Mojtaba Raeisi
Golestan University of Medical Sciences, Department of Nutrition, Gorgan, Iran
[ 1 ] - Effects of Ramadan fasting on common upper gastrointestinal disorders: A review of the literature
Introduction: Ramadan is the ninth month of Muslim's calendar during which Muslims fast. Ramadan lasts 29-30 days based on the visual sightings of the crescent moon. Fasting during Ramadan has significant health effects. The present study aimed at reviewing the literature of the impact of Ramadan fasting on upper gastrointestinal disorders. Methods: MEDLINE and Google Scholar were searched by ...
[ 2 ] - Inhibitory effect of Zataria multiflora Boiss. essential oil, alone and in combination with monolaurin, on Listeria monocytogenes
Listeria monocytogenes is one of the major causes of infections in developing countries. In this study, chemical composition and anti-listerial effect of the essential oil of Zataria multiflora Boiss. alone and in combination with monolaurin were evaluated at different pH values (5, 6, and 7) and temperatures (5 ˚C and 30 ˚C). Chemical composition of Zataria multiflora</em...
[ 3 ] - Effect of carboxymethyl cellulose edible coating containing Zataria multiflora essential oil and grape seed extract on chemical attributes of rainbow trout meat
Meat products, especially fish meat, are very susceptible to lipid oxidation and microbial spoilage. In this study, first, gas chromatography mass spectrometry (GC-MS) analysis of Zataria multiflora essential oil (ZEO) components was done and then two concentrations of ZEO, (1% and 2%) and two concentrations of grape seed extract (GSE), (0.5% and 1%) were used in carboxymethyl cellulos...
[ 4 ] - تاثیر تخمیر کنترل شده خمیرترش حاوی لاکتوباسیلوس پلانتاروم و لاکتوباسیلوس برویس بر میزان اسید فیتیک خمیر و نان تولیدی
Background and purpose: Phytic acid plays a major role in reducing the bioavailability of minerals in food. The aim of this study was to evaluate the effect of controlled sourdough fermentation on reduction of phytate content in dough and bread produced by whole wheat flour containing Lactobacillus plantarum and Lactobacillus brevis. Materials and methods: This experimental study was carried...
[ 5 ] - Evaluation of pH and Common Salt Content in Bread Samples Produced in Mashhad, Iran
Background: Salt content and pH degree are the quality indicators of bread which their unauthorized levels may have harmful effects on body health. Accordingly, this survey was carried out to evaluate pH and salt contents in bread samples produced in Mashhad, Iran. Methods: Totally 708 bread samples (340 loaves of Lavash, 183 loaves of Taftun, 139 loaves of Barbari and 46 loaves of Sangak br...
[ 6 ] - Antifungal Activity of Pediococcus pentosaceus Isolated from Whole Barley Sourdough
Background: Lactic acid bacteria (LAB) isolated originally from sourdough are probably the best candidates as biopreservatives, because they are well adapted to the non-aseptic conditions in sourdough fermentation. The aim of the present study was to study antifungal properties of a dominant endogenous LAB isolated from whole barley sourdough. Methods: Whole barley flour from a mixture of ba...
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