نتایج جستجو برای: olivier salad

تعداد نتایج: 3705  

2016
Terry Trickett

It was in his Quartet for the End of Time that Olivier Messiaen began a life-long process of discovery, not only into his inner world of colour but, also, into a sound world which eliminated conventional notions of musical time. He regarded himself as a composer and rhythmatician and the task he set himself, in his Quartet, was to produce a rhythmic system that could emulate the patterns of nat...

2013
Andreas W. Hempel Maurice G. O’Sullivan Dmitri B. Papkovsky Joseph P. Kerry

Optical oxygen sensors were used to ascertain the level of oxygen consumed by individual salad leaves for optimised packaging of ready-to-eat (RTE) Italian salad mixes during refrigerated storage. Seven commonly found leaves in Italian salad mixes were individually assessed for oxygen utilisation in packs. Each leaf showed varying levels of respiration throughout storage. Using the information ...

ژورنال: علوم آب و خاک 2004
حسن فاطمی, , شیوا امیر کاوئی, , محمد علی سحری, ,

Low calorie salad dressings are oil-in-water emulsion products, in which the oil content has been substantially decreased. This decrease, however, is accompanied by reduction in the viscosity hence, an undesirable texture. To overcome this, oil replacers are generally used. In this research, maltodextrin and xanthan gum were used to replace part of the oil in the production of two kinds of sala...

Journal: :Journal of applied microbiology 2008
C L Little I A Gillespie

In recent years the importance of prepared salads as potential vehicles of gastrointestinal infection has been highlighted by several large outbreaks both nationally and across international boundaries. Between 1992 and 2006, 2274 foodborne general outbreaks of infectious intestinal disease were reported in England and Wales, of which 4% were associated with the consumption of prepared salads. ...

2005
Franck Jedrzejewski

Analytical approaches to musical analysis have generally attempted to provide some kind of justification, and, in the last decades, to develop analytical elements based on tesselations of pitch class sets. When applied to atonal music, analytical approaches frequently fail to find internal coherence. Most of the time, tilings of chords are based on a torus representation, which follows the trad...

2000
Marc-Olivier Killijian

The goal of this dissertation is to design and implement a metaobject protocol adapted to fault-tolerance in Corba applications. No currently available metaobject protocol is satisfactory in this context. We define a protocol that enables dynamic control of (a) the behaviour and internal state of Corba objects, and (b) client/server and object/metaobject links. The implementation we propose is ...

2013

Salad vegetables contaminated with pathogens can cause food poisoning. The isolation of Escherichia coli O157:H7 and Listeria monocytogenes from different salad vegetables; cucumber, cabbage, carrot, and lettuce was carried out. E. coli O157:H7 was isolated from all the salad vegetables while L. monocytogenes was isolated from only cabbage and lettuce. The effect of different storage temperatur...

2004
Ji Gang Kim Yaguang Luo Kenneth C. Gross

Salad savoy (Brassica oleracea L.) is a vegetable crop that is becoming a valued addition to fresh-cut salad mixes. This study was conducted to develop a modified atmosphere packaging system for fresh-cut salad savoy and to evaluate the effect of film oxygen transmission rate (OTR) on package atmospheres, and consequently product quality changes during storage. Two varieties of salad savoy (whi...

2007
K. WARNER

Flavor deterioration of salad dressings was investigated to determine the effect of hydrogenation of the oil. additives and storage conditions. Flavor quality tests were developed and correlated with gas chromatographic analyses of volatile compounds in oils separated from the dressings. Hydrogenation of soybean oil with copper and nickel catalysts effectively increased the storage stability of...

حسن فاطمی, , شیوا امیر کاوئی, , محمد علی سحری, ,

Low calorie salad dressings are oil-in-water emulsion products, in which the oil content has been substantially decreased. This decrease, however, is accompanied by reduction in the viscosity hence, an undesirable texture. To overcome this, oil replacers are generally used. In this research, maltodextrin and xanthan gum were used to replace part of the oil in the production of two kinds of sala...

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