Development and optimization of antifungal packaging for sliced pan loaf based on garlic as active agent and bread aroma as aroma corrector
نویسندگان
چکیده
منابع مشابه
the effect of lexical and grammatical collocation instruction through input flooding versus awareness raising on short-term and delayed retention as well a active use
this study attempted to explore if teaching english collocations through two different modes of awareness-raising and input flooding has any possible differential effect on immediate retention as well as retention in a delayed assessment. it also compared the possible differential effect of teaching english collocations implicitly and explicitly on actively using the items in writing. m...
15 صفحه اولthe effect of teaching reading as whole text task and paragraph task on efl learners speaking
abstract the present study was conducted to investigate the effectiveness of a rather newly developed method in language teaching that is the use of paragraph reading task and whole reading task and their effects on improving efl learner’s speaking ability. to fulfill the purpose of the study, first 90 participants studying their course at sa eedi high school in tehran were chosen by means of ...
15 صفحه اولnano-rods zno as an efficient catalyst for the synthesis of chromene phosphonates, direct amidation and formylation of amines
چکیده ندارد.
Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread
Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the end products. Hence, there is a growing interest in non-conventional yeast strains that can help ...
متن کاملA loaf of bread: Price and value.
In the Western world, the basic staple of nutrition is bread. It evolved, from Neolithic times in Mesopotamia and the Levant, from flour made from natural hybrids of emmer and einkorn. Its form has changed from that of a dark, coarse and heavy loaf, baked in the ashes, to the enriched artistic breads of the late twentieth century. Its variety of forms conferred status on those who ate its refin...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Food Microbiology
سال: 2019
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2018.09.024