نتایج جستجو برای: organoleptic traits
تعداد نتایج: 101404 فیلتر نتایج به سال:
Species' life history traits, including maturation age, number of reproductive bouts, offspring size and number, reflect adaptations to diverse biotic and abiotic selection pressures. A striking example of divergent life histories is the evolution of either iteroparity (breeding multiple times) or semelparity (breed once and die). We analysed published data on salmonid fishes and found that sem...
C. elegans, both in the wild and in the lab, live on a diet of live bacteria. The bacterial diet provides nutrients for C. elegans, but can also play a number of other roles in C. elegans physiology. Recently, we compared the effects of different bacterial diets on life history traits and gene expression. Here, we discuss our recent findings in the context of other dietary studies and highlight...
The effects of larval densities of one to four individuals in standard Drosophila-vials (diameter 25 by 95 mm) on the age at pupation, starved dry weight, and wing length of Culex pipiens quinquefasciatus Say were studied. This approach required relatively few larvae per replicate and included a control treatment, where individual larvae developed in the absence of competition. This design also...
the influence of freezing conditions on the organoleptic attributes of iranian leafy vegetable foods
the edible leafy vegetables contain nutritional ingredients that are necessary for human health and it is important that nutrients protection be monitored during processing and storage. the aim of this study was to study some organoleptic attributes of a very popular iranian meal named coco-sabzi, which was prepared with a mixture of edible grinded leafy vegetable pre-stored at different frozen...
Mayonnaise sauce is a nutritious food product with high caloric content, which is usually incorporated into other products as an ingredient. The product should be produced under hygienic conditions to avoid its physical and chemical deterioration along with microbial spoilage, which mostly happens due to the lack of thermal treatment. Mayonnaise is often stored for long periods at room temperat...
Mayonnaise sauce is a nutritious food product with high caloric content, which is usually incorporated into other products as an ingredient. The product should be produced under hygienic conditions to avoid its physical and chemical deterioration along with microbial spoilage, which mostly happens due to the lack of thermal treatment. Mayonnaise is often stored for long periods at room temperat...
Background & Aims: The aim of this study was to evaluate the probability to produce yoghurt containing live and active probiotic microorganisms as functional food with favorite sensorial properties. Material & Methods: The maintenance of Salmonella as a pathogen agent was evaluated under the synergistic effects of simultaneous presence of Teucrium polium essential oil (EO) and Lactobacillus ac...
My comments on Lea et al.’s review discussing “developmental plasticity: bridging research in evolution human health” will focus on the implications of developmental plasticity on human life history parameters. Today, it is well-known that members of the same sex, age and even species differ dramatically in anatomical, physiological and behavioral traits and that this kind of variation is due t...
Mendelian traits are considered to be at the lower end of the complexity spectrum of heritable phenotypes. However, more than a century after the rediscovery of Mendel's law, the global landscape of monogenic variants, as well as their effects and inheritance patterns within natural populations, is still not well understood. Using the yeast Saccharomyces cerevisiae, we performed a species-wide ...
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