text: "Increasing the Shelf-Life of Beluga Caviar by Nano-Silver Packaging" by Moradi, Sima; Motalebi, Abas Ali; Rokni, Noordahr; Ahari, Hamed; Asadnezhad, Zahra; Anvar, Amir Ali; Mokhtari, Alireza - Iranian Journal of Public Health, Vol. 43, Issue 2, January 1, 2014 | Online Research Library: Questia
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  Increasing the Shelf-Life of Beluga Caviar by Nano-Silver Packaging
  By Moradi, Sima; Motalebi, Abas Ali; Rokni, Noordahr; Ahari, Hamed; Asadnezhad, Zahra; Anvar, Amir Ali; Mokhtari, Alireza
  Background: Use of new technologies in food industries has been a modern attitude well n oticed recently. Utilizing new technologies such as the Nano- technology or biotechnology could solve many of the drawbacks in food industries. Nano- technology,in fact, covers the control or manipulation of a material in atomic, molecular or macromolecular scales in which the particle affecting the materials' function has a size of around 100 Nano- meter or less.
  Methods: The present study tried to explore the effective dose of nanosilver film for preserving, the high quality and luxury product, Beluga Caviar with food safety and health care considerations. In this regard, six treatment groups were introduced by applying 500, 1000,2000, 3000, 4000ppm na- nosilver cover and also Japanese plastic cover and kept and examined for a period of six and twelve months.
  Results: Microbial analyses were shown that applying 1000 ppm of nanosilver film is effective in preserving the Beluga Caviar. …
  Moradi, Sima
  Motalebi, Abas Ali
  Rokni, Noordahr
  Anvar, Amir Ali
  Mokhtari, Alireza
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