Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties.

This study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel. The experimental sample showed a reduction in protein content (19.47%) and fat (18.

Utilization of Secondary Raw Materials from Rice and Buckwheat Processing for the Production of Enriched Bread: Optimization of Formulation, Physicochemical and Organoleptic Properties, Structural and Mechanical Properties, and Microbiological Safety.

Pursuing enhanced nutritional value in bakery products through technological advancements and new recipes is a promising facet of the food industry. This study focuses on incorporating rice and buckwheat brans, additional raw materials rich in biologically active substances, into bakery products. Utilizing a second-order rotatable plan, optimal ratios were determined-5% rice bran and 10% buckwheat bran.

Optimal Ways of Safflower Oil Production with Improvement of Press Equipment.

This study aims to improve press equipment for safflower oil production by using a mechanism that optimizes pressure distribution within screw turns. A detailed analysis of the main components of the produced safflower oil was performed, encompassing both quantitative and qualitative assessments. Through the exploration of dependencies governing the safflower oil pressing process on the screw press, the optimal parameters were determined.

Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan.

This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers.

Gastronomic Curiosity and Consumer Behavior: The Impact of Television Culinary Programs on Choices of Food Services.

In highly developed countries, more and more people use culinary services. Cooking at home, for the family, is giving way to culinary services. Consumers either order food home or use the offers of restaurants and bars.

Industry 5.0: improving humanization and sustainability of Industry 4.0.

The widespread digitization and dynamic development of the technologies of the fourth industrial revolution, leading to the dehumanization of industry, have increased the interest of the scientific community in aspects of industrial humanization, sustainability and resilience. Hence, the aim of the article is to identify areas related to humanization and sustainability of the concept of Industry 4.0.