Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Naser Sedaghat"'
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
Autor:
Mohammad B. Habibi Najafi, Anders Leufven, Mohammad Reza Edalatian Dovom, Naser Sedaghat, Amir Pourfarzad
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 8, Pp 2684-2691 (2019)
Abstract Instrumental hardness and sensory characteristics of pistachio nuts such as flavor, texture, and overall acceptability were measured in three different packages (atmosphere, vacuum, and oxygen scavenger), at three different conditions temper
Externí odkaz:
https://doaj.org/article/9274e420a3d74c1793bcabb295694be9
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 4, Iss 1, Pp 1-18 (2015)
The purpose of this research was to study the effect of thin layer drying conditions (temperature at three levels of 60,70, and 80 oC, air velocity at two levels of 1/5 and 2/5 m/s, and four pretreatments including potassium carbonate and Paksan dryi
Externí odkaz:
https://doaj.org/article/4a45ca5024b747bd9d85f4c11d4d6d93
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 2, Iss 4, Pp 295-310 (2014)
The present study investigated the effect of gelatin coating, containing ascorbic-acid (AA:1% w/v) and Propyl-gallate (PG:100ppm), on the instrumental and sensory properties of roasted pistachio (hardness and color). Pistachio nuts packed and stored
Externí odkaz:
https://doaj.org/article/82b277e35620496dbb893284fe17785d
Autor:
Naser Sedaghat, Mohammad Ali Hesarinejad, Atena Pasban, Farnaz Rezaiyan Attar, Samira Yeganehzad
Publikováno v:
Journal of Food Measurement and Characterization. 16:1049-1061
Publikováno v:
Journal of Food Measurement and Characterization. 15:46-58
The present study investigated the effect of monoglycerol-stearate and carnauba wax (0.5% w/v) containing Shirazi thyme essential oil (TEO: 150 ppm) on the physical (moisture content, water activity, firmness and color), microbial (total counts, yeas
Autor:
Naser Sedaghat, Fereshte Hosseini, Majid Azizi, Mohammad Hossein Haddad Khodaparast, shima naeemi
Publikováno v:
Food Science and Technology. 16:85-97
Publikováno v:
Food Control. 139:109094
Publikováno v:
J Food Sci Technol
Ghavoot is an Iranian traditional food product that prepared by a combination of several types of plant seeds mixed with sugar. The lack of appropriate packaging caused Ghavoot exposed to environment conditions, which leads to oxidation of this produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a630154c609fd59ab3a9011691ae9a95
https://europepmc.org/articles/PMC8814291/
https://europepmc.org/articles/PMC8814291/
Publikováno v:
Journal of Food Measurement and Characterization, 12(3), 1610-1621
Journal of Food Measurement and Characterization 12 (2018) 3
Journal of Food Measurement and Characterization 12 (2018) 3
Since cucumbers suffer from a short postharvest life, applying different technologies is increasingly used as effective ways to increase their shelf life and quality. In this study a combination of chitosan-limonene coating and MAP storage has been u