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.
Подобные документы
The 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 29.04.2014The 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.
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статья, добавлен 22.10.2023Study 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 10.06.2022Features 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- 6. 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 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- 8. Food
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реферат, добавлен 16.10.2014 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- 10. 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.
книга, добавлен 21.02.2015 Methods 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 19.02.2016Conditions 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 28.02.2016- 13. 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 The 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 12.02.2014- 15. Качественные показатели говядины при использовании ароматической кормовой добавки «VANILLA 12033»
Потребление сухого вещества и его позитивное влияние на интенсивность роста бычков изменения питательности рационов при добавлении специальных добавок. Эффективность ароматической кормовой добавки "VANILLA 12033". Химический состав средней пробы мяса.
статья, добавлен 15.07.2020 Assessing 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- 17. 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.
реферат, добавлен 10.03.2016 Food 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.
материалы конференции, добавлен 18.01.2013Study 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 19.02.2016Analysis 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.
статья, добавлен 01.09.2022Geographic 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.
реферат, 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.
статья, добавлен 12.11.2023Consideration of the influence of temperature and duration of the cooking process on the physical properties and taste of meat and meat products. Evaluation of the effect of adding vegetable oil on the organoleptic characteristics of model meat products.
статья, добавлен 28.02.2023- 24. 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.
доклад, добавлен 01.06.2014 - 25. 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.
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