نتایج جستجو برای: average rate of bread consumption
تعداد نتایج: 21214046 فیلتر نتایج به سال:
The selenium content of the 1989 harvest of wheat used for bread making in Scotland ranged from 0.028 microgram/g dry weight for home-grown wheat to 0.518 microgram/g for Canadian wheat. The tonnage values indicate that 13.8% of the wheat used in bread making came from Canada. This reflects in a calculated dietary intake of 31 micrograms/d which is well below the recommended levels of 70 and 55...
abstract: nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic acid is higher than white flour. in this study, the effect of several sourdough lactic acid bacteria on toast bread was investi...
Bread loaves randomly sampled from nine outlets and bakeries within Ile-Ife were analysed to determine their safety levels for human consumption with respect to bromate and trace metal contents. Bromate determination was carried out via spectrophotometric method while trace metals in the digested bread samples were profiled using Flame Atomic Absorption Spectrophotometer. Bromate levels in the ...
on this project we try to calculated power of hydrogen on dycarbonil compound in different ways ; the first way is shoster way , for sain power of hydrogen notice the different power between central conforms on it and main conform that’s didn’t have hydrogen joint . or in other way different of energy between open and close form. second way, is average way? this is for way that studied conf...
چکیده رقابت پذیری معیاری کلیدی برای ارزیابی درجه موفقیت کشورها،صنایع و بنگاهها در میدان های رقابتی سیاسی،اقتصادی و نجاری به حساب می آید.بدین معنی که هر کشور،صنعت یا بنگاهی که از توان رقابتی بالایی در بازارهای رقابتی برخوردار باشد،می توان گفت که از رقابت پذیری بالاتری برخوردار می باشد.در تحقیقات مختلف، رقابت پذیری در سه سطح ملی،صنعت و بنگاه مورد توجه قرار گرفته که در این میان سطح بنگاه از د...
Summary 367 families comprising 2034 Persons were surveyed for their food consumption, as a Part of a comprehensive goiter research project in Shahriar. Results related to goiter have been published previously and in this report food consumption data are reported. Families were surveyed fat their nutrient intake and food habits using the 24-hour-dietary recall method. The results showed that ...
reinsurance is widely recognized as an important instrument in the capital management of an insurance company as well as its risk management tool. this thesis is intended to determine premium rates for different types of reinsurance policies. also, given the fact that the reinsurance coverage of every company depends upon its reserves, so different types of reserves and the method of their calc...
PURPOSE Underlying mechanisms of the beneficial health effects of low glycemic index starchy foods are not fully elucidated yet. We varied the wheat particle size to obtain fiber-rich breads with a high and low glycemic response and investigated the differences in postprandial glucose kinetics and metabolic response after their consumption. METHODS Ten healthy male volunteers participated in ...
A fast and simple modified QuEChERS extraction method was developed for determination of Benzo[a]pyrene (BaP) in 137 traditional (Sangak), semi-industrial (Sangak) and industrial bread samples using spiked calibration curves by GC/MS. Sample preparation includes extraction of BaP into acetone followed by cleanup with dispersive solid phase extraction. The limit of detection and limit of quantif...
Background and Objectives: Using additives such as Balnkit, to increasing the quality color of food and for the fermentation and early preparation of bread dough, has increased in recent years. The purpose of this study was to investigate the concentration of Blankit in Hamadan breads production and risk assessment of food consumption during 2016. Materials and Methods: In this descriptive-ana...
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