نتایج جستجو برای: texture and sensory properties indexes and salt

تعداد نتایج: 16965927  

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
hossein jooyandeh majid nooshkam amir bahador davari

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...

Journal: :journal of agricultural science and technology 2016
p. ojha t. bahadur karki r. sitaula

the research focused to evaluate physical, chemical, and sensory properties of raw, blanched, and 2, 4, and 6% osmotically salt treated mandarin (citrus reticulata) peel powder. the yields of mandarin peel powder (mpp) were found in the range of 29.1 to 30.4% (db) for different treatments, which were not significantly different. the bulk density and solubility were found in the range of 1,267-1...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه رازی - دانشکده علوم 1390

abstract ion selective electrodes (ises) are electrochemical sensors that respond selectivity to the activity of ionic species. an ion-selective electrode is an electrochemical device that uses a thin selective membrane or film as the recognition element, and is an electrochemical half-cell equivalent to other half-cells of the zeroth (inert metal in a redox electrolyte). in common methods o...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه فردوسی مشهد - دانشکده علوم 1376

this thesis deals with the construction of some function algebras whose corresponding semigroup compactification are universal with respect to some properies of their enveloping semigroups. the special properties are of beigan a left zero, a left simple, a group, an inflation of the right zero, and an inflation of the rectangular band.

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه صنعتی اصفهان 1390

we commence by using from a new norm on l1(g) the -algebra of all integrable functions on locally compact group g, to make the c-algebra c(g). consequently, we find its dual b(g), which is a banach algebra so-called fourier-stieltjes algebra, in the set of all continuous functions on g. we consider most of important basic theorems about this algebra. this consideration leads to a rather com...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه شیراز - دانشکده علوم 1390

this work is presented in five parts. in the first part preparation of the starting complex [pt(c^n)cl(dmso)], 1, in which c^n = n(1),c(2?)-chelated, deprotonated 2-phenylpyridine, and dmso = dimethylsulfoxide, and its reaction with 1 equiv of the biphosphine ligands bis(diphenylphosphino)amine, dppa, or bis(diphenylphosphino)methane, dppm, to give the complex [pt(c^n)cl(dppa)], 2, or [pt(c^n)c...

The effect of chitosan coating combined with green tea extract (GTE) on the quality of tigertooth croaker (Otolithes ruber) fillets including chemical, microbiological, texture, color and sensory properties during 16 days of refrigerated storage was investigated. The changes of color different were significantly retared, and the texture parameteres and sensory scores were significantly improved...

Rutilus kutum , one of the most important and valuable is the bony fishes of the Caspian Sea and the use of gill net fishing is one of numerous methods and the use of gill net fishing is one of the main ways that likely to more die the large number of fish during captured in net. In this study, sensory and the appearance changes white fishes after fishing by gillnetting was performed to determi...

Journal: :journal of food biosciences and technology 2015
a. hajibabaei f. abdolmaleki

in this study, modified starch was used as a fat replacer in the milk. the fat replacer was manufactured from modified starch such as pre-gelatinized and cross–linked starches. modified starches were manufactured by hydrochloric acid and citric acid treatments from potato and wheat and were added to skim milk at concentrations of 0.15%, 0.30% and 0.45%. viscosity, total solid, fat content, titr...

امیری, حمید , ایزدی, زهرا , حاجی هاشمی, زهره , شاهدی, محمد , نصیرپور, علی , همدمی , ناصر ,

Ready-to-eat or canned products have an important place in urban life style. Rice is consumed by half of world population. Problems related to production of canned rice are the coherences of rice kernel, retrogradation of rice starch and physico-chemical changes of rice during storage. Main factors affecting physico-chemical properties of canned rice are rice cultivar, amylose and amylopectin c...

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