نتایج جستجو برای: sweet cream

تعداد نتایج: 26964  

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه علوم بهزیستی و توانبخشی - پژوهشکده علوم بهزیستی 1389

چکیده : زمینه و هدف : امروزه در بسیاری از محیط های شغلی نظیر صنایع هسته ای، نظامی و شیمیایی بروز یک خطای انسانی می تواند به حادثه ای فاجعه بار منتهی شود. ویژگی عمومی سیستم های تکنولوژیکی بزرگ این است که مقادیر عظیمی از مواد بالقوه خطرناک در یک واحد متمرکز هستند و توسط چند اپراتور اتاق کنترل، کنترل می شوند. اتاق کنترل به عنوان قلب تپنده یک سیستم می باشد و هر گونه خطا در وظایف اپراتورها می توان...

Journal: :Food and nutrition bulletin 2014
Francis Kweku Amagloh Jane Coad

BACKGROUND White maize, which is widely used for complementary feeding and is seldom fortified at the household level, may be associated with the high prevalence of vitamin A deficiency among infants in low-income countries. OBJECTIVE The nutrient composition of complementary foods based on orange-fleshed sweet potato (OFSP) and cream-fleshed sweet potato (CFSP), maize-soybean-groundnut (Wean...

Journal: :IOP conference series 2023

Abstract Sweet potato (Ipomoea batatas) is one type of tuber that has an important role in food diversification programs. Each 100g sweet contains 27.9 g carbohydrates, 7000 SI vitamin A, 30 mg C, mineral Ca and energy value 123 calories. Its carbohydrate content ranges from 64.83 to 66.90% which a potential source meet basic needs other than rice. considered as raw material for the industry, b...

Journal: :Acta dermato-venereologica 2015
Ulf Åkerström Sakari Reitamo Tor Langeland Mats Berg Lisbeth Rustad Laura Korhonen Marie Lodén Karin Wirén Mats Grände Petra Skare Åke Svensson

Atopic dermatitis (AD) affects adults and children and has a negative impact on quality of life. The present multicentre randomized double-blind controlled trial showed a barrier-improving cream (5% urea) to be superior to a reference cream in preventing eczema relapse in patients with AD (hazard ratio 0.634, p = 0.011). The risk of eczema relapse was reduced by 37% (95% confidence interval (95...

2015

Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. Inhouse ice cream formulation (as the control) and three different concentrations of stevia ice cream formulations of (A, B and C) were used. Physical prop...

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