Production of Dietetic Bakery Product - Tapa-Nan with Functional Additives

study of dna interaction with ethylenediaminetetraacetic acid and sesamol food additives

برهمکنش dnaتیموس گاوی طبیعی (ct-dna) با اتیلن دی آمین تترااستات (edta)در بافرtris-hcl با 8/7 ph ( دراین ph،edta به نمک دی سدیم تبدیل می شود) وسسامول در بافر tris-hcl با4/7 ph مورد بررسی قرار گرفته است. edta و سسامول استفاده فراوانی در تکنولوژی غذایی و صنعت شیمیایی دارند. مدل اتصال dna مربوط بهedta بوسیله اسپکتروفتومتری جذب، دورنگ نمایی حلقوی(cd)، ویسکومتری وژل الکتروفورز بررسی شده است. طیفuv ...

Product quality driven design of bakery operations using dynamic optimization

Quality driven design uses specified product qualities as a starting point for process design. By backward reasoning the required process conditions and processing system were found. In this work dynamic optimization was used as a tool to generate processing solutions for baking processes by calculating optimal operation strategies which give a basis for process and unit operation design. Two d...

ADDITIVES, CIGARETTE DESIGN and TOBACCO PRODUCT REGULATION

Struktol Rubber Processing Additives Product Overview

Activator 73 A Activator 73 LM Multifunctional cure activators for the sulfur vulcanization of diene rubber, especially natural rubber. They can partly or totally replace conventional activators based on fatty acids (stearic acid, zinc stearate, and zinc 2-ethylhexanoate) and impart excellent reversion resistance. They can also be used as an effective physical peptizer for the mastication of na...

On the problem of the bakery-stable fruit filling production

Bakery products with various fruit fillings are very popular due to their fresh-fruity fragrance. Said fruit fillings, which are added to the pastries after the baking process, should have, besides the required sensory properties, also very good physicochemical characteristics regarding processing (dosing, pumping, injecting). Heat stable fruit fillings should only be used for filled pastries b...