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2by Elham Khanniri, Sara Sohrabvandi, Masoumeh Arab, Mahdi Shadnoush, Amir Mohammad MortazavianSubjects: “...Food Preservatives...”
Published 2017-01-01
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3Evaluation of antibacterial effect of Rosmarinus officinalis L. essential oil on three food-borne...Subjects: “...Bio-preservative...”
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7“... contamination of preservative solutions is one of the most important strategies in maintaining postharvest...”
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8by M. Gharekhani, M. Aalami, M.A. Hejazi, Y. Maghsoudlou, M. Khomeiri, G. Najafian“... to consumers' desire for natural products containing less chemical preservatives. In sourdough, lactic acid...”
Published 2017-02-01
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9“... antibacterial properties against food spoilage bacteria. The aim of this study was to evaluate the antibacterial...”
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10by Mahdieh Akbari, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Mehdi Kashaninejad, Khashayar Sarabandi“... of these compounds as food and pharmaceutical ingredients face challenges like protecting them during storage...”
Published 2017-09-01
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11“... on quality features of doughnut during preservation. Partial substitution of wheat flour with soy protein...”
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12“...Preservation of perishable foods is a major challenge in the food industry. In this research...”
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13“...Nowadays, coating by natural materials is one of the novel food preservation methods with extensive...”
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14“... of disease. Being a considerably main source of Omega-3 fatty acid groups, fish preservation against oil...”
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15by Sh Hanifian“..., coliform and psychrophilic counts during an 8 day preservation period (P...”
Published 2007-11-01
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16“... for preservation of vegetable and fruits. Although drying extend the shelf-life, it has various side effects...”
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17“...In animal and food products, different types of chemical preservatives and antibiotics are used...”
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18“... by applying high-energy milling on micron-scaled ZnO particles. In addition, they can be utilized in food...”
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19“...In recent years using fresh foods that have undergone minimal processing, has become widespread...”
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20“... as preservative compound of the food are increasingly popular. The aim of the study was to evaluate antimicrobial...”
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