حسینی, هدایت
[ 1 ] - تعیین زمان ماندگاری فیله ماهی کپور نقره‌ای(Hypophthalmichthys molitrix) تیمار شده با عصاره سیاه دانه (Nigella sativa L.) در طول دوره نگهداری در یخچال
در تحقیق حاضر برای بررسی برخی از تغییرات شیمیایی، باکتریایی و حسی فیله‌های ماهی کپور نقره‌ای تیمار شده با عصاره سیاه دانه در طول دوره نگهداری در دمای یخچال (1±4)، فیله ماهی‌ها به دو بخش تقسیم شدند. یک گروه در عصاره سیاه دانه با غلظت 1 درصد، که در ارزیابی حسی بالاترین امتیاز را کسب کرده بود، غوطه ور شده و سپس در کیسه‌های پلی اتیلنی بسته بندی گردیدند. گروه دوم به عنوان شاهد نیز پس از غوطه‌وری در ...
[ 2 ] - تأثیر آرد دانه آمارانت (Amaranthus hypochondriacus) به عنوان جایگزین پروتئین سویا و آرد سوخاری بر ویژگی‌های فیزیکوشیمیایی و حسی همبرگر معمولی
سابقه و هدف: با توجه به اهمیت روزافزون تولید فرآوردههای گوشتی نظیر همبرگر در کشور، کیفیت این محصولات از اهمیت خاصی برخوردار است. لذا این تحقیق با هدف تولید محصول همبرگری با کیفیت بهتر، تأثیر آرد دانه آمارانت به‌عنوان جایگزین پروتئین سویا و آرد سوخاری در فرمولاسیون همبرگر معمولی انجام شد. مواد و روش‌ها: در این مطالعه آرد دانه آمارانت جایگزین نیمی (50 درصد) از پودر پروتئین سویا و آرد سوخاری شد. ...
[ 3 ] - Occurrence of Bacillus cereus in Beef Burger Marketed in Tehran, Capital of Iran
Background: Beef burgers made in Iran contain various compounds such as meat, cereals flour, as well as some spices which can be contaminated to Bacillus cereus, causing gastroenteritis in the consumer. This study is focused onoccurrence of B. cereus in beef burgers marketed in Tehran, capital of Iran. Methods: In this cross-sectional study, a total of 80 samples of different types of be...
[ 4 ] - مطالعه اثر آنتی اکسیدانی عصاره‌های سیاه دانه، زیره سیاه و تلفیق آنها بر تغییرات شیمیایی و خصوصیات حسی ماهی کپور نقره‌ای (Hypophthalmichthys molitrix) نگهداری شده در یخچال
گیاهان دارویی به سبب دارا بودن ترکیبات آنتی اکسیدانی طبیعی بسیار مورد توجه صنایع مختلف غذایی، آرایشی و دارویی هستند. هدف این مقاله بررسی تاثیر آنتی اکسیدانی عصاره‌های گیاهان زیره‌سیاه، سیاه‌دانه و تلفیق آنها بر افزایش ماندگاری ماهی کپور نقره‌ای نگهداری شده در یخچال می‌باشد. برای این منظور قطعات ماهی کپور نقره‌ای به چهار بخش تقسیم شدند. سه بخش از ماهی‌ها به‌طور مجزا در عصاره‌های گیاهی با غلظت ...
[ 5 ] - اثر روغن‌های سویا و کانولا بر پروفایل اسیدهای چرب لیونر مرغ طی دوره نگهداری
فرآوردههای گوشتی تهیه شده از گوشت مرغ یکی از پرطرفدارترین محصولاتی هستند که سهمی را در رژیم‌های روزانه به خود اختصاص میدهند. بنابراین، مطالعه تغییرات اجزای تشکیل دهنده این محصولات طی فرآیندهای مختلف و در طول زمان نگهداری حائز اهمیت است. در مطالعه حاضر، دو نمونه فرآورده گوشتی حاوی 90 درصد گوشت مرغ در شرایط مشابه تولید شدند. با این تفاوت که در یک نمونه از روغن سویا و در نمونه دیگر از روغن ک...
[ 6 ] - Effect of Household Cooking Methods on the Viability of Bacillus Probiotics Supplemented in Cooked Sausage
Background and Objectives: The use of Bacillus probiotics is an interesting way for manufacturing healthier meat and meat products as functional foods and also a valuable solution for overcoming the constraints related to the stability of probiotic strains of Lactobacillus and Bifidobacterium during processing and storage of foods. This work is an attempt to investigate the influence of common ...
[ 7 ] - Influence of Heat Shock Temperatures and Fast Freezing on Viability of Probiotic Sporeformers and the Issue of Spore Plate Count Versus True Numbers
Background and Objectives: The purpose of the present study was to investigate effects of various heat shock conditions and fast freezing and subsequent thawing on the viability and recovery of Bacillus coagulans and Bacillus subtilis as probiotic sporeformers, and also to compare spore plate and microscopic counts. Materials and Methods: After preparing the final suspensions of B. coagulans...
[ 8 ] - Determination of Biologically Active Polyamines in Turkey Breast Meat by HPLC and Derivatization with Dansyl Chloride
BacBackground and Objectives: polyamines (putrecsine, spermidine and spermine) are widespread components, which can be found in most of the foods like meat, fruits, vegetables, cheese and wine. Studies show that reducing the level of polyamines in cells may help to slow down some cancer processes however, dietary polyamines may be required in wound healing, and for growth, maturation and regene...
[ 9 ] - Chitosan-coated alginate microcapsules loaded with galactagogue herbs extract: formulation optimization and characterization
Many herbs and spices have been recommended traditionally as galactagogues and several commercial formulations prepared using herbs. Due to the presence of various compounds such as polyphenols, flavonoids, isoflavones and terpenes, bitter and stringent taste is elicited that make the consumption of these herbal preparations unpleasant. Moreover, these compounds are unstable when exposed to env...
[ 10 ] - Chitosan-coated alginate microcapsules loaded with galactagogue herbs extract: formulation optimization and characterization
Many herbs and spices have been recommended traditionally as galactagogues and several commercial formulations prepared using herbs. Due to the presence of various compounds such as polyphenols, flavonoids, isoflavones and terpenes, bitter and stringent taste is elicited that make the consumption of these herbal preparations unpleasant. Moreover, these compounds are unstable when exposed to env...
[ 11 ] - Potential Health Risk Assessment of Different Heavy Metals in Wheat Products
In the present work, health risk of heavy metals such as As, Cd, Co, Cr, Cu, Hg, Ni, Pb, Zn in Iranian urban and rural samples including wheat, wheat flour, bread, pasta and sweets were assessed. The real amount of heavy metals in target samples were determined by inductively coupled plasma-atomic emission spectrometry (ICP-AES) and atomic absorption spectroscopy (AAS). Wet ashing and hydride g...
[ 12 ] - Importance of Listeria monocytogenes in food safety: a review of its prevalence, detection, and antibiotic resistance
Listeria monocytogenes, as a foodborne pathogenic bacterium, is considered as major causative agent responsible for serious diseases in both humans and animals. Milk and dairy products are among the main sources of energy supply in the human, therefore contamination of these products with Listeria spp., especially L. monocytogenes, could lead to life threatening infec...
[ 13 ] - Potential Health Risk Assessment of Different Heavy Metals in Wheat Products
In the present work, health risk of heavy metals such as As, Cd, Co, Cr, Cu, Hg, Ni, Pb, Zn in Iranian urban and rural samples including wheat, wheat flour, bread, pasta and sweets were assessed. The real amount of heavy metals in target samples were determined by inductively coupled plasma-atomic emission spectrometry (ICP-AES) and atomic absorption spectroscopy (AAS). Wet ashing and hydride g...
[ 14 ] - Contamination and Risk Assessment of Total Aflatoxin in Iranian Rice in Various Food Security Regions
Background and Objectives: Aflatoxin is one of the most important and common toxins in high consumption foods such as rice, which can threaten health of the consumers. In this study, risk of total aflatoxin based on its exposure levels and adverse effects was assessed in Iranian rice. Materials & Methods: This study was carried out on total aflatoxin in 60 national rice samples collected base...
[ 15 ] - Effect of chicken raw materials on physicochemical and microbiological properties of mechanically deboned chicken meat
Excessive consumption of red meat is associated with various diseases including coronary heart diseases and cancer. Lower health-related problems of chicken meat, consumption of chicken meat, and mechanically deboned chicken meat (MDCM) have been increased due to their cheaper prices. Thereby, chemical, microbial, and physical causes of chicken meat losses and the safety aspects are needed to b...
[ 16 ] - Authentication of Red Meat Quantities Reported on Labels of the Industrial Kebab Loghmeh Using Analysis of Fourier Transform Infrared Data and Chemometric Methods
Background and Objectives: Kebab loghmeh is one of the most popular meat products in Iran. Quantitative assessment of the red meats is critical as the most important factor in authentication of this meat product. Other methods of adulteration tracing do not include enough efficiency to quantitatively assess quantities of the red meats in final products. Therefore, the objective of the current s...
[ 17 ] - Food Safety Practices in COVID-19 Pandemic
This article has no abstract. DOI: 10.18502/jfqhc.7.3.4142
نویسندگان همکار
Z. Pilevar 15
Rokni, N 1