نتایج جستجو برای: juice percent
تعداد نتایج: 112034 فیلتر نتایج به سال:
Background and Aim: Foodstuffs additives are a general term for materials that are added to the foodstuffs in order to increase durability and to improve the appearance, composition, taste and food nutritional value. Colors are classified in this group and are added to foodstuffs in order to increase their attraction. The aim of this survey was to analyze status of added colors to the juice of ...
currently cancer is considered as one of the main factors of mortality globally. many chemicals in our environment can cause genetic mutations and are potentially responsible for millions of cancer-related deaths. nowadays the scientists are looking for food materials which can potenthially prevent the cancer occurrence. the purpose of this research is to examine antimutagenicity and anticancer...
The aim of this study was investigation of influence of different extracts addition on total phenols, anthocyanin content, antioxidant activity and percent of polymeric colour of blackberry juice during storage of 52 days at 4 °C. Anthocyanin content of control sample (blackberry juice without extracts addition) was 149.91 mg/L. Samples with addition of extracts (olive leaf, pine bark PE 5:1, p...
PURPOSE The purposes of this study were to: describe practice patterns, knowledge, and attitudes of pediatric dentists in North Carolina (N.C.) in delivering dietary recommendations to the parents/caregivers of infants and toddlers; and identify barriers that limit the implementation of related recommendations. METHODS Our survey instrument included 30 questions covering eight domains of barr...
the aim of the current study was to investigate the relationship among efl learners learning style preferences, use of language learning strategies, and autonomy. a total of 148 male and female learners, between the ages of 18 and 30, majoring in english literature and english translation at islamic azad university, central tehran were randomly selected. a package of three questionnaires was ad...
Background and Objectives: Fresh fruit juice is one of the best drinks which have minerals and vitamins and is a good source for water compensation, but if microbial quality of the fruit juice does not meet the standard level, it can be play as a source for food disease infections.Material and method:In his cross-sectional study, all of 58 fruit juice shops in Bandar Abbas were selected as stud...
BACKGROUND Intakes and biochemical concentrations of carotenoids and tocopherols have been associated with chronic diseases. OBJECTIVE To describe dietary patterns in Jackson Heart Study participants and to determine if biochemical measurements of antioxidants differ across these. DESIGN Cross-sectional analysis of data for 373 African-American men and women (age 35 to 80 years), participat...
approved: D.V. Beavers Nu. -J*" ' ^' With acidification, the clarification-filtration difficulties of the 1975 ripe Bartlett pear juice were generally overcome. Chemical analyses were conducted to determine the composition of the acid precipitated colloid in an attempt to determine the reason that the 1975 juice was so difficult to clarify and filter. Samples of the acid precipitated colloid we...
iran is the center of origin as well as variation for pomegranate (punica granatum l.). also, iran is one of the most important countries in the world in terms of pomegranate culture and production. monitoring morphological and physiological changes which occur during fruit growth and development is an important determining in orchard management decisions. the aim of the present research was to...
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