نتایج جستجو برای: sensory characteristics
تعداد نتایج: 745466 فیلتر نتایج به سال:
Background and Objectives: General acceptance of the goat milk products in Iran addresses needs of hybridization of this livestock with increasing characteristics of milk production and adaptation to various climates of Iran. The objectives of this study were to develop a kefir drink from Mahabadi and Alpine Hybrid (F1) and investigate its quality characteristics and sensory stability during pr...
conclusions the results showed that despite the simultaneous high prevalence of sleep disturbances and sensory processing disorders in children with autism, there isn’t a significant relationship between the two conditions among these children. background autism is a neurological disorder that limits communication, socialization, and participation of children in symbolic play. sensory processin...
the aim of the present study was to investigate the effect of addition of soymilk on physicochemical, microbial, and sensory characteristics of milk fermented with lactobacillus acidophilus. soybeans were blended 1:5 w/v with distilled water. the prepared soymilk was added to milk in combinations of 20%, 40%, and 60%. milk was used as the control. all the samples were sterilized and fermented w...
the effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. fortification caused improvement in some characteristics such as dough stability ...
background several lines of evidence suggest that early sensory stimulation and regular family visiting programs are potential nursing interventions to improve the outcomes of head injured comatose patients. however, little is known about the impacts of family involvement in providing sensory stimulation. objectives to determine the effects of a sensory stimulation program conducted by nurses a...
The aim of the present study was to investigate the effect of addition of soymilk on physicochemical, microbial, and sensory characteristics of milk fermented with Lactobacillus acidophilus. Soybeans were blended 1:5 w/v with distilled water. The prepared soymilk was added to milk in combinations of 20%, 40%, and 60%. Milk was used as the control. All the samples were sterilized and fermented w...
The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. Fortification caused improvement in some characteristics such as dough stability ...
Background and Objectives: The objectives of this study were to produce a nutritious stable condiment with uniform quality based on lime juice that could improve the quality of commercial lime juices in food products and investigate independent effects and interactions of hydrocolloids on the final product. Materials & Methods: Novel formulations were developed by adding two types of gums, incl...
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