نتایج جستجو برای: kolompe

تعداد نتایج: 2  

H Naghdi Badi , M Barzegar , MA Sahari , N Doraki , Z Noorolahi ,

Background: Applications of natural ingredients not only increase the shelf life of food but also omit the problems of synthetic preservatives compounds. Objective: Cinnamon verum essential oil (CVEO 0.05, 0.1, 0.15%) and Echinacea purpurea extract (EPE 0.25, 0.5, 0.75%) were added to Kolompe (a traditional cookie in Kerman-Iran) and their antioxidant and antimicrobial effects were compared wi...

Journal: :فصلنامه علمی پژوهشی گیاهان دارویی 0
z noorolahi department of food science and technology, tarbiat modares university ma sahari of food science and technology, tarbiat modares university, tehran, iran tel: +98-21-48292328; fax: +9821-48292200 m barzegar department of food science and technology, tarbiat modares university n doraki quality control laboratory, medical science university h naghdi badi cultivation & development department of medicinal plants research center, institute of medicinal plants, acecr

background: applications of natural ingredients not only increase the shelf life of food but also omit the problems of synthetic preservatives compounds. objective: cinnamon verum essential oil (cveo 0.05, 0.1, 0.15%) and echinacea purpurea extract (epe 0.25, 0.5, 0.75%) were added to kolompe (a traditional cookie in kerman-iran) and their antioxidant and antimicrobial effects were compared wit...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید