نتایج جستجو برای: sensory characteristics of samples including flavor

تعداد نتایج: 21208717  

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه تربیت مدرس - دانشکده منابع طبیعی 1391

in this study, the effects of oleothermal modification on physical and mechanical peroperties of fir wood (abeis sp.) blocks were examined. at first, some blocks of fir wood with 5 × 20 × 120 cm dimensions were prepared. the blocks were treated in soybean oil. the effects of 3 factors such as treatments temperature (180and 200 °c), holding time (12 and 15 h) and initial moisture content of wood...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
(pages 33-45) s. razmkhah sharabiani s.m.a razavi kh. behzad m. mazaheri tehrani

in this paper, the effect of two domestic seeds hydrocolloids (basil seed and sage seed gums) and one commercial hydrocolloid (pectin) on characteristics of non-fat concentrated yoghurt was studied. for this purpose, effect of different concentrations of these gums (0.05, 0.1, 0.15 and 0.2%) on physicochemical and sensory properties after 1 and 7 days were investigated and compared with control...

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

abstract venlafaxine, 1–[2–(dimethylamino)–1–(4–methoxyphenyl) ethyl]cyclohexanol hydrochloride is a novel non-tricyclic antidepressant. venlafaxine is a second generation antidepressant drug, has a neuropharmacologic profile distinct from that of existing antidepressants including tricyclic compounds, selective serotonin reuptake inhibitors and monoamine oxidase inhibitors. venlafaxine impart...

Journal: :فرآوری و نگهداری مواد غذایی 0
المیرا کرامتجو دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد بین المللی دانشگاه تبریز جواد حصاری دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز صدیف آزادمرد دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز سید هادی پیغمبردوست دانشیار گروه علوم و صنایع غذایی دانشکده کشاورزی دانشگاه تبریز محبوب نعمتی استاد، گروه فارماکتونوزی، دانشکده داروسازی، دانشگاه علوم پزشکی تبریز

in this study extract of olive leaf was added to butter samples at three concentrations, 0.05, 0.1 and 0.5% and after vaccum packaging, were kept in refrigerator for 90 days. acid and peroxide value, microbial culture , polyphenol content of samples ,hardness, oxidative stability, sensory characteristics of samples including flavor, textural and apparent characteristics of samples and dpph radi...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه تبریز - دانشکده کشاورزی 1389

abstract: since sugar consumption is directly related to diabetes and other illnesses such as obesity, the issue that will most heavily dominate the health food market is blood sugar management and low glycemic foods. using calcium chloride and gums such as sodium alginate and low ester pectin as thikener and a high-potency sweetener aspartame we were able to reduce sugar content of sour cherry...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه اراک - دانشکده علوم 1392

the history of plant’s used for mankind is as old as the start of humankind. initially, people used plants for their nutritional proposes but after the discovery of medicinal properties, this natural ?ora became a useful source of disease cure and health improvement across various human communities. berberis vulgaris is one of the medicinal plants used in iranian traditional medicine. berberis ...

2008
Pitiporn Ritthiruangdej Thongchai Suwonsichon

Sensory characteristics of Thai fish sauces is one of the most important factors of consumer perception. This study aims to characterize sensory properties of Thai fish sauces, and to categorize Thai fish sauces based on the sensory properties. Twenty samples composing of 12 commercial Thai fish sauces (P) and 8 commercial Thai mixed fish sauces (M) were collected. Generic descriptive quantitat...

Journal: :journal of herbal drugs (an international journal on medicinal herbs) 2013
fariba ataei javad keramat mohammad hojjatoleslami maryam mirlohi

background & aim: oleuropein has pharmacologic properties and is the main component of olive leaves which is considered to be the most pharmacologic compounds of olive (olea europaea l.). the aim of this work was to investigate the possible using of the extract of this plant in food industry (sponge cake) in order to take advantage of its medicinal properties.experimental: ethanolic extract...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
m. ghods rohani s. a. mortazavi m. mazaheri tehrani

in this study, ultrafiltrated feta cheese was prepared from cow’s milk ultrafiltraton retentate and soymilk blend. rennet and calcium chloride were used simultaneously as coagulant to coagulate cow’s milk proteins and soymilk proteins, respectively. then, the effect of storage period on physical (texture profile analysis test, penetration test), chemical (total solids, protein, fat) and sensory...

Journal: :journal of paramedical sciences 0
sara sohrabvandi department of food science and technology research, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran peyman oroognia marham-khavar company, tehran amir mohammad mortazavian 1department of food science and technology, national nutrition and food technology research institute, faculty of nutrition sciences, food science and technology, shahid beheshti university of medical sciences, tehra mehraein khoshfarjham students’ research committee, department of food science and technology, national nutrition and food technology research institute, faculty of nutrition sciences, food science and technology, shahid beheshti university of medical sciences, tehran nayebali ahmadi proteomics research center, faculty of paramedical sciences, shahid beheshti university of medical sciences, tehran

fruity teas are popular due to variety in sensory properties as well as their nutritional and therapeutical characteristics. recently, the worldwide researches related to fruity teas have been considerably developed. in this work, effects of fruit type (apple, quince and pear) and brewing time (10 or 20 min) on some nutritional properties (mg, fe and ca contents, sugars and protein percent) as ...

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