نتایج جستجو برای: due to its inulin
تعداد نتایج: 10913996 فیلتر نتایج به سال:
Currently, due to their beneficial effects, there is interest in adding prebiotics to food products. Thisstudy investigated the effect of the addition of inulin (1% and 2%) on microbial and physico-chemicalproperties of probiotic low fat yogurt manufactured with Lactobacillus acidophilus. Six experimentalpreparations of yogurt were produced. Homogenized, standardized and pasteurized low fat mil...
this experiment was conducted to determine the potential synergistic relationship between enterococcus faecium and fructans with different average degree of polymerization (dpav) including oligofructose (of, dpav 4), standard-inulin (st-inulin, dpav 10), synergy1-inulin (syn1-inulin, dpav 15) and high-polymer inulin (hp-inulin, dpav 25). a sterilized minimal mrs broth media was prepared by omis...
Present study aims to determine suitable dose of inulin in Piaractus brachypomus fry diet and its effect on growth, survival and some hematologic indices in this species. In this research, one basic diet as control and three experimental diets including three levels of 1, 2 and 3% inulin each with three replicates were considered. Fish with mean initial weight of 2.31±0.14g were fed with experi...
textbooks play a crucial role in language learning classrooms. the problem is that among the great quantity of available textbooks on the market which one is appropriate for a specific classroom and a group of learners. in order to evaluate elt textbooks, theorists and writers have offered different kinds of evaluative frameworks based on a number of principles and criteria. this study evaluate...
Seasonal variation (e.g. temperature and photoperiod) between growing seasons might affectinulin content and inulin yield of Jerusalem artichoke. However, there is limited information ongenotypic response to seasons for inulin content and inulin yield. The objective of this studywas to investigate the variability in genotypic response to seasons for inulin content and inulinyield of Jerusalem a...
optimization of inulin extraction from helianthus tuberosus using response surface methodology (rsm)
inulin is widely used in functional foods throughout the world for its health-promoting and technological properties. helianthus tuberosus is cultivated widely in the northern part of iran. helianthus tuberosus can be a valuable source of inulin. to optimize conventional extraction of inulin, various combinations of time, temperature, and solvent: solid ratio, were used. in this research, a ser...
currently, due to their beneficial effects, there is interest in adding prebiotics to food products. thisstudy investigated the effect of the addition of inulin (1% and 2%) on microbial and physico-chemicalproperties of probiotic low fat yogurt manufactured with lactobacillus acidophilus. six experimentalpreparations of yogurt were produced. homogenized, standardized and pasteurized low fat mil...
the present study aimed at investigating how different news agencies using the concept of legitimation/delegitimation represent the same event differently. to this end, van leeuwens (2008) legitimatory/delegitimatory framework was applied to the data gleaned from the iranian state-run news agency fars news, british state-run news agency bbc, and also american state-run news agency voa. the resu...
the current thesis is composed in five chapters in the following fashion: chapter two encompasses the applied framework of the project in details; the methodology of carl gustav jung to explain the process of individuation, the major archetypes and their attributes and his techniques to assess the mind’s strata are all explained. moreover, the austrian psychoanalysts, heinz kohut’s models of a...
Inulin has immense applications in health and nutrition as well as in food industries. Inulin is isolated from chicory roots by differential precipitation with ethanol (0-20, 20-40 and 40-60 per cent) from the aqueous extract of sun-dried roots, by melting the frozen chicory root extract and by removing the oligo-fructosachharides from chicory roots with 20 per cent ethanol. Different inulin pr...
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