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Register a new userطرائق حفظ المواد الغذائية منزليا (تجفيف, مربيات, تجميد، تمليح وتخليل)
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الهيئة العامة للبحوث الزراعية محاضرة
Publication date
2020
fields
Agrarian Economy
and research's language is
العربية
Created by
Shamra Editor
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طريقة حفظ الأغذية في المنزل طريقة تعليب البازلاء تطريقة عليب البامياء طريقة حفظ اللوبياء طريقة حفظ الفاصولياء الخضراء الطازجة طريقة حفظ الكوسا طريقة حفظ القرع طريقة حفظ الأرضي شوكي طريقة حفظ الفول الأخضر طريقة حفظ الخضار الورقية طريقة حفظ ورق العنب طريقة حفظ البندورة حفظ البندورة على شكل كاتشاب تعليب الفاكهة او الفاكهة المحفوظة - الخشافات تعليب العنب تعليب التفاح حفظ الخضار بالتجفيف حفظ الخضار بالتجفيف الشمسي حفظ الخضار بالتجفيف الصناعي مزايا الحفظ بالتجفيف تجفيف الفاصوليا الخضراء تجفيف البازلاء المجففة البامياء المجففة تجفيف المشفش تجفيف العنب لعمل الزبيب منزليا حفظ الخضار بالتجميد حفظ الخضار بالتمليح والتخليل تخليل البصل تخليل اللفت تخليل القرنبيط تخليل البندورة التخليل باستخدام زيت الزيتون الحفظ باستخدام التركيز العالي من السكر عيوب صناعة المرملاد والمربيات صناعة مربى التفاح صناعة مربى الباذنجان صناعة مربى الجزر صناعة مربى الكباد صناعة مرملاد البرتقال صناعة مربى الورد صناعة شراب العنب
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This research was carried out to test the effect of three basic
preservation methods cooling, canning and freezing on the
nutritional value of mushroom Agaricus bisporus. Mushroom were
picked from a private sector then stored for 20 weeks. Chemica
l
analyses of mushroom were conducted at three phases: at time zero
which means immediately after preservation, after ten weeks and
after 20 weeks. Sodium benzoate 5% and potassium serrate and 5%
were tested as preservatives.
Croissant is a light, sponge texture, flaky, crescent shaped
breakfast roll made from white yeast-raised dough interleaved
with butter in the same way as puff pastry. Factors studied
included a combination of different levels of weak acid salts
p
reservatives (potassium sorbate, calcium propionate, and
sodium benzoate; 0–0.3%). Samples storage for 4 months, pH,
water content, water activity, texture and fungi account were
measured in different times.
The purpose of this article is how to use HPLC technique for
quantitive analysis of cholesterol in some foods. The best conditions
are studied for this analysis including composition of mobile phase,
temperature, flow rate, the wavelength of detec
tor UV-VIS, and
acidity of mobile phase. The column used for cholesterol
determination by this method was: C18(5μm,250x4.6mm) with
injection volume of 20μL. Methanol 100% was used as mobile
phase.
This research aims to identify the range of awareness of fraud practices and
deception in the areas of marketing item, price, promotion and distribution, and to study
the differences in the level of awareness of these practices according to variabl
es of
gender, age and academic qualification. To achieve the objectives of the research, a
questionnaire is designed and distributed to (271) consumers in Lattakia City. After deep
analysis and study, the following conclusions have been reached:
1. The consumers in Lattakia City are fully aware of fraud and deceit regarding the
product, price, promotion and distribution.
2. There are no statistically significant differences among the levels of food
consumers’ awareness of the practices of fraud and deceit regarding the variables
of gender and age.
3. There are statistically significant differences in the levels of food consumers’
awareness of practices of fraud and deceit regarding the variable of academic
qualification. The higher their academic qualifications are, the more the
consumers are aware of these practices.
The Marketing information systems are considered the backbone
of decision making, particularly these needed to run facilities with
higher efficiency and effectiveness of marketing process. The study
recommends that the served facilities ought to d
evelop the
organizational structure, in away leaving the routine more over
forwarding towards more flexible structures, and decentralization in
decision making. As well as getting rid of operation standards,
standing in the hand in order to rationalization of the decision made.
And getting the valuable, credibility and economic information at
suitable time allows to rationalization and directing activities the
existing process of marketing the rationalization and directing
activities to achieve at higher level, This enforce the facility to be
awareness to the importance of providing effective marketing
information system, This make it able to govern the process of
decision making, reduce the time and effort which is responsible for
search from information and analysis it, and enable it be able to
assess the prospects for the future, and the face of environmental
changes.
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