Pistachio is one of the most important agricultural products that have always been associated with Iran, and its production has a long historical background in our country. In this research, protein patterns of 10 cultivars of Pistacia vera L. were compared in which cultivars grown in normal conditions where compared with cultivars grown in salinity and water shortage to determine diversity. Fo...

Numerical taxonomy and seed storage protein analysis of Hyoscyamus species of Iran was carried out with the aim to illustrate species inter-relationship and to check the sub-generic taxonomic treatment proposed for the genus. Cluster analysis of morphological and protein data grouped the species in three separate clusters which supports the relationships of H. niger with H. reticulatus and H. k...

Background and Objectives: Macrobrachium nipponense are wetland crustaceans. The shrimp is rich in protein and unsaturated fatty acids (FAs). Therefore, the aim of this study was to use M. nipponense as a supplement for the preparation of a new soup. Materials and Methods: Nearly 40 kg of M. nipponense were harvested from Anzali Lagoon, Northern Iran. Shrimps were washed and dipped in NaCl sol...

this study was performed in order to evaluate the effects of irrigation and application of zn fertilizer on  seed storage proteins  in chickpea, azad cultivar. experiment was performed in an factorial using randomized complete block design with three replications. in this experiment, two factor consist of irrigation in three levels (i1= non irrigation and i2= irrigation in flowering stage), zn ...

background and objective: semi-dry fermented sausages were manufactured from beef meat in three types: without starter culture (control), inoculated with lactobacillus casei and inoculated with lactobacillus paracasei. probiotic fermented sausages are safe and healthy meat products, which receive high commercial interest and growing market shares. material and methods: the physico–chemical char...

The effects of the use of essential oil of Rosmarinus officinalis on the chemical quality and fatty acids of fish fillets of Ctenopharyngodon idella were investigated during frozen storage at -18 ºC for 6 months. Fish fillets were divided into three groups the control (C) without rosemary essential, the second group with 0.2 % rosemary essential oil (A) and the third with 0.4 % rosemary essenti...

The aim of this work was to evaluate the effects of freezing and frozen storage at -24 degrees C on the quality of Icelandic herring fillets, focusing on protein solubility and viscosity at pH 2.7 and 11 used for pH-aided protein isolation. The evaluation of quality was based on chemical analyses, protein degradation measurements, and changes in protein solubility and viscosity at pH 2.7 and 11...

fish roe contains high level of protein and unsaturated fatty acids, but the roe are susceptible to spoilage and its sensorial and qualitative characteristics decrease during storage. salt and antioxidant used in the production of roe to prevent or retard spoilage. this study examined the sensory factors (color, smell, taste, appearance) of rainbow trout roe using plant extracts, such as garlic...