introduction: barrel cortex of rats is a part of somatosensory cortex, which receives information from facial whiskers. vibrisectomy by sensory deprivation leads to some changes in the barrel cortex, which have been known as experience dependent plasticity. on the other hand, norepinephrine (ne) and locus coeruleus, which is the main source of ne, influenced response properties of cortical barr...

regarding outbreak of coeliac in some parts of the world, production of free-gluten cakes is increasing worldwide. rices is often advised for people suffering from coeliac. in this research, the effect of adding xanthan and carboxy methyl celloulose gums on qualitative, sensory and staling properties of rice cakes was studied. the said gums were added at two concentrations of 0.25% and 0.75% an...

Introduction: Barrel cortex of rats is a part of somatosensory cortex, which receives information from facial whiskers. Vibrisectomy by sensory deprivation leads to some changes in the barrel cortex, which have been known as experience dependent plasticity. On the other hand, Norepinephrine (NE) and locus coeruleus, which is the main source of NE, influenced response properties of cortical bar...

Introduction: Barrel cortex of rodents is responsible for sensory information processing from muzzle whiskers. Locus coeruleus (LC) as the main source of norepinephrine (NE) in the cortex, is effective on the sensory information processing. Methods: Rats were divided to 2 groups. One group underwent sensory deprivation (P4) and the other group served as control and did not undergo sensory d...

background: sohan is an iranian traditional brittle confection which its ingredients are susceptible to oxidation and microbial contamination during storage. this experimental study was designed to determine the effect of damask rose (rosa damascena mill.) extract on some chemical, microbial, and sensory properties of sohan during storage at 25 °c. methods: the sohan ingredients were mixed, bak...

ripening is one of the most important stages in production of cheese. in this research to comprehensive study of uf cheese ripening as the major industrial cheese that is produced in iran, mass transfer, heat transfer and changes in quality and sensory properties, simultaneously considered and a mathematical model was developed to describe them. thus, at first, lipolysis, proteolysis, texture a...

the effect of different mozzarella cheese manufacturing methods, i.e. direct acidification (da), starter culture (sc) and their combination method (cm) on physicochemical, yield, texture, color and sensory properties of the product were compared. chemical analyses of samples revealed that the sc cheese had higher fat, moisture, ash, titratable acidity, actual and adjusted yields and fat recover...