Zobrazeno 1 - 10
of 74
pro vyhledávání: '"Motalebi, A.A."'
Publikováno v:
Iranian Fisheries Science Research Institute
In this research, White spot syndrome virus (WSSV) with 10^5.4LD_50.mL^-1 inactivated with gamma irradiation at a dose rate of 14-15 kGy.sec^-1 was used as a vaccine. Three hundred and sixty shrimp of Litopenaeus vannamei, medium body weight (MBW) 1.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::17ecdb8d3e1bc02412518b4d74604fd2
http://aquaticcommons.org/23076/
http://aquaticcommons.org/23076/
Publikováno v:
Iranian Fisheries Science Research Institute
Intelligent food packaging is new packaging which in recent decades has been used in developed countries and is designed to show safety, quality and product security. Given the importance of fishery products at the household food basket, on the other
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::02464574f7c275906db6b05645c5fe4b
http://aquaticcommons.org/22139/
http://aquaticcommons.org/22139/
Autor:
Fallahi, Maryam, Motalebi, A.A., Sabkara, J., Makaremi, M., Khatib, S., Khodaparast, S.H., Mirzajani, Valipour, A., Khoshhal, J., Zahmatkesh, Y., Afsharchi, Golmarvi, D., Mansour ghaemi, A., Ghadiri abianeh, M.
Phytoplankton groups are very important producers in the anzali lagoon that have a significant role in the quality of water and the need to be constantly study their sequence and density.The surveywas conducted in six workstations March 1389-Feb 2012
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______229::eff0932efe9e5b8bf0ec75612de1d135
https://hdl.handle.net/1834/13736
https://hdl.handle.net/1834/13736
Publikováno v:
Iranian Fisheries Science Research Institute
Chitin and chitosan are 2 very important products of biopolymer that enjoy high consumption in industry, but their production sources are very limited. In this study, Artemia urmiana cyst shells were obtained from previously collected and stored ones
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______229::1abb7681f19b9819dea57fdf129f4be1
https://hdl.handle.net/1834/40011
https://hdl.handle.net/1834/40011
Autor:
Rafipour Jobaneh, Fereydoun, Motalebi, A.A., Khanipour, A.A., Zare gashti, G., Moradi, Y., Jalili, S.H., Shahmohammadi, H.R., Fahim, A., Seifzade, M., Khodabandeh, F., Rahnama, M., Kamali, S., Noghani, F., Ahamadi, M., Lakzaie, F., Zolfinjat, K.
Publikováno v:
Iranian Fisheries Science Research Institute
In this study shelflife of whole hot smocked common kilka (Clupeonella cultriventris) fish packed in usual, vacuum and MAP packages and stored 6 weeks at refrigerator and or frozen temperatures was studied. Samples were analysed for TVBN, PV, pH, TBA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______229::1d1f2717900caa8c97b42e38b7e5201c
https://hdl.handle.net/1834/40079
https://hdl.handle.net/1834/40079
Publikováno v:
Iranian Fisheries Science Research Institute
Nisin is a natural antimicrobial and has inhibitory effect on the pathogens and spoilage organisms. The efficiency of nisin reduced after reaction with food compounds. There is the hypothesis that combination of nisin with organic salt increases the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______229::febe9d26094e1749c9f27a328992d27e
https://hdl.handle.net/1834/40043
https://hdl.handle.net/1834/40043
Autor:
Jalili, Seyed Hassan, Salehi, H., Khanipour, A.A., Zareh Gashti, F., Fahim, A., Rahnema, M., Khodabandeh, F., Moradi, Y., Motalebi, A.A., Safafar, H., Hosseini, S.K.
By-products consist of more than half of the total weight of fish. Most part of these wastes made from connective tissue proteins that provide good potential to produce gelatin. Nowadays, consumers are more health conscious and have responded to the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______229::cd8789665792dbef5012d2a8e23d17db
https://hdl.handle.net/1834/13603
https://hdl.handle.net/1834/13603
Autor:
Rafipour Jobaneh, Fereydoun, Motalebi, A.A., Khanipour, A.A., Zare gashti, G., Moradi, Y., Jalili, S.H., Shahmohammadi, H.R., Fahim, A., Seifzade, M., Khodabandeh, F., Rahnama, M., Kamali, S., Noghani, F., Ahamadi, M., Lakzaie, F., Zolfinjat, K.
In this study shelflife of whole hot smocked common kilka (Clupeonella cultriventris) fish packed in usual, vacuum and MAP packages and stored 6 weeks at refrigerator and or frozen temperatures was studied. Samples were analysed for TVBN, PV, pH, TBA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______229::0c3a9a2d5dd1037e979a9745a82c5c21
https://hdl.handle.net/1834/13796
https://hdl.handle.net/1834/13796
Autor:
Asadpour, Yosief Ali, Hafezieh, M., Motalebi, A.A., Mostafazadeh, B., Zomorody, Sh., Khosrovshahi, A.A., Nekoei fard, A., Mirheydari, M., Abbaspor, A.
Publikováno v:
Iranian Fisheries Science Research Institute
Artemia as a live food has multiple applications in aquaculture. Artemia contains few unsaturated 3-omega fatty acids particularly eicozapentanoeic acid (EPA) and has no 6-omega fatty acids particularly decozahexanoeic acid (DHA), so Artemia naplious
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______229::e5463318f33fc205fd968cc516071e3d
https://hdl.handle.net/1834/39966
https://hdl.handle.net/1834/39966
Autor:
Ghoroghi, Ahmad, Rezvani, S.R., Godarzi, A.S., Safari, R., Nazemi, M., Motalebi, A.A., Gazmi, A.
Publikováno v:
Iranian Fisheries Science Research Institute
Chitin nanofibers are prepared from the exoskeletons of shrimp by a simple mechanical treatment after a series of purification steps. The nanofibers have fine nanofibers networks with a uniform width of approximately 10 nm. Grinders and highpressure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______229::6ce89e6ac3cb0515928c598f002720dc
https://hdl.handle.net/1834/40106
https://hdl.handle.net/1834/40106