The objective of this study is to develop a dairy dessert produced with whey at different ratios and carob powder (5%). Five samples prepared by milk: (v/v) were as follows: 100:0, 75:25, 50:50, 25:75 0:100. Dessert analyzed in terms some physiochemical, color, textural sensory properties on the 1st, 7th 14th days storage. It was determined that use significantly affected titratable acidity, wa...

SUMMER 2008 BETA 31 Trauma : “I can’t remember anything after the first few words she said: ‘I’m sorry to tell you that your test results came back positive.’ After that, it was all just a blur of sounds and images—the traffic outside, my heart beating, the look on her face. Everything was moving in slow motion. I just kept hearing those five words echoing in my head: ‘Your test came back posit...

Botrytis bunch rot (BBR), caused by the fungus Botrytis cinerea, causes damage to ripening grape clusters throughout the temperate regions of the world where pre-harvest rains occur. Although pure Botrytis infections free of secondary contaminants can sometimes produce the so-called "noble rot" integral to the production of certain prized dessert wines, a far more common result is a disease tha...

major salivary gland tumors are uncommon and the exact nature of these tumors is not obvious. this study was carried out to compare the histological results of intraoperative frozen sections against those of permanent reports for major salivary glands masses. one hundred thirty-nine patients with major salivary gland masses who were candidates for surgery underwent an intraoperative frozen sect...

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...

Increasing the consumption of fruit and vegetables is a central component of improving population health. Reasons people give for choosing one food over another suggest health is of lower importance than taste. This study assesses the impact of using a simple descriptive label to highlight the taste as opposed to the health value of fruit on the likelihood of its selection. Participants (N=439)...