in whipping cream industry the recent trend is to reduce cream fat content without any changes in physical and whipping properties. stabilizers are widely used to improve physical and whipping properties of whipping cream. in this research, the effect of lecithin (0.1, 0.2 and 0.3%), carrageen an (0.01, 0.02 and 0.03%) and wp900 (0.1, 0.2 and 0.3%) was investigated on firmness, overrun, drainag...

carbonates are among the most common soil constituents in arid and semiarid zones. they exhibit many significant differences in their chemical and mineralogical, suite, origin, physical and micromorphological properties and consequently in their activities in soil. the differences cause different properties of calcareous soils. six profiles of aridisols and inceptisols with carbonate accumulati...

the effect of xanthan hydrocolloid (0.1 and 0.5% w/w of flour) on physical and sensory properties of the fresh and stored barbary bread were studied. effects of hydrocolloids on physical properties of baked bread were determined by different tests of: penetration, colorimetry (hunter values) of crust and differential scanning colorimetry (dsc). sensory evaluation also was carried out for determ...

ABSTRACT: Nowadays, milk tablets are considered favorable due to several advantages, including good taste and chewing properties, ease of transport, increased bioavailability, ease of storage, stability of active ingredients and improved functional properties.This study seeks to investigate the characteristics of fermented milk tablets in relation to its use as a beverage producing tablet. The ...

bituminous emulsion insulators are types of bituminous emulsions groups composed of different grades of bitumen emulsified in water by bentonite and emulsifiers at 80-90oc. these emulsions are water resistant after drying andtheir physical and mechanical properties are superior in comparison to bitumen properties. iranian climate, because of variety and extreme variations in temperature imposes...