Shock Freezing of Bakery Products using Non-Traditional Raw Materials at Public Catering Establishments by Roshchyna Alena V., Grigorieva Rosa Z., Baranets Svetlana Yu., Davydenko Natalia I., Kurakin Mikhail S.

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Pengaruh Substitusi Tempe, Penambahan Puree Wortel dan Puree Daun Kelor terhadap Kandungan Protein, Serat Pangan, Zat Besi, dan Bioassesibilitas Zat Besi Sosis Sapi by Elsa Carla Azizi, Rimbawan Rimbawan, Sri Anna Marliyati

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In vitro shear and compression protocols to evaluate the effects of oral processing on purées intended for dysphagia patients by Kovan Ismael-Mohammed, Laura Laguna, Mireia Bolivar-Prados, Pere Clavé, Amparo Tarrega

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On the influence of pectin on rheological characteristics and restorative ability of fruit puree by M. A. Tsareva, V. V. Kondratenko, T. Y. Kondratenko, A. Y. Davydova, N. M. Alabina

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Analysis of The Effect Evaporator Fan Rotation Variations on Air Blast Freezer Performance for Freezing Mango Puree by Wardika, Yudhy Kurniawan, Aa Setiawan

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The Flash Vacuum Expansion Process Increases the Bioaccessibility and Stability of Antioxidant Compounds in Papaya Puree During Digestion by Teresita de Jesús Castillo-Romero, Leticia Xochitl López-Martínez, Marco Antonio Salgado-Cervantes, Eber Addí Quintana-Obregón, Gustavo Adolfo González-Aguilar, Manuel Vargas-Ortiz

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Dependence of surface tension of fruit puree on temperature exposure by L K. Patsyuk, T. V. Fedosenko, V. V. Kondratenko, M. V. Lukyanenko

Subjects: “…natural fruit puree…”
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Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework by Zheng Wan, Yan Wang, Xiaodong Shi, Wen Hu, Yihan Zhao, Xinying Liu, Jiuming Yan, Yishu Lyu, Yu Xue, Linhua Zhou, Guoyuan Qiu, Xile Jiang

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Development of Instant Puree from Native Potatoes (<i>Solanum andigenum</i>) and Black Mashua (<i>Tropaeolum tuberosum</i>) Fortified with Black Quinoa (<i>Chenopodium quinoa</i>) by Pablo Castañeda, Nancy Chasquibol

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Improving the technology of apple-pectin paste production by A. V. Satibalov, Z. A. Ivanova, F. H. Thazeplova, L. H. Nagudova

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STUDY OF THE POSSIBILITY OF APPLICATION OF FRUIT AND BERRY PUREE AND SUBLIMITED BERRIES IN THE PRODUCTION OF CHOCOLATE TRUFFLE CANDIES by A. A. Polovtseva, A. V. Borisova

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Strawberry Nectar Colour Stability and Aroma: Influence of Cultivar, Harvest Time and Ripening Stage by Helen Murray, Walter Brandes, Sezer Sari, Phillip Eder, Claudia Dietl-Schuller, Marlene Lindner, Christian Philipp, Heidi Halbwirth, Christian Haselmair-Gosch, Manfred Gössinger

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Multiphysics modeling and validation of a microwave applicator with a three-stub tuner for the continuous flow pasteurization of fruit juices with low reflection by Guilherme Russo, Jorge A. W. Gut, Jorge A. W. Gut, Dorin Boldor

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Foaming purees as a strategy to modify oral processing time by R. Baixauli, A. Tárrega, I. Hernando, L. Laguna

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Application of biologically active additives from sea buckthorn fruits in macaroni production technology by Z. A. Ivanova, F. K. Tkhazeplova

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APPLICABILITY OF PUMPKIN PUREE IN SUGAR BISCUIT PRODUCTION by ALEKSANDR LUKIN

Subjects: “…pumpkin puree…”
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Formation of cracker quality indicators using non-traditional raw materials by L. Z. Borieva, F. A. Bischokova, I. B. Shogenova

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Physicochemical Factors Affecting the Rheology and Stability of Peach Puree Dispersions by Smaro Kyroglou, Christos Ritzoulis, Athina Theocharidou, Patroklos Vareltzis

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PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION by Tabatorovich A.N., Reznichenko I.Y.

Subjects: “…apple puree…”
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CHEMICAL AND QUALITATIVE CHARACTERISTIC OF BREAD AND CRACKERS INNOVATIVE ENRICHES WITH PUREE OF RUCOLA CARACTERISTIQUE CHIMIQUE ET QUALITATIVE DE PAIN ET CRAQUELINS INNOVATIFS ENRI... by ROSEN CHOCHKOV, SILVIYA TOPLEVA, VALENTINA CHONOVA, TZVETANA GOGOVA, MILENA NIKOLOVA, TSVETKO PROKOPOV

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