Výsledky vyhledávání - "Rafipour, F."

Akademický článek

Study of measuring Tilapia (Oreochromis niloticus) freshness using quality index method (QIM

Autor: G. Zarh gashti email ; A. Motalebi; Y. Moradi; A. Khanipour; N. Mashaii; H. Jalili; M. Seifzade; F. Rafipour; F. Lagzaii

Publikováno v: ‬‭Majallah-i ̒Ilmī-i Shīlāt-i Īrān, Vol 23, Iss 3, Pp 69-79 (2014)

Fish freshness by using QIM and according to scoring to all of parts variable (positive and negative) was by sensory method and finally become the parameters of quantitative and qualitative with statistical analysis is based, tables used in volatilit

Externí odkaz: https://doaj.org/article/386b6890d6dd489685c46b87f2faeb66

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Investigation on the effects of different batters on quality of breaded kilka

Autor: Rahnama sangachini, Massoumeh, Moradi, Y., Khodabandeh, F., Salehi, H., Jalili, S.H., Rafipour, F., Vatandoost, M., Seifzadeh, M., Fahim, A., Kamali, S., Lagzaii, F., Kochakian, A., Khanipor, A.A.

The aim of this study was investigated to produce of new product using by Caspian Sea Anchovy (Kilka) with different sensory and textural properties .To achievement this purpose, breaded kilka was coated ( row and fried) using with common and Tempora

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______229::71abd5a37619602330c7b1da579a411c
https://hdl.handle.net/1834/14000

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Compare the quality fish paste production of Kilka (Clupeonella cultriventris) and Silver carp (Hypophthalmichthys molitrix)

Autor: Zare Gashti, Ghorban, Motallebi, A., Khanipour, A., Moradi, Y., Jalili, S.H., Rafipour, F., Fahim, A., Seifzade, M., Khodabandeh, F., Rahnama, M., Kamali, S., Noghani, F., Ahamadi, M., Lakzaei, F.

Publikováno v: Iranian Fisheries Science Research Institute

Qualitative changes in the fish spread a mixture of minced meat, fish Kilka (Clupeonella cultiventris) and silver carp (Hypophthalmichthys molitrix) in pasteurized. Fish spread of fish products ready for consumption with soft tissue, such as butter i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______229::88c56650cbd4f6898cdc07d8f9f1335d
https://hdl.handle.net/1834/40082

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Study the added value and acceptance of fish patty produced by FPC of Abramis brama

Autor: Khanipour, Aliasghar, Abdmosavi, R., Shahmohammdi, H., Jalili, S.H., Koochekian, A., Zareh Ghashti, G., Khodabandeh, F., Rafipour, F., Kamali, S., Noghani, F., Seyfzade, M., Zolfiezhad, K., Shavikloo, A.R., Lakzaei, F.

Publikováno v: Iranian Fisheries Science Research Institute

Abrams brama distribution in the Caspian and most of it is in the Anzali lagon. Completed in the rivers to spawn or hibernate done, hibernation mass takes place in the well of the rivers, which feed the crustaceans, mollusks and aquatic insects are b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______229::6b4ed6e95638736640bfebdf5652584a
https://hdl.handle.net/1834/40073

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Feasibility Study of developing puffed snack from trimmed part of Silver carp (Hypophthalmichthys molitrix)

Autor: Shahmohammadi, Hamidreza, Rafipour, F., Jalili, S.H., Khodabandeh, F., Fahim, A., Ghasemi, Sh., Rouhi, J., Mohammadi, H.

Incorporation of silver carp (Hypophthalmichthys molitrix) meat in extruded puffed corn-fish snack was studied. Fish protein concentrate (FPC) was produced by liquid-solid extraction. Ethanol and isopropanol were used as the solvents. FPC extraction

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______229::66eae0adad684b64faa9abbc303e2af7
https://hdl.handle.net/1834/13555

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Road-map of aquatic-food processing development of I.R. of IRAN

Autor: Khanipour, Aliasghar, Motalebi, A., Moradi, Y., Shahmohammadi, H.R., Zaregashti, G., Jalili, S.H., Rafipour, F., Ershad Langroudi, H., Zolfinejad, K., Golshahi, E., Ghorbani, A., Vatandoost, M., Seifzadeh, M., Lakzaei, F., Najafi, R.

Scientific and practical planning for achieving the lofty goals of the Islamic Republic of Iran in the framework of development plan of 1404 is the requirement to achieve sustainable development. Establishing roadmap of industries and products was co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______229::f3d4ebe6e181c0b6d08525030c2303d2
https://hdl.handle.net/1834/13562

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Production of the burger combination kilka-silver carp and evaluation the nutritional value and shelf life it during cold storage period

Autor: Khanipour, Aliasghar, Mottlebi, A.A., Ershadlangrodi, H., Moradi, Y., Yasami, M., Koochekyan, A., Zareh Ghashti, Gh., Khodabandeh, F., Fahim, A., Rahnama, M., Lagzaii, F., Vatandoust, M., Rafipour, F.

Publikováno v: Iranian Fisheries Science Research Institute

Kilka fish burger and silver fish is product of minced fish meat kilka and silver carp are mado of flavors , fillings, vejetables and spices.this fusion can be made on a toasted (fried or raw) and be marketed. The project was to replace the effects o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______229::94ebb297771a60531b61438873c06811
https://hdl.handle.net/1834/39901

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The effect of natural preservative(rosemary and thyme) on minced meat of silver carp

Autor: Khodabandeh, Fereshteh, khanipour, A., Jalili, Sh., Moradi, Y., Koochekyan, A., Zareh Ghashti, G., Arshad, R., Rahnama, M., Rafipour, F., Kamali, S., Vatandoost, M., Noghani, F.

The aim of this study to investigate the antioxidant potential of ethanolic extract of Rosmary(Rosmarinusofficinalis) and Thyme (Zatariamultiflora) on fatty acids stability and shelf life of frozen minced silver carp fish( Hypophtalmictysmolitirix ).

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______229::a5057ebadc3ac59fce1fd55a11ebd029
https://hdl.handle.net/1834/13573

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