ABSTRACT This review aimed to compare the physicochemical and organoleptic characteristics of various sweet soy sauce products made from coconut water. The fermentation time treatment improve resulting sauce. results show that best highest protein content were obtained in with water + soybeans, while sugar content, viscosity, pH corn, crude extract water-soluble polysaccharides durian seeds, pr...

The paper presents the results of a study indicators that characterize nutritional and biological value new functional products-canned minced thorny skate with addition Atlantic cod – «Meatballs stingray in tomato sauce» «Thorny white sauce». content 100 g product main food nutrients, namely, protein from 8.4 to 10.0 g, fat 2.6 6.7 carbohydrates 10.2 18.1 depending on recipe, was experimentally...

Food products containing simultaneously benzoate salts and ascorbic acid have a risk of benzene formation. This study has developed gas chromatography-mass spectrometry method GC-MS to determine the content in foods and ascorbic simultaneously. The analyte sample was distilled recover analyzed on using purge trap injector, analysis controlled by benzened6 internal sta...

The food industry constantly growing with increasing population and diversity. In addition to production, the formation of waste is also increasing. These wastes cause environmental pollution, economical problems loss valuable chemical com-ponents. Tomato used for tomato paste, sauce other production; especially skin seed part waste. Grapefruit quince have a significant amount waste, in beverag...

The labeling of foods containing ingredients derived from soybean is recommended in Japan because of an increasing number of patients who are allergic to soybeans. To ensure proper labeling, a novel sandwich ELISA kit for the determination of soybean protein in processed foods (FASTKIT Ver. II, "Soybean", Nippon Meat Packers, Inc.; "soy kit") has been developed. Five types of incurred samples (...

The deficiency of calcium, magnesium, potassium, and iron leads to severe disorders in human body organs. This study introduces Dooshab as a food source of these useful elements. The Dooshab which translates to grape syrup is widely used in Iran. In the traditional method of the Dooshab production, the white soil is added to the grape juice and the mixture is boiled. After cooling, it is fi...