Behnaz Bazargani-Gilani
Department of Food Hygiene and Quality Control, School of Veterinary Science, Bu-Ali Sina University, Hamedan, Iran.
[ 1 ] - Evaluating of Heavy Metal Contaminations in the Most Applicable Food Spices and Flavors in Hamedan, Iran
Background & Aims of the Study: Iranian food diet contains nutrients and herbal spices. From the most important challenges in relation to these spices is their pollution with various heavy metals. Thus, this study aims to characterize the amounts of heavy metals in collected spices from Hamedan city of Iran during 2015-2016. Materials & Methods: 180 samples of commerciall...
[ 2 ] - Quality of Flour Types, in the Bakeries of Hamedan, Iran during 2015-2016
Background & Aims of the Study: Wheat flour makes the basic component of bread. Thus, evaluating its quality plays an important role in public health. This paper focused on the physicochemical and microbial analysis of all bread flour types, used in the bakeries of Hamedan, Iran during 2015-2016. Materials & Methods: All bread flour types such as Barbari, Lavash, Sangak a...
[ 3 ] - Effect of extraction conditions on antioxidant activity of barberry (berberis vulgaris L.) fruit extracts
Barberry fruit is consumed in different forms including dried fruit, juice, jam and marmalade in Iran. This fruit is also used as a food additive (flavoring and colorant) in soup and rice dishes. In present study, antioxidant activities of acetone, ethanol and water (infusion and decoction) extracts of barberry (Berberis vulgaris) fruit were investigated using 2,2-azinobis-3-ethylbenzo...
[ 4 ] - Antioxidant Effects of Aromatic Plant Essential Oils on Oxidative Stability of Ghee
Aim of the Study: The study was aimed to assess the antioxidant properties of four plants native EO in comparison with synthetic antioxidants during storage of ghee as a food model. Materials and Methods: The essential oils (EOs) were prepared and analyzed to total phenol content, DPPH, reducing power assay and also their effect on the oxidative stability of ghee during the accelerated storage...
نویسندگان همکار