نتایج جستجو برای: flavour compounds

تعداد نتایج: 232212  

2010
M. E. Albrecht

The Flavour Symmetry of the Standard Model (SM) gauge sector is broken by the fermion Yukawa couplings. Promoting the Yukawa matrices to scalar spurion fields, one can break the flavour symmetry spontaneously by giving appropriate vacuum expectation values (VEVs) to the spurion fields. In addition, one encounters Goldstone modes for every broken flavour symmetry generator. In this paper, we dis...

پایان نامه :دانشگاه آزاد اسلامی - دانشگاه آزاد اسلامی واحد شاهرود - دانشکده علوم پایه 1392

اسانس گیاهان (خشک شده در سایه)، tanacetum tenuisectum , tanacetum polycephalum به دو روش: 1- تقطیر با آب 2- برای اولین بار به روش میکرواستخراج فاز جامد در فضای فوقانی گرفته شد و به روش gc/ms مورد آنالیز و شناسایی واقع گردید. عمده ترکیبات اسانس سرشاخه های گلدار گیاه (tanacetum polycephalum) hydrodistillation % compounds 12.07 camphor 10.66 1, 8- cineole 9.57 chrysanthenyl acetate – t...

Journal: :فرآوری و نگهداری مواد غذایی 0
ماریه مردانی فارغ التحصیل کارشناسی ارشد رشته علوم وصنایع غذایی عسگر فرحناکی عضو هیأت علمی بخش علوم و صنایع غذایی دانشگاه شیراز غلامرضا مصباحی عضو هیأت علمی بخش علوم و صنایع غذایی دانشگاه شیراز محمد تقی گلمکانی عضو هیأت علمی بخش علوم و صنایع غذایی دانشگاه شیراز مهسا مجذوبی عضو هیأت علمی بخش علوم و صنایع غذایی دانشگاه شیراز

date syrup, date concentrate and date liquid sugar are among the products which are produced from low quality dates in date processing plants. the aim of this research was to investigate chemical characteristics and sensory properties of date syrup, date concentrate and date liquid sugar in comparison with sugar (sucrose) solutions and evaluate possible substitution of sucrose with these date b...

2015
C. O. Nwokeleme J. Obeta Ugwuanyi

Fermented African oil bean (Pentaclethra macrophylla Benth) seed is a successful and well studied seasoning and snack in parts of Western Africa. GC-MS analysis of fermenting seeds revealed a mixture of several volatile aroma compounds which changed with time and starter organism. During natural mixed culture process 36 volatile compounds including 12 hydrocarbons, 10 esters, 5 alcohols, 2 phen...

Journal: :Appetite 2007
Sirous Mobini Lucy C Chambers Martin R Yeomans

UNLABELLED This study examined acquired liking of flavour preferences through flavour-flavour and flavour-nutrient learning under hungry or sated conditions in a naturalistic setting. Each participant consumed one of three versions of a test drink at home either before lunch or after lunch: minimally sweetened ( CONTROL 3% sucrose, 40 kcal), artificially sweetened (3% sucrose 40 kcal plus art...

2010
D. P. BALAGIANNIS J. K. Parker D. L. Pyle N. Desforges D. S. Mottram

Control of aroma generation during the Maillard reaction presents great scientific and industrial interest. Although there have been many studies conducted in simplified model systems, the results are difficult to apply to complex food systems where the structure of the matrix and the presence of other components can have a significant impact on the reaction. In such complex systems, some degre...

Journal: :Nuclear and Particle Physics Proceedings 2016

F Sefidkon M Farshbaf Moghaddam R Omidbeigi

Tagetes minuta L. belongs to Asteracea family it is an annual species native of South American, although it has become widespread throughout the world. This species is especially well adapted to disturbed habitats. Tagetes minuta oil found a good market in perfumery and flavour industry. Many studies on Tagetes minuta have reported that the composition of exteracted volatile components varied a...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید