نتایج جستجو برای: technological properties

تعداد نتایج: 945521  

Journal: :E3S web of conferences 2021

The importance of the study is in development canned beef with increased biological value. plant complex “spirulina-flax” was used for modernization meat. A corresponding goal and objectives research on new meat, recipes, chemical composition vitro digestibility were formulated. Development foods carried out laboratories N.V. Parakhin Oryol State Agrarian University “Oryolproduct” Mtsensk distr...

Journal: :Düzce Üniversitesi bilim ve teknoloji dergisi 2023

İnşaat sektörünün malzemeye olan talebi her geçen gün artmakta ve kullanım yerindeki ihtiyaçları sürekli çeşitlenmektedir. Malzemelerin yerinde dayanıklılığının fazla olması, uzun süre sağlaması ayrıca ömrünü tamamladıktan sonra çevreye zararlı atık yükü oluşturmaması önem taşımaktadır. Odun-çimento kompozit levhalar, reçine esaslı levhalarla karşılaştırıldığında, yangına karşı yüksek mukavemet...

Journal: :Turkish Journal of Forestry 2021

In this study, the effect of moisture content and density panel on some physical mechanical properties fiberboard was investigated. The differences were aimed to be revealed. test samples obtained from fiberboards which divided into three different (0.590 g/cm3, 630 g/cm3 0.680 g/cm3) contents (6%, 9% 12%) groups. Within scope such as water absorption thickness swelling bending strength, modulu...

2012
Philipp Tuertscher Raghu Garud Arun Kumaraswamy

We report on a longitudinal study of the emergence of the ATLAS detector, a complex technological system developed at CERN, Geneva. Our data show that justification is an important mechanism for coordination, and that it results in the creation of interlaced knowledge, i.e., a partial overlapping of knowledge across actors and groups. Neither ?modular? nor ?common,? such interlaced knowledge co...

A.H Sami, J Khandaghi, N * Abbasgholizadeh,

Background & objectives: Safety control of traditional raw milk cheese such as Pot cheese is of special importance. Although enterococci can play beneficial probiotic or technological properties in cheese and their use in food is the subject of debate due to evidence of pathogenicity and antibiotic resistance. Method: In the present study, after isolation and morphological and biochemical iden...

Journal: :علوم و تکنولوژی پلیمر 0
محمود مهرداد شکریه مجید جمال امیدی

fiber reinforced composites are widely used instead of traditional materials in various technological applications. therefore, by considering the extensive applications of these materials, a proper knowledge of their impact behavior (from low- to high-velocity) as well as their static behavior is necessary. in order to study the effects of strain rates on the behavior of these materials, specia...

2005
Bohdan Achremowicz Dorota Gumul Marcin Lukasiewicz Rafał Ziobro Barbara Baraniak

Starch is an important biopolymer, which is used in various branches of industry including food technology, mining, textile and paper industry. The divergence in applications causes the need of different technological parameters, such as granularity, solubility, viscosity, molecular weight. These features are controlled by molecular structure of starch, which is complex and covers all levels of...

Journal: :توسعه کارآفرینی 0
محمد رضا میگون پوری استادیار دانشکدة کارآفرینی، دانشگاه تهران محمود متوسلی استاد دانشکدة اقتصاد، دانشگاه تهران الهه میگون پوری کارشناس ارشد کارآفرینی، دانشگاه تهران

nowadays clean energy and technological innovation in this field have becomevery important. dynamic innovation and technology development are done by the formation of technological innovation systems and factors influencing thefunctions of system play a key role in the emergence of such systems.considering the lack of previous researches in this area, this research seeks toanswer the question t...

Journal: :علوم و صنایع غذایی ایران 0
مهدی قیافه داودی بخش تحقیقات فنی ومهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران بهاره صحرائیان دانشجوی دکتری علوم و صنایع غذایی، دانشگاه فردوسی مشهد فریبا نقی‏ پور دانشجوی دکتری علوم و صنایع غذایی، دانشگاه فردوسی مشهد مهدی کریمی بخش تحقیقات فنی ومهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران زهرا شیخ الاسلامی زهرا شیخ الاسلامی بخش تحقیقات فنی ومهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران

application of additives is one of the proper solutions in quality enhancement in bakery products such as gluten matrix promotion, softness and unity of the texture and delay in staling which are effectives on shelf life and marketability of the bread. so the aim of this study was to investigate the synergistic effect of datem, ssl and e471 as an emulsifier in level of 0.2% and 0.5% humectants ...

Nikravan, M., Shavvalpoour, S.,

Recent evolutions in World Trade Organization (WTO) and other international trading agreements have made industries all around the world face a new era of intense global competition. Simultaneously with increased competitive pressure, permanent development and innovation comprise building blocks of firm excellence. In a dynamic environment, failure to innovate ends up with business stagnation a...

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