White root or Horny root – these are all names of one and the same plant is ginger. His rich zingiberene (essential oil) and vitamins A and C, the root is used in the
preparation of various dishes in the cuisines of different Nations. Spicy and highly aromatic, spicy give a specific taste to food special shades make the dishes more bright and delicious. And the presence of essential amino acids, i.e., those that the body cannot produce on its own, makes the ginger just a necessary product in our diet. Dry ginger in flakes or powder sharper fresh and has great penetrating action, but in the preparation of food and beverages used both dry and fresh ginger Continue reading
“Sensibly” Bravo ” will help to find the answer to this question. Among the products that promote good health and active longevity on one of the first places is green tea.
Imagine a scale, on one half green tea benefits and harms on the other.What still outweigh? “Sensibly” Bravo ” will help to find the answer to this question. Among the products that promote good health and active longevity on
one of the first places is green tea.
The most natural of all teas is green tea. It is least subjected to further processing. Therefore, it retains most of the nutrients almost intact.
Did You know that: green and black tea is the same tea leaves. Only black tea is subjected to special processing, which lost many useful properties.
In green tea useful biologically active substances very much. They have an impact on the entire human body in General
Useful properties of green tea
Strengthening the immune system
Elimination of spasms of blood vessels, especially cerebral Continue reading
The main types of carbonated soft drinks, the technology of their production. Filtration and sterilization declareroles water. Technology carbonated beverages and mixing of ingredients. The alternative use of Coca-Cola. The influence of drinks on health.
The concept and history of soft drinks in the world and in Russia, his analysis of the modern variety, varieties: iced tea, juice, mineral water and sodas. The composition of energy drinks. Technology of production of fruit drinks.
Classification and characteristics of non-alcoholic carbonated beverages, raw materials for their production. Getting juice concentrates, tinctures and plant extracts, concentrates, aromatic emulsions. Methods of obtaining blended syrup.
Chemical composition and nutritional value of the tea and herbal beverages. Packaging, labeling, storage and transportation of tea drinks. Market segmentation by price and distribution channels. Improvement Continue reading