نتایج جستجو برای: potato product performance

تعداد نتایج: 1324649  

2011
P. F. Li L. F. Xue R. F. Zhang X. S. Piao Z. K. Zeng J. S. Zhan

A total of 629 Duroc×Landrace×Large White crossbred pigs were utilized in three experiments (Exp. 1, 222 pigs weighing 25.6±2.0 kg BW; Exp. 2, 216 pigs weighing 56.2±4.3 kg BW; Exp. 3, 191 pigs weighing 86.4±4.6 kg BW) conducted to determine the effects of fermented potato pulp on performance, nutrient digestibility, carcass traits and plasma parameters in growingfinishing pigs. Each experiment...

2014
P. MOALLEM N. RAZMJOOY B. S. MOUSAVI B. S. Mousavi

Potato image segmentation is an important part of image-based potato defect detection. This paper presents a robust potato color image segmentation through a combination of a fuzzy rule based system, an image thresholding based on Genetic Algorithm (GA) optimization and morphological operators. The proposed potato color image segmentation is robust against variation of background, distance and ...

2009
Franco Pedreschi Rommy N. Zuñiga

Potato is the raw food material that has been used the most in frying operations due to the high demand of consumers all over the world. Detection of high concentrations of acrylamide in heated starch rich foodstuffs, such as potato, by the Swedish National Food Administration in April 2002 attained public concern because this product is a suspected human carcinogen. Maillard reaction is sugges...

Journal: :مهندسی صنایع 0
جعفر رزمی استاد دانشکدة مهندسی صنایع پردیس دانشکده های فنی دانشگاه تهران حسن مینا کارشناس ارشد مهندسی صنایع پردیس دانشکده های فنی دانشگاه تهران میثم نصرالهی دانشجوی دکتری مهندسی صنایع پردیس دانشکده های فنی دانشگاه تهران

to survive in today’s competitive environment, companies need continues improvement to achieve goals such as increasing the accuracy of targeting, improving product or service. however, there is no improvement guaranty without performance evaluation. an organization must assess current performance before embarking on any improvement. if it does not, it will have no baseline from which to determ...

2000
Risto Honkanen Ville Leppänen Martti Penttonen

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
hassan sabbaghi aman mohammad ziaifar mahdi kashaninejad

introduction: texture is one of the most important attribute in foods and is always issues for the manufacturing of fried products, because texture plays a crucial role in consumer acceptance and the perceived quality of foods. prediction of changes in texture during frying can be helpful in process control. structurally, this quality parameter in fried potato strip made from the formation of a...

Journal: :The Plant cell 1989
J Logemann S Lipphardt H Lörz I Häuser L Willmitzer J Schell

A 1.2-kilobase pair fragment of the 5' upstream region of a potato wound-inducible gene (wun1) was fused to different marker genes (wun1-CAT, wun1-NPTII). Stable integration of a wun1-CAT chimeric gene into the tobacco genome led to a high wound-inducible chloramphenicol acetyltransferase activity in leaves. Transient expression experiments in potato protoplasts showed that wun1 carries a stron...

Journal: :Plant physiology 1967
R Pressey

Invertase inhibitor was extracted from potato tubers and purified nearly 1000-fold. The purification procedure involved precipitation at pH 4.0, fractionation with ammonium sulfate, adsorption on alumina Cgamma gel, and gel filtration on Sephadex G-100 and DEAE-Sephadex A-50. The product obtained was homogeneous to electrophoresis on polyacrylamide gel. Exclusion chromatography on Sephadex G-10...

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