نتایج جستجو برای: color of crust

تعداد نتایج: 21176761  

Journal: :مهندسی بیوسیستم ایران 0
مسعود دهخدا دانشیار، گروه علوم و مهندسی صنایع غذایی، پردیس کشاورزی و منابع طبیعی دانشگاه تهران فرامرز خدائیان کارشناس ارشد، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد ورامین ـ پیشوا سارا موحد دانشیار، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد ورامین ـ پیشوا

the use of isomalt and maltitol instead of sucrose in foods has an important role in human health as controlling blood glucose levels and weight management. in this study, isomalt and maltitol instead of sucrose were used at three concentration level (75, 85, and 100%). effects of the polyols were investigated on physicochemical properties (size of bubble cake batter, moisture content, water ac...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه مازندران 1388

target tracking is the tracking of an object in an image sequence. target tracking in image sequence consists of two different parts: 1- moving target detection 2- tracking of moving target. in some of the tracking algorithms these two parts are combined as a single algorithm. the main goal in this thesis is to provide a new framework for effective tracking of different kinds of moving target...

2016
Xinhui Yang

Black crust, or gypsum crust, is a surficial accumulation of atmospheric deposits in a gypsum matrix, which is often firmly bonded to the substrate. This condition is ubiquitous on marble buildings, not only threatening the historic fabric, but also leading to aesthetic damage. Laser ablation cleaning has become a popular method to remove black crust from masonry surface. This study focuses on ...

2004
Thorsten J. Nagel W. Roger Buck

Figure 1. Schematic cross sections through (A) Galicia Margin west of Iberian Peninsula (Boillot et al., 1995) and (B) Jurassic margin of Apulian continent toward Alpine Tethys (Manatschal and Bernoulli, 1999). Inset in B displays present location of margin in Swiss Alps and paleoposition of section in Jurassic time. Abbreviations in A: lcc—lower continental crust; man— mantle; S—S-reflector; s...

Journal: :Europan journal of science and technology 2022

Ciabatta is a classic Italian bread type that has become popular around the world in recent years. It characterized by crisp crust, large and irregular crumb grain. The objective of this study was to evaluate effect use different amounts olive oil on sensory properties ciabatta samples. To determine best mixture bread, were used produce bread. three kinds (type I, II, III) investigated such as ...

مؤید, محسن ,

The rhyolitic flows and sills in the extremity of Ghal'eh-chay river (East of Ajabshir, East Azerbaidjan) are exposed in the Lalun sandstone deposits. Compositionally, these rocks are rhyolite and are composed of euhedral quartz phenocrystals and subhedral perthitic orthoclases in a glassy to fine grained matrix containing quartz, k-feldspar and minor sodic plagioclases. There are not any ferro...

Journal: :Science 1992
M J Belton J W Head C M Pieters R Greeley A S McEwen G Neukum K P Klaasen C D Anger M H Carr C R Chapman M E Davies F P Fanale P J Gierasch R Greenberg A P Ingersoll T Johnson B Paczkowski C B Pilcher J Veverka

Multispectral images of the lunar western limb and far side obtained from Galileo reveal the compositional nature of several prominent lunar features and provide new information on lunar evolution. The data reveal that the ejecta from the Orientale impact basin (900 kilometers in diameter) lying outside the Cordillera Mountains was excavated from the crust, not the mantle, and covers pre-Orient...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
arash ghaitaranpour masoud taghizadeh hamed mahdavian mehr mohammad reza abdullahi moghadam

bezhi (or beji) is a special sweet and fried cookie which is produced traditionally in west region of iran. in this study, the effect of different temperature levels (150, 165 and 180°c) and frying time (1 to 8 min) on physicochemical properties of bezhi was investigated. the obtained results showed that increasing frying time up to the first 3 minutes causes a significant increase in sample vo...

Journal: :journal of agricultural science and technology 2012
m. majzoobi n. darabzadeh a. farahnaky

wheat germ, a highly nutritive part of wheat kernels, is separated during milling as a by-product. in this study, wheat germ was used to supplement cakes. different levels of the germ (0, 5, 10, 15 and 20%) at different particles sizes (280, 585, 890 and 1,195 µm) were added to a cake recipe. the results showed that with increasing the germ level and particle size, batter consistency and densit...

1997
Roderick Young William Barbeau

The food industry has responded to the American Heart Association’s overwhelming concerns about the complications of obesity with an array of fat reduced products that maintain the functionality of fat in given systems. In baked products, it appears that no one single ingredient effectively mimics these functions. The present study investigated the effect of liquid or dry honey as a partial rep...

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