The present study was designed to investigate the effects of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt. Frozen yogurt was prepared with different types of probiotic (Lactobacillus acidophilus and Bifidobacterium lactis) along with yogurt starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus). The frozen yogurt mixture was sup...

Statistical models were developed to reveal which structural elements of ice cream affect melting rate and hardness. Ice creams were frozen in a batch freezer with three types of sweetener, three levels of the emulsifier polysorbate 80, and two different draw temperatures to produce ice creams with a range of microstructures. Ice cream mixes were analyzed for viscosity, and finished ice creams ...

Software development is considered to be a dynamic process where demands for changes seem to be inevitable. Modifications to software are prompted by all kinds of changes including changes to the requirements. This type of changes gives rise to an intrinsic volatility, which has several impacts on the software development lifecycle. This paper describes our findings of an extensive survey based...

As more US companies outsource their software projects overseas, they find that it is more challenging to control software development risk in countries with dissimilar IT capabilities. Using data collected from software projects developed in Korea, we investigate the impacts of specific risk management strategies and residual performance risk on objective performance measures such as cost and ...

Software Effort estimation involves the estimation of effort required to develop software. Cost overrun, schedule overrun occur in the software development due to the wrong estimate made during the initial stage of software development. Proper estimation is very essential for successful completion of software development. Lot of estimation techniques available to estimate the effort in which ne...

ABSTRACT: This paper presents the results of studies concerned with the preparation of fresh food foams based on egg white and various hydrocolloids including Iranian gum tragacanth, guar and xanthan gums at different concentrations (0.002-0.040% w/w). The basic physical parameters of the obtained foams such as overrun, stability and morphology of gas bubbles were measured. Viscosity measuremen...

The cost of a Software Product Line (SPL) development project sometimes exceeds the initially planned cost, because of requirements volatility and poor quality. In this paper, we propose a cost overrun simulation model for time-boxed SPL development. The model is an enhancement of a previous model, specifically now including: consideration of requirements volatility, consideration of unplanned ...