Naimeh Khazaei

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In this study an edible film plasticized with glycerol was successfully prepared from cress seed gum (CSG). The physical, optical, water vapor permeability (WVP) and mechanical properties of CSG films incorporated with three levels of glycerol (25%, 35%, and 50% w/w) as plasticizer were determined. Dynamic mechanical thermal analysis was used to determine(More)
The objective of this research was to determine the effects storage time on chemical, physical and microbial characteristics camel meat. In this study longissiums muscles of camel meat were excised and stored at 4±1oC. pH, DL, WHC, shear force values, microbial contamination and sensory Characteristics were determined. The study also indicated that time(More)
The samples were stored at -18oC and undergone microbial analysis, chemical characteristics and sensory evaluation at 2-month intervals. Mean bacterial loads and coliform counts were 7.1×10±2.0×10 and 1.9×10±7.1×10 CFU/g. In this study, frozen storage was more effective than either treatment alone at decreasing total and coliform counts. Microbial analysis(More)
The effects of quince seed mucilage film (QSMF) containing oregano (O) or thyme (T) essential oil on shelf life extension of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage (4°C) were evaluated over a period of 18days. Films were prepared in four different concentrations of essential oils, including 0, 1, 1.5 and 2%. The control and(More)
It is well known that the market for edible films is experiencing remarkable growth and expected to continue. This study investigated the using of basil seed gum (BSG) as a new film-forming material under the influence of addition of glycerol (GLY) as plasticizer. Edible films based on BSG and three different concentrations of GLY (25%, 35%, and 50% w/w(More)
In this research saffron samples were prepared from farms and sampling was done in four states contain : sampling from fresh saffron of petal with forceps , sampling from fresh saffron of petal by hands, sampling from dried sample by warm air in shadow, sampling from dried sample which dried by dryer. Samples collected and kept in sterile tubes and(More)
Irradiation is considered one of the most efficient technological processes for the reduction of microorganisms in food. It can be used to improve the safety of food products, and to extend their shelf lives. The aim of this study was to evaluate the effects of gamma irradiation for improvement of saffron shelf life. Samples were treated with 0 (none(More)
The effect of active coating treatments on oil uptake, moisture loss, lipid oxidation, texture, color, and sensory evaluation of shrimp after deep-fat frying process was investigated. Compared with the uncoated samples, coating treatments decreased the oil uptake and moisture loss of fried shrimp by 34.50 and 13.9%, respectively. Fried shrimp samples were(More)
BACKGROUND To improve the quality of Pacific white shrimp (Litopenaeus vannamei), active coating solutions were prepared by dissolving 10 g L-1 of basil seed gum (BSG) and adding various levels of thymol (6%, 8% and 10% w/w based on gum weight) and glycerol (3.5 g L-1 ) as plasticizer. The effects of coating solutions (CS1-4) on the quality changes of(More)
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