Quality and safety ensuring in the development of flavored spices based on greated cereals using the HACCP principles
Ayana Serikbaeva, Bagimkul Tnymbaeva, Saniya Ibraimova, Maryna Mardar The object of research is the production of a new flavor seasoning of increased nutritional value based on sprouted green buckwheat using the HACCP (Hazard Analysis and Critical Control Points) principles. Research is aimed at drawing up a HACCP plan in order to control the safety of […]
Developing organic cookies with improved consumer properties using safety management approaches
Alina Tkachenko, Lyudmila Guba, Yulia Basova, Elena Goryachova, Ivan Syrokhman In order to improve the mineral, vitamin composition, and nutritional value of flour confectionery products, new recipes for the “Flori” and “Janet” cookies baked from organic raw materials have been devised. Fully organic raw materials are used in the formulations of both products. The composition […]