نتایج جستجو برای: syneresis

تعداد نتایج: 331  

ژورنال: علوم آب و خاک 2009
تدینی, مهرنوش, دخانی, شهرام, سلیمانیان زاد, صبیحه, شیخ زین الدین, محمود,

Exo-polysaccharide (EPS) production by some lactic acid bacteria (starter) during fermentation could affect the physical properties of yoghurt. In this study, at first EPS content and its effects on physical properties of three traditional (S1, S2 and G) and one industrial (I) yoghurt samples were studied. The results showed that there was significant differences in fat content, solid non-fat c...

H. Ebrahimnejad J. Sajedianfard S. M. Mazloomi S. S. Shekarforoush,

Currently, due to their beneficial effects, there is interest in adding prebiotics to food products. Thisstudy investigated the effect of the addition of inulin (1% and 2%) on microbial and physico-chemicalproperties of probiotic low fat yogurt manufactured with Lactobacillus acidophilus. Six experimentalpreparations of yogurt were produced. Homogenized, standardized and pasteurized low fat mil...

تدینی, مهرنوش, دخانی, شهرام, سلیمانیان زاد, صبیحه, شیخ زین الدین, محمود,

Exo-polysaccharide (EPS) production by some lactic acid bacteria (starter) during fermentation could affect the physical properties of yoghurt. In this study, at first EPS content and its effects on physical properties of three traditional (S1, S2 and G) and one industrial (I) yoghurt samples were studied. The results showed that there was significant differences in fat content, solid non-fat c...

2005
E. DE ROBERTIS

By E. DE ROBERTIs T HE STUDY OF THE SUBMICROSCOPIC ORGANIZATION of blood platelets iii different. physiologic conditions is of importance in the ebucidation of the function that they have in hemostasis. Although the exact mechanism of action of platelets is miot entirely known, there are evidences that they play a role imi the first stages of hemostasis by agglutinatimig at the woumid and later...

Journal: :Journal of dairy science 2011
J D Estrada C Boeneke P Bechtel S Sathivel

Fortified dairy products appeal to a wide variety of consumers and have the potential to increase sales in the yogurt industry and help increase intake of long-chain n-3 fatty acids. The objectives of this study were to develop a strawberry yogurt containing microencapsulated salmon oil (MSO; 2% wt/vol) and evaluate its characteristics during 1 mo of storage. Unpurified salmon oil (USO) was pur...

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