نتایج جستجو برای: Macaroni

تعداد نتایج: 173  

Journal: :journal of pharmaceutical and health sciences 0
parisa ziarati pharmaceutical sciences branch, islamic azad university shermin divanian pharmaceutical sciences research center, pharmaceutical sciences branch, islamic azad university, tehran-iran (iaups) 2behrouz adergani akbari food quality and safety laboratories, food and drug organization, ministry of health and medical education, tehran-iran

current study was done to determine the concentration of heavy metals including lead and cadmium and nutrients element copper and zinc in a simple and whole wheat macaroni in the valid different supermarkets in the city of tehran. 254 samples from seven iranian simple macaroni , four foreign simple macaroni and two iranian whole wheat macaroni were purchased consecutively in 3 seasons of 2015. ...

Current study was done to determine the concentration of heavy metals including Lead and Cadmium and nutrients element Copper and Zinc in a simple and whole wheat Macaroni in the valid different supermarkets in the city of Tehran. 254 samples from seven Iranian simple Macaroni , four foreign simple Macaroni and two Iranian whole wheat macaroni were purchased consecutively in 3 seasons of 2015. ...

Journal: :BIO web of conferences 2021

Macaroni products as a product of mass consumption can serve an object for enriching the human body with useful components by using non-traditional raw materials. The authors propose innovative technology production macaroni made mixture wheat and emmer flour addition bran source dietary fibers, which makes it possible to give functionality at same time improve their quality.

Journal: :پژوهش های علوم دامی ایران 0
حسن فتحی غلامعلی مقدم احمد نعمت الهی عبدالمنصور طهماسیبی

one experiment was conducted in order to evaluate four levels of macaroni waste including: 0, 10, 20 and 30 percentage in growing turkey feed in a completely randomized design (crd) with 120 local turkey including 3 replicates in 12 pens. during the experiment (3-8 weeks), turkeys received feed and water of free access. weight gain, feed consumption and feed efficiency were measured weekly. dif...

2003
Y. WANG

A study was conducted with a pilot-scale sterilization system based on 27-MHz radio frequency (RF) energy to investigate the effectiveness in shortening process time and in improving quality for foods sealed in 6pound military-ration polymeric trays. Chemical marker M-1 was used to evaluate heating uniformity in 20% whey protein gels as a model food, and macaroni and cheese was processed to ass...

Journal: :Jurnal ABM Mengabdi 2022

Macaroni Cap Ikan, is the most widely known macaroni snack in Malang market. Many UMKM market various regions and have opened branches everywhere. It often found that packaging less attractive only labeled form of photocopied paper, there no particular brand characterizes it. Therefore, it necessary to manufacture attractively becomes hallmark brand. with existence a quality macaroni, hoped wil...

حمیدی اصفهانی, زهره , شاهدی, محمد , گلی خوراسگانی, پیمان ,

Stickiness and pastiness after cooking is one of the basic problems of macaroni production technology. Investigation of the factors affecting stickiness and pastiness of Iranian Macaroni is essential. The purpose of this research was to study the effects of percentage of gluten in the flour as well as extruder and drying temperatures on the macaroni quality. The factors studied are as follows: ...

Journal: :Journal of the Belgian Society of Radiology 2011

2015
Cecile Bon Alice Della Penna Francesco d’Ovidio John Y.P. Arnould Timothée Poupart Charles-André Bost

BACKGROUND In the open ocean, eddies and associated structures (fronts, filaments) have strong influences on the foraging activities of top-predators through the enhancement and the distribution of marine productivity, zooplankton and fish communities. Investigating how central place foragers, such as penguins, find and use these physical structures is crucial to better understanding their at-s...

شاهدی, محمد , منصوری, بیتا ,

Macaroni is a food product generally considered as one of the paste products. These products are produced from semolina that is, in turn, produced through special processing of milled durum wheat. In order to examine the effect of α-amylase on macaroni quality, three cultivars, namely Yavarous, Zardak and Altar 84, were chosen from each of which some wheat sprouts were prepared and mixed with u...

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