نتایج جستجو برای: sensory evaluation

تعداد نتایج: 910020  

Journal: Journal of Herbal Drugs 2019
Afshin Jafarpour Dorsa nabibakhsh

Background & Aim: Echium amoenum is most commonly used herb after tea with high nutritional values. The purpose of this research was to produce Echium amoenum herbal tea, enriched by Malva and Althaea rosea var. nigra, in order to enhance the sensory properties and antioxidant activity of herbal tea. Experimental: In th...

Journal: :The American journal of occupational therapy : official publication of the American Occupational Therapy Association 2007
Barbara Prudhomme White Shelley Mulligan Kristen Merrill Janet Wright

OBJECTIVE This quasi-experimental study sought to determine whether children with possible sensory processing deficits, as measured by the Sensory Profile, performed less well on an occupational performance measure compared to children with typical Sensory Profile scores. METHOD Sixty-eight children were administered both the Assessment of Motor Process Skills (AMPS) and the Sensory Profile. ...

محمد شاهدی, , مهین آذر, , رویا ساده, , محمد تقی مظلومی, ,

Homogenized milks at 0.5 and 2.5% fat content were each fortified with three levels of Vitamin A palmitate at 3000, 4000 and 5000 IU/L. Vitamin was added just before homogenization and then pasteurized milks were packed in polymeric pouches and glass bottles. All samples were refrigerated at 4-5 °C for 48 hours. Any reduction in vitamin A level was monitored using HPLC, while sensory evaluation...

The aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 ºC) onmicrobiological and physicochemical properties, volatile compounds and sensory evaluation of kefir.Kefirs produced by KFA and Chr. Hansen starters were stored at 4 ºC and 25 ºC for 40 days. pH andacidity at 4 ºC did not change (p ≥ 0.05), while at 25 ºC pH and total solid decreased as well a...

Journal: :International Journal of Current Microbiology and Applied Sciences 2020

Journal: :História da Ciência e Ensino: construindo interfaces 2019

Journal: :Food & nutrition journal 2023

ژورنال: علوم آب و خاک 2007
محمد شاهدی, , مهین آذر, , رویا ساده, , محمد تقی مظلومی, ,

Homogenized milks at 0.5 and 2.5% fat content were each fortified with three levels of Vitamin A palmitate at 3000, 4000 and 5000 IU/L. Vitamin was added just before homogenization and then pasteurized milks were packed in polymeric pouches and glass bottles. All samples were refrigerated at 4-5 °C for 48 hours. Any reduction in vitamin A level was monitored using HPLC, while sensory evaluation...

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