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مرکز اطلاعات علمی SID1
اسکوپوس
مرکز اطلاعات علمی SID
ریسرچگیت
strs
Author(s): 

KHORASANI S. | AZIZI M.H. | ESHAGHI M.

Issue Info: 
  • Year: 

    2014
  • Volume: 

    5
  • Issue: 

    1
  • Pages: 

    23-31
Measures: 
  • Citations: 

    0
  • Views: 

    67734
  • Downloads: 

    42603
Abstract: 

This research aimed to assess and determine RHEOLOGICAL PROPERTIES of chocolate pistachio produced from various volumes of monoglycoside (1% and 2%), date powders (34, 38 and 42%) and pistachio pastes. The analyses were performed at temperatures of 45oC, 65oC after 3 and 5 hours of processing. These products were found to exhibit non- Newtonian, pseudo-plastic behavior at all treatments. Apparent viscosities versus speed data were successfully fitted to a power law model. The flow behavior index, n, varied in the range of 0.8-0.94. The consistency index, k, was in the range 101.495-167.738 pa - sn. According to statistical analysis, the exponential model was a better model to describe the effect of the soluble solids on the viscosity of chocolate pistachio containing varying percentages of date powder. The activation energy (Ea) was 446.2-41330 j/mol.

Yearly Impact:

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Author(s): 

YANG Y.L. | ZHOU G.H. | XU X.L.

Journal: 

FOOD SCIENCES

Issue Info: 
  • Year: 

    2007
  • Volume: 

    72
  • Issue: 

    -
  • Pages: 

    270-275
Measures: 
  • Citations: 

    402
  • Views: 

    12394
  • Downloads: 

    18353
Keywords: 
Abstract: 

Yearly Impact:

View 12394

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Author(s): 

BENCHABANE A. | BEKKOUR K.

Issue Info: 
  • Year: 

    2008
  • Volume: 

    286
  • Issue: 

    -
  • Pages: 

    1173-1180
Measures: 
  • Citations: 

    375
  • Views: 

    10366
  • Downloads: 

    14239
Keywords: 
Abstract: 

Yearly Impact:

View 10366

Download 14239 Citation 375 Refrence 0
گارگاه ها آموزشی
Issue Info: 
  • Year: 

    2008
  • Volume: 

    3
  • Issue: 

    2
  • Pages: 

    71-78
Measures: 
  • Citations: 

    1137
  • Views: 

    19788
  • Downloads: 

    14726
Keywords: 
Abstract: 

Yearly Impact:

View 19788

Download 14726 Citation 1137 Refrence 0
Issue Info: 
  • Year: 

    2013
  • Volume: 

    10
  • Issue: 

    40
  • Pages: 

    129-137
Measures: 
  • Citations: 

    1
  • Views: 

    4714
  • Downloads: 

    1143
Abstract: 

Grape molasses is one of the famous by products of grape that more produced by traditional methods. In this research, some physicochemical PROPERTIES of grape molasses such as SG, pH, total sugar, ash and RHEOLOGICAL PROPERTIES by using of a single cylinder rotary viscometer at three temperatures (25, 45 and 65oC) and three concentrations of 35, 50 and 76 were measured. Mathematical calculations in basis of Mitchka method shown that it is non-Newtonian and have dilatant behavior. Arrhenius model used for temperature dependence of consistency coefficient and activation energy calculated in range of 15.197 to 34.070 kJ/mol. Finally, by using of exponential relationship concentration dependence of consistency coefficient was evaluated.

Yearly Impact:

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Author(s): 

SALEHI F. | KASHANINEJAD M.

Issue Info: 
  • Year: 

    2017
  • Volume: 

    13
  • Issue: 

    59
  • Pages: 

    49-57
Measures: 
  • Citations: 

    0
  • Views: 

    755
  • Downloads: 

    330
Abstract: 

Wild medlar fruit (Mespilus germanica) is rich in sugars and organic acids. In this study, wild medlar concentrates in four concentrations of 14, 28, 42 and 56% (oBrix), preparation and physicochemical PROPERTIES including pH, acidity, density and color, and RHEOLOGICAL PROPERTIES (at 20, 30, 40, 50, 60 and 70oC) were studied. The pH was in the range from 3.37 to 3.62 and acidity according to citric acid was in the range of 1.05 to 3.90%. Density of concentrated sample (56%) was 1277 kg/m3. Color of samples was analyzed using image processing technique and image parameters including L*, a* and b* for the sample with a concentration of 56% was 20.54, 1.69 and 1.36, respectively. With increasing in concentration, the sample was darker and L* index decreased. Concentrate used in all concentrations showed Newtonian behavior and viscosity increases with increasing concentration. With increasing in temperature from 20 to 70oC, the viscosity of the concentrate (56%), decreased from 2517 to 223 mPa.s. The magnitude of activation energy was found in the range of 9.59-43.39 kJ/mol K.

Yearly Impact:

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strs
Author(s): 

JUSZCZAK L. | FORTUNA T.

Journal: 

NAHRUNG FOOD

Issue Info: 
  • Year: 

    2003
  • Volume: 

    47
  • Issue: 

    4
  • Pages: 

    232-235
Measures: 
  • Citations: 

    400
  • Views: 

    25461
  • Downloads: 

    18003
Keywords: 
Abstract: 

Yearly Impact:

View 25461

Download 18003 Citation 400 Refrence 0
Author(s): 

NADIM Z. | AHMADI E.

Issue Info: 
  • Year: 

    2016
  • Volume: 

    6
  • Issue: 

    1
  • Pages: 

    153-162
Measures: 
  • Citations: 

    0
  • Views: 

    1099
  • Downloads: 

    481
Abstract: 

Introduction: The maintenance of the quality of fresh products is still a major challenge for the consumers. The most important quality attributes contributing to the marketability of fresh fruit include appearance, color, texture, flavor, nutritional value and microbial safety. Strawberry fruits should be firm but not crunchy....

Yearly Impact:

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Issue Info: 
  • Year: 

    2010
  • Volume: 

    1
  • Issue: 

    1
  • Pages: 

    44-51
Measures: 
  • Citations: 

    1158
  • Views: 

    60179
  • Downloads: 

    15774
Abstract: 

Pistachio butter (semi solid paste), which is made from roasted pistachio kernels, is an appropriate alternative to work on because of its high nutritional and economical values. In this study, time-dependent flow PROPERTIES of pistachio butter were determined at two different temperatures (25oC and 45oC) for five different formulations (with different levels of emulsifying agents). Forward and backward flow curves were plotted and the amount of existing hysteresis loop was measured. Also, shear stress vs. time of shearing data were assessed using three models namely; Weltman, First-order shear stress decay with a zero equilibrium stress value, and First-order shear stress decay with a non-zero equilibrium stress value. To evaluate the ability of these models to predict the RHEOLOGICAL characteristics of pistachio butter, three statistical parameters namely; R2, RMSE, and MRDM were used and finally the Weltman model was found to be the most appropriate to fit the experimental data. The results showed that pistachio butter exhibits a thixotropic behavior and its apparent viscosity decreases with increasing the time of shearing.

Yearly Impact:

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Author(s): 

JUSZCZAK L. | OCZADLY Z.

Issue Info: 
  • Year: 

    2013
  • Volume: 

    6
  • Issue: 

    -
  • Pages: 

    1251-1260
Measures: 
  • Citations: 

    1194
  • Views: 

    22668
  • Downloads: 

    17659
Keywords: 
Abstract: 

Yearly Impact:

View 22668

Download 17659 Citation 1194 Refrence 0
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