نتایج جستجو برای: texture and sensory properties indexes and salt
تعداد نتایج: 16965927 فیلتر نتایج به سال:
Food proteins have long been recognized for their nutritional and functional properties. The nutritional properties of proteins are associated with their amino acid content. On the other hand, the functional properties of proteins relate to their contribution to the physiochemical and sensory properties of foods (Sila and Bougatef, 2016). Marine organisms contain proteins with high quantities o...
Background and Objectives: Nowadays, extruded snacks are the most common form of meals; however, their high amount of salt and fat leads to increase disease risk. Their coating would be a proper carrier for probiotics and has an appropriate potential for enhancement of the nutritional properties of puffed snacks. In this research, production of symbiotic snack coating by probiotic bacteria, as ...
in this thesis, phosphorus ylides [phbppy], [no2bppy] and [brbppy] have been synthesized through the formation of phosphonium salt and dihydrogenation, followed by the reaction of pd(oac)2 and the orthopalladated dinuclear complexes [pd(?-cl)(phbppy)]2, [pd(?-cl)(no2bppy)]2 and [pd(?-cl)(brbppy)]2 have been produced. the reaction of dinuclear complexes and bidentate ligands [l = bipy (2,2-bipyr...
among the low–dimensional allotropes of carbon, nanotubes and graphene have attracted very much attention from nano–science and nanotechnology specialists. they have been proposed as building blocks in nanometer device engineering. however, these structures are not defect–free. in this thesis, we focused on defective carbon nanotubes and graphene, and studied the effect of couple of very common...
In this study, modified starch was used as a fat replacer in the milk. The fat replacer was manufactured from modified starch such as pre-gelatinized and cross–linked starches. Modified starches were manufactured by hydrochloric acid and citric acid treatments from potato and wheat and were added to skim milk at concentrations of 0.15%, 0.30% and 0.45%. Viscosity, total solid, fat content, titr...
Background and Objectives: In this study, due to the ability of polysaccharides to modify rheological, physical and chemical properties of food products, the effect of feijoa leaf polysaccharides (FLPs) on the physical, chemical and sensory properties of low-fat yogurt during 20 days of storage was investigated. Materials and Methods: Different concentrations of FLPs (1.5, 2.5 and 3.5% w/w) wer...
Monitoring the salt crusts in arid areas by satellite data processing in this research, monitoring the salt crusts of KASHAN and MAHARLOO arid areas by using LISSIII datas of IRS-P6 satellite was accomplished. After exerting essential corrections for visual inter pretation , contrast optimization and making pseudo-colorful images were used to specity the salt crusts. Then , according to the sal...
in this research, different concentrations of xanthan and lepidium perfoliatum seed gums (0.1, 0.2 and 0.3%) were used to improve the quality and shelf-life of chiffon cake. for this purpose, specific gravity and apparent viscosity of batter, and the volume, specific volume, moisture, sensory and texture properties, crumb and crust color were examined. to investigate the effect of gums on the s...
in this research, a mixture of mpc, wpc, smp, soy milk, margarine, butter and water was used for production of uf-feta cheese analogue.variables were mpc (8%, 9%, 10%), wpc (0%, 1.5%, 3%), soy milk (5%, 10%, 15%) and margarine (0%, 5%, 10%). chemical (total solids, protein, acidity) and sensory (color and appearance, aroma, texture, flavor, total acceptance) properties of samples were analyzed ...
چکیده: در این تحقیق، برخی خواص فیزیکی و مکانیکی لوبیا قرمز به-صورت تابعی از محتوی رطوبت بررسی شد. نتایج نشان داد که رطوبت بر خواص فیزیکی لوبیا قرمز شامل طول، عرض، ضخامت، قطر متوسط هندسی، قطر متوسط حسابی، سطح تصویر شده، حجم، چگالی توده، تخلخل، وزن هزار دانه و زاویه ی استقرار استاتیکی در سطح احتمال 1 درصد اثر معنی داری دارد. به طوری که با افزایش رطوبت از 54/7 به 12 درصد بر پایه خشک طول، عرض، ضخام...
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