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Manuscript ID : JFST-1812-1447 (R2) Visit : 140 Page: 27 - 40

10.30495/jfst.2020.580767.1447

20.1001.1.24234966.1401.14.3.3.8

Article Type: Original Research

The Effect of Storage Temperature on Microbial and Physicochemical Properties of Shrimp Powder that was Made Using foam Mat Drying

Subject Areas :

Shabnam Hamzeh 1 , Ali Motamedzadegan 2 , Seyyed-Ahmad Shahidi 3 , Mohammad Ahmadi 4 , Joe Mack Regenstein 5

1 - دانشجوی دکترا، گروه بهداشت مواد غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی، آمل، ایران
2 - دانشیار، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران
3 - دانشیار، گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی، آمل، ایران.
4 - استادیار، گروه بهداشت مواد غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی، آمل، ایران
5 - استاد، گروه علوم و صنایع غذایی ، دانشگاه کرنل، ایتاکا، آمریکا.

Received: 2019-01-18 Accepted : 2020-04-15 Published : 2022-09-23

Keywords:

Abstract :

References:

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2.باقری، ح. 1396. تأثیر صمغ‌های بومی دانه ریحان، شاهی، مرو و قدومه شهری بر خصوصیات پودر آب کرفس تولیدی با استفاده از روش خشک‌کردن کف‌پوشی. پایان‌نامه کارشناسی ارشد. دانشگاه آزاد اسلامی ساری.

3.توکلی پور، ح. 1386. اصول خشک‌کردن مواد غذایی و محصولات کشاورزی. تهران. انتشارات آییژ، ماهنامه خبری- تحلیلی سازمان استاندارد و تحقیقات صنعتی ایران. 1388. سال هجدهم، شماره 211، اسفند ماه.

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