Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven
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چکیده
منابع مشابه
In vitro starch digestibility and expected glycemic index of pound cakes baked in two-cycle microwave-toaster and conventional oven.
Bread baking technology has an important effect on starch digestibility measured as its predicted glycemic index tested in vitro. The aim of this work was to evaluate the changes in predicted glycemic index of pound cake baked in a two-cycle microwave toaster and a conventional oven. The glycemic index was calculated from hydrolysis index values by the Granfeldt method. Non-significant differen...
متن کاملeffect of seed priming and irrigation regimes on yield,yield components and quality of safflowers cultivars
این مطالعه در سال 1386-87 در آزمایشگاه و مزرعه پژوهشی دانشگاه صنعتی اصفهان به منظور تعیین مناسب ترین تیمار بذری و ارزیابی اثر پرایمینگ بر روی سه رقم گلرنگ تحت سه رژیم آبیاری انجام گرفت. برخی از مطالعات اثرات سودمند پرایمینگ بذر را بر روی گیاهان مختلف بررسی کرده اند اما در حال حاضر اطلاعات کمی در مورد خصوصیات مربوط به جوانه زنی، مراحل نموی، عملکرد و خصوصیات کمی و کیفی بذور تیمار شده ژنوتیپ های م...
Microwave oven in microbiology.
Editor, Reference to Microwave oven in microbiology laboratory, JPMA., 1992:42:2. In response to the queries by a microbiologist regarding the published paper we feel it would be appropriate to clarifr the facts. 1. Sterilization in microwaves works on a different principle than the conventional autoclave and sterilizadon is independent of temperature, just like the principle of sterilization b...
متن کاملeffect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry
چکیده ندارد.
15 صفحه اولMicrowave oven in microbiology laboratory.
Microwave oven can safely be used in microbiology laboratory for preparation of media. The method is convenient, reliable, economical and reproducible. It saves time and the quality of media is superior as compared to media prepared by conventional autoclaving method.
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2015
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-015-2101-z