The Effect of Enrichment with Sargassum illicifolium, Ulva lactuca and Gracilaria cortica Algae on Physicochemical and Microbial Properties of Processed Fruits (Sour Date Purees and Apple Paste)
Subject Areas : food microbiology
somayeh Ranjbar-Shamsi
1
,
Anousheh Sharifan
2
,
Mozhgan Emtyazjoo
3
,
Maryam Moslehishad
4
1 - PhD of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Assistant Professor of the Department of Marine Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran.
4 - Assistant Professor of the Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran.
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