نتایج جستجو برای: respectively after heat processing

تعداد نتایج: 2775706  

Journal: :nutrition and food sciences research 0
farinaz saremnejad namini gorgan university of agricultural sciences and natural resources mehdi jafari gorgan university of agricultural sciences and natural resources mohammad ziaiifar gorgan university of agricultural sciences and natural resources morad rashidi research institute of petroleum industry and responsible for the research center of nanotechnology

background and objectives: thermal processing is an effective method in preventing microbial spoilage but high heat transfer in a long time process that leads to quality loss and increased energy consumption. also it is important to consider sensitive nature of food products during the thermal processing. due to the nano-fluids' unique thermo–physical properties compared with the conventio...

2014

The degradation and/or isomerisation of lycopene have an important influence on its bioavailability and bioactivities. Existing studies have shown that the configuration profiles and stability of lycopene will be changed because of heat processing, but the relationship between the structure conversion of lycopene and the intensity of heat treatment is yet to be further studied. To simplify the ...

2013

The degradation and/or isomerisation of lycopene have an important influence on its bioavailability and bioactivities. Existing studies have shown that the configuration profiles and stability of lycopene will be changed because of heat processing, but the relationship between the structure conversion of lycopene and the intensity of heat treatment is yet to be further studied. To simplify the ...

2014
Betül Karsloğlu Ümran Ensoy Çiçek Nuray Kolsarici Kezban Candoğan

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced wit...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه بیرجند - دانشکده کشاورزی 1390

abstract this study is carried out to determine the chemical composition in the three vegetative stages of the haloxylon sp., degradation parameters, with adding naoh and ca(oh2 ). for this purpose, in may and october and january 2010 enough some haloxylon sp. of the ammary area was prepared. crude protein and ash percentage are decrease, neutral detergent fiber percentage with pragress stage ...

Journal: :یافته های تحقیقاتی در گیاهان زراعی و باغی 0
جلیل دژم پور مرکز تحقیقات کشاورزی و منابع طبیعی آذربایجان شرقی حمید رهنمون سعداله اسکندری حسین منصورفر ناصر بوذری ابراهیم گنجی مقدم محمد زرین بال

selection and introduction of superior genotypes from native populations is one of the most common improving methods for fruit trees in the world. iran as a very important origin of apricot has a huge diversity of varieties, so a rich collection of local and imported genotypes of apricot was induced in sahand horticultural research station from 1971. nasiri 90 and other four superior varieties ...

پایان نامه :وزارت بهداشت، درمان و آموزش پزشکی - دانشگاه علوم پزشکی و خدمات بهداشتی درمانی مشهد - دانشکده دندانپزشکی 1390

objective: the objective of this study was to investigate the invitro fluoride release of four new self-adhesive resin cements; set (sdi, australia), breeze (pentron, usa), embrace wetbond (pulpdent, usa), g-cem (gc, japan) and to assess the bonding performance of these self-adhesive resin cements for bonding of orthodontic brackets. materials and methods: for fluoride release experiment, six ...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه علامه طباطبایی - دانشکده ادبیات و زبانهای خارجی 1391

abstract lexical knowledge of complex english words is an important part of language skills and crucial for fluent language use (nation, 2001). the present study, thus, was an attempt to assess the role of morphological decomposition awareness as a vocabulary learning strategy on learners’ productive and receptive recall and recognition of complex english words. so 90 sophomores (female and ma...

Journal: :Journal of economic entomology 2005
Rizana Mahroof Bhadriraju Subramanyam Paul Flinn

Managing stored-product insect pests by heating the ambient air of a food-processing facility to high temperatures (50-60 degrees C), also referred to as heat treatment, is an effective technology that has been used since the early 1900s. The minimum temperature during heat treatment for effective disinfestation is 50 degrees C. The effect of sublethal exposures to 50 degrees C on the reproduct...

Friction stir processing (FSP) was used as a cladding method for the fabrication of a AA2024 clad layer on a AA1050 sheet. Crossover multi pass FSP with 50% overlap was considered as the cladding method. Effects of the number of FSP passes and post heat treatment on the microstructure and properties of clad layers were evaluated. Microstructural evolutions during the FSP and heat treatment were...

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