0.00 \u20bc \u018fDV xaric:0.00 \u20bc<\/span> <\/p>\t\t\t\t\t\t\t\t

Yem\u0259k porta\u011fal boyas\u0131, h\u0259r hans\u0131 bir q\u0259nnad\u0131 yem\u0259yini yax\u015f\u0131la\u015fd\u0131ra bil\u0259c\u0259yiniz bir kulinariya \u0259lav\u0259sidir v\u0259 n\u0259inki. Bu m\u0259hsul iki n\u00f6v\u0259 b\u00f6l\u00fcn\u00fcr: t\u0259bii v\u0259 sintetik. Birinci halda, r\u0259ngl\u0259m\u0259 madd\u0259si bitkil\u0259rd\u0259n v\u0259 heyvanlardan \u0259ld\u0259 edilir. Gil\u0259meyv\u0259, yar..<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\t\t\t

0.00 \u20bc \u018fDV xaric:0.00 \u20bc<\/span> <\/p>\t\t\t\t\t\t\t\t

Bu sar\u0131ms\u0131 a\u011f r\u0259ngli bir toz v\u0259 ya bir plaka. T\u0259rkibind\u0259 D- v\u0259 L-galaktozlar, 3,6-anhidroqalaktozlar, pentozlar, D-ql\u00fckuronik v\u0259 piruvik tur\u015fular\u0131 olan t\u0259xmin\u0259n 1,5-4% mineral duzlar, 10-20% su v\u0259 70-80% polisaxaridl\u0259r vard\u0131r. Agaroz v\u0259 agaropektin a..<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\t\t\t

0.00 \u20bc \u018fDV xaric:0.00 \u20bc<\/span> <\/p>\t\t\t\t\t\t\t\t

LaktikQat\u0131la\u015fd\u0131r\u0131lm\u0131\u015f s\u00fcdQaynad\u0131lm\u0131\u015f qat\u0131la\u015fd\u0131r\u0131lm\u0131\u015f. s\u00fcdBi\u015fmi\u015f s\u00fcdKremli VanilVanilK\u0259r\u0259 ya\u011f\u0131Kremli irisQ\u0259hv\u0259Krem\u015eokoladLimonNar\u0131nc\u0131\u00c7iy\u0259l\u0259kAlmaAlbal\u0131\u015eaftal\u0131\u018frikMoruqQara qara\u011fatMangoNan\u0259Tutti FruttiBir ananasZirz\u0259miGaval\u0131Garnetq\u0131z\u0131lg\u00fclFeijoaSitrusBan..<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\t\t\t

0.00 \u20bc \u018fDV xaric:0.00 \u20bc<\/span> <\/p>\t\t\t\t\t\t\t\t

Etil vanillin, 3 m\u00f6vqed\u0259 metoksi qrupu etoksik qrupu il\u0259 \u0259v\u0259z olunan vanilinin analoqudur (homolog). Etil vanillinin sintezi, guaiacol (pyrokatexol monometil eter) dan vanillinin sintezin\u0259 b\u0259nz\u0259yir, ba\u015flan\u011f\u0131c material olaraq monoetil pirokatechol ete..<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\t\t\t

0.00 \u20bc \u018fDV xaric:0.00 \u20bc<\/span> <\/p>\t\t\t\t\t\t\t\t

Kakao tozu - b\u0259rk \u015fokolad istehsal\u0131na ged\u0259n kakao ya\u011f\u0131 s\u0131x\u0131ld\u0131qdan sonra q\u0131zard\u0131lm\u0131\u015f kakaodan qalan qurudulmu\u015f v\u0259 \u0259zilmi\u015f kakao tortu. Pudra, kakao s\u00fcd\u00fc v\u0259 isti \u015fokolad da daxil olmaqla m\u00fcxt\u0259lif i\u00e7kil\u0259r \u00fc\u00e7\u00fcn \u0259sas rol oynay\u0131r...<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\t\t\t

0.00 \u20bc \u018fDV xaric:0.00 \u20bc<\/span> <\/p>\t\t\t\t\t\t\t\t

..<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\t\t\t

0.00 \u20bc \u018fDV xaric:0.00 \u20bc<\/span> <\/p>\t\t\t\t\t\t\t\t

Carrageenan, ya da carrageenan, q\u0131rm\u0131z\u0131 yosunlardan al\u0131nan x\u0259tti sulfat polisakkaridl\u0259r ail\u0259sidir. Ad\u0131 ingilis dilind\u0259n g\u0259lir. carrageen yosunu - n\u00f6vl\u0259rin yosunlar\u0131 \u00fc\u00e7\u00fcn \u0130ngilis ad\u0131 Chondrus crispus Stackh., \u0130rlandiya sahill\u0259rind\u0259 b\u00f6y\u00fcy\u00fcr v\u0259 bu da \u00f6z..<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\t\t\t

0.00 \u20bc \u018fDV xaric:0.00 \u20bc<\/span> <\/p>\t\t\t\t\t\t\t\t

Yem\u0259kl\u0259rinizi \u0259tirli etm\u0259k \u00fc\u00e7\u00fcn limon duzu haz\u0131rlay\u0131n. V\u0259 onu qu\u015f \u0259ti qablar\u0131na, h\u0259m\u00e7inin t\u0259r\u0259v\u0259z salat\u0131na \u0259lav\u0259 edin. M\u00fcst\u0259qil olaraq z\u00f6vq\u00fcn\u00fcz\u0259 uy\u011fun bir \u0259dviyyat haz\u0131rlama\u011f\u0131 t\u0259klif edir\u0259m - limon duzu, l\u0259zz\u0259tli, \u0259tirli v\u0259 parlaq. Bu c\u00fcr duz \u0259b\u0259di o..<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\t\t\t

0.00 \u20bc \u018fDV xaric:0.00 \u20bc<\/span> <\/p>\t\t\t\t\t\t\t\t

..<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\t\t\t

0.00 \u20bc \u018fDV xaric:0.00 \u20bc<\/span> <\/p>\t\t\t\t\t\t\t\t

..<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\t\t\t

0.00 \u20bc \u018fDV xaric:0.00 \u20bc<\/span> <\/p>\t\t\t\t\t\t\t\t

Pektin madd\u0259l\u0259ri v\u0259 ya pektinl\u0259r (dig\u0259r yunan dilind\u0259n \u03a0\u03b7\u03ba\u03c4\u03cc\u03c2 - laxtalanm\u0131\u015f, dondurulmu\u015f) - \u0259sas\u0259n qalakturon tur\u015fusunun qal\u0131qlar\u0131 il\u0259 \u0259m\u0259l\u0259 g\u0259l\u0259n polisaxaridl\u0259r. B\u00fct\u00fcn y\u00fcks\u0259k bitkil\u0259rd\u0259, x\u00fcsus\u0259n d\u0259 meyv\u0259l\u0259rd\u0259 v\u0259 b\u0259zi su bitkil\u0259rind\u0259 m\u00f6vcuddur - buna..<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\t\t\t

0.00 \u20bc \u018fDV xaric:0.00 \u20bc<\/span> <\/p>\t\t\t\t\t\t\t\t

Kimy\u0259vi t\u0259miz monosodyum glutamat ilk d\u0259f\u0259 1908-ci ild\u0259 Tokio \u0130mperial Universitetinin professoru Ikeda Kikunae t\u0259r\u0259find\u0259n t\u0259crid edilmi\u015fdir. Kombu yosunlar\u0131n\u0131n t\u0259rkibind\u0259ki madd\u0259l\u0259ri \u00f6zl\u0259ri il\u0259 yem\u0259kl\u0259ri daha dadl\u0131 hala g\u0259tirm\u0259y\u0259 q\u0259rar verdi.1909-cu..<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\t<\/div>\n\t