نتایج جستجو برای: macaroni wastes
تعداد نتایج: 13152 فیلتر نتایج به سال:
A study was conducted with a pilot-scale sterilization system based on 27-MHz radio frequency (RF) energy to investigate the effectiveness in shortening process time and in improving quality for foods sealed in 6pound military-ration polymeric trays. Chemical marker M-1 was used to evaluate heating uniformity in 20% whey protein gels as a model food, and macaroni and cheese was processed to ass...
Macaroni Cap Ikan, is the most widely known macaroni snack in Malang market. Many UMKM market various regions and have opened branches everywhere. It often found that packaging less attractive only labeled form of photocopied paper, there no particular brand characterizes it. Therefore, it necessary to manufacture attractively becomes hallmark brand. with existence a quality macaroni, hoped wil...
Stickiness and pastiness after cooking is one of the basic problems of macaroni production technology. Investigation of the factors affecting stickiness and pastiness of Iranian Macaroni is essential. The purpose of this research was to study the effects of percentage of gluten in the flour as well as extruder and drying temperatures on the macaroni quality. The factors studied are as follows: ...
BACKGROUND In the open ocean, eddies and associated structures (fronts, filaments) have strong influences on the foraging activities of top-predators through the enhancement and the distribution of marine productivity, zooplankton and fish communities. Investigating how central place foragers, such as penguins, find and use these physical structures is crucial to better understanding their at-s...
Macaroni is a food product generally considered as one of the paste products. These products are produced from semolina that is, in turn, produced through special processing of milled durum wheat. In order to examine the effect of α-amylase on macaroni quality, three cultivars, namely Yavarous, Zardak and Altar 84, were chosen from each of which some wheat sprouts were prepared and mixed with u...
Stickiness and pastiness after cooking is one of the basic problems of macaroni production technology. Investigation of the factors affecting stickiness and pastiness of Iranian Macaroni is essential. The purpose of this research was to study the effects of percentage of gluten in the flour as well as extruder and drying temperatures on the macaroni quality. The factors studied are as follows: ...
AIM Competition for food among populations of closely related species and conspecifics that occur in both sympatry and parapatry can be reduced by interspecific and intraspecific spatial segregation. According to predictions of niche partitioning, segregation is expected to occur at habitat boundaries among congeners and within habitats among conspecifics, while negative relationships in the de...
Macaroni is a food product generally considered as one of the paste products. These products are produced from semolina that is, in turn, produced through special processing of milled durum wheat. In order to examine the effect of α-amylase on macaroni quality, three cultivars, namely Yavarous, Zardak and Altar 84, were chosen from each of which some wheat sprouts were prepared and mixed with...
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