نتایج جستجو برای: average rate of bread consumption
تعداد نتایج: 21214046 فیلتر نتایج به سال:
the present study set out (a) to examine the categories of pedagogical knowledge related to the act of teaching of novice and experienced teachers as gleaned from their verbal report of what they were thinking about while teaching and (b) to compare the categories of pedagogical knowledge of novice and experienced teachers. the aim of comparing these two groups of teachers was to see whether di...
Sufficient I intake is important for the synthesis of thyroid hormones, which play an important role in normal growth and development. Our aim was to estimate habitual I intake for the Dutch population and the risk of inadequate or excessive intakes. Further, we aimed to provide an insight into the dietary sources of I and the association with socio-demographic factors. Data from the Dutch Nati...
It is well recognised that the consumption of seaweed isolates (such as alginate) successfully reduce energy intake and modulate glycaemic and cholesterolaemic responses. However, to date, the effect of adding whole seaweed to bread has not been widely investigated. Hence, this study aims to investigate the acceptability of Ascophyllum nodosum enriched bread as part of a meal, and measure its e...
the present paper investigates the effect of production factors, including technology, physical capital and labour on the energy consumption intensity of iran. for this purpose, time series data during the period of (1974-2007) have been analyzed within cobb–douglas production function framework. the results of the study indicate that the technology and the physical capital have caused the aver...
background:the present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. methods: defatted soy flour (dsf) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. bread produced with these blends compared with regular taftoon bread and was tested for chemical an...
during natural gas processing, water in natural gas may cause to hydrates formation in pipelines which may lead to serious damages to process equipments. given the problems raised by present of water in natural gas, glycol solvent uses to remove water.in contact of glycol with gas always an amount of btex and voc absorb along with water, which on glycol recovery process, these substances separa...
a total of 165 wheat landraces with their originated from northwest regions of iran were studied at research station of agricultural faculty, univ. of tabriz, using two experimental designs in two spring and fall growing seasons. during these experiments, growth habits of 104 wheat landraces were assessed and their representative seeds harvested in similar conditions. these landraces were analy...
Introduction: Due to such complications of absorbing lead and cadmium heavy metals as kidney and liver dysfunction, vascular and heart diseases, anemia, digestive complications, nervous and skeletal problems and due to importance of bread as one of the most important food diets in Iran, especially in Yazd, the amount of lead and cadmium was evaluated in a variety of breads in Yazd. Methods: ...
OBJECTIVE: Since bread is the main source of food in Iran, we aimed to assess the effect of four types of Iranian breads on metabolic and cardiovascular responses before and during 15, 30, 60, 90, 120 and 180 minutes of consumption in type 2 diabetic patients. MATERIALS AND METHODS: Ten type 2 diabetic patients (6 women and 4 men) with mean age of 51 ± 9.8 years and mean BMI of 31.9 ± 1.19 kg/...
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