منابع مشابه
Determination of Egg Yolk Content in Egg Liqueurs
Č������ H., V������� M., P���������� V., K�������� F. (2004): Determination of egg yolk content in egg liqueurs. Czech J. Food Sci., 22: 9–15. The recent Czech Food law (Decree No. 264/2003, 93/2000 and 57/2003 of the law No. 110/1997 as amended) requires the minimal concentration of egg or egg yolk content in relevant food products (mayonnaises, egg pastas, egg liqueurs), however, the methods ...
متن کاملApplication of near infrared (NIR) spectroscopy coupled to chemometrics for dried egg-pasta characterization and egg content quantification.
Dried egg pasta is an important and traditional food in the Italian cuisine, and the eggs in pasta improve its nutritional value and organoleptic properties. For this reason the percentage of eggs present in the products sold as "egg pasta" has to always be clearly reported in the label. In this respect, the present research addresses the possibility of developing a method which would allow fas...
متن کاملthe washback effect of discretepoint vs. integrative tests on the retention of content in knowledge tests
در این پایان نامه تاثیر دو نوع تست جزیی نگر و کلی نگر بر به یادسپاری محتوا ارزیابی شده که نتایج نشان دهندهکارایی تستهای کلی نگر بیشتر از سایر آزمونها است
15 صفحه اولdetermination of maximal singularity free zones in the workspace of parallel manipulator
due to the limiting workspace of parallel manipulator and regarding to finding the trajectory planning of singularity free at workspace is difficult, so finding a best solution that can develop a technique to determine the singularity-free zones in the workspace of parallel manipulators is highly important. in this thesis a simple and new technique are presented to determine the maximal singula...
15 صفحه اولDetermination of Cholesterol in Pasta Products Using Gas-Liquid Chromatography
A simple gas-liquid chromatographic method has been developed for the measurement of cholesterol and some plant sterols, such as campesterol, ~-sitosterol and avenasterol, in pasta products. Samples were saponified, without prior extraction of lipids, and the concentrated unsaponifiables analysed directly by gas liquid chromatography. The results were evaluated statistically, and they showed th...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2011
ISSN: 1212-1800,1805-9317
DOI: 10.17221/3424-cjfs