نتایج جستجو برای: texture and sensory properties indexes of cheese samples were measured

تعداد نتایج: 24087653  

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه تربیت مدرس - دانشکده علوم پزشکی 1389

introduction: diabetes mellitus is an growing national and international public health concern. the number of people affected by diabetes in world by 2030 will be 69% in developing countries. regular physical activity plays a key role in the management of type 2 diabetes melitus, particularly glycemic control. it has been recommended that peoples with type 2 diabetes participate in moderate-int...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
m. ghods rohani s. a. mortazavi m. mazaheri tehrani

in this study, ultrafiltrated feta cheese was prepared from cow’s milk ultrafiltraton retentate and soymilk blend. rennet and calcium chloride were used simultaneously as coagulant to coagulate cow’s milk proteins and soymilk proteins, respectively. then, the effect of storage period on physical (texture profile analysis test, penetration test), chemical (total solids, protein, fat) and sensory...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه علوم کشاورزی و منابع طبیعی گرگان - دانشکده منابع طبیعی گرگان 1391

چکیده: در این تحقیق تأثیر ملاس که یکی از محصولات جانبی صنایع قند می باشد به عنوان یک افزودنی مقاومت خشک جدید در بهبود پالایش پذیری و ویژگی های فیزیکی و مکانیکی مقوای کنگره ای کهنه (occ) مورد بررسی قرار گرفته شد. بدین منظور پنج سطح ملاس( 0،5، 10، 15 و 18%) و سه سطح درجه روانی(420،400و320 میلی لیتر)به عنوان فاکتورهای متغیر در نظر گرفته شد و برای هر تیمار کاغذهای دست ساز با مساحت 2cm200 و وزن پای...

Journal: :فرآوری و نگهداری مواد غذایی 0
هادی قائمی کارشناس ارشد علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد ورامین- پیشوا، گروه علوم و صنایع غذایی، ورامین، عضو باشگاه پژوهشگران جوان ، دانشگاه آزاد اسلامی ، واحد تبریز، ایران جواد حصاری دانشگاه تبریز رضوان پوراحمد عضو هیئت علمی و مدیر گروه صنایع غذایی دانشگاه آزاد واحد ورامین

in this study production of iranian uf white cheese with probiotic strains of lactobacillus acidophilus and bifidobacterium lactis was investigated. cheese samples were ripened at 6°c for 60 days. the viability of probiotic strains and chemical compositions such as dry matter, ph, salt, protein and fat were assayed during ripening days. cheese samples also were analyzed in terms of textural pro...

M. Goli M. Yousefi Jozdani S. A. Mortazavi

In this research, an industrial spray dryer was used and the effects of atomizer speed on the physicochemical properties of milk powder, the textural and sensory characteristics of white cheese made from this milk powder were evaluated. For this purpose, whole milk was converted into powder by using three different speeds (10,000, 11,000, and 12,000 rpm). The results showed that by increasing a...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه یزد - پژوهشکده ادبیات 1392

abstract the aim of the present study is to explore the impact of the cognitive reading strategy instruction on learners reading self-efficacy and their reading achievement. in order to fulfill this purpose, from 120 participants, 90 intermediate efl learners as an experimental group were chosen from three different educational settings namely, yazd university, yazd science and art un...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه رازی - دانشکده علوم 1389

fluorescence chemical sensors for the highly sensitive and selective determination of pb2+ , hg2+, co2+ and fe3+ ions in aqueous solutions are described. the ion sensing system was prepared by incorporating lipophilic ligand (l) as a neutral ion-selective fluoroionophore in the plasticized pvc membrane containing sodium tetraphenylborate or potasium tetrakis (p-chlorophenyl) borate as a liphoph...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
erfan danesh hosein jooyandeh vahid samavati mustapha goudarzi

introduction: scientific evidence has demonstrated that consumption of high-fat foods has direct connection with increasing incidences of various diseases such as obesity, diabetes, hardening of the artery walls and blood pressure. thus, demand for low-fat foods has increasingly been promoted by health-conscious consumers. however, development of low-fat foods is challenging as fat makes a majo...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه پیام نور - دانشگاه پیام نور استان تهران - دانشکده تربیت بدنی علوم ورزشی 1390

this research was conducted to examine the effect of a concurrent training on rest level of leptin of plasma and some hormonal factors in non-athlete subjects. the research population included non-athlete men who didn’t participate in any organized sport activities. 30 men were chosen voluntarily among the above-mentioned population and were divided into 2 groups: experimental (15 subjects) an...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه ارومیه - دانشکده علوم 1391

nanotechnology is a general term which is related with field of all advanced science term that generally predicates with all modern technologies which consider nanoscales. improvement in the quality of products by adding some nanoparticles and study of their behavior in the presence of these nanoparticles have been obtained in many researches. on the other hand numerous demands for sowing ...

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