نتایج جستجو برای: flavor

تعداد نتایج: 19488  

Journal: :journal of agricultural science and technology 2013
m. farhoodi z. emam-djomeh a. falah s. sabetghadam m. nemati

interaction of menthol with polyethylene terephthalate bottles during storage time was tested at three different temperatures. menthol is a mint flavor agent added to yogurt drinks in iran and is considered as a factor affecting consumer acceptance. absorption of menthol to packaging material could cause a loss of quality in the final product due to diminished flavor intensity. tests were done ...

1998
Stephen Sharpe

A single species of staggered fermion represents four degenerate quarks in the continuum limit, but at finite lattice spacing the SU(4) flavor symmetry is broken down to a discrete subgroup[1]. We have found, however, that there is a substantial restoration of the flavor symmetry in the chiral limit, at least in the pion sector [2]. We give here a description of our conclusions and an outline o...

2016
Karen L. Launchbaugh Luis Ortega

Ecological Implications of Flavor Generalization by Sheep: Role of Flavor Intensity and Variation in Toxin Dose

Journal: :Journal of Cosmology and Astroparticle Physics 2016

2018
Neelansh Garg Apuroop Sethupathy Rudraksh Tuwani Rakhi NK Shubham Dokania Arvind Iyer Ayushi Gupta Shubhra Agrawal Navjot Singh Shubham Shukla Kriti Kathuria Rahul Badhwar Rakesh Kanji Anupam Jain Avneet Kaur Rashmi Nagpal Ganesh Bagler

Flavor is an expression of olfactory and gustatory sensations experienced through a multitude of chemical processes triggered by molecules. Beyond their key role in defining taste and smell, flavor molecules also regulate metabolic processes with consequences to health. Such molecules present in natural sources have been an integral part of human history with limited success in attempts to crea...

2013
Elaine C S Lima Márcia B S Feijo Maria C J Freitas Edna R dos Santos Armando U O Sabaa-Srur Luciana S M Moura

Cassava is regarded as the nutritional base of populations in developing countries, and flour, product made of cassava, is the most consumed in the world. The cassava leaves are very rich in vegetable proteins, but a big amount is lost in processing the crop. The objective of this study was to do a sensory evaluation of cassava flour to which a protein concentrate obtained from cassava leaves (...

Journal: :journal of medicinal plants and by-products 0

studies have shown that oxygenated compounds and tss/ta are important for beverage and food industries. it seems that citrus rootstocks have a profound influence on oxygenated compounds and tss/ta. the aim of this research is to identify rootstock that can synthesize the maximum level of oxygenated compounds and tss/ta. peel oil was extracted using mechanical presses and eluted using n-hexane. ...

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