The aim of the this study was to have a comparison between Zataria multiflora and Rosemarinus officinalis extractson quality of minced frozen silver carp preserved in cold storage temperature -18°C for six months. In this research, one control and three treatments of minced silver carp were prepared as Tr1 (+ Zataria), Tr2 (+Rosemary) and Tr3 (mixed with Rosemary and Zataria) all in normal pack...

Pistachio powder is a product used today in confectionery, ice cream, pistachio paste and other foods. Considering the higher rate of spoilage and oxidation in pistachio powder, developing methods to increase the shelf-life of this product is therefore important. In this study the effect of  freezing and vacuum packaging on the quality characteristics of pistachio powder during storage was inve...

background: considering the wide consumption of some synthetic antioxidants and their probable negative health effects, in this study, the protective effects of satureja hortensis l. extracts in stabilizing soybean oil against oxidation at different concentrations (200 and 400 ppm) were tested. methods: the aerial parts of s. hortensis l. were collected from isfahan province and extracted with ...

objective: alchornea floribunda leaves are widely used in ethnomedicine for the management of immuno-inflammatory disorders. we investigated the in vivo and in vitro antioxidant activity of the leaf extract, fractions and isolated compounds of a. floribunda.materials and methods: the ethyl acetate fraction of the methanol leaf extract was subjected to several chromatographic separations to isol...

in this research, we studied physical, chemical and biochemical characteristics of pistachio entitled pistacia vera cv. daneshmandi and was compared to three pistachio including of badami sefid, kalle ghoochi and akbari. the examined characteristics were fresh and dry weight of seed, green shell and also kernel, weight of hard shell, seedless and early opening nut, comparing the seed and kernel...

Olive oil in general due to it monounsaturation, stability, nutritive value, consistency, taste andaroma might be considered as a valuable and luxury oil. Annual importation of olive oil to Iran fromMediterranean countries is on a large scale although some olive oils are produced in Iran particularly in the northand some plantation has been applied in different provinces particularly in Fars. T...

safflower (carthamus tinctorius l.) is one of the oilseed plants that can influence strongly on oilseed security because it is extremely compatible with environmental conditions. safflower is cultivated as second cultivation after combining cereals in isfahan. nowadays many attempts are performed to improve safflower oil quality to use in edible oil industry. in this study, quantity and quality...

Background: Oils and fats are among the important constituents of foods. Lipid oxidation can cause changes in taste, flavor, smell, color, texture, and nutritional value of the foods. Deep-fat frying (temperatures of 150 to 200 °C) leads to a series of chemical and physical reactions, so that the oil is oxidized, polymerized, and hydrolyzed. Methods: In a current descriptive cross-sectional stu...