The desire to consume breads, pastries, cakes, and pizza can at times seem overpowering, and indeed, some studies have compared sugar cravings with the need to consume addictive drugs. In one study, animals with repeated, intermittent access to a sugar solution developed behaviors and brain changes similar to the effects of some drugs of abuse. This study served as the first animal model of foo...

Ayurvedic bhasmas are still prepared by the age old methods using earthen pots and cow dung cakes. It is a laborious and costly method consuming a lot of time. This paper deals with a modern method of preparation using electric Bunsen. It is a convenient, and cheap method consuming less time. Chemical analysis of the samples prepared by the both methods did not show much difference.

The article presents the results of developing technology for production curd cake using a low-calorie sweetener sucralose. implementation this direction in form partial replacement sugar formulation effective sweeteners sucralose is proposed. As prototype, sugar-based recipe was used, which (at level 50%) with sucrose carried out. Sucralose formulated as commercial TM Splenda, contains maltode...

Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents presents suitability for bakery products. However, when using non-traditional ingredients, it essential to evaluate the effect on quality properties final product. So, this work aimed assess impact WF technological, physicochemical, sensory gluten-free (GF...