نتایج جستجو برای: frozen storage

تعداد نتایج: 210821  

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
a. ahmadi s. a. mortazavi e. milani r. rezaie mokarram

in this study, frozen yoghurt was produced as a synbiotic product. a food product containing both probiotics and prebiotics is named as synbiotic or functional food. lactobacillus acidophilus (la-5) as a probiotic bacteria was added to frozen yoghurt in two types; free and encapsulated, and its survivability was evaluated during 60 days storage at -18 °c . also fructo-oligosaccharide as a prebi...

A. A. Motallebi A. Aghababyan A. Fazlara S. Taheri, Y. Aftabsavar

  In this study changes in fatty acids profile during frozen storage at -18°C of Cobia (Rachycentron canadum), caught from the Persian Gulf (Bandar Abbas) were studied. Changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), EPA+DHA/C16, n-3 PUFA/n-6 PUFA (n-3/n-6) and polyunsaturated fatty acids /saturated fatty acids (PUFA/SFA) were i...

Journal: :Acta scientiarum polonorum. Technologia alimentaria 2013
Jacek Słupski Zofia Lisiewska

BACKGROUND Legumes are a good source of protein, and are also abundant in carbohydrates, B-group vita-mins, dietary fibre and mineral compounds. MATERIAL AND METHODS This work evaluates the retention of ash, eleven minerals and two heavy metals in products obtained from two common bean cultivars harvested before reaching full maturity, with a dry matter content of about 40%. Analyses were con...

Journal: :journal of institute of cold chain 1979

Journal: :Food Science and Technology (Campinas) 2013

Journal: :Journal of Chemical Education 1984

Journal: :The Japanese journal of animal reproduction 1987

A. Shabani, B. Shabanpour, H. Rostamzad, M. Kashaninejad,

  This study was aimed to investigate effects of aqueous citric acid (CA) and ascorbic acid (AA) on lipid oxidation in comparison with effect of vacuum packaging in order to find better treatment to delay improper changes in the Persian sturgeon (Acipenser persicus) fillets during frozen storage due to lipid oxidation. In this study traditional packaging, vacuum packaging, ascorbic acid solutio...

2013
A. I. Hegazy

This research evaluated the use fenugreek seed flour (3,6,9 and 12%)as antioxidant and antimicrobial agent in manufacture of beef burgers instead of soybean flour (SF). with emphasis on frozen storage stability for most important quality criteria of beef burger. The incorporation of fenugreek seed flour into beef burger patties instead of soybean flour improving the content of essential amino a...

Journal: :The Japanese journal of animal reproduction 1979

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