نتایج جستجو برای: tomato paste export

تعداد نتایج: 61033  

2017
Josiane E. Manejo Djiogue Richard M. Nguimbou Leopold N. Tatsadjieu Yannick D. Mang Nicolas Y. Njintang

Nnam gon, a cake made by steam cooking a mixture of Cucurbitaceae seeds paste and others ingredients specially spices, is a highly prized dish in Central African region. A preliminary investigation conducted as part of this study highlighted that formulations used in the processing of Nnam gon vary according to the spices used. This study was carried out to determine the best formulation for th...

1997
Robert C. Crida Andrew J. Stoddart John Illingworth

Before surface mount components can be placed on a circuit board, it is necessary to print solder paste onto pads. The paste is then melted to make an electrical connection (reflow). A screen printing process is used to print the solder paste onto the board. This is a complicated process with a large number of input parameters. Some of these parameters can be controlled and it is the purpose of...

Journal: :Brazilian oral research 2012
Janaina Corazza Montero Graziela Garrido Mori

This study evaluated the ability of ions from a non-alcoholic calcium hydroxide-propolis paste to diffuse through dentinal tubules. Thirty-six single-rooted bovine teeth were used. The tooth crowns were removed, and the root canals were instrumented and divided into 3 groups: Group 1 - calcium hydroxide-propylene glycol paste; Group 2 - calcium hydroxide-saline solution paste; Group 3 - calcium...

Asiyeh Azizi, Mohammadreza Zare Mehrjerdi Zahra Korooni

Among agricultural products in Iran, pistachio is one of the major export products that can produce foreign currency. The present study evaluated factors affecting pistachio export earnings instability and its effect on agricultural export during the studied period. For this purpose, export earnings instability index was calculated using "average absolute difference between export earnings and ...

Journal: Journal of Nuts 2014
A. Shakerardekani

Pistachio paste is produced from ground roasted kernel. This study focused on the influence of the milling process on colloidal stability, rheological behavior and color of pistachio paste. The colloidal stability of pistachio paste samples increased with a reduction of particle size from 31.4 to 15.10µm. The Herschel-Bulkley model was found to be the best model to describe the flow behavior of...

Journal: :journal of agricultural science and technology 2010
m. mohammadi a. esmaeeli-far j. zad gh. mossahebi m. okhovat

abstract tomato spotted wilt virus (tswv) was detected in tomato leaf and fruit samples collected from viiramin reyion in tehran province using indicator test plants including petunia hybrida, nicatiana glutinosa, n. tabacum cv. snmsun nn, n. clevelandit and n. benthamiana and seroloyical tests. small browinsh local necrotic lesions appeared on p. hybrida leaves 2-4 days post-inoculation. syste...

2017
Iqra Chaudhary Abhay M Tripathi Gunjan Yadav Sonali Saha

Aim To compare new remineralizing agents calcium sodium phosphosilicate paste and casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) paste with that of fluoridated toothpaste in remineralization of early carious lesions using scanning electron microscopy and energy-dispersive X-ray (SEM-EDX) analysis. Materials and methods Sixty sound extracted premolars were collected and placed in ...

2002
Jeffrey J. Thomas

The effect of a short heat treatment on hydrated cement paste has been investigated by measuring the weight and length changes of specimens as they undergo various combinations of heating, drying, and resaturation. Heating a cement paste to 60°C coarsens the capillary pore system, decreases the volume of mesopores, and increases the degree of polymerization of the silicates. In addition, the sa...

Journal: Journal of Nuts 2011
B Emadzadeh M Hashemi M Nassiri Mahallati R Farhoosh S. M. A Razavi

Consumers' awareness about the nutritional profile of their diets has made the industry to respond their needs seriously. In this study, response surface methodology was used to analyze the effect of three fat replacers and two sweeteners on sensory attributes and viscosity of low- calorie pistachio butter. Balangu seed extract (BSG) (0.01-0.04), Reihan seed gum (RSG) (0.01-0.023), xanthan (0.0...

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