منابع مشابه
Natural Occurrence of Ochratoxin A Contamination in Commercial Spices in Tehran
Background and Objectives: Non-sanitary conditions during the drying, transport and storage stages in the production of spices could introduce mycotoxin contamination. The aim of the current study was to determine the concentration of ochratoxin A (OTA) in 92 commercial spices (including red pepper, black pepper, turmeric and cinnamon) imported to Iran. Materials and Methods: OTA levels were...
متن کاملGRAM NEGATIVE BACILLI IN BURNS
In a period of nine months, 225 strains of Gram-negative bacilli isolated from burns were identified by a variety of tests in two burn centers in Tehran. The most common species were Pseudomonas aeruginosa, Pseudomonas fluorescens, Escherichia coli, Enterobacter agglomerans, Enterobacter cloacae and Klebsiella pneumoniae. Many strains of acinetobacter spp, providencia spp, proteus spp, ser...
متن کاملnatural occurrence of ochratoxin a contamination in commercial spices in tehran
background and objectives: non-sanitary conditions during the drying, transport and storage stages in the production of spices could introduce mycotoxin contamination. the aim of the current study was to determine the concentration of ochratoxin a (ota) in 92 commercial spices (including red pepper, black pepper, turmeric and cinnamon) imported to iran. materials and methods: ota levels were de...
متن کاملThe Book of Spices
(ngan-mo or t'uei-na) was featured in the Classics. Chou Yu-fan (c. 1575) rediscovered and explained it in order to lessen pain (treating the body by rubbing, pressing with or between the fingers). Chapter 8: (pp. 152-57). Gymnastic or bodily exercises were recommended with breathing exercises. The Chinese gymnastic exercises (T'ai-chi ch'ian) were discussed with fifteen positions. Chapter 9: (...
متن کاملCoffee, Tea, Spices
In a broad sense, the name coffee is used not only for fruits of the coffee tree (cherry coffee), but also for processed fruit such as green (raw) coffee, roasted coffee, instant coffee, and coffee as a beverage. The grading and quality evaluation of coffee beans is based on uniformity, purity, the absence of damaged beans, and decisively on the organoleptic properties of the beverage prepared ...
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ژورنال
عنوان ژورنال: Eiyo To Shokuryo
سال: 1978
ISSN: 1883-8863
DOI: 10.4327/jsnfs1949.31.469