Revealing the features of the formation of the properties of processed cheese with wild onions
Mariam Alimardanova , Dinara Tlevlessova, Venera Bakiyeva, Zhandos Akpanov Processed cheeses belong to food products of high nutritional and biological value. Bioflavonoids, which are widespread in higher plants and have a number of unique properties, are practically not found in traditional processed cheese chunks. Quercetin is most commonly found in plant flavonoids. Most studies have […]
SENSORY ANALYSIS OF FOOD PRODUCTS
F. Gladkyi, V. Tymchenko, P. Nekrasov, Z. Fediakina, E. Kunitsa, S. Molchenko The textbook discusses the theoretical and psychophysiological foundations of the science of organoleptics, provides information on the classification and characteristics of analytical, descriptive and methods of scales and categories. A distinctive feature of this guide is the presentation of the requirements of international […]
CALCULATION AND DESIGN OF VESSELS AND APPARATUS OF THE CHEMICAL AND FOOD INDUSTRY
V. Mikhailichenko, D. Nechyporenko, T. Novozhylova, V. Sebko, I. Pitak, O. Pitak At present, in the industrially developed countries of the world, there is a steady growth in chemical production and high quality food products, therefore, the issue of training engineering personnel for enterprises in these industries is very relevant. In this regard, the peer-reviewed […]