نتایج جستجو برای: e zard

تعداد نتایج: 1017003  

Journal: : 2022

Effects of Starter Type and Barley Flour Replacement Level on Nutritional Characteristics Kashk-e-Zard

Journal: :avicenna journal of clinical microbiology and infection 0
zohreh mashak department of food hygiene, karaj branch, islamic azad university, karaj, ir iran; department of food hygiene, karaj branch, islamic azad university, karaj, ir iran. tel: +98-9123612387

conclusions although carbohydrate fermentation patterns specified these three isolates as b. infantis, b. bifidum, and b. longum, the molecular results did not confirm b. longum, which is still also controversial in the literature. overall, our results demonstrated that kashk-e zard is a rich potential source of probiotic bacteria and further investigations should be undertaken. results twelve ...

Background and Objectives: Fermented foods play important roles in human nutrition. Kashk-e-Zard is one of the popular fermentation foods in Sistan and Baluchestan Province, Iran, which is prepared based on the fermentation of cereals with yogurt. The aim of this study was assessment of the effects of replacing barley flour with wheat flour and the type of starter culture on improving nutrition...

2012
Miguel A. Rodríguez

The photochemistry of the carbon-nitrogen double bond was first explored in depth in the seventies (Padwa, 1977; Pratt, 1977). The low photochemical reactivity of this bond is due to the deactivation of the excited state of the imine by E–Z isomerization processes, which do not have any synthetic utility because of their very low energy barrier for thermal conversion (Padwa & Albrecht, 1974a, 1...

Journal: :iranian journal of allergy, asthma and immunology 0
ali soleimani estación experimental del zaidín, csic, profesor albareda 1, 18008 granada, spain. [email protected]. sonia morales jose carlos jimenez-lopez antonio jesús castro maría isabel rodríguez-garcía juan de dios alché

molecular evidence on the heterogeneity present in the ole e 1 allergen of the olive pollen is emerging. such polymorphism is dependent on the cultivar origin of pollen, which also determines wide differences in the expression of this protein. determination of biochemical and molecular characteristics of ole e 1 pollen allergen in two iranian olive cultivars, namely 'rowghani' and 'zard' is nec...

Journal: :journal of agricultural science and technology 2010
t. javady k. arzani

pollen grains of five olive cultivars (olea europaea l .) were examined, using scanning electron microscopy (sem) for identification purposes. four measurments, polar axis (p), equatorial diameter (e), p/e ratio and exine patterns were made. forty pollen grains of each cultivar were viewed before finally selecting a representative pollen grain. polar diameter ranged between 22.76 μm for the...

Journal: :Annals of child neurology 2022

PurposeWieacker-Wolff syndrome is a rare disease caused by X-linked zinc finger C4H2-type containing (ZC4H2) mutations. It characterized arthrogryposis multiplex congenita (AMC) and intellectual disability (ID), including impairment of central peripheral synaptic plasticity. Currently, it named “ZC4H2-associated disease” (ZARD) due to various clinical features other than AMC ID. Here, we report...

2015
Rebecca E. Johnson Tristan de Rond Vincent N. G. Lindsay Jay D. Keasling Richmond Sarpong

The enantiomers of the natural product cycloprodigiosin were prepared using an expedient five-step synthetic sequence that takes advantage of a Schöllkopf-Barton-Zard (SBZ) pyrrole annulation with a chiral isocyanoacetate and a nitrocyclohexene derivative. Using chiral HPLC and X-ray crystallographic analyses of the synthetically prepared material and natural isolate (isolated from the marine b...

This experiment was conducted to find the best harvesting time for two olive cultivars Dezful and Zard in Fars province, Iran. Fruits were harvested in 10 days intervals from 11 September and their quantitative and qualitative characteristics were measured. Results indicated that for canning olive, the best harvesting time for Dezful cultivar was 23-31 October. At this time, fruits were in yell...

Journal: :iranian journal of science and technology (sciences) 2007
n. abbassi

upper devonian sediments of the kuh-e zard area northwest of zefreh, central iran, arecomposed mainly of brown and grey limestones with sandstone and shale intercalations. they contain tracefossils such as chondrites isp., diplocraterion parallelum, fustiglyphus annulatus, lockeia isp., phycodesisp., and taenidium barretti. these trace fossils indicate a shallow marine environment

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