As the heading of this Note implies, it is intended here to treat of the subject of the desquamation which follows every case of scarlet fever, however slight, both in regard to its bearings on the patient himself and also those with whom any cast-off particles may come into contact. Take first the process of desquamation. This, as we all know, varies very much in different individuals, and som...

Abstract There is a relationship between the quantity and quality of fat consumed common diseases such as heart disease, atherosclerosis obesity. Therefore, consumer’s interest in foods that contain low percentage fat, especially meat products, has increased. study aimed to know effect molecular substitution some vegetable sources, namely oat flour chia flour, instead beef fat. To manufacture l...

The aim of the research is to develop new bakery products with increased functional value by adding ingredients from biomass Spirulina platensis. High quality wheat flour (P1), oatmeal (P2) and whole (P3) sticks were formulated addition 3% S2 preparation based on spirulina, thus increasing bioavailability active components in microalgae. It was established that results an increase total polyphe...

Analysis of the history pates creation has shown significant prospects product at present time. Model samples meat and vegetable have been developed by introducing a mixture powders from rosehip nettle leaves in an amount 5, 8 10% cereal filler made oatmeal. In terms organoleptic quality indicators, sample with addition 8% meal turned out to be best. The technological process production meat-ve...