Search Results - "MESBAHI, G"

USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUP by FARAHNAKY, A, ABBASI, A, JAMALIAN, J, MESBAHI, G

“…In this current study, tomato pulp powder, the main waste of the tomato processing industry, was used as a thickening agent in the formulation of a commercial…”
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Patulin in apple leather in Iran by Montaseri, H, Eskandari, M.H, Yeganeh, A.T, Karami, S, Javidnia, K, Dehghanzadeh, G.R, Mesbahi, G.R, Niakousari, M

“…Apple leather is made by dehydration of cooked fruit into leathery sheets. Mould growth and patulin production can occur in damaged apples or when fallen fruit…”
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A comparative study on functional properties of beet and citrus pectins in food systems by Mesbahi, Gholamreza, Jamalian, Jalal, Farahnaky, Asgar

“…Pectin is used in a number of foods as a gelling agent, thickener, texturizer, emulsifier and stabilizer. Sugar-beet pulp, the residue left from sugar…”
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Effect of different processing stages of commercial fruit leather on patulin reduction by M.H Eskandari, M , Montaseri, GH Mesbahi, A TaheriYaganeh, M Niakousari, S Karami

“…Fruit leather (Lavashak) is a high consumption food product especially among children in Iran. This product is being manufactured by low quality fruits that…”
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