Ciência e Agrotecnologia, 2010 Neste estudo, objetivou-se avaliar a estabilidade e a adaptabilidade de genótipos de feijoeiro, cultivados em diferentes ambientes, por meio da análise multivariada da performance genotípica, empregando-se os teores de água, o valor protéico e os ...
Eliana Francischinelli Perina +4 more
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Iinfluence of Main Technological Parameters of Drying on Quality of Bagasse From Carrot and Beet [PDF]
, 2018 The work studies the drying process of vegetable bagasse, namely of carrot and beet. There is studied the moisture content kinetics of vegetable bagasse and determined the dependence of the process duration on main technological parameters in the work of
Mayak, O. (Olga) +4 more
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Comparison of nutritional and technological quality of winter wheat (Triticum aestivum L.) and hybrid wheat (Triticum aestivum L. x Triticum spelta L.) [PDF]
Journal of Central European Agriculture, 2018 Wheat is one of the most important food crop in the world. Gluten proteins represent major protein fraction of the grain and are responsible for unique properties of the dough.
Dana RAJNINCOVÁ +3 more
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Building-in quality rather than assessing quality afterwards: a technological solution to ensuring computational accuracy in learning materials [PDF]
, 2008 [Abstract]: Quality encompasses a very broad range of ideas in learning materials, yet the accuracy of the content is often overlooked as a measure of quality. Various aspects of accuracy are briefly considered, and the issue of computational accuracy
Dunn, Peter K.
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Development of strategies to improve quality and safety and reduce cost of production in organic and ‘low input‘ crop production systems [PDF]
, 2007 The overall aims of organic and low input crop production include the economically viable and environmentally sound production of high quality food and feed.
Cohen, Y. +3 more
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Effect of incorporation of candelilla wax oleogel on the structural properties of cake-type bread
Tecnociencia ChihuahuaThe negative health effects associated with foods containing saturated and trans fats have prompted the search for healthier alternatives that preserve both sensory and technological quality.
Gilda Avendaño Vásquez +5 more
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Analysis Of Bakery Properties Of Grain Of New Varieties And Lines Of Wheat Spelts [PDF]
, 2018 There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the ...
Hryhorenko, O. (Olenа) +8 more
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Complex of Chemical-technological and Sanitary-hygienic Quality Indicators of the New Pastry Products of Special Nutrition [PDF]
, 2017 The complex of chemical-technological and sanitary-hygienic quality indicators of new pastry products of special nutrition was studied. The original recipes of meat pastries for special nutrition, enriched with biologically active components at the ...
Kotliar, Y. (Yevhenii) +4 more
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Polish Journal of Food and Nutrition SciencesThis study aimed to produce Turkish fermented sausage (sucuk) with a reduced fat content and to minimize the quality defects typically associated with fat reduction by incorporating lemon fiber into the formulation.
Zeki Gürler, Teslime Ekiz Ünsal
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Technology and Quality of Life Outcomes [PDF]
Seminars in Oncology Nursing, 2010 To discuss recent technological advances in quality of life (QOL) data collection and guidance for use in research and clinical practice. The use of telephone-, computer-, and web/internet-based technologies to collect QOL data, reliability and validity issues, and cost will be discussed, along with the potential pitfalls associated with these ...
openaire +2 more sources