نتایج جستجو برای: dessert
تعداد نتایج: 495 فیلتر نتایج به سال:
to obtain an optimum formulation for stabilizers–emulsifier in ice cream, different combinations of three stabilizers, i.e. basil seed gum, guar gum, and carboxymethyl cellulose, at two concentrations of 0.15 or 0.35% with or without e471 emulsifier were studied using a simplex-centroid mixture design. the regression models for physical properties and texture smoothness of samples were also est...
This paper highlights the capability of artificial neural networks for predicting shelf life of milky white dessert jeweled with pistachio. Linear layer (train) and generalized regression models were developed and compared with each other. Neurons in each hidden layers varied from 1 to 30. Data samples were divided into two sets, i.e., 80% of data samples were used for training and 20% for vali...
The increasingly fierce competition in the culinary industry requires MSMEs to make various innovations. Hence, it is necessary study market segmentation map out conditions and consumer profiles. This aimed analyze MSME segment for dessert, products Malang Raya based on geographic, demographic, psychographic segmentation. type of research applied quantitative research. object this My Dessert Bo...
Extraction and characterization of rice bran protein its utilization in low-fat dairy dessert as a substitute for
Background and Objectives: Drinking dessert is a dairy product with high viscosity and great mouth-feel. Use of fresh lactic cheese whey in formulation of this beverage is one of the recent innovations in dessert production. Due to increasing demands for novel probiotic products, preparation of synbiotic drinking desserts with two various species of Lactobacillus can help to increase diversity ...
The elderly population undergoes a series of physiological and sociological changes common to old age with a high probability of suffering degenerative illness and malnutrition. A dessert rich in phenolic compounds has been designed by using concentrated juices of grape, cherry, blackberry, blackcurrant and raspberry with the aim of it being used as a complementary food in adulthood. In the pre...
Modern market conditions require constant improvement and application of innovative technologies in the food industry. The main making dessert products with low sugar content are investigated article. Natural artificial substitutes, their benefits harms use analyzed.
 latest trend development industry Ukraine world is strengthening integration globalization. This situation leads to stable ...
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