نتایج جستجو برای: sensorial properties

تعداد نتایج: 872009  

Journal: :CoRR 2012
Stoyan Maleshkov Dimo Chotrov

A flexible, scalable and affordable virtual reality software system architecture is proposed. This solution can be easily implemented on different hardware configurations: on a single computer or on a computer cluster. The architecture is aimed to be integrated in the workflow for solving engineering tasks and oriented towards presenting implicit object properties through multiple sensorial cha...

2006
Patrícia Maria Sens

reasoning, timing, solution of problems, sensorial discrimination, sensorial information, language processing, and linguistic operations. Conclusion: It has been reported that all information about cerebellum structure, functions and auditory pathways is incomplete.

Journal: :مهندسی بیوسیستم ایران 0
مهرناز امینی فر پژوهشکده غذایی و کشاورزی، پژوهشگاه استاندارد سعیده میانی فارغ التحصیل مهران اعلمی دانشیار دانشگاه منصور غفارپور فارغ التحصیل فرناز دستمالچی مسوول آزمایشگاه غلات پژوهشگاه استاندارد یحیی مقصودلو دانشیار دانشگاه مریم محمدی

milk-based dairy desserts have important role in human diet because of their nutritional values. the aims of this study were to investigate the effect of hull-less barley malt flour and gelatin adding on different aspects of dairy dessert with the goal of increasing nutritional value and quality parameters. desserts were prepared by different gelatin concentration (0, 0.5, 1.0, 1.5 and 2%) and ...

Journal: :journal of food quality and hazards control 0
m. ranjbar department of food sciences and technology, north tehran branch, islamic azad university, tehran, iran m.h. azizi department of food sciences and technology, faculty of agriculture, tarbiat modares university, tehran, iran

background: fillet is a popular part of chicken carcass which its high perishability is an economic problem. the present research was designed to study the microbial, chemical, and sensorial properties of chicken fillets coated by gelatin-carboxymethyl cellulose (cmc) film containing essential oil (eo) of bene (pistacia atlantica). methods: the chicken fillets were coated by gelatin-cmc film co...

2007
Philippe Hoppenot Yves Rybarczyk Daniel Mestre

*IBISC, CNRS & University of Evry, [email protected] **LMP, CNRS & University of Marseille, [email protected], Abstract – In remote control situations, sensorial impoverishment is one of the main difficulties. One way to minimize its influence on the system's performance is helping the human operator to perceive and understand the remote system's behavior. This paper is based on the con...

2014
Oktay Yerlikaya

In this research, effect of bee pollen supplement on antimicrobial, chemical, rheological, sensorial properties and probiotic viability of fermented milk beverages was studied. Bee pollens were added in the rate of 2.5 mg·mL-1 (B), 5 mg·mL-1 (C), 7.5 mg·mL-1 (D), 10 mg·mL-1 (E), and 20 mg·mL-1 (F). Control sample (A) was not supplemented with bee pollen. Control and supplemented milk samples we...

Journal: :Measurement 2023

Structural Health Monitoring systems assess the part's current condition. This can be performed with a monitoring system comprising sensors, on surface or embedded, in monitored parts. However, sensors are subject to damage, and embedding may result weakened part. An innovative Self-Sensing Material its manufacturing process were developed presented herein. As proof of concept, Barium Titanate ...

Journal: :علوم باغبانی 0
حسن حاج نجاری مهدی عشقی حسن آبادی

the investigations were carried out in 2007 on the fruit of 7 native early-ripening apple cultivars grown in karaj climatic conditions, harvested in two phenological stages of maturity and ripenning. the harvested samples were stored at (0 ± 0.5) c and (85 ± 5) % of humidity. the measured sensorial traits consisted in: aroma, flavor, sweetness, flesh quality and general acceptability achieved ...

2002
Peter de Cock Claire-Lise Bechert

Noncaloric functional beverages are a key segment in the rapidly growing functional food market. Erythritol, an all-natural bulk sweetener, offers sensorial as well as functional benefits for use in such beverages. It can improve taste quality by adding body and mouthfeel, and it is capable of masking unwanted off-flavors often associated with intense sweeteners. In addition, erythritol can str...

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