The creation of new types functional food products is an actual direction the development industry at present time. purpose work was to develop technology, investigate properties and quality indicators kefir using celery puree. Experimental studies organoleptic, physicochemical microbiological were conducted in laboratory department technology milk dairy products. For production we used a ferme...

Objective(s): Quince seed mucilage (QSM) serves as a new source of hydrocolloid which extracted from outer pericarp of Cydonia oblonga seeds upon wetting. It has been traditionally used for the treatment of diseases such as pharyngeal disorder, common cold, colic ulcer, and diarrhea. The aim of the present study was to evaluate the physico-mechanical and antimicrobial properties of quince seed ...

The article is devoted to the expansion of assortment list raw materials in technology food products and use pectin-containing fruit desserts. purpose improve dessert by using semi-finished (puree, jelly juice) from blackcurrant, gooseberry, cranberry, chaenomeles fruits enrich nutritional biological value, structural mechanical properties finished maximize resource potential materials. chemica...

Este estudio examinó las diferencias en la velocidad de procesamiento entre modalidades visual-auditiva y ortográfica-fonológica, por medio del análisis potenciales relacionados con eventos niños dislexia comparados un grupo control, siguiendo hipótesis causal evolutiva basada asincronía procesamiento. Treinta habla hispana que viven Bogotá, Colombia —quince diagnóstico quince lectores promedio...

The experiment was conducted at the Post Harvest Technology Lab, Department of Horticulture, SHUATS, Prayagraj (U.P) during year 2021 - 2022. comprised 10 different treatments including control and to produce new value addition in guava fruit bar, beetroot puree other dry powders, such as cashew, almond, pistachio, are added bar. Different blends pulp well various powders used treatment were as...

Fresh fermented milk products have a limited shelf life that can be extended by vacuum freeze-drying. Cryoprotectants are used to increase the survival of lactic acid microorganisms during The most effective cryoprotectants those natural origin. Literature offers little information on cryoprotective effects fruit and vegetable purees. Therefore, we aimed evaluate effectiveness purees in increas...

A new method of production multicomponent fruit and vegetable semi-finished products sugar confectionery products, in particular pastilles, on its basis has been developed. The recipe is chosen taking into account the health properties, which consists apples, pumpkins, beets, sea buckthorn chokeberry. For concentration processes during product, advanced apparatus based a radiating flexible film...

Vegetable intake is generally low among children, who appear to be especially fussy during the pre-school years. Repeated exposure is known to enhance intake of a novel vegetable in early life but individual differences in response to familiarisation have emerged from recent studies. In order to understand the factors which predict different responses to repeated exposure, data from the same ex...