نتایج جستجو برای: 6 sugar syrup actually

تعداد نتایج: 1054791  

Journal: :علوم دامی ایران 0
عباس رضایی دانشجوی سابق کارشناسی ارشد، گروه علوم دامی، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج غلامعلی نهضتی پاقلعه استادیار، گروه علوم دامی، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج محمد مرادی شهربابک استاد، گروه علوم دامی، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج مهدی گنج خانلو استادیار گروه علوم دامی، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج

this research was conducted to evaluate the effects of feeding fermented diets as a protein supplement, using different diets in a completely randomized design with 6 treatments and 7 replications per treatment for 50 days in apiary in karaj area. honey bee colonies were assimilated in terms of honey, population and same age sister queen. experimental treatments included: 1. fermented gluten me...

2006
N. GHOSH Y. VERMA S. K. MAJUMDER P. K. GUPTA

Fluorescence spectroscopic properties of honey and cane sugar syrup were investigated in order to explore the use of optical techniques for detection of adulteration of honey with cane sugar syrup. Measurements showed that while the major contributor to the fluorescence of cane sugar syrup is the reduced form of nicotinamide adenine dinucleotide, the fluorescence of honey is dominated by flavin...

H. Hajimehdipoor M. Hamzeloo-Moghadam N. Danaifar, S.A. Mostafavi,

Background and objectives: Prunus domestica (plum) has been considered as a useful remedy for several disorders in Iranian Traditional Medicine (ITM). It has cold and wet temperament and is used as syrup for hot temperament diseases such as hot headache and stomach disorders. In the present study, plum syrup has been formulated according to ITM manuscripts and quality control evaluatio...

Journal: :فرآوری و نگهداری مواد غذایی 0
ماریه مردانی فارغ التحصیل کارشناسی ارشد رشته علوم وصنایع غذایی عسگر فرحناکی عضو هیأت علمی بخش علوم و صنایع غذایی دانشگاه شیراز غلامرضا مصباحی عضو هیأت علمی بخش علوم و صنایع غذایی دانشگاه شیراز محمد تقی گلمکانی عضو هیأت علمی بخش علوم و صنایع غذایی دانشگاه شیراز مهسا مجذوبی عضو هیأت علمی بخش علوم و صنایع غذایی دانشگاه شیراز

date syrup, date concentrate and date liquid sugar are among the products which are produced from low quality dates in date processing plants. the aim of this research was to investigate chemical characteristics and sensory properties of date syrup, date concentrate and date liquid sugar in comparison with sugar (sucrose) solutions and evaluate possible substitution of sucrose with these date b...

Journal: :Journal of AOAC International 2001
Y L Martin

Results of a collaborative study are reported for the detection of added beet or cane sugar in maple syrup by the site-specific natural isotope fractionation-nuclear magnetic resonance (SNIF-NMR) method. The method is based on the fact that the deuterium content at specific positions of the sugar molecules is different in maple syrup from that in beet or cane sugar. The syrup is diluted with pu...

Journal: :Journal of agricultural and food chemistry 2015
Bing Du Liming Wu Xiaofeng Xue Lanzhen Chen Yi Li Jing Zhao Wei Cao

Honey adulteration with sugar syrups is a widespread problem. Several types of syrups have been used in honey adulteration, and there is no available method that can simultaneously detect all of these adulterants. In this study, we generated a small-scale database containing the specific chromatographic and mass spectrometry information on sugar syrup markers and developed a simple, rapid, and ...

ژورنال: علوم آب و خاک 2009
انصاری, سارا, فرحناکی, عسکر, مجذوبی, مهسا,

Crystallization is an important phenomenon that affects some quality attributes such as appearance, texture and shelf life in many food materials. Sugar crystallization is a major challenge for dried fruits such as figs with low moisture levels and high sugar contents. In this study, the effect of glycerol and glucose syrup (DE = 38) on the amount of sugar crystallization in figs with different...

انصاری, سارا, فرحناکی, عسکر, مجذوبی, مهسا,

Crystallization is an important phenomenon that affects some quality attributes such as appearance, texture and shelf life in many food materials. Sugar crystallization is a major challenge for dried fruits such as figs with low moisture levels and high sugar contents. In this study, the effect of glycerol and glucose syrup (DE = 38) on the amount of sugar crystallization in figs with different...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
m. elahi s. m. a. razavi z. baratian p. pezeshki

invert sugar is the result of sucrose of hydrolysis of sucrose by acid or enzyme, that is, the splitting of sucrose molecules into their glucose and fructose components.invert sugar is used in different industries such as; food industry, soft drinks and pharmaceutical, due to its special characteristics such as; sweetness level, moisture ability’s property, crystallization level and special tas...

Journal: :research journal of pharmacognosy 2015
m. hamzeloo-moghadam n. danaifar s.a. mostafavi h. hajimehdipoor

background and objectives: prunus domestica (plum) has been considered as a useful remedy for several disorders in iranian traditional medicine (itm). it has cold and wet temperament and is used as syrup for hot temperament diseases such as hot headache and stomach disorders. in the present study, plum syrup has been formulated according to itm manuscripts and quality control evaluations have b...

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