Subject Areas :

ساناز آقاجانی اینچه کیکانلو ¹ (گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران)
حمید توکلی ‌پور ² (گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد سبزوار، سبزوار، ایران)
محسن مختاریان ³ (باشگاه پژوهشگران جوان و نخبگان، واحد رودهن، دانشگاه آزاد اسلامی،رودهن ، ایران)

Received: 2016-06-23 Accepted : 2016-12-07 Published : 2017-08-23

Keywords:

References:

 

 

1. Baghalian K. Essential plants. Vol. 1, Andarz publication 2000 [in Persian].


2. McGimpsey JA, Douglas MH, Van Klink JW, Beauregard DA, Perry NB. Seasonal variation in essential oil yield and composition from naturalized Thymus Vulgains L. in Newzealand. Flavour and Fragrance J 1994; 9(6): 347-352.


3. Sales EH, Sedeh FM, Rajabifar S. Effects of gamma irradiation and silver nano particles on microbiological characteristics of saffron, using hurdle technology. Indian J Microb 2012; 52(1): 66-69.


4. Gumus T, Albayrak S, Sagdic O, Arici M. Effect of gamma irradiation on total phenolic contents and antioxidant activities of Satureja hortensis, Thymus vulgaris, and Thymbra spicata from Turkey. Int J Food Properties 2011; 14(4): 830-839.


5. Gumus T. Determination of the changes of antifungal properties of Satureja hortensis, Thymus vulgaris and Thymbra spicata exposed to gamma irradiation. Radiation Phys Chem 2010; 79(1): 109-114.


6. Sharma A, Ghanekar AS, Padwal-Desai SR, Nadkarni GB. Microbiological status and antifungal properties of irradiated spices. J Agrlc Food Chem. 1984; 32: 1061-1063.


7. Haddad M, Herent MF, Tilquin B, Quetin-Leclercq J. Effect of gamma and e-beam radiation on the essential oils of Thymus vulgaris thymoliferum, Eucalyptus radiata, and Lavandula angustifolia. J Agri Food Chem 2007; 55(15): 6082-6086.


8. Calucci L, Pinzono C, Zandomeneghi M, Capocchi A. Effects of γ-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices. J Agri Food Chem 2003; 51: 927-934.


9. Variyar PS. Effect of gamma irradiation on the phenolic acids of some Indian spices. Int J Food Science Technol 1998; 33(6): 533-537.


10. Jamshidi M, Barzegar M, Sahari MA. Effect of gamma irradiation on the antioxidant and antimicrobial activities of cinnnamon powder. Iranian J Nutr Sci Food Technol 2013; 7(4): 73-82 [in Persian].


11. Shabani Sh, Zojaji M. Investigation of contamination of spices used in food production to heat-resistance spores. Food Sci Nutr 2011; 8(4): 1-14 [in Persian].


12. INSO. Spices and condiments-Determination of moisture content-Entrainment method. 1^st. Revision; No. 1196; 2012 [in Persian].


13. INSO. Spices and condiments-Determination of volatile oil content (hydrodistillation method)-Test method. 2^nd. Revision; No. 1818; 2014 [in Persian].


14. INSO. Determination of solubility index in dry-milk. 3^rd. Edition; No. 2090; 1994 [in Persian].


15. INSO. Turmeric-Determination of colouring power-Spectrophotometric method. 1^st. Revision; No. 2650; 1992 [in Persian].


16. INSO. Microbiology of spices-Specifications. 1^st. Revision; No. 3677; 1995 [in Persian].


17. INSO. Microbiology of food and animal feeding stuffs-Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 1: General rules for the preparation of initial suspension and decimal dilutions. 1^st. Edition; No. 8923-1; 1992 [in Persian].


18. Fatemi H. Technological principle of food preservation. Sahamiye Enteshar Co.; pp 462; 2006 [in Persian].


19. Mortazavi SA, Motamedzadegan A, Alami M, Gohariye Ardabili A. Food microbiology (Jay 2000). pp 662; 2003 [in Persian].


20. Sanchez-Bel P, Egea I, Romojaro F, Martınez-Madrid MC. Sensorial and chemical quality of electron beam irradiated almonds (Prunus amygdalus). LWT-Food Sci Technol 2008; 41: 442-449.


21. Motamedee Sadeh F, Majd F, Fathollahee H, Arbabi K, Mohammad Beygi Abhari M. Microbial contamination of red meat and consideration of gamma irradiation effects for increasing the shelf life and decontamination of pathogenic microorganisms. J Nuclear Sci Technol 2003; 29: 39-46 [in Persian].


22. Hosseini SL, Sayhoon M, Rajaie R. Microbial and chemical assessment of Iranian Mozafati date treated by gamma irradiation. J Nuclear Sci Technol 2008; 43: 13-19 [in Persian].


23. Hassanzadeh P, Tajik H, Razavi Rohani M, Ehsani A, Aliakbarlu J, Moradi M. Effects of gamma irradiation and chitosan edible coating on the bacterial, chemical and sensory properties of chicken meat. Food Res 2011; 21(3): 356-369.


24. Vedadi S, Naserian Khiabani B. Determination of suitable dosage to reduced saffron microbial contamination. Res Construction 2004; 17(4): 53-57 [in Persian].


25. Mexis SF, Badeka AV, Chouliara E, Riganakos KA, Kontominas MG. Effect of γ-irradiation on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis). Innov Food Sci Emer Technol 2009; 10: 87-92.


26. Mexis SF, Kontominas MG. Effect of γ-irradiation on the physicochemical and sensory properties of cashew nuts (Anacardium occidentale L.). LWT-Food Sci Technol 2009; 42: 1501-1507.


27. Salehi Surmaghi HM, Amin QR, Zahedi H, Kochesfahan H. Investigation the variation of components of medical and edible plants that sterilized by gamma radiated. Medical plant J 2007; 6(2): 71-76 [in Persian].


28. Mehdicadeh A, Fallahnejad N. Microbial decontamination of spices by 10 MeV E-beam. Sci Technol Note 2005; 33: 35-41[in Persian].


29. Vali Asil R, Azizi M, Bahreyni M, Aroyi A. Effects of gamma radiation on microbial load and components of thyme medical plant. Postharv Physio Technol Horti Pro 2012; 1(2): 43-53 [in Persian].