Add to ORKGSome aspects of consumer demand on mayonnaise production have been found due to marketing researches. The technology of mayonnaise sauce using such valuable ingredients as sea urchin caviar, laminaria and nettle has been scientifically proved and produced. The formula of the new product composition has been developed; the specimens of such mayonnaise sauce have been made; they have been explored during their storag
EN: The article is devoted to the scientific substantiation and development of fabrication method fo...
Topicality. The creation of new products and improvement of existing technologies is a perspective d...
This research work aims to prove the use of food stabilizers for the storage stability of low fat ma...
Actuality. The expediency of using blends of vegetable oils for correction of PUFA insufficiency and...
Indicated the current state of technology sauces emulsion type using raw materials of vegetable orig...
The relevance of the issue considered in the paper follows from the current state of development of ...
The relevance of the issue considered in the paper follows from the current state of development of ...
Consumers of catering establishments especially value their health and therefore give preference to ...
Topicality. Sauces are an integral part of most dishes, which are prepared from a variety of product...
Consumers of catering establishments especially value their health and therefore give preference to ...
The production technology of sauce from cranberries and apple pectin has been described. The charact...
The relevance of the issue considered in the paper follows from the current state of development of ...
In this study, the optimized process variables for mayonnaise low in cholestrol and fat, which conta...
Application of whey protein isolate and low-methoxy pectin-based fat mimetics in mayonnaise was stud...
We have rationalized the use of protein-carbohydrate semis in the technology of producing emulsion s...
EN: The article is devoted to the scientific substantiation and development of fabrication method fo...
Topicality. The creation of new products and improvement of existing technologies is a perspective d...
This research work aims to prove the use of food stabilizers for the storage stability of low fat ma...
Actuality. The expediency of using blends of vegetable oils for correction of PUFA insufficiency and...
Indicated the current state of technology sauces emulsion type using raw materials of vegetable orig...
The relevance of the issue considered in the paper follows from the current state of development of ...
The relevance of the issue considered in the paper follows from the current state of development of ...
Consumers of catering establishments especially value their health and therefore give preference to ...
Topicality. Sauces are an integral part of most dishes, which are prepared from a variety of product...
Consumers of catering establishments especially value their health and therefore give preference to ...
The production technology of sauce from cranberries and apple pectin has been described. The charact...
The relevance of the issue considered in the paper follows from the current state of development of ...
In this study, the optimized process variables for mayonnaise low in cholestrol and fat, which conta...
Application of whey protein isolate and low-methoxy pectin-based fat mimetics in mayonnaise was stud...
We have rationalized the use of protein-carbohydrate semis in the technology of producing emulsion s...
EN: The article is devoted to the scientific substantiation and development of fabrication method fo...
Topicality. The creation of new products and improvement of existing technologies is a perspective d...
This research work aims to prove the use of food stabilizers for the storage stability of low fat ma...