this study involved analyzing antioxidant properties of spices, namely clove (syzygium aromaticum linn.), cinnamon (cinnamomum verum, syn c. zeylanicum blume) and sumac (rhus coriaria l.) and exploring their efficacy in a food system. in the first part of the study, the antioxidant activity of water extract of spices treated at different temperatures were measured by three different methods nam...

from august to october 1996, three different statistical communities of spices, including 37, 41, 26 samples for each one of black pepper, turmeric and sumac, respectively, were taken randomly from 35 various packaged labels and 2 production centres, in the west of tehran, and examine for assessing fungi and bacterial contamination by using ec, vrbl agar lst, brilliant green media, and compare ...

Beef is susceptible to rapid spoilage due to its high amount of protein (18.00%) and moisture (72.00%). Food industries have recently found methods to extend beef shelf-life. The influence of beef dipping in hydro-alcoholic extract of sumac (SE) and chitosan (CH) coating incorporated with Zataria multiflora essential oil (ZEO) on microbial, chemical and sensory quality of beef was eval...

The aim of this study is to determine the effects addition different rates sumac powder corn green (0%, 0.5%, 1% and 2%) on fermentation properties, silage quality aerobic stability. In study, a total 16 samples, 4 repetitions from each group, were placed in 1.5-litre glass jars compressed. Silages left for 60 days. addition, silages subjected stability test 5 days immediately after opening. lo...