نتایج جستجو برای: sensorial properties

تعداد نتایج: 872009  

Journal: :Italian Journal of Food Science 2021

Loquat cultivation in Sicily is mainly based on nonnative cultivars and local ecotypes characterized by high nutraceutical value appreciable physicochemical characteristics. Increased interest commercial loquat production has increased the intention to provide premium quality that include volatile substances capable of conditioning sensorial properties and, therefore, acceptability fruits consu...

Journal: :Turkish journal of anaesthesiology and reanimation 2015
Mustafa Atçı Hakkı Ünlügenç Yasemin Güneş Refik Burgut Geylan Işık Zehra Hatipoğlu Mediha Türktan

OBJECTIVE In our study, the effect of intravenous magnesium sulphate in normal and pre-eclamptic patients on spinal anaesthesia produced by bupivacaine was investigated. METHODS Sixty-four pregnant (32 normal and 32 pre-eclamptic) were accepted in this study. Pregnants were divided into four groups as patients given intravenous magnesium sulphate and as control. Spinal anaesthesia was induced...

Journal: :Pro-fono : revista de atualizacao cientifica 2010
Simone Aparecida Capellini Aline Cirelli Coppede Talita Regina Valle

BACKGROUND fine motor function of school-aged children with dyslexia, learning disabilities and learning difficulties. AIM this study aimed to characterize the fine motor, sensory and perceptive function of school-aged children with dyslexia, learning disabilities and learning difficulties and to correlate these results with the analysis of the children's handwriting. METHOD participants we...

Journal: :Journal of agricultural and food chemistry 2007
Sherlan G Lemos Ana Rita A Nogueira André Torre-Neto Aleix Parra Julian Alonso

An agrarian sensorial system based on temperature, moisture, and all solid-state ion-selective potentiometric sensors was developed with the objective of monitoring the behavior of H+ and Ca2+ ions in soil and in real conditions, contributing with a new tool that tries to complement the current precision agriculture technology. The evaluation of the sensorial system to pH monitoring presented a...

Journal: :Caderno de Ciências Agrárias 2019

2013
F. Sirtori

The aims of this study were to evaluate the effect of seasoning time on aromatic profiles and to describe the sensorial profile of “Toscano” dry-cured ham. At this aim ten hams, cured according to the rule of “Toscano” PDO label, were sampled at the begin of seasoning and at 1, 3, 6 and 12 months. The samples of muscular tissue were submitted to volatile compounds analysis by SPME-GC/MS. At the...

2010
Viera Poppeová

Delta roboti Mechanical systems that allow a rigid body (called endeffector) to move with respect to a fixed base play a very important role in numerous applications. A rigid body in space can move in various ways, in translation or rotary motion. These are called its degrees of freedom (DOF). The position and the orientation of the end-effector (called its pose) can be described by its general...

2008
Noa Agmon Sarit Kraus

This paper considers the problem of multi-robot patrolling along an open polyline, for example a fence, in the presence of an adversary trying to penetrate through the fence. In this case, the robots’ task is to maximize the probability of detecting penetrations. Previous work concerning multi-robot patrol in adversarial environments considered closed polygons. That situation is simpler to eval...

Journal: :International Journal of Food Properties 2023

The microalga Spirulina platensis is recognized for its high nutritional value, particularly in terms of protein and bioactive compounds, can be used to produce functional foods. aim this study was develop a novel Ricotta cheese fortified with different amounts spirulina powder (SRC) (0.25 , 0.5, 0.75, 1.0) g/100 g evaluate the effects on cheese’s physicochemical, sensorial, microbiological pro...

Background and Objectives: Due to important roles of gluten in qualitative properties of cereal-based products and consumption restrictions of these products by celiac patients, formulation of gluten-free products with appropriate quality and investigation of effects of various additives on qualitative properties of the products are important.  Materials & Methods: In this study, effects of le...

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