Homa Behmadi

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Th e eff ects of pretreatment solution (no treatment, boiling water, salty boiling water, ethil oleat) on drying time of sour cherry were studied experimentally. Th e thin layer drying of sour cherries was carried out at three air temperatures of 50, 60, 70°C and with constant airfl ow velocity of 1 m/s. Drying kinetic, energy consumption and organoleptic(More)
The present study focuses on the effect of different levels of red grape pomace (1 and 2%, w/w) on the color changes, lipid oxidation (TBARS), antioxidant activity, microbial counts, total phenol content and sensory attributes of the sausages formulated with various levels of sodium nitrite (30, 60 and 120mg/kg). It was found that the addition of grape(More)
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