Shock Freezing of Bakery Products using Non-Traditional Raw Materials at Public Catering Establishments by Roshchyna Alena V., Grigorieva Rosa Z., Baranets Svetlana Yu., Davydenko Natalia I., Kurakin Mikhail S.

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The Flash Vacuum Expansion Process Increases the Bioaccessibility and Stability of Antioxidant Compounds in Papaya Puree During Digestion by Teresita de Jesús Castillo-Romero, Leticia Xochitl López-Martínez, Marco Antonio Salgado-Cervantes, Eber Addí Quintana-Obregón, Gustavo Adolfo González-Aguilar, Manuel Vargas-Ortiz

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Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée by Oana Emilia Constantin, Kristina Kukurová, Ľubomír Daško, Nicoleta Stănciuc, Zuzana Ciesarova, Constantin Croitoru, Gabriela Rapeanu

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Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework by Zheng Wan, Yan Wang, Xiaodong Shi, Wen Hu, Yihan Zhao, Xinying Liu, Jiuming Yan, Yishu Lyu, Yu Xue, Linhua Zhou, Guoyuan Qiu, Xile Jiang

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THE USE OF PECTIN AS A COMPONENT FOR COMBINED EDIBLE FILMS by Bykov D.E., Makarova N.V., Demidova A.V., Eremeeva N.B.

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Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches by Jaime E. Dominguez-Ayala, Guadalupe Méndez-Montealvo, Angel H. Cabrera-Ramírez, Perla Osorio-Diaz, Eduardo Morales-Sanchez, Gonzalo Velazquez

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Foaming purees as a strategy to modify oral processing time by R. Baixauli, A. Tárrega, I. Hernando, L. Laguna

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Impact of Golden Banana Puree (Musa acuminata) Enrichment on the pH, Lactic Acid Bacteria Count, and Viscosity of Kefir by Rasbawati Rasbawati, Fitriani Fitriani, Oktavia Rahayu Puspitarini, Intan Dwi Novieta, Irmayani Irmayani

Subjects: “…golden banana puree…”
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Physicochemical Factors Affecting the Rheology and Stability of Peach Puree Dispersions by Smaro Kyroglou, Christos Ritzoulis, Athina Theocharidou, Patroklos Vareltzis

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PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION by Tabatorovich A.N., Reznichenko I.Y.

Subjects: “…apple puree…”
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Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree by Gemala Hardinasinta, Salengke Salengke, Mursalim Mursalim, Junaedi Muhidong

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Consumers’ perceptions, preferences and willingness to pay for infant meat puree in China by Xiaoling Yu, Kelin Liu, Yue Cui, Changming Ma, Chaozhi Zhu, Long Xu

Subjects: “…Infant meat puree…”
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Comparative Quality Assessment of Rose Hip Puree Produced by Different Technological Methods by Olga V. Golub, Galina P. Chekryga, Oleg K. Motovilov, Viacheslav V. Sherbinin

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$n$-pure submodules of modules by Faranak Farshadifar

Subjects: “…pure submodules‎…”
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DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE by Sazhenova Y.M., Lupinskaya S.M.

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Alimentos en Pure: Prueba de Textura con la Prueba de Desplome by Wendy J. Dahl

Subjects: “…Alimentos en Puré…”
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Alimentos en Pure: Prueba de Textura con la Prueba de Desplome by Wendy J. Dahl

Subjects: “…Alimentos en Puré…”
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Alimentos en puré: Guía para comidas rápidas by Wendy J. Dahl

Subjects: “…Alimentos en Puré…”
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Alimentos en puré: Guía para comidas rápidas by Wendy J. Dahl

Subjects: “…Alimentos en Puré…”
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Research of Shift Strategy of Pure Electric Vehicle based on Dynamic Programming by Xu Xin, Niu Zhigang, Wang Yang, Lai Chang

Subjects: “…Pure electric vehicle…”
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