Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Ali Aberoumand"'
Autor:
Ali Aberoumand, Milad Masoudi
Publikováno v:
Potravinarstvo, Vol 16 (2022)
Fish is nutritious seafood and contains protein with high biological value and essential nutrients for the human body. In Iran, the fish Oncorhynchus mykiss is locally known as Ghezelala and is a commercial fish species. Different methods were used t
Externí odkaz:
https://doaj.org/article/cf8e51adfd754411906f2a07a277db19
Autor:
Ali Aberoumand, Abdulah Yousefi
Publikováno v:
Journal of Bioenergy and Food Science, Vol 7, Iss 3, Pp 1-8 (2020)
The effects of different processes on proximate composition and sensory indexes two fish species investigated. Used methods were AOAC for analysis of samples. Frying method decreased protein amount in Parascolopsis aspinosa (Rao & Rao, 1981), but roa
Externí odkaz:
https://doaj.org/article/c3fe4e2f790a4a7bbd68aab33f1371f8
Autor:
Ali Aberoumand
Publikováno v:
Potravinarstvo, Vol 14, Pp 412-416 (2020)
The effects of different processing methods (Frying cooking, brining and boiling) on the proximate composition of fish species (Pampus argenteus) were investigated. The objective of this work is to know the best processing methods, the effect of proc
Externí odkaz:
https://doaj.org/article/964b43c9f059479893d0a54a1532d64c
Autor:
Ali Aberoumand
Publikováno v:
Potravinarstvo, Vol 14, Pp 271-276 (2020)
Fish is an important food in many Iranian diets. This is a good source of protein. Fish is the main source of animal protein in Iran. The effects of three different traditional processing methods (freezing, brining and frying) on nutritive compositio
Externí odkaz:
https://doaj.org/article/f0e941f36a2a4238b555d522217e92db
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
The present study aimed to investigate the effect of extracts of turmeric, cinnamon, and lemon on shelf life, macronutrients, and oxidative spoilage of the carp fish in cold storage at 4°C. Fishes were divided into five groups: control (NT); immerse
Externí odkaz:
https://doaj.org/article/ff07f240de4b4ff58c6f6baaef89d806
Autor:
Ali Aberoumand, Afsaneh Fazeli
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 593-597 (2019)
Freezing and canning are suitable methods to delay the spoilage of marine products and improve their physico-chemical and organoleptic properties. The fish were transported to the ice in proportion to 1 to 3 (w/w) inside the boxes, and then moved was
Externí odkaz:
https://doaj.org/article/fedcea209ce44ad8b5404f0021d62fa3
Autor:
Ali Aberoumand, Saladin Ayoubi
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 456-461 (2019)
Changes in proximate composition of the Giant trevally were carried out for 0 days, 7 days, 14 days, 21 days, 28 days and 35 days at a freezing temperature. The moisture, ash, protein and fat contents were measured using standard methods. Based on ob
Externí odkaz:
https://doaj.org/article/bbe7e06928d24397b4b189f38c28991d
Autor:
Ali ABEROUMAND, Soghra ABOUALI
Publikováno v:
Journal of Bioenergy and Food Science, Vol 4, Iss 3, Pp 127-134 (2017)
Seafood, in addition to having a valuable and high-protein, are rich in various types of nutrients and suitable amounts of vitamins and minerals, but also has a small amount of fat and cholesterol. If we eat more fishes and other seafood in our diet,
Externí odkaz:
https://doaj.org/article/a624fe41d7ea4c209eb097f412f642ec
Publikováno v:
Journal of Bioenergy and Food Science, Vol 4, Iss 2, Pp 81-89 (2017)
Aim of this research was to study on effect of vacuum packaging on fatty acids profiles changes in Lethrinus microdon fish fillet during frozen storage up to 40 days. Palmitic acid (C16:0) and stearic acid (C18:0) were the major fatty acids among the
Externí odkaz:
https://doaj.org/article/05910cdbc004417797d696c799ee0b6f
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 7-10 (2017)
This aim of this research was to determine fatty acids and raw proximate composition and calorie value of fish Kijar in Iran. The fatty acids and proximate composition Kijar was determined. The established AOAC (Association of Official Agricultural C
Externí odkaz:
https://doaj.org/article/2f985225e1ac442987f6bfc1f01d4252