• 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 (59,6 K)
  • 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 (9,1 M)
  • 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.

    статья (23,3 K)
  • Study 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 (1,2 M)
  • The 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 (378,3 K)
  • Characteristics 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.

    статья (48,8 K)
  • 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.

    статья (161,7 K)
  • Consideration 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 (51,0 K)
  • 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.

    презентация (2,5 M)
  • 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 (13,2 K)
  • Review 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 (13,3 K)
  • The role of state regulation in the system of child nutrition safety management is revealed, as one of the priority directions for the implementation of state policy in the field of food safety. Implementation and role of various preventive measures.

    статья (63,9 K)
  • 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 (174,7 K)
  • Factors 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 (23,3 K)
  • Nutritional 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 (612,5 K)
  • The 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 (155,4 K)
  • A 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 (1,6 M)
  • 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 (478,5 K)
  • The 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.

    статья (142,1 K)
  • Types of vermouthes. Classic Italian and French vermouth. The successful brands of vermouth, sold around the world. Moldovan vermouth "Bouquet of Moldova". Recipes Martini Bianco. Emblem "Martini & Rossi". Types of "Martini". How could drink vermouth.

    презентация (1,2 M)
  • The concept of soft power and South Korea’s soft power strategy. Categorization of various types of soft power in the system of international relations. Academic disputes over Nye’s concept of soft power. Accomplishments of Hansik globalization program.

    дипломная работа (285,9 K)
  • 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 (618,4 K)
  • Принципи абіозу, заготовки продукції на його основі, види стерилізації. Характеристика основних типів зерносховищ. Облаштування буртів і траншей для зберігання коренеплодів і картоплі. Способи сушки плодів і овочів, обґрунтовування методу консервації.

    реферат (42,4 K)
  • Химический состав основных сырьевых компонентов: сорта абрикосов, их характеристика и урожай, выращивание абрикосов. Технологическая схема производства абрикосового варенья. Основные нетрадиционные пути и существующие способы использования отходов.

    практическая работа (996,1 K)
  • Особенности австралийской кухни и питания населения, национальные и экзотические блюда континента. Описание и специфика винной индустрии Австралийского Союза. Приготовление деликатесов и рекомендуемое меню для туристов из Австралии и Новой Зеландии.

    доклад (17,8 K)
  • Техническая реализация модернизированной системы управления процессом производства сока. Разработка модели процесса очистки ананасов дисковым ножом, процесса прессования ананасов в шнековом прессе. Решение задачи оптимального управления шнековым прессом.

    автореферат (146,0 K)
  • Разработка и внедрение нового комплекса технических решений по автоматизации технологических процессов производства кваса. Управление кожухотрубным теплообменником, в котором происходит нагрев охлажденной воды, заполняющей емкость для получения кваса.

    автореферат (210,7 K)
  • Підтвердження доцільності застосування ферментного препарату трансглютамінази для поліпшення структурно-механічних властивостей клейковини та пшеничного тіста. Аналіз росту ступеня агрегації за наявності ферменту TG по методиці Аракаві та Юнезаві.

    статья (448,2 K)
  • Изучение процесса формирования кулинарного искусства адыгейского народа. Анализ технологии приготовления национальных блюд. Характеристика организации работы повара и техники безопасности на рабочем месте. Классификация обязательных санитарных правил.

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  • Кулинарное искусство адыгейского народа и его формирование в течение многих столетий. Тип хозяйства адыгов, основанный на скотоводстве, птицеводстве и земледелии. Блюда из натурального мяса (баранины, говядины и птицы). Приготовление мучных изделий.

    реферат (25,4 K)