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Topicality. A promising direction for improving the quality of existing flour confectionery technologies and attracting a large number consumers to restaurant industry establishments is introduction innovative products into their menu content. In order increase biological nutritional value, as well improve organoleptic properties confectionery, employees enterprises usually use ordinary raw mat...

In this paper we consider the following property: (⊛ Da) For every function f : R × R −→ R there are functions g 0 n , g 1 n : R −→ R (for n < ω) such that (∀x, y ∈ R)(f (x, y) = n<ω g 0 n (x)g 1 n (y)). We show that, despite some expectation suggested by [Sh 675], (⊛ Da) does not imply MA(σ–centered). Next, we introduce cardinal characteristics of the continuum responsible for the failure of (...

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despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is generally lower than the recommended value. therefore, increasing the fiber content of the foods particularly those of high consumption can compensate for the shortage of the fiber in the diet. however, it seems a difficult task since increasing the fiber content can have adverse effects on product...

the down-flow hanging sponge (dhs) reactor, which was developed for post-treatment of effluent from up-flow anaerobic sludge blanket (uasb) process treating sewage, uses polyurethane sponge as media to retain biomass. wastewater is trickled from the top of the reactor and purified by microorganisms retained both inside and outside of the sponge media as the wastewater flows vertically down thr...