effect of freezing on rheological and textural properties of basil seed gum
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effect 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...
The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer
In this study, the effect of basil seed gum (BSG) on the stability and rheological properties of egg white albumin (EWA) emulsions was investigated. A constant amount of EWA (0.5% w/v) and different concentrations of BSG (0-0.3% w/v) were used for the manufacture and stabilization of oil-in-water emulsions (30% w/w). The results showed that by increasing BSG concentration, the storage (21 days)...
متن کاملthe effect of explicit teaching of metacognitive vocabulary learning strategies on recall and retention of idioms
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15 صفحه اولThe Effect of Marve Seed Gum (Salvia macrosiphon Boiss) on the Qualitative and Rheological Properties and Staling of Baguette Bread
Functionality of Marve seed gum (Salvia Macrosiphon Boiss) on rheological properties and staling of Baguette bread have been studied. Three different concentrations of 0.1 %, 0.5% and 1% (w/w, flour basis) were applied and this hydrocolloid affected the quality of the stored bread to some extent. The effects of Marve seed gum on the rheological properties of dough was also investigated instrume...
متن کاملThe Effect of Adding Sweet Basil Seed Powder (Ocimum basilicum L.) on Rheological Properties and Staling of Baguette Bread
ABSTRACT: In this research, the functionality of sweet Basil seed powder (Ocimum basilicum L.) on Buguette bread quality and its potential application in retarding the staling process has been studied. Three different concentrations of the powder (0.5%, 1% and 1.5%, w/w, flour basis) were applied. The effects of powder on the rheological properties of dough were also investigated instrumentally...
متن کاملStudies on Leucaena Leucocephala Seed Gum: Rheological Properties
The apparent viscosity (pseudoplastic viscosity) of mucilage of leucaena seed gum was calculated, based on flow curves, obtamed With multiple point viscometer. Attempts were made to correlate the various rheological properties, describIng the_ overall flow behaviOur of gum, with their concentrations. The relationship between N(exponential constant) and concentration was found to be a zero order...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۵، شماره ۱، صفحات ۶۴-۷۶
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