Showing 4 results for Piruzi
Reihaneh Gholami Gavam Abad, Seyed Ebrahim Sadeghi, Hamid Yarmand, Vahid Reza Moniri, Ali Mohammadpour, Ali Zarnegar, Ali Reza Haghshenas, Mohammad Reza Zargaran, Fatemeh Piruzi, Abbas Salahi Ardakani, Stephen P. Cook,
Volume 1, Issue 2 (12-2015)
Abstract
From 2009 to 2012, 16 species of Curculionidae (Coleoptera) from the subfamily Lixinae were collected on 17 species of food plants in Iranian rangelands. Identified species belong to seven genera in the tribes Lixini and Cleonini. The host plants from which they were collected were in the families Asteraceae, Fabaceae, Apiaceae, Campanulaceae, Brassicaceae and Zygophyllaceae. Of the 16 species that we captured, two (Lixus subfarinosus Desbrochers, 1893 and Larinus remissus Faust, 1889) represent the first records from Iran. These new data also extend the known ranges of several species (Larinus fucatus Faust, 1894, Larinus grisescens Gyllenhal, 1835, Microlarinus rhinocylloides Hochhuth, 1847 and Bangasternus planifrons (Brulle, 1832) in Iran. The distribution of beetles and their associated host plants are presented and ecological notes on each species are provided.
Volume 12, Issue 47 (7-2015)
Abstract
Ahvaz, Iran Orumiyeh, Iran Date paste as an important date products, has found many applications in food industry in recent years. After production color change and solidifying of the date paste and aggravation during maintenance are considered as the major problems facing the date paste processing factories. This research has carried out in order to overcome the solidification of date paste (Kabkab cultivar) in a full factorial experiment with three factors of: date paste preparation method (two levels of immersion in hot water or steaming), added oil (sesame and olive oil as a preservative) and three type of packaging (cellophane, nano silicone and multi-layered) in a split plot design with preparation method as the main plot. Textural properties including hardness, Young's modulus, shear modulus, and the penetration work done were measured at 0, 1, 2, 3, 4, 5 and 6 months of storage using a texture analyser. The result confirms the positive effect of steaming for 10 minutes to maintain the softness paste during the test period. Date paste of firmness made from method of steaming and immersion in hot water is 0.02 N and 19 N respectively. The results confirmed positive effect of steaming for 10 minutes on date paste softening during storage at.
Volume 15, Issue 76 (0-0)
Abstract
Volume 19, Issue 128 (October 2022)
Abstract
The aim of this study was to investigate some physicochemical properties and antioxidant activity of biodegradable film prepared from sodium caseinate containing titanium nanoxide and grape seed essential oil and its effect on the oxidative resistance of olive oil. Antioxidants are added to oil to delay oxidation. According to previous studies, the carcinogenicity of traditional antioxidants has led to a reduction in their use and their replacement with natural antioxidants. For this purpose, bionanocomposite films based on sodium caseinate at different levels of titanium nanoxide (zero, 0.38, 0.75, 1.3 and 1.5% w/w) and grape seed essential oil at five levels (zero, 125, 250, 375 and 500 ppm) were prepared. The results showed that the addition of titanium nanoxide and grape seed essential oil increased the thickness and opacity of the films and reduced the light transmission through the films and thus their opacity. The film containing 1.5% of titanium nanoxide and 500 ppm of essential oil had the highest turbidity and thickness among other samples. With increasing the concentration of grape seed essential oil, the antioxidant properties of the films also increased, so that the film containing 500 ppm of essential oil showed 78% antioxidant activity.
