نتایج جستجو برای: texture profile analysis

تعداد نتایج: 3020522  

Journal: :journal of food and bioprocess engineering 0
mohammad hojjati ramin agriculture and natural resources university of khouzestan, department of food science and technology, mollasani, ahwaz, iran marisa speziale università degli studi mediterranea di reggio calabria. dipartimento di biotecnologie per il monitoraggio agro-alimentare ed ambientale. c. da melissari - iii lotto - 89124 reggio calabria, italy laura vázquez-araújo universidad miguel hernández de elche, departamento de tecnología agroalimentaria. grupo calidad y seguridad alimentaria. carretera de beniel, km 3.2. 03312-orihuela, alicante, spain antonio mincione università degli studi mediterranea di reggio calabria. dipartimento di biotecnologie per il monitoraggio agro-alimentare ed ambientale. c. da melissari - iii lotto - 89124 reggio calabria, italy angel antonio carbonell-barrachina universidad miguel hernández de elche, departamento de tecnología agroalimentaria. grupo calidad y seguridad alimentaria. carretera de beniel, km 3.2. 03312-orihuela, alicante, spain

the characteristic texture of turrón, torrone and nougat was examined. they are typical european confections prepared from almonds, honey, sugars and/or chocolate. three different instrumental tests: puncture, cutting, and texture profile analysis (tpa), were used in this study and samples prepared from three countries (spain, italy, and france), and by six manufacturing companies (two companie...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه تربیت معلم تهران - دانشکده علوم 1372

in this study reference as one of the five cohesive devices in the achievement of textuality in english and persian narrative/descripitive written texts is focused on and analysed . to do so , the theoretical framework elaborated by halliday and hasan (1976) and its version adapted by the writer to match the sub-types of reference in farsi are applied to the analysis of reference in english and...

Journal: :Food Science and Technology Research 2013

Journal: :journal of herbal drugs (an international journal on medicinal herbs) 2013
azam hajmohamadi javad keramat mohammad hojjatoleslamy hooman molavi

background & aim: tragacanth is a natural gum obtained from the dried sap of several species of middle eastern egumes of the genus astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. sponge cake is one of the most popular bakery...

Journal: :iran agricultural research 2013
m. moosavi-nasab m. azadian a. farahnaky a. r. yousefi

abstract- in this study, texture profile analysis and a creep test were used to determine the textural quality attributes of fish protein isolates and conventional surimi. these isolates were made from raw materials obtained from filleting processes of silver carp (hypophthalmichthys molitrix) using acid and alkaline aided treatments. texture profile analysis was performed in order to obtain ha...

A. FARAHNAKY A. R. YOUSEFI M. AZADIAN M. MOOSAVI-NASAB

ABSTRACT- In this study, texture profile analysis and a creep test were used to determine the textural quality attributes of fish protein isolates and conventional surimi. These isolates were made from raw materials obtained from filleting processes of Silver carp (Hypophthalmichthys molitrix) using acid and alkaline aided treatments. Texture profile analysis was performed in order to obtain ha...

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: :International Journal of Food Properties 2000

The characteristic texture of turrón, torrone and nougat was examined. They are typical European confections prepared from almonds, honey, sugars and/or chocolate. Three different instrumental tests: puncture, cutting, and Texture Profile Analysis (TPA), were used in this study and samples prepared from three countries (Spain, Italy, and France), and by six manufacturing companies (two companie...

The characteristic texture of turrón, torrone and nougat was examined. They are typical European confections prepared from almonds, honey, sugars and/or chocolate. Three different instrumental tests: puncture, cutting, and Texture Profile Analysis (TPA), were used in this study and samples prepared from three countries (Spain, Italy, and France), and by six manufacturing companies (two companie...

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