Research of safety and quality parameters of the mechanically separated poultry meat
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.
Подобные документы
- 26. World food
Comparison, contrast between japanese cuisine and mediterranean cuisine. Factors influencing japanese and mediterranean muisines. Historical and geographic influences on food. Developing trends in food and drinks. London restaurant with ethnic profile.
???????, добавлен 10.03.2016 Research 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.
??????, добавлен 04.09.2024Food technologies. Degradation of aromatic compounds by the oil-oxidizing bacteria. Use of cells and surfactants of Nocardia Vaccinii in bioremediation processes. Coordination of technological subsystems of sugar mill considering the doubtful information.
????????? ???????????, добавлен 18.01.2013???????? ?????????? ?? ???????? ??????? ???????? ????????? ?? ??????? ?????. ?????????????? ???????? "???" ? ?????? ? ?? ??. ?????? ???????? ???????? ? ?????????? ??????? ???????????? ??????????. ???????? ??????????? ??????????? ? ?????? "food studies".
??????, добавлен 19.06.2024Geographic setting and environment of Ireland. The history of food customs of this country. Traditional Irish Stew, Soda Bread, Corned Beef with Cabbage. Food for religious and holiday celebrations. Mealtime customs. Politics, economics and nutrition.
???????, добавлен 27.03.2012To 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.
??????, добавлен 12.11.2023- 32. 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.
??????, добавлен 05.08.2022 - 33. 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 The role that the mushroom kingdom plays in human life is extremely important and varied. In the near future, their role in local economies around the world and as raw materials for food and pharmaceutical products, including industrial cultivation.
??????, добавлен 13.12.2024- 35. Assessment of underutilized starchy roots and tubers for their applications in the food industry
Physico-chemical properties of starch and flour (high viscosity) isolated from tubers and roots of Taro, Yam and sweet potato commercially available in Australia and traditionally produced in Indonesia. Features of their application in the food industry.
?????, добавлен 21.02.2015 Study of the microflora of Bulgarian yogurt. The range of food products obtained with the help of microorganisms. Production of dairy products in the food industry using fermentation processes. Analysis of the production of yogurt by the tank method.
??????, добавлен 26.02.2025Means 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 17.06.2024- 38. 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 - 39. Studies of food production and raw materials’ content relatively to genetically modified ingredients
Studying the presence of genetically modified ingredients of vegetable origin in food products and agricultural raw materials represented in the domestic market of Ukraine. Genetically modified organisms and their ambiguous perception in modern society.
??????, добавлен 26.07.2016 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 02.06.2022Development 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- 42. 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 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.
??????, добавлен 17.06.2024Characteristics of starch that expand the possibilities of its use. Description of salad cream, ingredients from which it can be prepared. Substantiation of the possibility of replacing corn starch with tigernut starch in the preparation of salad cream.
??????, добавлен 17.06.2022???????????? ????????? ????????????? ??????? ??, ???????????? ???????? ??????????? ????? ???????? ? ?????????????? ? ? ???????????? ???????????, ?????????? ???????????? ?? ???? ?????????? ? ??????????? ????, ????????????? ????? ???????????? ?????????.
??????, 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- 47. 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 - 48. 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 29.03.2019