Showing 1 - 20 results of 45 for search 'FOOD PRESERVATION TECHNOLOGY', query time: 1.22s Refine Results
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6
  7. 7
    by E. Jahanifar, M. J. Nazarideljou, SH. Aramideh
    Published 2016-02-01
    ... contamination of preservative solutions is one of the most important strategies in maintaining postharvest...
    Get full text
    Article
  8. 8
    ... to consumers' desire for natural products containing less chemical preservatives. In sourdough, lactic acid...
    Get full text
    Article
  9. 9
    by F Karimpour, SH Razavi, F Tkhruni
    Published 2016-10-01
    ... antibacterial properties against food spoilage bacteria. The aim of this study was to evaluate the antibacterial...
    Get full text
    Article
  10. 10
  11. 11
    ... on quality features of doughnut during preservation.  Partial substitution of wheat flour with soy protein...
    Get full text
    Article
  12. 12
    by sh. ashoory, shadi mehdikhani, M.R. Khani
    Published 2019-06-01
    ...Preservation of perishable foods is a major challenge in the food industry. In this research...
    Get full text
    Article
  13. 13
    by S.M. Mousavi, L. , Najafian, M. Farsi
    Published 2020-03-01
    ...Nowadays, coating by natural materials is one of the novel food preservation methods with extensive...
    Get full text
    Article
  14. 14
    ... of disease. Being a considerably main source of Omega-3 fatty acid groups, fish preservation against oil...
    Get full text
    Article
  15. 15
    by Sh Hanifian
    Published 2007-11-01
    ..., coliform and psychrophilic counts during an 8 day preservation period (P...
    Get full text
    Article
  16. 16
    by J Soleimani, N Asefi
    Published 2012-02-01
    ... for preservation of vegetable and fruits. Although drying extend the shelf-life, it has various side effects...
    Get full text
    Article
  17. 17
    ...In animal and food products, different types of chemical preservatives and antibiotics are used...
    Get full text
    Article
  18. 18
    ... by applying high-energy milling on micron-scaled ZnO particles. In addition, they can be utilized in food...
    Get full text
    Article
  19. 19
    ...In recent years using fresh foods that have undergone minimal processing, has become widespread...
    Get full text
    Article
  20. 20
    ... as preservative compound of the food are increasingly popular. The aim of the study was to evaluate antimicrobial...
    Get full text
    Article