نتایج جستجو برای: sensory analysis

تعداد نتایج: 2902747  

Bekri Melka Abdo

Low caloric sweeteners have been investigated to substitute sugar as an advantage for both nutritional and medicinal purpose. These sugar substitutes are interesting particularly for concepts marketed under a natural claim. Among these, Stevia rebaudiana is a small shrub; its leaves are used as a sweetener. Serial dilution of the hot water Crude extract of S. rebaudiana leaves and aqueous solut...

Introduction: People with autism spectrum disorder have sensory abnormalities in addition to social interactions, communication skills, limited interests and stereotyped behaviors. Therefor the present study conducted with the aim of development of an integrated program of sensory rehabilitation based on vibroacoustic and virtual reality and its effectiveness on the profile of auditory, in chil...

The objective of current study was to investigate the effects of whey protein coating on the quality of common kilka during frozen storage period. For this study, common kilka was coated with 12% whey protein concentration. Also, non- coated kilka was used as a control sample. Coated and non-coated samples were then stored at -18 oC for six months. Bacterial, chemical and sensory properties of ...

ژورنال: مددکاری اجتماعی 2021
Nemati, Shahrooz, Shojaee, Setareh, Teymoury Asfichi, Mohammad Mehdi,

Introduction: Adolescents with sensory impairment, in addition to regular problems of other adolescents, have problems related to their impairment, so this situation can affect the stress and mental health of parents, in particular, mothers. Regarding the role of mothers' psychological well-being in shaping the behavior and character of adolescents and their social relationships, the purpose of...

Journal: :Journal of The American Society of Brewing Chemists 2022

Kombucha is a fermented and often sweetened tea beverage that has become increasingly popular in the U.S. last decade. While it infused with fruits vegetables to enhance aroma flavor, unflavored kombucha itself distinctive sensory attributes influenced by multiple factors, including initial type, sugar concentration, fermentation temperature. How these different factors affect final flavor of b...

Journal: :Plant Biotechnology Journal 2009

Journal: :NIPPON SHOKUHIN KOGYO GAKKAISHI 1985

Journal: :IEEE Transactions on Information Theory 2009

Journal: :Ciência e Tecnologia de Alimentos 2010

Journal: :Eastern-European Journal of Enterprise Technologies 2014

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