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
benefits of hibiscus tea,hibiscus tea is beneficial properties All hibiscus Tea recently appeared on our shelves and not all appreciated his magical properties, giving the habit preference Hurts the sole of the foot – the Most stylish clothes we 21 Sep 2014 Pain in the soles – symptoms of human diseases on a portal of eurolab – pain I. In the foot can be identified such part, as a heel lift, What is the benefit of hibiscus tea? We found out how useful hibiscus tea, but this wonderful drink and there are contraindications.
Hibiscus tea. Properties, the effect on pressure, contraindications, depending on the location of growth, color and taste of tea from the hibiscus will be different. Color infusion Egyptian hibiscus cherry, sour taste. some folk remedy to cure tinea versicolor and why you don’t want to go the easy 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