2020
DOI: 10.15587/1729-4061.2020.219020
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Development of recipe composition of bread with the inclusion of juniper using mathematical modeling and assessment of its quality

Abstract: and decreased nutritional quality. Due to changes in lifestyle, urbanization of the population, the quality of food consumption has changed, namely, their food and biological value has significantly decreased [1]. As is known [2], the health of a particular person and the nation as a whole depends on the quantitative and qualitative composition of food. Food products exhibit protective, neutralizing, pro- IntroductionThe modern stage of human development is characterized, on the one hand, by the outstanding ac… Show more

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Cited by 5 publications
(5 citation statements)
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“…But organoleptic information is not objective enough to take managerial measures, as well as in controversial cases. All this demonstrates the need to search for alternative possibilities for a cleaner assessment of production processes before receiving the finished product [14]. This study examines the heat transfer in bakery products during heating and cooling due to thermal conductivity in the absence of internal heat sources when the temperature of the system changes not only from point to point but also over time.…”
Section: Literature Review and Problem Statementmentioning
confidence: 99%
See 1 more Smart Citation
“…But organoleptic information is not objective enough to take managerial measures, as well as in controversial cases. All this demonstrates the need to search for alternative possibilities for a cleaner assessment of production processes before receiving the finished product [14]. This study examines the heat transfer in bakery products during heating and cooling due to thermal conductivity in the absence of internal heat sources when the temperature of the system changes not only from point to point but also over time.…”
Section: Literature Review and Problem Statementmentioning
confidence: 99%
“…This study examines the heat transfer in bakery products during heating and cooling due to thermal conductivity in the absence of internal heat sources when the temperature of the system changes not only from point to point but also over time. Such processes of thermal conductivity, when the temperature field in the body changes not only in space but also in time, are called non-stationary [14,15].…”
Section: Literature Review and Problem Statementmentioning
confidence: 99%
“…The modern environmental situation is one of the conditioning factors of the nutritional status of the population and food safety [1]. Every year the problem of environmental degradation, removal of heavy and radioactive metals from the human body is becoming more and more urgent all over the world [2].…”
Section: Introductionmentioning
confidence: 99%
“…Modern nutrition science testifies to the need to harmonize nutrition, to fully provide the human body with the necessary nutrients and energy [1]. Given this, adding foods of increased nutritional value to the diet is the most effective and internationally recognized way to solve the problem of good nutrition [2].…”
Section: Introductionmentioning
confidence: 99%