نتایج جستجو برای: method of cooking food stuffs

تعداد نتایج: 21297107  

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه پیام نور - دانشگاه پیام نور استان همدان - دانشکده ادبیات و علوم انسانی 1390

abstract this study is an attempt to determine the effect of nano- technology education on science lesson for fifth grade in primary school in the city of kermanshah. this research is experimental and is conducted in the from of pre-test and post- test for the control group. an achievement test was administered to determine the rate of learning in the students. the research is an applied one. ...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه بیرجند - دانشکده ادبیات و علوم انسانی 1392

in new management approaches, in the organizations with inflexible structure, existing of red tapes and interruptions caused by limitations and also non-compliance with environmental changes, create demotivation among staff. with regard to the influence of job motivational potential and its relationship to the type of organizational structure( enabling and dissuasive), the goal of this research...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه تحصیلات تکمیلی علوم پایه زنجان - دانشکده شیمی 1391

in this thesis a calibration transfer method is used to achieve bilinearity for augmented first order kinetic data. first, the proposed method is investigated using simulated data and next the concept is applied to experimental data. the experimental data consists of spectroscopic monitoring of the first order degradation reaction of carbaryl. this component is used for control of pests in frui...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه بوعلی سینا - دانشکده علوم پایه 1391

abstract: in this thesis, we focus to class of convex optimization problem whose objective function is given as a linear function and a convex function of a linear transformation of the decision variables and whose feasible region is a polytope. we show that there exists an optimal solution to this class of problems on a face of the constraint polytope of feasible region. based on this, we dev...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه گیلان - دانشکده علوم انسانی 1392

this study investigated how group formation method, namely student-selected vs. teacher-assigned, influences the results of the community model of teaching creative writing; i.e., group dynamics and group outcome (the quality of performance). the study adopted an experimental comparison group and microgenetic research design to observe the change process over a relatively short period of time. ...

Journal: :Journal of the American Chemical Society 1897

Journal: :Journal of chromatography. A 2005
Sarah Kelly Mortensen Xenia Thorsager Trier Annie Foverskov Jens Hójslev Petersen

A multi-analyte method without any pre-treatment steps using reversed-phase liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) was developed and applied for the determination of 20 primary aromatic amines (PAA) associated with polyurethane (PUR) products or azo-colours. The method was validated in-house for water and 3% acetic acid food simulants using spiked ...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه شیراز - دانشکده علوم پایه 1391

a simple, rapid and low-cost scanner spectroscopy method for the glucose determination by utilizing glucose oxidase and cdte/tga quantum dots as chromoionophore has been described. the detection was based on the combination of the glucose enzymatic reaction and the quenching effect of h2o2 on the cdte quantum dots (qds) photoluminescence.in this study glucose was determined by utilizing glucose...

Journal: :Journal of nutritional science and vitaminology 1990
M Kimura Y Itokawa

To clarify the cooking losses of minerals (sodium, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, copper), various food materials were analyzed before and after cooking, and the following results were obtained. (1) The mineral contents of cooked foods in mass cooking were on an average about 60-70 percent of those in raw or uncooked foods. (2) Cooking losses were particularly...

2011
Mayumi Ueda Mari Takahata Shinsuke Nakajima

There are many websites and researches that involve cooking recipe recommendation. However, these websites present cooking recipes on the basis of entry date, access frequency, or the recipe’s user ratings. They do not reflect the user’s personal preferences. We have proposed a personalized recipe recommendation method that is based on the user’s food preferences. For extracting the user’s food...

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