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Information × Registration Number 0213U002377, 0112U006880 , R & D reports Title Formulization of recommendations for the use of pink pepper "Schinus molle" in the process of various diches preparation. popup.stage_title Head Myachikov Alexandr, Registration Date 25-01-2013 Organization Kharkiv State University of Technology and Trade popup.description2 Object of study - the formulation and preparation technology of the following dishes (from the menu of the restaurant customer): - tilapia with leeks, pink pepper and fragrant oil - salad "Olivier" with smoked fish - grapefruit jelly with cheese and pink pepper. Purpose - to determine the optimal number and method of application of pink pepper "Schinus molle" in various dishes (cold, hot, sweet) and its impact on the change in the organoleptic characteristics of the finished dishes, recommendations on the use of this spice on the basis of the data. Research methods - search, laboratory, experimental and statistical analysis of individual rezultatov. Based on the established indicators of food sensory evaluation, we can conclude that the adjustment and optimization of the parameters of making spices pink pepper "Schinus molle" in a selected group of food products resulting in improved quality ready meals. Product Description popup.authors Головко М.П. Дюкарева Г.І. Захаренко В.А. Колеснік В.В. Колесник Т.Л. М'ячикова С.О. Пенкіна Н.М. Юрченко М.А. popup.nrat_date 2020-04-02 Close