Hedayat Hosseini
National Nutrition Food Technology Research Institute (NNFTRI) of Shahid Beheshti University of Medical Sciences, Tehran, Iran.
[ 1 ] - Evaluating Total Mercury and Methyl Mercury Contents in Canned Tuna Fish of the Persian Gulf
Due to hygienic risks of mercury residues in food and marine originated supplements, measuring total mercury and methyl mercury contents of canned tuna as a highly consumable marine food product is essential. In this study, 40 canned Tuna fish (from Persian Gulf) were collected in 2015 and then flame atomic absorption spectrometer (FAAS) and thermo gas chromatography mass spectrophotometry were...
[ 2 ] - Evaluating Total Mercury and Methyl Mercury Contents in Canned Tuna Fish of the Persian Gulf
Due to hygienic risks of mercury residues in food and marine originated supplements, measuring total mercury and methyl mercury contents of canned tuna as a highly consumable marine food product is essential. In this study, 40 canned Tuna fish (from Persian Gulf) were collected in 2015 and then flame atomic absorption spectrometer (FAAS) and thermo gas chromatography mass spectrophotometry were...
[ 3 ] - تأثیر اشعه دهی بر میزان اکسیداسیون چربی و پروفایل اسیدهای چرب در سوسیس آلمانی
سابقه و هدف: اشعه گاما به‌عنوان یک ابزار مناسب برای کاهش یا حذف آلودگی میکروبی در فراورده‌های گوشتی خام و پخته معرفی شده است. با این حال تغییرات شیمیایی و حسی ناشی از اشعه دهی برای پذیرش این تکنولوژی نزد صنایع و مصرف‌کنندگان بسیار با اهمیت است. این تحقیق با هدف تأثیر پرتو گاما با دوزهای مختلف بر روی اکسیداسیون چربی و پروفایل اسیدهای چرب در سوسیس آلمانی (40 درصد گوشت) در طول نگهداری دمای 4 درجه ...
[ 4 ] - تأثیر شرایط استرس‌زا بر کشت‌پذیری Listeria monocytogenes در ماتریکس غذایی
زمینه و اهداف: باکتری L. monocytogenes از جمله پاتوژن‌های مواد غذایی است که قدرت سازگاری بالایی به شرایط نامساعد محیطی داشته و قادر به رشد در دمای یخچال می‌باشد. از موضوعات مهم مربوط به این باکتری، ورود به حالت «زنده اما غیرقابل‌کشت (VBNC)» تحت استرس‌های محیطی می‌باشد. هدف از مطالعه حاضر بررسی قابلیت کشت‌پذیری این باکتری در شرایط دمایی یخچال (°C۴) در ماتریکس فیله ماهی قزل‌آلای رنگین‌کمان می‌باش...
[ 5 ] - Is Trans Fatty Acid Still an Issue for Policy Makers in Iran? A Technical Report
In recent decades, the oil industry has changed its direction toward vegetable oil use instead of animal fats due to various reasons such as a small numbers of animal fat resources and high saturated fatty acids content in animal fats. Therefore, different modification processes have been used to alter the physicochemical properties of vegetable oils, which lack functionality and oxidative stab...
[ 6 ] - Women\'s Behaviors and Views on Home Food Safety in Tehran: A Qualitative Study
Background and Objectives: The aim of this study was to explore the food safety knowledge and behavior of housewives in the city of Tehran, Iran in 2015. Materials and Methods: In this qualitative study 12 Focus Group Discussions by directed content analysis method (n= 96), were conducted among the women who were responsible for food handling in their households in 10 health centers. Each se...
[ 7 ] - Effects of Replacing Breadcrumbs and Soy Protein with Teff (Eragrostis tef) Flour on Physicochemical and Sensory Characteristics of Typical Hamburgers
Background and Objectives: Nowadays, interests in ready-to-eat foods, especially ordinary burgers, have increased. To produce typical burgers, breadcrumbs and soybean meals are commonly used as fillers. Use of breadcrumbs and soybean meals in regular burgers limits choice of consumers with allergies. The aim of this study was to produce typical hamburger products by replacing breadcrumbs and so...
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