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  Study of the Impact of Wheat Hectoliter on the Quality and Q...
The use of durum wheatflour as an alternative for semolina has required the pasta production new line to identify durum wheatmilling conditions for the miller. Therefore, different cultivation of Behrang durum wheat in 2012 – 2013 (90 – 91) with hectoliter and different wheat ash level were obtained and the appropriate milling condition was provided.
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  Comparison of the Quality of Wheat, Flour and Bread Derived ...
Today, there is an increase in demands for healthful food which are less harmful for the environment. These nutritional products which are called ‘Organic Food’ include animal and vegetarian food which use natural systems to be produced not the term ‘genetic’ and ‘chemicals’ such as fertilizers, insecticides, fungicides, and herbicides.
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  A Review on Probiotic Products on the Basis of Grain
Nowadays the health of digestion system is considered as a key factor in producing pragmatic food. It has been for years that human being has been willing to consume fermentative products for their nutritious material effective for health.
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  Use of Microencapsulation in Making Probiotic Bacteria in Pa...
On one side, the global popularity of probiotic products and on the other side the low livability in food material and digestion system all have propelled the researchers toward new techniques to enhance their livability.
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  The Recent Performed Enrichment in Pasta Industry
One of the biggest challenges in food industry is producing inexpensive and high nutritional value foods. Wheat has a significant role in human’s food diet and is considered as a main agricultural product around the world.
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  Nutritional Value of Soya and its Clinical Properties
Soya is a magical grain which was cultivated centuries ago and gradually its cultivation spread in other countries. Soya has been Asian people’s food for centuries.
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  Studying ELISA Recognition System for Identifying the Amount...
Today, ELISA is known as one of the most powerful lab-research methods in the world. This method has a high level of sensitivity in that it is utilized in different vital sciences from identifying little amounts of hormones, vital molecules in clinical medicine and research tests.
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  Study of the Impact of Heating Process on Dough's Rheologica...
Bread, Iranians' main food, daily supplies great amount of calorie, protein, minerals, and vitamin B. Dissolvable gluten in water is the wheat flour which makes an elastic substance after washing the dough; also it is easily derived from flour which gets soft and fragile after excreting heating process on bread's texture.
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  Comparison of Rheological Properties of Null Flour
Identifying the quality of the consumed flour to utilize in different industries such as bakery, pastry, cake, cookies, and pasta could have a significant role in production of the pasta with high quality.
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  This is a Sample Article This is a Sample Article This is...
This is a Sample Article
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Article Archive
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Latest Article
Study of the Impact of Wheat Hectoliter on the Quality and Quantity of the Flour Derived from Cultivated Wheat in Grains of Fars Province
Comparison of the Quality of Wheat, Flour and Bread Derived from Organic and Non-organic Cultivation Method
A Review on Probiotic Products on the Basis of Grain
Use of Microencapsulation in Making Probiotic Bacteria in Pasta Production
The Recent Performed Enrichment in Pasta Industry
Nutritional Value of Soya and its Clinical Properties
Studying ELISA Recognition System for Identifying the Amount of Poison in Wheat Flour
Study of the Impact of Heating Process on Dough's Rheological Properties
Comparison of Rheological Properties of Null Flour
This is a Sample Article This is a Sample Article This is a Sample Article This is a Sample Article
This is a Sample Article This is a Sample Article This is a Sample Article This is a Sample Article This is a Sample Article This is a Sample Article
The Effect of Inulin Addition on THE Rheological Properties of Pasta Dough
The comparison of rheological characteristics of semolina, null flour and mixture of semolina-null for determining and selecting the appropriate flour in pasta production