Background and aims: <span style="color: #221e1f; font-family: Optima ...

     Furin is a Ca 2+ <span style="color: #231f20; font-family: Times New...

abbasali gheisari*, peyman ghayor department of animal science, isfahan research center for agriculture and natural resources, isfahan,iran   * corresponding author e-mail: [email protected]     received: 15 august 2013 accepted: 21 november 2013       abstract   this experiment was conducted to investigate the effect of feeding 5 experimental diets containing 0, 5, 10, 15 and 20% rapesee...

we deal with a wide range of colors in our daily life. they are such ubiquitous phenomena that is hard and next to impossible to imagine even a single entity (be it an object, place, living creature, etc) devoid of them. they are like death and tax which nobody can dispense with. this omnipresence of colors around us has also made its way through abstract and less tangible entities via the inte...

This study used a factorial randomized block design. The first factor is the proportion of Gracilaria verrucosa seaweed flour with white glutinous rice (P): (P1) 75%:25%, (P2) 50%:50%, and (P3)25%:75%, second concentration CMC (K): (K1) 2%, (K2) 4%, (K3) 6%. data were analyzed using analysis variance, followed by BNJ test (Honest Significant Difference) at 5% level, organoleptic was Friedman te...

The non-biodegradable nature of plastic packaging has brought about an attention in bio-basedpackaging materials. Edible composite films were prepared using soy protein concentrate (SPC) and pullulan(PUL) biopolymer at five different ratio (100:0; 70:30; 50:50; 30:70 and 0:100) with glycerol as plasticizer bycasting-evaporation method. The thickness, mechanical properties, water vapor permeabil...

  Background and aims: <span style="color: #221e1f; font-family: Optima ...

The effect of frying pressure on the kinetics of color changes during atmospheric and vacuum deep fat frying of Reshteh Khoshkar has been studied. The Hunter color parameters redness, yellowness, lightness and total color difference were used to estimate color changes during frying as a function of process. Lightness (L*) decreased from 85.37 to 75.01 with vacuum frying time, while redness (a*)...