Iranian Food Science and Technology Research Journal

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Author = Pasban, Atena

Number of Articles: 2
The Effect of Ascorbic Acid, Citric acids and Sodium Metabisulphite on Colour and Foaming Properties of Mushroom Purees (Agaricus bisporus)

Atena Pasban; Mohebbat Mohebbi; Hashem Pourazerang; Mehdi Varidi

Volume 9, Issue 2 , July 2013

https://doi.org/10.22067/ifstrj.v9i2.25674

Abstract
  Enzymatic browning and formation of brown pigments are some of the most important problems in preparation of mushroom purees. In this study, the effect of some anti browning agents including sodium metabisulphite, ascorbic acid, and citric acid on the whiteness and foaming properties of mushroom purees ...  Read More
Image analysis of crumb digital images in Barbary bread enriched with soy flour

Atena Pasban; Mohebbat Mohebbi; Ahmad Ehtiati

Volume 6, Issue 4 , January 2011

https://doi.org/10.22067/ifstrj.v6i4.9281

Abstract
  Nowadays, quality control of bread, especially in large scale production, requires application of novel methods. In this research, image analysis of digital images of Barbary bread enriched with soy flour was carried out at two storage intervals. Using Imagej software, crumb features (mean cell area ...  Read More