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of Arabic gum in combination with guar and xanthan gum using Response Surface Methodology: Effect of temperature and concentration. Int. J. Fd Prop. , 8 , 179–192. Ngadi MO

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Acta Alimentaria
Authors: R. Amiri Qandashtant, E. Ataye Salehi, A. Mohamadi Sani, M. Mehraban Sangatash, and O. Safari

concentrations determined in a previous study ( Y oo & K rochta , 2012 ) in 100 ml distilled water at 70 °C. To ensure uniform dispersion, solution was mixed well using magnetic stirrer at 500 r.p.m. for 40 min. Then, soybean oil was added to the solution at 3

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. , 269 – 278 . Palou , E. , López-Malo , A. , Argaiz , A. & Welti , J. ( 1994 ): The use of Peleg’s equation to model osmotic concentration of

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Nissen, P., Nielsen, D. & Arneborg, N. (2003): Viable Saccharomyces cerevisiae cells at high concentrations cause early growth arrest of non- Saccharomyces yeasts in mixed cultures by a cell-cell contact-mediated mechanism. Yeast, 20 331

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the selectivity. m -NA could be obtained at a very high selectivity. Maximum yield of m -NA (97.9%) was obtained in methanol and in the presence of a low concentration of the Sn 4+ modifier. Veena [ 19 ] reported that the m -DNB gave 90% overall

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): Finomseprőn-tartás hatása a borokban lévő biogénamin-koncentrációra. (Effect of sur lie method on the concentration of biogenic amines in wines.) Borászati Füzetek , 19 , 1–5. Nyúlné-Pühra B

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): Effect of tryptophan administration on melatonin concentrations in the pineal gland, plasma and gastrointestinal tract of chickens. Acta Vet. Brno , 67 , 89–95. Veselovsky J

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-CQA concentration. The residual solid powder in the vessels were diluted with 20 ml of ultrapure water and taken in an ultrasonic bath (Ultraclear 800A, Unique) for 600 s to have a homogeneous solution with a 5-CQA concentration not greater than 0

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Byrne, R., Ravnik, V. & Kosta, L. (1976): Trace element concentrations in higher fungi. Sci. Total Environment , 6 , 65–78. Kosta L

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Al-Bachir, M. & Lahham, G. (2003): The effect of gamma irradiation on the microbial load, mineral concentration and sensory characteristics of licorice ( Glycyrrhiza glabra L). J. Sci. Fd Agric , 83 , 70

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