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Toplam kayıt 3870, listelenen: 2451-2460
Fatty Acid Content of Seed at Different Development Stages in Canola on Different Soil Types with Low Organic Matter
(Taylor & Francis Ltd, 2014)
Physical and chemical properties of vegetable oils and consequently their use, depend on the composition of fatty acids that accumulate in storage lipids during seed development. The objective of this study was to determine ...
Some chemical and morphological properties of five clover species (Trifolium sp.) at different aspect of pasture in Belovets village (Razgrad), Bulgaria
(Springer, 2011)
The aim of investigation was to determine the effects of aspect (north and south) on some morphological [plant height (cm), number of stems per plant, main stem diameter (mm), number of leaves per main stem, petiole length ...
The Mineral, Amino Acid and Fiber Contents and Forage Yield of Field Pea (Pisum Arvense L.), Fiddleneck (Phacelia Tanacetifolia Benth.) and Their Mixtures Under Dry Land Conditions in the Western Turkey
(Natl Agricultural Research & Development Inst, 2012)
The objective of this research was to determine the yield and forage quality traits (green fodder yield, dry matter yield, amino acid, fibre and mineral contents) of field pea (Pisum arvense L.), fiddleneck (Phacelia ...
Impact of Climate Changes and Correlations on Oil Fatty Acids in Sunflower
(Univ Agriculture, Fac Veterinary Science, 2012)
Sunflower oil is a major important vegetable oil because it is widely used in human nutrition and in many industrial productions depends on fatty acid composition. Field studies were conducted during in two years on the ...
Investigating the addition of enzymes in gluten-free flours - the effect on pasting and textural properties
(Elsevier Science Bv, 2016)
A wide range of enzymes (fungal amylase, esterase, hemicellulase, glucose oxidase and transglutaminase) were added to gluten-free flours (buckwheat, corn and rice) at different concentrations (0, 1, 3, 5,10 g/100 kg flour) ...
Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties
(Springer, 2017)
In the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by beta(V) seeding technique as an alternative to conventional tempering process which was performed by using temper ...
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
(Elsevier Science Bv, 2017)
Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 degrees C for 3 ...
Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach
(Wiley, 2017)
Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady-state rheology) of compound chocolate ...
Rheological and melting properties of sucrose-free dark chocolate
(Taylor & Francis Inc, 2017)
In this study, sugar-free dark chocolate was produced from isomalt and maltitol by (V) seeding technique as an alternative to conventional tempering process. The effect of (V) seed concentrations on the particle size ...
Yield and rheological properties of exopolysaccharide from a local isolate: Xanthomonas axonopodis pv. vesicatoria
(Univ Catolica De Valparaiso, 2017)
Background: The aim of the present study was to evaluate gum productivity of a local strain, Xanthomonas axonopodis pv. vesicatoria, isolated from pepper plant, and its rheological behavior for the first time compared to ...