منابع مشابه
The Impact of Inoculation Rate and Order on Physicochemical, Microstructural and Sensory Attributes of Probiotic Doogh
Effects of inoculation level (4 or 8-fold compared to standard inoculation) and order (standard inoculation before fermentation and 3-fold inoculation at the end of fermentation = 1+3, Two-fold inoculation before fermentation and the same at the end of fermentation = 2+2, 2+6, 4-fold before fermentation = 4, 4+4, and 8) of culture inoculums containing probiotics on viscosity, phase separation,...
متن کاملThe Impact of Inoculation Rate and Order on Physicochemical, Microstructural and Sensory Attributes of Probiotic Doogh
Effects of inoculation level (4 or 8-fold compared to standard inoculation) and order (standard inoculation before fermentation and 3-fold inoculation at the end of fermentation = 1+3, Two-fold inoculation before fermentation and the same at the end of fermentation = 2+2, 2+6, 4-fold before fermentation = 4, 4+4, and 8) of culture inoculums containing probiotics on viscosity, phase separation,...
متن کاملModeling and Quantification of Security Attributes of Software Systems
Quite often failures in network based services and server systems may not be accidental, but rather caused by deliberate security intrusions. We would like such systems to either completely preclude the possibility of a security intrusion or design them to be robust enough to continue functioning despite security attacks. Not only is it important to prevent or tolerate security intrusions, it i...
متن کاملRelationship between volatile compounds of olive oil and sensory attributes
This study was carried out to study some quality indices (acid value, peroxide value and UV absorption K232nm, K270nm and ∆K) of virgin olive oil of three varieties (Coratina, Koronakii and Picual) at two stages of ripening. Also, organoleptic tests, phenolic content, αtocopherol and oxidative stability measured by Rancimat method at 100 ̊C were determined. Fatty acid composition and volatile co...
متن کاملEffect of MAP and Different Atmospheric Conditions on the Sensory Attributes and Shelf life Characteristics of Fresh Pistachio Nuts
Modified atmosphere packaging (MAP) was used to increase the shelf life of fresh in hull pistachio nuts (Pistacia vera L.), meeting the market demand for fresh high quality products. Fresh in hull pistachio nuts were stored at 5°C and three different gaseous conditions including 10% O2, 20% CO2 and 70% N2 (MAP1), 100% CO2 (MAP2) and ambient atmosphere for 42 days. The samples of 300 g of pistac...
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ژورنال
عنوان ژورنال: Sen'i Kikai Gakkaishi (Journal of the Textile Machinery Society of Japan)
سال: 1984
ISSN: 0371-0580,1880-1994
DOI: 10.4188/transjtmsj.37.10_p396