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  • 标题:Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage
  • 本地全文:下载
  • 作者:Malihe Mousavi ; Ali Heshmati ; Amir Daraei Garmakhany
  • 期刊名称:Food Science & Nutrition
  • 电子版ISSN:2048-7177
  • 出版年度:2019
  • 卷号:7
  • 期号:3
  • 页码:907-917
  • DOI:10.1002/fsn3.805
  • 出版社:John Wiley & Sons, Ltd.
  • 摘要:A qualitative approach was used to analyze the effect of technology on enabling ESL students to grasp new content. The major objective of this research was to explore the techniques and strategies implemented by ESL tutors. The research also identified the technological tools such as smart board computers, and tablets that ESL teachers can use in passing information so as to allow students relate with whatever is being taught. Data was collected through conducting interviews on two ESL tutors who are highly experienced, and by conducting an in-depth literature review. In the findings, four themes became evident. They are; 1) Numerous techniques are applicable in teaching ESL such as tablets, computers, and smartboards; 2) A major benefit of incorporating technology in ESL is higher independency rates among students 3) Various challenges are normally faced by the tutors when using technology to teach ESL including lack of knowledge on how to use the provided technology, poor student engagement, failure of emerging technologies in being user friendly, and off-task behavior. 4) Teachers, parents, and students appreciate the use of technology in teaching and learning. Moreover, this research reviewed the specific strategies that are applied by teachers so as to ensure that there is better receptivity amongst students. This research paper is intended to help provide a better understanding to tutors who may want to incorporate technology in teaching ESL.
  • 关键词:flaxseed;functional food;sensory characterization;texture analysis;yogurt
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