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EUREKA: LIFE SCIENCES

Investigation of the Influence of Glycerin on Rheological Characteristics of Marzipan Pastes with Dry Mineralized Whey

there is studied the influence of glycerin on rheological characteristics of marzipan pastes with dry demineralized whey (ddw) for determining its rational concentration in the composition of decorati...

Quality Investigation Of Frozen Garden Strawberries At Partial Dehydration Before Freezing

garden strawberry is an important berry culture, consumed fresh and frozen. but a quality of frozen berries is not always at the high level because of changing organoleptic properties, tissues structu...

Investigation of the Emulsifying Capacity of Snack Paste Based on Fatless Cottage Cheese

technological parameters of the process of refined deodorized sunflower oil emulsification in a protein base – fatless cottage cheese for making a snack paste are presented. the expedience of introduc...

Use of Non-traditional Vegetable Raw Materials in the Technology of Floury Confectionary Products for Restaurant Economy Enterprises

products of biscuit dough are ones of most popular among floury confectionary products that is conditioned by their taste advantages, and ones of constant elements of food rations. biscuit semi-produc...

Study of the Influence of Meals of Wheat and Oat Germs and Wild Rose Fruits on the Fermenting Microflora Activity of Rye-wheat Dough

the aim of the research was to study an influence of meals of wheat germs (wgm) and oat germs (ogm) in amount 10…20 %, and also ones of wild rose fruits (wrfm) in amount 2…6 % of the total mass of flo.

Study Of Quality Of Snack Gherkin Tinned Food

this work considers a problem of raising a marinade quality for producing snack gherkin tinned food. there is offered a new way for raising a marinade food value. the aim of the work is to raise a tin...

Cytological Characteristics of Postoperative Metastases of Papillary Thyroid Cancer During the Development of Secondary Radioiodine Refractoriness

radioiodine refractoriness is the main problem in the diagnosis and treatment of papillary thyroid carcinoma. the aim of the study was to investigate the cytological and immunocytochemical changes of ...

Obtaining Of β-Lactoglobulin By Gel Filtration Of Cow Milk Whey

milk whey proteins carry out a number of important biological functions and also they are precursors of many biologically active peptides (antihypertensive peptides, antagonists of opioid receptors, r...

Study Of Quality And Safety Parameters Of Liver Pastes With Aubergine Powder

the aim of this work is to study quality and safety parameters of developed recipes of liver pastes with a partial replacement of liver by aubergine powder that allows to improve their food value and ...

Study of Microbial Polysaccharides' Impact on Organoleptic and Physical-chemical Parameters of Protein-free and Gluten-free Floury Products

the aim of the study is to investigate the influence of microbial polysaccharides (mps): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will wide...

Fermentation Of Multigrain Dough – An Approach To Reduce Glycemic Index For Healthy Bread

the use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain brea...

Determination of Honey Geographic Origin According to Its Elemental Composition by the Method of X-ray Fluorescence

the aim of the research was to determine features of the elemental composition of polyfloral honey from the odessa region (ukraine) by the method of x-ray fluorescence for using these features in the ...

Improving the Technique of Scrambled Desserts Using the Food Supplement “Magnetofood”

for improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “magnetofood” was introduced in the recipe composition. the .

Study Of Mass Losses Of Cauliflower At Storage Depending On A Packing Way

tissues of fresh vegetables are characterized by the high quantity of moisture (80…96 %), active metabolism, low resistance to mechanical lesions, are spoiled fast. metabolism in cells of tissues, so ...

Identification of the Content of Biologically Active Substances in Nut Shots

one of ways of the food industry development is a search for non-traditional raw material resources with the high content of physiologically healthy nutrients. a promising way of biologically importan...

Study Of The Influence Of Savinase®evity16l Enzyme On Biofilms Formation Of Staphylococcus Aureus On Stainless Steel With Different Roughness

microbial films formation on the dairy equipment creates a serious problem, because they are difficult to eliminate by washing and disinfecting means that results in contaminating dairy products by mi...

Development Of Technological Sour-milk Desserts Enriched With Bifidobacteria

the work is devoted to the development of the technology of fermented sour-milk desserts, enriched with bifidobacteria and biologically active and physiologically valuable substances of fruit-berry ra...

Investigation of Using Natural Aromatizers of Lemon Essential Oil in Ayurvedic Culinary

there was considered a possibility of using natural aromatizers in ayurvedic culinary, namely fractions that act as a product of lemon essential oil. there was presented the component ratio and charac...

Study Of The Influence Of Buckwheat Flour And Flax Seeds On Consumption Properties Of Long-stored Bakery Products

rusk and ring-shaped bakery products relate to the group of long-stored ones. for today it is urgent to use ingredients that give products functional properties in food technologies. the important sou...

Features Of Determining The Quality Of Ethnic Sourdoughs And Ways Of Using Them In Baking And Catering Business

the usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. spontaneous sourdoughs with different formulas and...

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