Modified atmosphere packaging with chitosan coating to prevent deterioration of fresh in-hull Badami’s pistachio fruit

Autor: Farnaz Rezaiyan Attar, Naser Sedaghat, Atena Pasban, Samira Yeganehzad, Mohammad Ali Hesarinejad

Publikováno v: Chemical and Biological Technologies in Agriculture, Vol 10, Iss 1, Pp 1-18 (2023)

Abstract Background Fresh in-hull pistachio fruits are very perishable and hence have a limited storage life, with marketers and customers wishing for a longer shelf life. The present research was performed to explore the combined effects of differen

Externí odkaz: https://doaj.org/article/64738ba357a14edda12a931248d88250

Vicia villosa protein isolate: a new source of protein to make a biodegradable film

Autor: Farnaz Rezaiyan Attar, Fatemeh Rezagholi, Mohammad Ali Hesarinejad

Publikováno v: Potravinarstvo, Vol 12, Iss 1, Pp 461-471 (2018)

Edible films from Vicia villosa protein isolate (VVPI) containing different contents of glycerol and sorbitol (30, 40, 50 and 60%w/w of protein) were developed. The aim of this study was to investigate the influence of type and concentration of plast

Externí odkaz: https://doaj.org/article/f66a267722e243b993ee48b6a61913c2

Shelf life modeling of Badami's fresh pistachios coated with chitosan under modified atmosphere packaging conditions

Autor: Mohammad Ali Hesarinejad, Nasser Sedaghat, Farnaz Rezaiyan Attar, Samira Yeganehzad, Atena Pasban

Publikováno v: Food Science and Technology. 18:181-194

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5fcb54e141e7e91a011b170ab2e67446
https://doi.org/10.52547/fsct.18.114.181

The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilage

Autor: Maryam Sami Jokandan, Seyed Mohammad Ali Razavi, Mohammad Ali Hesarinejad, Marcel Tutor Ale, Mohammad Amin Mohammadifar, Arash Koocheki, Farnaz Rezaiyan Attar

Publikováno v: Hesarinejad, M A, Sami Jokandan, M, Mohammadifar, M A, Koocheki, A, Razavi, S M A, Ale, M T & Attar, F R 2018, ' The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilage ', International Journal of Biological Macromolecules, vol. 115, pp. 1260-1266 . https://doi.org/10.1016/j.ijbiomac.2017.10.102

In this study, the effect of concentration (0.5, 1, 1.5 and 2%) and heating-cooling rate (1, 5 and 10 °C min−1) on the rheological properties of Plantago lanceolata seed mucilage (PLSM) solutions were investigated. It was observed that the gum dis

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14b42e8201f8275d3154c60eb75e9172
https://orbit.dtu.dk/en/publications/a3bb06c4-7168-4422-9474-5e23f0acd105

Modified atmosphere packaging with chitosan coating to prevent deterioration of fresh in-hull Badami's pistachio fruit.

Autor: Rezaiyan Attar, Farnaz, Sedaghat, Naser, Pasban, Atena, Yeganehzad, Samira, Hesarinejad, Mohammad Ali

Publikováno v: Chemical & Biological Technologies in Agriculture; 2/23/2023, Vol. 10 Issue 1, p1-18, 18p