Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Mina Akbarian"'
Autor:
Roya Naemi, Mina Akbarian, Maryam Ebrahimi, Leila Shahmoradi, Babak Masoomian, Sorayya Rezayi
Publikováno v:
Frontiers in Medicine, Vol 11 (2024)
IntroductionAmblyopia, or lazy eye, is a type of visual impairment in which the eyesight is not complete, even with the use of glasses. For the treatment of this disease, accurate and continuous examinations are needed. Nowadays, patient-centered car
Externí odkaz:
https://doaj.org/article/0c7ddd7e024e43eeba95950c2c2305f2
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 3, Pp 237-254 (2020)
Kichi is a local sweet bread that is cooked in the west of Iran, especially in Chaharmahal and Bakhtiari Province. This product is traditionally produced and has a low shelf life and hard texture. Therefore, the aim of this study was to investigate t
Externí odkaz:
https://doaj.org/article/8608bd6244c14aacaf148640fb3591e9
Publikováno v:
International Journal of Science and Engineering, Vol 6, Iss 1, Pp 11-15 (2014)
Date Syrup is a natural sweetener that is suitable replacement for sugar in food stuffs formulation. In this Research Amounts of 25-100 percent of sugar in Gaz formulation were replaced with date syrup and to study effect of its use in product formul
Externí odkaz:
https://doaj.org/article/99bbb273d38343fbb8cb0687ef1525d2
Publikováno v:
Journal of Food Science and Technology. 53:3761-3769
In this paper the effects of frozen storage time, xanthan gum and rate of freezing on frozen sweet dough properties and unfermented bread quality was investigated. Results revealed that the water holding capacity, WHC, K1 (stress decay rate) and K2 (
Publikováno v:
Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī, Vol 5, Iss 16, Pp 333-344 (2015)
In this study, the effects of carboxymethyl cellulose-low methyl pectin based edible coatings containing ascorbic acid antioxidant were investigated on optimum immersion time during osmotic dehydration of quince sheets. The selection of coating type
Autor:
Mohammad Sadegh Mardanian Dehkordi, Mina Akbarian, Omid Niknam, Nila Ghasemkhani, Afsaneh Morshedi, Mahdis Koladoozi
Publikováno v:
International Journal of Life Sciences. 9:1-7
Advantages of freezing of dough are reduction of losses caused by aging of products. But freezing deteriorates the baking quality of frozen bread dough. These include gradual loss of the dough strength, reduced yeast activity and deterioration in the
Publikováno v:
International Journal of Science and Engineering, Vol 6, Iss 1, Pp 11-15 (2014)
Date Syrup is a natural sweetener that is suitable replacement for sugar in food stuffs formulation. In this Research Amounts of 25-100 percent of sugar in Gaz formulation were replaced with date syrup and to study effect of its use in product formul