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Giovanni Gentilesco, Antonio Coletta, Luigi Tarricone and Vittorio Alba
The progressive climate change has an impact on the quantity and quality of grapes. Among meteorological parameters, air temperature is believed to have a direct influence on grape yield and composition, as well as on the organoleptic characteristics of ...
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Tamara Tultabayeva, Gulzhan Tokysheva, Gulmira Zhakupova, Damilya Konysbaeva, Rauan Mukhtarkhanova, Ainur Matibayeva, Almas Mukhametov, Galia Zamaratskaia and Kadyrzhan Makangali
Currently, there is an increase in the use of preparations from collagen-containing raw materials in the production of meat products. The high functional and technological properties of such preparations make it possible to significantly improve the rheo...
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Riccardo Massantini and Maria Teresa Frangipane
World production of shelled almonds has reached 3.2 million tonnes (FAO 2020). Almond production has grown during the last decennium, also because of the consumer conviction that almonds have significant health benefits. Almonds have exceptional nutritio...
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Marta Krajewska and Magdalena Kachel
Cold-pressed oils are becoming increasingly popular. The stability of these oils is the main concern, as changes occur in their organoleptic characteristics during storage, which could affect their suitability for consumption. Various natural plant compo...
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Gabriela Ziec, Halina Gambus, Marcin Lukasiewicz and Florian Gambus
The evaluation of the quality and contents of nutritionally important chemical components in wheat bread fortified with teff flour and chia seed was shown. In the work, the quality was determined by means of the volume, total baking loss and yield and al...
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María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno and Teresa García-Martínez
The traditional method for sparkling wine making consists of a second fermentation of a base wine followed by ageing in the same bottle that reaches the consumers. Nitrogen metabolism is the second most important process after carbon and takes place duri...
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Galyna Polishchuk,Nataliia Breus,Irina Shevchenko,Victoriya Gnitsevych,Tatiana Yudina,Galyna Nozhechkina-Yeroshenko,Tetiana Semko
Pág. 24 - 30
The effect of casein on the quality of ice cream with different fat content was studied. According to functional and technological characteristics, micellar casein was selected for the enrichment of ice cream. Using mathematical modeling in the environme...
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Alina Tkachenko,Ivan Syrokhman,Vyacheslav Skrypnyk,Gabriella Birta,Yuriy Burgu
Pág. 39 - 45
To improve the fatty acid and amino acid composition, as well as the organoleptic characteristics of flour confectionery products, new formulations for wafers "Summer Temptation" and "Coconut Delight" with fillings made from organic raw materials have be...
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Andreii Zahorulko,Aleksey Zagorulko,Kateryna Kasabova,Natali? Shmatchenko
Pág. 39 - 45
A method has been developed for the production of a fruit and vegetable paste-like semi-finished product based on an Antonovka apple, Muscat pearl pumpkin and Bona beet. The method is characterized by concentration in gentle temperature conditions (50......
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Luigi Amendola, Patrizia Firmani, Remo Bucci, Federico Marini and Alessandra Biancolillo
Walnuts have been widely investigated because of their chemical composition, which is particularly rich in unsaturated fatty acids, responsible for different benefits in the human body. Some of these fruits, depending on the harvesting area, are consider...
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