Determination of microbial critical point in saffron preparation in iran

Publish Year: 1387
نوع سند: مقاله کنفرانسی
زبان: English
View: 1,342

This Paper With 8 Page And PDF Format Ready To Download

  • Certificate
  • من نویسنده این مقاله هستم

استخراج به نرم افزارهای پژوهشی:

لینک ثابت به این Paper:

شناسه ملی سند علمی:

NCFOODI18_066

تاریخ نمایه سازی: 23 فروردین 1391

Abstract:

In this research saffron samples preprated from field and sampling done in four stage contain : sampling from fresh saffron of petal with forceps , sampling from freshsaffron of petal with worker hands , sampling from dried sample by warm air in shadow , sampling from dried sample by dryer. Samples collected and kept in steriletupes and containers and carried to laboratory and maintenance until experiment . Microbial experiment performed were investigated for existence of contaminatingmicrobes.total count , Staphylococcus aureus , coliform , E.coli , mold and yeast . results showed that in pick up and drying stage contamination inter to saffron . therewas significant difference among the microbial load of picked up saffron by forcepsand worker hands , and between dried saffrons by warm air in shadow and with dryer

Authors

M Jooki

Sabzevar Azad University And Agricultural , medical and industrial research scool , nuclear science and technology research institude ( NSTRI ) ,karaj , iran , p.o. box: ۳۱۴۸۵-۴۹۸

مراجع و منابع این Paper:

لیست زیر مراجع و منابع استفاده شده در این Paper را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود Paper لینک شده اند :
  • Amelotti, G. and Manning, S. (1977) [Analytical evaluation of the ...
  • Anonymous (1982) Spices; A Survey of World Trade. International Trade ...
  • Basker, D. (1993) Saffron, the costliest spice: drying and quality, ...
  • Bonis . A; Study of the analytical characterestics of saffron ...
  • Encyclopaedia Britannica (1905) The Werner Company, Akron, OH, Vol 21, ...
  • Kapur, B.M. (1988) Annual Report 1987-88, Regional Research Laboratory, Council ...
  • La Mancha , 1994 , colour , sabory del azafran ...
  • Moldenke, H.N. and Moldenke, A.L. (1952) Plants of the Bible. ...
  • Morton, J.F. and Zallinger, J.D. (1976) Herbs and Spices, Golden ...
  • Negbi, M. (1990) Physiological research on the saffron crocus (Crocus ...
  • Oxford English Dictionary, Compact ed (1971). Oxford University Press, Glasgow. ...
  • Rosengarten, F. (1969) The Book of Spices. Livingston Publishing Co., ...
  • Sampathu, S.R., Shivashankar, S. and Lewis, Y.S. (1984) Saffron (Crocus ...
  • Skrubis, B. (1990) The cultivation in Greece of Crocus sativus ...
  • Sokolov, R. (1989) The fruits of Spanish labor. Natural History, ...
  • Tyler, V.E., Brady, L.R. and Robbers, J.E. (1976) Pha rmacognosy ...
  • Watt, G. (1908) The Commercial Products of India. John Murray, ...
  • Zarghami, N.S. (1970) The Volatile Constituents of Saffron (Crocus sativus ...
  • نمایش کامل مراجع