Pistachio powder is a product used today in confectionery, ice cream, pistachio paste and other foods. Considering the higher rate of spoilage and oxidation in pistachio powder, developing methods to increase the shelf-life of this product is therefore important. In this study the effect of  freezing and vacuum packaging on the quality characteristics of pistachio powder during storage was inve...

fruity teas are popular due to variety in sensory properties as well as their nutritional and therapeutical characteristics. recently, the worldwide researches related to fruity teas have been considerably developed. in this work, effects of fruit type (apple, quince and pear) and brewing time (10 or 20 min) on some nutritional properties (mg, fe and ca contents, sugars and protein percent) as ...

Received 13/8/2010 Accepted 11/4/2012 (004985) 1 Polo Regional de Desenvolvimento Tecnológico dos Agronegócios – PDRTA, Alta Mogiana, CP 35, CEP 14770-000, Colina, SP, Brasil, e-mail: [email protected]; [email protected] 2 Meat Technology Center, Food Technology Institute – ITAL, CP 139, CEP 13070-178, Campinas, SP, Brasil *Corresponding author Physical, chemical, techno...

PURPOSE To study the types of horizontal sensory strabismus, their causes, and treatment outcomes. METHODS A retrospective analysis of 44 patients with horizontal sensory strabismus who were treated from 2002 to 2007. Patients whose worse eye vision was inferior or equal to 0.2 were included. The deviation angle in primary position, causes, type of treatment, and pre-operative or post-operati...

regarding the nutritional value and availability of acorns in west and southwest of iran, the effects of partial substitution of wheat flour with acorn flour was investigated. wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. density of cakes was increased with increasing the acorn flour. as the substitution degree ...

this study was carried out to evaluate the effects of red onion (allium cepa l.) juice and green tea (camellia sinenses) extract on lipid oxidation and sensory characteristics of refrigerated (4ºc) sturgeon fillets (acipenser persicus). fresh fillets were tumbled in 1%, 2.5%, and 5% (v/v) aqueous solutions of onion juice (oj) and tea extract (te), and then stored for up to 8 days at 4°c in a re...