The bakery properties of five Germany origin species of triticale from conventional and ecological tillage system were tested in bakery control process. The qualitative features of triticale bread depended on species of ...

There were checked the baking proprieties of six rye cultivars coming from conventional and ecological tillages. Bread made from rye grown with conventional method characterized with higher volume and imperceptibly lower ...

Influence of salt concentration on Baltic herring carcasses was studied. There was shown, that increase of salt concentration caused significantly lower value of pH, water holding capacity and consistence of non-peptide ...

In this paper influence of concentration 100, 200, 300 μg · g-1 CuSO4 · 5H2O, FeSO4 · 7H2O and SnCl2 and aeration process on changes colour parameters (L*, a* and b*) in tomato pulps before and after 115 and 121ºC ...

The influence of table salt and sugar on colour changes of fresh and sterilized (115ºC and 121ºC by 15, 30, 45, 60, 75, 90 min heating time) carrot pulps was tested. Independently from used agent, the changes in parameters ...

The influence of Vita Longa’ carrot addition on mechanically deboned roach (Rutilus rutilus) meat (MOM) on its colour changes was analyzed. The results (statistically p = 0.05 verified) showed significant influence of ...

A comparison of marinating process on thawed carcasses and fillets from Baltic herring and on thawed fillets from Atlantic herring was made. Bath contained of 5% acetic acid and 6% salt. Marinating dynamics was analyzed ...