نتایج جستجو برای: and storage conditions hence
تعداد نتایج: 16919466 فیلتر نتایج به سال:
The effects of growth of two strains of lactic acid bacteria on microbial flora of ground beef after packaging in air permeable packs were studied under workshop conditions. The strains isolated from dairy products were added to ground beef at a density of 104 CFU/g after identification and antibiosis test against indicator bacteria (Escherichia coli and Staphylococcus aureus). The two strains ...
The storage of gases in porous adsorbents, such as activated carbon and carbon nanotubes, is examined here thermodynamically from a systems viewpoint, considering the entire adsorption-desorption cycle. The results provide concrete objective criteria to guide the search for the "Holy Grail" adsorbent, for which the adsorptive delivery is maximized. It is shown that, for ambient temperature stor...
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to compare the mechanical properties of resilon and gutta-percha cones after storing at three different temperatures.one-hundred standardized size 40/02 gutta-percha cones and 100 resilon cones were randomly divided into four groups. the first group of the materials were tested immediately after receipt as the control group. the other three were stored in their packages at -12°c, 4± 1°c and 22±...
abstract in aggregate, active forms of reactive silica with mineral names are sometimes associated with sand and gravel in concrete mixture. alkali hydroxides originated from alkalis in the cement or other resources form an alkaline silica gel with this reactive silica which becomes swallowed and expanded during time causing damage to concrete. there have been growing researches on alkaline r...
interaction of menthol with polyethylene terephthalate bottles during storage time was tested at three different temperatures. menthol is a mint flavor agent added to yogurt drinks in iran and is considered as a factor affecting consumer acceptance. absorption of menthol to packaging material could cause a loss of quality in the final product due to diminished flavor intensity. tests were done ...
Background and Objectives: Encapsulation is a process; by which, a susceptible compound is surrounded with a membrane or matrix that is able to release its contents at a controlled speed under certain conditions. In recent years, popularity of adding bioactive compounds to food products has increased. These compounds are usually sensitive to environmental, processing and/or gastrointestinal con...
a field investigation was conducted to evaluate the effect of n and k fertilizers on qualitative and quantitative changes of potato tubers during five months of storage. this study was carried out in three replications at five levels (0, 60, 120, 180 and 240 kg/ha) of nitrogen and three levels (0, 75 and 150 kg/ha) of potassium fertilizer during 2004-2006. measurements were recorded monthly. th...
in this study, the antimicrobial effect of sea cucumber extract (0.5, 1 and 2%) on the microbial population of rainbow trout fillets during refrigerated storage was examined. fillets were stored for 16 days and every 4 days microbial tests (including total bacterial load, pseudomonas, enterobacteriaceae and h2s producing bacteria) were performed on the samples. results showed that there was no ...
Objective: Ageing of the stored seed is a natural phenomenon and the seeds tend to lose viability even under ideal storage conditions. Accelerated ageing has been recognized as a good predictor of the storability of seed lots. Aged seeds show decreased vigor and produce weak seedlings that are unable to survive once reintroduced into a habitat. The characteristics of the chemical composition of...
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