Wyniki wyszukiwania

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Determination of some physical and sensory properties of milk, dark and white chocolate at different storage temperatures

100%

Cagindi O., Otles S.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2007

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tom 10

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nr 4

2

The health benefits of chocolate enrichment with dried fruits

100%

Cagindi O., Otles S.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2009

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tom 08

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nr 4

63-69

One of the most popular food all over the world is chocolate and it has highly nutritious energy, fast metabolism and good digestibility. Nowadays, most important trend is healthy foods. Develop a chocolate product that will be be nutritional for many more people. It is well known that dried fruits has high nutritious values and health benefits. Dried fruits are good sources to developed chocolates. This paper aims to review health importance and usage of dried fruits in chocolate.

3

Cereal based functional foods and nutraceuticals

100%

Otles S., Cagindi O.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2006

|

tom 05

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nr 1

Wheat, buckwheat, oat, barley, flaxseed, psyllium, brown rice, soy and products are notified the most common cereal based functional foods and nutraceuticals. In this paper, these cereals and their beneficial effects to improve the health, to prevent and reduce the risk factors for several diseases are reviewed.

Ograniczanie wyników

2 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

3 Cagindi O.

3 Otles S.

1 2009

1 2007

1 2006

Determination of some physical and sensory properties of milk, dark and white chocolate at different storage temperatures

The health benefits of chocolate enrichment with dried fruits

Cereal based functional foods and nutraceuticals