نتایج جستجو برای: storage protein

تعداد نتایج: 1405384  

Mints are herbaceous perennial plants with aromatic leaves that are cultivated for their essential oils. The essential oil of Mint used in pharmaceutical, perfumery and cosmetics applications. The aim of this study was to analyze the relationship between nine different genotypes of Mentha spicata and M. piperita collected from different regions of Ir...

Journal: :veterinary research forum 2015
majid aminzare javad aliakbarlu hossein tajik

the effect of cinnamomum zeylanicum essential oil (czeo) at two concentrations (0.02% and 0.04% v/w) on chemical composition, ph, water activity (aw), lipid oxidation, color stability and sensory characteristics of lyoner-type sausage stored at 4 ˚c for 40 days was investigated. the moisture content of the control sample was higher (p < 0.05) than czeo incorporated samples, while fat, ash and p...

The effect of Cinnamomum zeylanicum essential oil (CZEO) at two concentrations (0.02% and 0.04% v/w) on chemical composition, pH, water activity (aw), lipid oxidation, color stability and sensory characteristics of Lyoner-type sausage stored at 4 ˚C for 40 days was investigated. The moisture content of the control sample was higher (p < 0.05) than CZEO incorporated samples, wh...

Journal: :CoRR 2015
Dixita Limbachiya Manish K. Gupta

Digital data explosion drives a demand for robust and reliable data storage medium. Development of better digital storage device to accumulate Zetta bytes (1 ZB = 1021 bytes ) of data that will be generated in near future is a big challenge. Looking at limitations of present day digital storage devices, it will soon be a big challenge for data scientists to provide reliable. affordable and dens...

Journal: :علوم تغذیه و صنایع غذایی ایران 0
طاهره جهانی t jahani مهین آذر m azar

background and objective : mozzarella is a soft cheese belonging to the pasta filata family, containing 18-24 % fat. the objective of this study was to determine the effect lowering mozarella fat content to 6% and adding whey protein concentrate on the rheological properties of the low-fat cheese. materials and methods : low-fat mozzarella was produced using 3 fat replacers ( dairy-lo, 35% prot...

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