Effect of Partially De-Oiled Maize Germ Cake Flour on Physico-Chemical and Organoleptic Properties of Biscuits
نویسندگان
چکیده
منابع مشابه
extraction and acetylation of purified trypsin from bovin pancreas and study of some its physico-chemical properties
آنزیم تریپسین در شرایط قلیایی ناپایدار می باشد .و فعالیت پروتئولیتیکی تریپسین منجربه خود هضمی آن در جایگاههای خاصی می گردد. بنابر این آنزیمی با ناپایداری بالا محسوب میگردد. در سالهای اخیر موفق شدند که با ایجاد تغیرات شیمیایی با اضافه کردن فلزات خاص ، کلسیم و یا عمل استیلاسیون منجر به افزایش پایداری آنزیم تریپسین گردند. مطالعات در حال حاضر نشان می دهد که تریپسین استیله شده فعالیت آنزیمی خود را ...
15 صفحه اولThe Effect of Quince Powder on Rheological Properties of Batter and Physico-Chemical and Sensory Properties of Sponge Cake
The potential of quince powder was evaluated for the production of fiber rich sponge cakes. In this study, quinces slices were dried in an infrared–hot air dryer (375 W, 60°C and 1 m/s flow rate). The rheological properties of cake batters and physico-chemical, textural and sensory properties of the sponge cake supplemented with five different concentrations (control, 5, 10, 15 and 20 %) of qui...
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چکیده ندارد.
15 صفحه اولSpatial evolution of the physico-chemical, organoleptic and bacteriological properties of a municipal artificial lake
This study is a contribution to the study of the spatial evolution of the properties of the municipal lake of Yaounde-Cameroon. The objective was the characterization of the physico-chemical, bacteriological and organoleptic parameters of water of this lake in order to provide the scientifically exploitable data. To understand the sources and the evolution of the pollution of this lake, we carr...
متن کاملPyrolysis Of Mustard De-Oiled Cake
A fixed bed pyrolysis has been designed and fabricated for obtaining liquid fuel from mustard de-oiled cake. Thermal pyrolysis of mustard deoiled cake were carried out in a semi batch reactor made up of stainless steel at temperature range from 450 0 C to 600 0 C and at a rate of 150C /min to produce bio-fuel. The maximum yield of oil was 51% on wt. % basis for mustard de-oiled cake, it was obt...
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ژورنال
عنوان ژورنال: Journal of Food Processing & Technology
سال: 2013
ISSN: 2157-7110
DOI: 10.4172/2157-7110.1000221