نتایج جستجو برای: frozen d ough
تعداد نتایج: 604428 فیلتر نتایج به سال:
The functional properties of wheat gluten protein isolated from nonfermented dough stored at -6 °C, -12 -18 -24 °C and -30 for 10 d, 20 d 30 were investigated. solubility water holding capacity decreased with decreasing frozen storage temperatures increasing time. foamability was not affected by different temperatures. However, the extension modulus (G') loss (G") Meanwhile, increased When temp...
227 Original Article COMPARITIVE EFFECT OF GONG’S MOBLISATION VERSUS MULLIGAN’S MOBILISATION ON PAIN AND SHOULDER ABDUCTION MOBILITY IN FROZEN SHOULDER Mehta Bryna Pankaj 1 , Vinod Babu. K *2, Sai Kumar. N 3, Asha D 4. 1 Post Graduate MPT student 2012-2014, *2 Assistant Professor in Physiotherapy, 3 Principal, 4 Associate Professor. K.T.G. College of Physiotherapy and KTG Hospital. Bangalore. I...
Bone-marrow was aspirated into 10 ml Eagle's minimal essential medium (EMEM) containing preservative-free heparin. After washing, the samples were divided into four parts; A for tube cultures,. B for coverslip cultures in multidish wells; C was placed on a 'Ficoll'-'Hypaque' gradient to obtain free mononuclear cells, and D was frozen in liquid nitrogen in cryopreservative medium containing 1% d...
Introduction & Objectives: This study was performed to determine the role of frozen section examination (FSE) of the cone specimen in the evaluation of the resection margin status and to rule out invasion in patients with high-grade cervical intraepithelial neoplasia. Materials & Methods: Twenty patients with high grade intraepithelial neoplasia undergoing conization biopsy and frozen sectio...
Pectin is a hydrocolloid with different characteristics and applications. In this study, the cryoprotective effect of pectin on frozen surimi was investigated. In this research, Kapoor surimi was made for the first time in Iran. Surimi was mixed with 1% pectin solution with the ratio of 1 to 3 (w/v). Then, pectin-containing surimi samples and control samples were packaged, frozen and stored at ...
Background: Lemongrass (Cymbopogon citratus) is an aromatic herb; rich source of citric, vitamin C, and phenolic compounds used as natural antioxidant and antibacterial agents in food processing. This study aimed to evaluate the effect of lemongrass extract on the quality properties of chicken burger during frozen storage. Methods: Lemongrass extract was prepared with three levels (0.5, 1.0, a...
NO is a free radical that regulates a variety of developmental modulation processes. NO is synthesized by NOS and it acts as a neurotransmitter, neuromodulator or second messenger molecule in the central nervous system. Since NO production may be different before or after birth, the expression of neuronal nitric oxide synthase was examined and analysized during the development of rat optic ...
The use of extracts of rosemary and other spices to combat oxidative rancidity is generating increased interest with consumer concerns over the use of synthetic antioxidants. Spice extracts are of interest because they have the advantage of being labeled as spices or natural flavors. The objective of this study was to evaluate the rancidity inhibition and color stability properties of various a...
1. The effects of four diets on water intake, rumen fluid outflow-rate, rumen pH and mineral metabolism were studied in wether sheep. The diets were barley and hay, flaked maize and hay, dried grass and frozen grass. 2. Experimental periods were of 12 d duration, and plasma magnesium concentrations were lower at the end of treatment periods when the grass diets were given and were significantly...
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