Search Results - SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT

1

Application of sensory analysis in the enterprise of production of food

by L. V. Berketova, V. I. Perov
Published 2018-04-01

Subjects: “...sensory analysis, organoleptic analysis, tester, expert, panel...”

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Article

2

The functional food product on the basis of topinambur

by L. K. Patsyuk, T. V. Fedosenko, E. A. Medvedeva, T. V. Narinian
Published 2018-12-01

Subjects: “...sensory profiles of the product...”

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Article

3

Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value

by Skripko O., Statsenko E., Pokotilo O.
Published 2018-03-01

Subjects: “...production technology...”

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Article

4

Evaluation of Fish Raw Materials as a Way to Increase the Information Content of its Characteristics

by Safronova T., Panchishina E., Kraschenko V., Karpenko Y.
Published 2019-12-01

Subjects: “...food guality...”

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Article

5

Recipe Development and Medical and Biological Evaluation of Bakery Products Fortified with Non-Traditional Vegetable Raw Materials

by Kutsenkova V., Nepovinnykh N., Lymina N., Senchikhin V.
Published 2019-06-01

“... medical and biological evaluation of the effectiveness of the bakery products with the addition of seeds...”

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Article

6

POSSIBLE WAYS OF COMPUTER MODELING AND DESIGN OF TECHNOLOGICAL MACHINES AND EQUIPMENT FOR FOOD PRODUCTION

by G. V. Alekseev, E. P. Basheva, A. A. Derkanosova
Published 2016-02-01

Subjects: “...food production...”

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Article

7

New Technology for Functional Dessert Production Based on Soy and Pumpkin

by Statsenko Ekaterina S., Litvinenko Oksana V., Korneva Nadezhda Yu., Shtarberg Mikhail A., Borodin Eugene A.
Published 2020-06-01

Subjects: “...organoleptic evaluation...”

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Article

8

New type of canned cod gonads and liver pastes

by Grokhovsky V. A., Kuranova L. K., Volchenko V. I., Glukharev A. Yu., Glazunov Yu. T.
Published 2016-09-01

“... the developed criteria of the objective evaluation of the quality. The specimens of the canned pastes produced...”

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9

Current Trends in Whey Processing

by Korotkiy I., Plotnikov I., Maseeva I.
Published 2019-07-01

“.... The research objective was to evaluate the sensory properties of the initial cheese whey and WPC obtained...”

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