Relevant bibliographies by topics / Organoleptic culinary product

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Academic literature on the topic 'Organoleptic culinary product'

Author: Grafiati
Published: 7 June 2025
Last updated: 2 August 2025

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Journal articles on the topic "Organoleptic culinary product"

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Krivonos, Olga, Natalya Dolganova, and Valeriya Bogomolova. "DETERMINATION OF EXPIRATION DATE OF FROZEN CULINARY PRODUCTS DERIVED FROM AZOV SEA GOBIIDAE USING SOUS VIDE TECHNOLOGY." Fisheries 2021, no. 1 (2021): 112–18. http://dx.doi.org/10.37663/0131-6184-2021-1-112-118.

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The quality and safety of frozen culinary products fabricated using the Sous-Vide technology were studied. The developed technology helps to preserve the structure of the product, its taste and aroma, and also saves a more delicate and juicy consistency. The object of the research was culinary products - frozen cutlets made from the Azov bull. Based on the results of the study of a complex of microbiological, organoleptic, physicochemical parameters, the shelf life of culinary products was established, during which the high quality and microbiological safety of the product is guaranteed.
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Novozhilov, M. P., V. A. Grohovskiy, Y. V. Shokina, M. M. Popov, I. N. Benzik, and E. A. Kosareva. "Development of the culinary product recipe based on secondary food raw materials." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 1 (2023): 38–47. http://dx.doi.org/10.20914/2310-1202-2023-1-38-47.

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The data about prospects of processing fish secondary food raw materials were given and main directions for processing non-quota fishery objects were noted in the study. One of the variants of secondary food raw materials usage - stellate cartilage and chicken paws in the technology of gelled culinary products manufacturing was presented. Stingray cartilage in the broth recipe was used as a means of diseases of the musculoskeletal system prevention due to the chondroitin sulfate presence in its composition, which is a chondroprotector, and chicken paws were used as an ingredient to enhance gel
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KRAVCHENKO, Mykhailo, Volodymyr PIDDUBNYI, and Inna DANYLIUK. "Quality of culinary products based on flour mixture with Atherina pontica powder." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 42, no. 2 (2022): 104–16. http://dx.doi.org/10.31617/2.2022(42)09.

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Introduction. The development of technology for flour culinary products for health purposes requires finding ways to create multicomponent flour mixtures. Problem. The introduction of non-traditional raw materials into the dough recipe leads to structural and mechanical changes, which requires finding ways to improve them technologically. The aim is to improve the structural-mechanical and organoleptic properties of fresh dough based on flour mixture with Atherina pontica powder for the production of high-quality culinary products. Methods. The object of research – model dough semi-finished pr
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Tsibizova, Maria Evgenievna, Alietta Rafikovna Ibragimova, and Andrey Vyacheslavovich Kotelnikov. "Fish culinary products for preschool children." Vestnik of Astrakhan State Technical University. Series: Fishing industry 2023, no. 2 (2023): 91–102. http://dx.doi.org/10.24143/2073-5529-2023-2-91-102.

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Studies have been carried out to expand the range of baked fish pates and include them in the diet of preschool children. This goal was achieved by using protein lean fish raw materials (pike and pike perch) that traditionally included in the diet of preschool children. There was analyzed one-day menu from the meal plan including three meals a day for the children in the municipal kindergarten in Astrakhan. It has been found that introducing an additional fish product in most attractive way into the diet of a preschooler will have a positive effect on the diet balance. To substantiate using fr
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Barysheva, Yana, Oleg Glushkov, Tatiana Manoli, Tatiana Nikitchina, and Anatoliy Bezusov. "SUBSTANTIATION OF HOT SMOKING PARAMETERS BASED ON SENSORY RESEARCHES IN HOT FISH MARINADES TECHNOLOGY IN THE JELLY POURING." EUREKA: Life Sciences 5 (September 29, 2017): 33–38. http://dx.doi.org/10.21303/2504-5695.2017.00420.

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Modern technologies of food products provide creation of healthy, tasty and safe products, characterized by high organoleptic properties, balance by main food factors and structural-mechanical parameters of a product. The main technological process in the technology of fish marinades and a jelly pouring is the hot smoking. Technological parameters of the hot smoking have been scientifically grounded on the base of the statistical processing of data of sensory studies. Organoleptic assessment of semi-products after the thermal processing was carried out by 5-point system corresponding to the el
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Antonenko, A., T. Brovenko, O. Vasylenko, Y. Zemlina, M. Kryvoruchko, and H. Tolok. "The prospects of technology development flour culinary products with high iodine and food fiber." Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, no. 2(166) (December 9, 2021): 107–15. http://dx.doi.org/10.33245/2310-9289-2021-166-2-107-115.

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The most important factor of the health is nutrition andthe intensity of lifestyle. The development of functionalfoods with high nutritional value and the creation of waysthat improve the structure of nutrition in general will affectthe further development of technologies for foods with highnutritional and reduced energy value. The main problem ofnutrition in our country is to provide the population withessential nutrients that meet the physiological needs of thebody and ensure physical health and active work. Flourculinary products are characterized by low protein content,high caloric content
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Tifanyuk, Alina, and Inna Brazhnaya. "ESTABLISHING A SHELF LIFE OF CULINARY PRODUCT «FROZEN ENRICHED FISH CREAM-SOUP»." Fisheries 2020, no. 1 (2020): 112–16. http://dx.doi.org/10.37663/0131-6184-2020-1-112-116.

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The article presents results of a study on establishing the shelf life of the first cream-soup from northern blue whiting enriched with amaranth and haddock flour as additional sources of macro- and micronutrients. According to the results of organoleptic, microbiological and chemical studies, it was found out that the developed cream soup, frozen in the “shock” freezing apparatus, retained excellent quality during long– term freezing storage, what allowed to establish a scientifically based shelf life of the product equal to 120 days. Based on the obtained results, a normative documentation f
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Novikova, Zhanna, Anton Maksimkin, and Evgeny Mukhanov. "Multicomponent Culinary Products Development for Cybersportsmen." Food Industry 5, no. 3 (2020): 52–60. http://dx.doi.org/10.29141/2500-1922-2020-5-3-6.

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Currently, eSports becomes particularly popular among young people. Computer sport induces significant loads on the human body, especially on the physiological and psychoemotional state. Tournament participants are to have a high degree of concentration and the ability to stay at a personal computer for a long time. These factors determine the need for increased energy consumption to maintain the body in a state of high activity. A man developed food products based on fundamental scientific achievements in the field of sports nutrition for athletes using special food technology. The high biolo
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Necheporuk, A. G., E. N. Tretyakova, S. I. Danilin, K. I. Toporkova, and A. G. Pershikova. "Gluten-free products from chickpea flour." IOP Conference Series: Earth and Environmental Science 845, no. 1 (2021): 012077. http://dx.doi.org/10.1088/1755-1315/845/1/012077.

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Abstract The paper discusses the possibility of the expansion of the range of flour culinary products for a gluten-free diet using chickpea flour. The analysis of the chemical composition of wheat and chickpea flour, as well as the glycemic index of all components of the recipe of the developed flour culinary product is presented. The possibility of partial and complete replacement of wheat flour with chickpea flour with the addition of caraway, lemon peel and potato starch is studied. It is found that the inclusion of lemon peel in the composition of chickpea flour pancakes improves not only
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Vasyukova, A. T., A. V. Moshkin, R. A. Edwards, T. N. Sharova, and M. A. Cherkasova. "Investigation of mass and nutrient losses during heat treatment of minced meat products." BIO Web of Conferences 67 (2023): 02023. http://dx.doi.org/10.1051/bioconf/20236702023.

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People associate existing fast food establishments not only with hamburgers and french fries, but also with nuggets, especially those enterprises that focus on the production of chicken products. With the classic processing of deep-fried nuggets, there is a rather large loss of product mass, and when using bad oil, the taste of the product is lost. Therefore, it is necessary to consider other types of heat treatment of this product to reduce production costs. The authors of the article conducted an experiment on alternative processing of nuggets in such equipment as a combi steamer and oven. T
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Book chapters on the topic "Organoleptic culinary product"

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Przymuszała, Lidia. "Urzinki, bo sie urzino. Motywacja gwarowych nazw słodyczy (na przykładzie materiału śląskiego)." In Gwara i kultura w słowie zapisane: Księga jubileuszowa dedykowana Profesorowi Józefowi Kąsiowi. Ksiegarnia Akademicka Publishing, 2025. https://doi.org/10.12797/9788383681948.18.

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URZINKI, BO SIE URZINO. MOTIVATION OF DIALECTAL NAMES OF SWEETS (USING THE EXAMPLE OF MATERIAL FROM SILESIA) The subject of the present paper falls within the area of culinary studies in a broad sense. It aims to discuss dialectal names of sweets and to examine the semantic motivation behind these names. The foundation for the observations made in the paper consists of 78 culinary terms extracted from Lidia Przymuszała and Dorota Świtała-Trybek’s Leksykon dziedzictwa kulinarnego Śląska [‘A lexicon of the culinary heritage of Silesia’]. The analysis of the material revealed that the main factor
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de Almeida, António Lopes, Kevin Hemsworth, Rui Rosa Dias, and Rosa Conde. "Slow Food Lab." In Emerging Trends and Practices in Gastronomy and Culinary Tourism. IGI Global, 2025. https://doi.org/10.4018/979-8-3693-7530-3.ch007.

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This research focuses on the potential distinctiveness of some Portuguese food products catalogued in Slow Food - Ark of Taste. The main question that arises is if, these products could be legitimately and consistently featured as emblems of traditional/regional Portuguese gastronomy? The data (N=10) had been collected through a sensorial organoleptic test held on April 23, 2024 involving a panel made up of chefs, restaurant managers and gastronomists. In the sensory lab, 4 products catalogued in the Ark of Taste were tested, namely: ‘Tarrestre' beans, ‘Tarrestre' bean rice, ‘Cachena' veal mea
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Conference papers on the topic "Organoleptic culinary product"

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Shokin, G. O., and Yu V. Shokina. "The development of the recipe for a fish combined culinary product "Terrine from smoked sauerkraut with baked champignons"." In Problems of the Arctic region. FRC KSC RAS, 2023. http://dx.doi.org/10.37614/978.5.91137.510.2.012.

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The article presents the results of scientific substantiation of a technological solution aimed at expanding the range of delicatessen fish culinary products in the "ready-to-eat" category. As a base of the proposed technology of a new fish culinary product "Terrine from smoked sauerkraut with baked champignons" is the traditional food of French cuisine, similar to a pâté, «fish terrine with vegetables». The main raw material used is a coalfish, or the saithe, a fish of the cod family which is not in consumer demand due to the dense consistency and dark color of the meat. To improve such quali
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