The effect of the level of fat substitution in cakes as well as the type of fat replacer on the textural behaviour of the product was investigated by instrumental and sensory analysis. Samples, which were varying in levels (35, 65 and 100%) and types (carbohydrate or protein based) of fat substitution were subjected to a compression test and the obtained stress strain, sigmoid curves were fitte...

processed or melted cheeses are producing in variation kinds because of variety in material blends.using ultrafiltered feta cheese and milk protein co-precipitate in this processed cheese is possible. also, creamy texture of this product is a good and cheaper competitor and substitute for ultra filtered feta cheese that because of creamy texture, more increased its prod. and consumption. also b...

This paper aims at evaluating geometric algebra’s applications and characteristics, as well assessing the new characteristic known pinched homotopy. We elaborate a approach to tensor present impact of such on also substitute ordinary product with one. Motivated by different properties two tensors, we study several cases which difference is shown providing counterexamples. The proof so...

With each new tool the insurance industry obtains to evaluate both states of health and states of disease, the temptation exists to use it in as many contexts as possible. The initial understanding in the mid-1960’s that diabetic individuals have different percentages of specific hemoglobins has led to the study and refinement of the hemoglobin Alc (HbAlc), which is being used increasingly by c...

In the paper the novel soft magnetic composite system is investigated. A ferrofluid emulsion studied demonstrates the strong magnetic properties which are atypical for commonly known emulsions. Interaction of ferrofluid emulsions with a magnetic field is considered. Structural transformations in these media, such as deformation of emulsion microdroplets and emulsion inversion, are studied. The ...