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.
Подобные документы
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 05.09.2023The subject of research is standardization as one of the forms of regulation in the food industry of Ukraine, in particular in the production of milk and milk products, determination of safety and quality parameters of the specified food raw materials.
статья, добавлен 04.09.2023Features food products based on cereals, nutritional value and nutrient balance of the composition is ensured by a science-based approach for creating multi-component compositions. Evaluation of physical and organoleptic indicators of finished products.
статья, добавлен 20.03.2016To 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.
статья, добавлен 14.07.2022Methods for determination of basic nutrients and their importance for different groups and subgroups of food and drinks. Determination of the likely risks of nonrational nutrition that helps to evaluate the quality of the product in the catering trade.
статья, добавлен 19.02.2016The 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 18.12.2023The dietary reference intakes. Nutrients and other food substances. Food-health connection. Planning meals selecting healthful foods plus two weeks of menus. Preparing healthful meals. The bottom line on food safety. Refrigerating or freezing food.
книга, добавлен 12.02.2014Factors 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 22.10.2023Assessing the impact of a range of factors such as purchasing and psychological behaviour, experience, knowledge and information on food quality and safety. Trust in participants and institutions, risk perception, willingness to pay, increased risks.
статья, добавлен 16.01.2024- 10. 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.
статья, добавлен 05.08.2022 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.
презентация, добавлен 28.02.2016Study of the effect of oat b-glucan on the viscosity-speed characteristics of mixtures and the physico-chemical characteristics of milk-vegetable ice cream. The use of rotational viscometry and known methods for studying the resistance to melting.
статья, добавлен 10.06.2022Nutritional 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- 14. 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.
презентация, добавлен 26.03.2015 Therapeutic and organoleptic properties of monofloral honey. Examination of samples of acacia honey for compliance with quality criteria to confirm their botanical origin. Substantiation of the belonging of honey samples to monofloral acacia honey.
статья, добавлен 09.06.2022Review of specialized foods for the hard workers of specialized enterprises. The study of the characteristics of nutrition and health of workers in this area, consideration of the main issues of development of the production of specialized foods.
статья, добавлен 27.02.2019- 17. Food
Description of food as the most important human needs. Examples of recipes from different cultures around the world. The cult of food in different historical epochs. Characteristic of Food Guide Pyramid like one of the diets based on good nutrition.
реферат, добавлен 16.10.2014 - 18. American food
Features American food. Cooking methods and common ingredients. Fats and oils in food. South variations and popular food (fast food, Coca-Cola). Some facts about American food. American Breakfast, lunch, dinner. Interesting facts about American drinks.
реферат, добавлен 25.03.2014 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 03.06.2022The 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 27.04.2023The 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- 22. Fast-food
Description of the history of the fast-food at various stages of its development, the identification of positive and negative aspects of fast-food. Identify the reasons why people eat fast food. The relation of people to fast food. History Hamburger.
презентация, добавлен 19.11.2013 - 23. 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.
статья, 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.
статья, добавлен 02.06.2022The definition of fast food, and description of the products included in it. The use of preservatives, flavors, colors, emulsifiers in these products. The negative impact of junk food on the human body. The use of modifiers in the product description.
презентация, добавлен 29.04.2014