نتایج جستجو برای: 2 and storage time 0

تعداد نتایج: 17512578  

محمد شاهدی, , نفیسه زمین‌دار, ,

To prepare a sheetable dough, potato granule and potato puree of Agria and Marfona potato-cultivars, corn flour, emulsifier ,shortening, water,starch, salt, garlic and pepper powder were used. Dough was sheeted to thickness of 1-2 mm and formed to desirable shape. These slices were baked at 125oC for 30 minutes. Prepared potato chips were packed in air or nitrogen atmosphere and stored in dark ...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه شیراز 1379

‏‎for the first time nakayama introduced qf-ring. in 1967 carl. faith and elbert a. walker showed that r is qf-ring if and only if each injective right r-module is projective if and only if each injective left r-modules is projective. in 1987 s.k.jain and s.r.lopez-permouth proved that every ring homomorphic images of r has the property that each cyclic s-module is essentialy embeddable in dire...

ژورنال: علوم آب و خاک 2006
محمد شاهدی, , نفیسه زمین‌دار, ,

To prepare a sheetable dough, potato granule and potato puree of Agria and Marfona potato-cultivars, corn flour, emulsifier ,shortening, water,starch, salt, garlic and pepper powder were used. Dough was sheeted to thickness of 1-2 mm and formed to desirable shape. These slices were baked at 125oC for 30 minutes. Prepared potato chips were packed in air or nitrogen atmosphere and stored in dark ...

ژورنال: دانش شناسی 2015

هدف: مقاله حاضر به ارائه نتایج حاصل از بررسی میزان آشنایی و آگاهی کتابداران شاغل در کتابخانه‌های مرکزی دانشگاه‌های دولتی شهر تبریز با فناوری وب 0/2 پرداخته است. هم‌چنین به تعیین میزان تمایل کتابداران به پذیرش فناوری وب 0/2 در آینده نیز می‌پردازد. در این راستا به کشف چالش‌هایی که کتابداران در استفاده از ابزارهای وب 0/2 با آن رو به رو هستند نیز اقدام شده است. روشپژوهش: پژوهش حاضر به روش پیمایش...

Journal: :Gida the Journal of Food 2021

Conjugated linoleic acid (CLA) and CLA isomers, present naturally in dairy meat products, are the natural functional components. Ruminal microorganisms, such as Butyrivibrio fibrosolvens, lactic bacteria (LAB), propionibacteria can convert (LA) to CLA. In this study, effect of different concentrations (0, 0.5, 1, 2%) storage time 2, 7, 14 21 days) on content kefir was investigated. The highest ...

Since seafood is highly susceptible to corruption, it is important to check their storage and shelf-life time. In this research, image processing technology was used to recognize the freshness (time lasted of catching) of shrimps. Shrimp samples were randomly selected from shrimp farming pools and stored in three storage conditions: freezer, refrigerator, and cool environments. Images were take...

Bioactive components play an important role in human health. In general, bioactive compounds of fruits decline during storage.  Therefore, maintaining fruits bioactive compounds during storage is very important. In this study, effects of pre-harvest CaCl2 sprays (0, 1, 2, and 4%) at different fruit development stages (120, 140, and 160 days after full bloom) on maintaining fruit quality of thre...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه اراک - دانشکده علوم 1392

the history of plant’s used for mankind is as old as the start of humankind. initially, people used plants for their nutritional proposes but after the discovery of medicinal properties, this natural ?ora became a useful source of disease cure and health improvement across various human communities. berberis vulgaris is one of the medicinal plants used in iranian traditional medicine. berberis ...

ژورنال: علمی شیلات ایران 2014
معینی, سهراب, مورکی, نرگس, هادی زاده, زهرا,

The present study investigated the effects of salting process on shelf life of big mouth saury (Scomberoides commersonnianus) filets. To determine the quality, chemical experiments including crude protein, peroxide value, crude lipid, ash-salt and moisture measurements were conducted at time intervals of 0, 15, 30, 90, 150 and 190 days. Moreover, fatty acid's profile was measured at time interv...

E. Berizi Kh. Abhari M. Aminlari S. Basiri S. S. Shekarforoush,

The present work was carried out to study the effect of vacuum packaging and pomegranate peel extract (PE) treatments on the quality of pacific white shrimp (Peneous vannamei) during refrigerated storage. Changes in pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVB-N), trimethylamine (TMA), aerobic plate counts, psychrophilic, lactic acid bacteria and enterobacteriaceae counts, m...

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