Download more than 7 examples of thesis, proposal and project topics about tocopherol in editable WORD file format at undergraduate, graduate and doctoral levels for use and reference in research, articles, theses, student and academic projects.
Dissertation for M.Sc degree in food science and industry Abstract Oils and fats are oxidized during storage at high temperatures and their nutritional quality decreases. The process of oxidation of oils and fats and the formation of free radicals causes the development and development of cancer. These damages can be prevented by consuming antioxidant compounds found in fruits ...
Dissertation for receiving a master's degree in the field of food industry engineering, specialization in food chemistry. The fruit of this plant is traditionally consumed in different regions of Iran. This fruit has very useful medicinal and edible properties. About 30% of the weight of the fruit is made up of its kernels. On average, the kernel of this fruit contains about ...
Dissertation for receiving a master's degree (MSc) in the field of animal science - animal nutrition. Abstract In order to investigate the effect of rosemary powder and vitamin E on performance, blood parameters, immune system, and the quantity and quality of broiler chickens, an experiment was conducted in the form of a factorial design. For this purpose, 270 one-day-old male ...
Dissertation for Master's Degree in Food Science and Technology, Food Technology, Abstract: Today, the world is facing a tsunami of non-communicable diseases, among which cardiovascular diseases and cancer are the biggest killers of the century, and blood pressure is known as the leading cause of death for Iranians. Modifying the nutrition style is the key and the way to prevent ...
Dissertation for receiving a master's degree in the field: Food Science and Industry Abstract: In addition to changing the organoleptic characteristics of the food, the oxidation of oils reduces the nutritional value and shelf life of oils and has a negative effect on the health of consumers due to the production of undesirable compounds in the oil. There are many ways to ...
Dissertation for Master's Degree in Food Science and Technology, Food Technology, Abstract: In addition to changing the organoleptic characteristics of food, oxidation of oils reduces the nutritional value and shelf life of oils and is harmful to the health of consumers due to the production of undesirable compounds in oil. To prevent oxidation, there are several methods, one of ...
Abstract: In order to investigate dietary and metabolic factors related to ascites syndrome in broiler chickens, a research was designed with 4 experiments. First experiment: 216 broilers after 21 days of age were used in this experiment. After 21 days of age, 45 ppm of atenolol and lutyroxine in the diet and a control in two sexes were implemented in a completely randomized ...