Production of partially prepared food and ready-cooked foods from the meat of Azov Sea clams by Bityutskaya Olga, Donchenko Ludmila, Bulli Lyubov, Mazalova Nataliya

“…Organoleptic evaluation of the samples revealed the preferences of the tasters, namely: the maximum scores were received by samples of chameleon in bechamel sauce (4.9±0.3) and donax stewed in wine sauce (4.8±0.3). …”
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Detection of Fish Allergens in Foods Using an In-House Real-Time PCR Targeting the Ribosomal 18S rRNA Gene by Simona Cau, Cinzia Daga, Carlo Spanu, Barbara Soro, Tiziana Tedde, Sara Salza, Rita Melillo, Gabriella Piras, Sebastiano Virgilio, Bruna Vodret, Alessandro Graziano Mudadu

“…The relative amount was assessed on a fish and béchamel sauce blend. Commercial food samples either labelled with or without fish in the ingredient list, were tested for the presence of fish DNA. …”
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The flour of soft wheat in the technologies of food products by G. Khomych, A. Horobes, Y. Levchenko, S. Vysotska, L. Korniienko

“…The recipe composition and technological process of production of “Nasoloda” and “Béchamel” sauces and a new sponge cake with the use of soft-grade extruded wheat flour have been developed and substantiated. …”
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