits "Zdorovia". The current production state of flour confectionery, improving the biscuit production technology through adding raw materials of plant origin with preferential organoleptic characteristics and reduced sugar content.
статья, добавлен 27.04.2023Special climatic conditions and highly developed methods of tea cultivation. An evergreen plant of the Camellia family. Stories about the origins of tea. Chinese Tea Ceremony. Japanese Ceremony (Chaji). A brief history of chanoyu. Russian Tea Ceremonies.
реферат, добавлен 27.03.2013Means 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.
статья, добавлен 17.06.2024Study 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.
статья, добавлен 19.02.2016Scientific substantiation of the most rational ways of fermenting meat raw materials, establishing requirements for raw materials for the production of fermented meat. A positive effect of fermentation for 18 days on the consumer characteristics of meat.
статья, добавлен 16.06.2024Analysis 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 20.07.2024Review 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 20.05.2015The scientific enrichment of sweet butter mixtures with polyphenolic compounds from vegetable raw materials, namely, cherry and ginger powder. The method of evaluation of the organoleptic, physicochemical, microbiological parameters, toxic elements.
статья, добавлен 28.05.2021A technology for the production of light beer is proposed, according to which light malt and dried crushed chicory roots 4% of malt are used as raw materials, and the enzyme preparation inulinase is introduced into the mixture at the mashing stage.
статья, добавлен 06.12.2024Research on the use of wine materials from new breeding varieties as components of blending with local varieties for the production of wine raw materials for quality white sparkling wines. Establishing the optimal ratio of blends of different varieties.
статья, добавлен 04.09.2024Factors 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.
статья, добавлен 22.10.2023The 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.
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