Ahmad Shakerardekani is Food Technology PhD candidate in the Department of Food
Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia
(UPM),Serdang, Malaysia. He holds a master of food science and technology from Isfahan
Universiti of Technology, Iran. 

Main Research Interests: Nut processing Pistachio nut Sesame paste Peanut butter New
product development Chocolate nut butter (spread) Confectionery

pistachio roasting

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Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels, International Food Research Journal (2011)

Roasting of whole-kernels is an important step in the production of pistachio paste. The effect...

 

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Optimizing of the process of pistachio butter production, J. Sci. & Technol. Agric & Natur. Resour. (2009)
 

pistachio butter

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Modeling the Time-Dependent Rheological Properties of Pistachio Butter, Int. J. Nuts. Related Sci. (2010)

Pistachio butter (semi solid paste), which is made from roasted pistachio kernels, is an appropriate...

 

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Optimizing of the process of pistachio butter production, J. Sci. & Technol. Agric & Natur. Resour. (2009)
 

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Evaluation of production pistachio butter using sunflower paste and sesame butter, Iranian Food Science and Technology Research Journal (2007)

Pistachio processing is one of the ways to increase the value added of pistachio. Production...