نتایج جستجو برای: and taste with general acceptance

تعداد نتایج: 18436138  

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه شیراز - دانشکده ادبیات و علوم انسانی 1391

nowadays enhancing critical thinking in learners is considered one of the foreign language teachers’ tasks due to its high position in foreign language classrooms. when it comes to selecting materials for language classrooms, there are obviously some criteria that teachers should apply. the present study aimed at a critical thinking based analysis of ten picture story books and ten folktales th...

2018
Augustine Yongwhi Kim Jin Gwan Ha Hoduk Choi Hyeonjoon Moon

The purpose of this paper is to evaluate food taste, smell, and characteristics from consumers' online reviews. Several studies in food sensory evaluation have been presented for consumer acceptance. However, these studies need taste descriptive word lexicon, and they are not suitable for analyzing large number of evaluators to predict consumer acceptance. In this paper, an automated text analy...

Hamid Sarhadi, Jalal Sadeghizadeh Yazdi, Mohammad Hozoori, Vida Behradkia,

Background: Cucumber is one of the vegetables that are widely preserved by fermentation in brine. Vegetables such as cucumber are normally not washed in the commercial centers and this causes microbial growth during fermentation. At the beginning of the fermentation process, lactic acid bacteria, depending on the environmental conditions, begin to grow. The aim of this study was to compare the ...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه اراک - دانشکده علوم انسانی 1388

abstract the aim of this study was threefold: (1) to investigate the relationship between knowledge of semantic prosody and efl learners general language proficiency; (2) to examine the relationship between qualitative as well as quantitative knowledge of words, and (3) to compare the performance of efl learner on receptive and productive measures of semantic prosody. the study is based on a...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه سیستان و بلوچستان 1390

during natural gas processing, water in natural gas may cause to hydrates formation in pipelines which may lead to serious damages to process equipments. given the problems raised by present of water in natural gas, glycol solvent uses to remove water.in contact of glycol with gas always an amount of btex and voc absorb along with water, which on glycol recovery process, these substances separa...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه یزد 1388

there is less published research about how teachers in efl contexts respond to students who are relatively less mature and less competent l2 writers. while writing researchers have examined various issues concerning peer and teacher response in writing-oriented classes, little research has centered on the effect of collaborative tasks particularly dictogloss on writing skills. output collaborat...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه فردوسی مشهد - دانشکده ادبیات و علوم انسانی دکتر علی شریعتی 1389

the purpose of this study is to investigate the relationships between teachers’ immediacy behaviors and iranian students’ willingness to talk in english classes. analysis of the results from willingness to talk scale represents a relatively high level of willingness to talk in english classrooms among iranian language learners. the total mean score of students’ willingness to talk was 66.3 ou...

پایان نامه :دانشگاه آزاد اسلامی - دانشگاه آزاد اسلامی واحد تهران مرکزی - دانشکده حقوق 1392

abstract the problems caused by the traditional system of criminal justice (which are based on remuneration and rehabilitation) such as, lack of attention to victim’s rights and position and society, underlie the emergence of restorative justice which had the victim-centered perspective, with respect to the role of the offender and participation of civil society. meanwhile, criminal mediation ...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
m. mazaherinasab m.b. habibi najafi s.m.a. razavi

in this research, the effect of different levels of carrageenan gum (0.05– 0.2%) and whey protein concentrate (0.5 - 1.5%) on physical, chemical and sensory properties of low fat mozzarella cheese have been investigated. use of these fat replacers cause significant differences (p ≤ 0.05) on chemical properties as increase in gum and wpc resulted moisture and protein content to increase but ph t...

2016
ROMAN KARKI ACHYUT MISHRA PRAVIN OJHA UJJWOL SUBEDI

Biscuit and cake were prepared from amaranthus and sorghum fl our at the proportion of 20, 30, 40 and 50% with wheat fl our. Sensory evaluation was carried out and there was no signifi cant difference (p≤0.05) in texture in the different biscuit made from amaranthus fl our. However there was signifi cant difference in color, taste, smell and overall acceptance in amaranthus biscuits. In case of...

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