نتایج جستجو برای: physical and sensory properties

تعداد نتایج: 16986753  

ژورنال: علوم آب و خاک 2006
جلال جمالیان, , غلامرضا مصباحی, ,

Iran is a major apple producing country. A number of industrial apple products can be made from apple. In some developed countries about 25% of apples are processed into apple sauce. Apple sauce hasn’t so far been produced by Iranian food industry, but if a formulation suitable for the taste of Iranian consumers is prepared, it can commercially succeed as a consumer product. At the first step o...

Journal: :Pelita Perkebunan (a Coffee and Cocoa Research Journal) 2011

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه شیراز - دانشکده علوم 1390

a novel silver (ag) nanocomposite electrode was proposed that fabricated from metal nanostructures and ionic liquids. the combined application of unique properties of nanomaterials and ionic liquids in the design of this ag nanocomposite results in electrodes with interesting advantages compared to the conventional metal disk electrode. in the first part of this thesis, the elecrocatalytic eff...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه ولی عصر (عج) - رفسنجان - دانشکده ریاضی 1389

in this thesis, first the notion of weak mutual associativity (w.m.a.) and the necessary and sufficient condition for a $(l,gamma)$-associated hypersemigroup $(h, ast)$ derived from some family of $lesssim$-preordered semigroups to be a hypergroup, are given. second, by proving the fact that the concrete categories, semihypergroups and hypergroups have not free objects we will introduce t...

Journal: :علوم تغذیه و صنایع غذایی ایران 0
رویا افشاری r afshari هدایت حسینی h hosseini رزیتا کمیلی فنود r komeili fonood محمد تقی مقنیان mt moghnian

background and objective: in this study due to increasing importance of producing low fat meat products such as low calorie hamburger and in order to developing new and safe product with low fat and saturated fatty acid content and high unsaturated fatty acid, the effect of reducing animal fat content and adding combination of healthier oil, olive oil and canola oil that were used as a substitu...

Journal: :مهندسی بیوسیستم ایران 0
مولود نورانی دانشجوی دکتری علوم و صتایع غذایی، دانشگاه صنعتی اصفهان ناصر همدمی استادیار گروه علوم و صنایع غذایی، دانشگاه صنعتی اصفهان علی نصیرپور استادیار گروه علوم و صنایع غذایی، دانشگاه صنعتی اصفهان

ripening is one of the most important stages in production of cheese. in this research to comprehensive study of uf cheese ripening as the major industrial cheese that is produced in iran, mass transfer, heat transfer and changes in quality and sensory properties, simultaneously considered and a mathematical model was developed to describe them. thus, at first, lipolysis, proteolysis, texture a...

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