نتائج البحث

Increasing the nutritional value of cupcakes and evaluating their quality

• Authors : E. I. Ponomareva; N. N. Fedorchenko; S. I. Lukina

Subjects: nutritional value; non-traditional raw materials; нетрадиционное сырье

• Source: Vestnik MGTU, Vol 27, Iss 3, Pp 385-399 (2024)

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Effects of the Partial Replacing of Fish Meal with Marine Polychaetes (Nereis sp.) on the Nutritional Value of Macrobrachium rosenbergii Shrimp

• Authors : Ahmed Ali Balqadi; Yasser Abdul Kader Al-Gahwari; Hassan Pyar Ali

• Source: Asian Journal of Biological Sciences. 18:418-422

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Comparative assessment of nutritional value in milk through fatty acid from various sources: a review

• Authors : Jinhong Guo; Hao Duan; Xianping Zheng

Subjects: Stereospecific location; 0404 agricultural biotechnology; Different milk sources

• Source: Journal of Future Foods, Vol 5, Iss 5, Pp 429-442 (2025)

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Changes in the biological and nutritional value of pea and bean grains as a result of their bioactivation

• Authors : A. L. Veber; S. A. Leonova

Subjects: nutritional value; protein-carbohydrate complex; фасоль пищевая ценность

• Source: Vestnik MGTU, Vol 27, Iss 3, Pp 282-293 (2024)

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Mentha haplocalyx Briq. (Mint): a comprehensive review on the botany, traditional uses, nutritional value, phytochemistry, health benefits, and applications

• Authors : Hai-Peng Tang; En-Lin Zhu; Qian-Xiang Bai

Subjects: 0301 basic medicine; Phytochemistry; Other systems of medicine

• Source: Chin MedChinese Medicine, Vol 19, Iss 1, Pp 1-29 (2024)

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Revealing the influence of sorghum flour on the rheological and baking properties of dough, the quality and nutritional value of bread

• Authors : Zhibek Ussembayeva; Nurlan Dautkanov; Moldir Yerbulekova

Subjects: nutritional value; харчова цінність; хлібопекарські покращувачі

• Source: Eastern-European Journal of Enterprise Technologies; Vol. 4 No. 11 (130) (2024): Technology and Equipment of Food Production; 43-55Eastern-European Journal of Enterprise Technologies; Том 4

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A Traditional Melon Seed Sherbet with Nutritional Value and Its Potential In Gastronomy Tourism

• Authors : Ceylan Alkan; Şeyma Andaş; Gözde Türköz Bakırcı

Subjects: Sherbet; Melon Seed; Nutritional Value

• Source: Volume: 8, Issue: 2123-131International Journal of Contemporary Tourism ResearchUluslararası Güncel Turizm Araştırmaları Dergisi

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The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus)

• Authors : Iwona Adamska; Katarzyna Felisiak

Subjects: Antioxidant activity; Sulphur shelf; Nutritional value

• Source: NFS Journal, Vol 38, Iss, Pp 100215-(2025)

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Technological aspects and requirements to raw materials for increasing the nutritional value of glaze

• Authors : E. V. Mazukabzova

Subjects: nutritional value; rheological properties; glaze

• Source: Пищевые системы, Vol 7, Iss 2, Pp 268-275 (2024)

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Comparative investigation of the nutritional value of cow, goat, and sheep white cheeses in brine

• Authors : Paskaš, Snežana; Becskei, Zsolt; Savić, Mila

Subjects: nutritional value; amino acids; white-brined cheeses

• Source: Περιοδικό της Ελληνικής Κτηνιατρικής Εταιρείας; Τόμ. 75 Αρ. 2 (2024); 7387-7396Journal of the Hellenic Veterinary Medical Society; Vol. 75 No. 2

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