مهاجر, افسانه
گروه مهندسی بهداشت محیط، دانشکده بهداشت، دانشگاه علوم پزشکی تهران، تهران، ایران
[ 1 ] - بررسی میزان پراکسید هیدروژن موجود در روغنهای مصرفی واحدهای فست فود تهران
Background and Objective: Hydrogen peroxide is one of the compounds that is primarily produced by the oxidation of oil and fat and causes various diseases, including atherosclerosis and coronary artery disease .The aim of this study was to survey the peroxide value of edible oils used in sandwich and falafel shops in Tehran in 2016. Materials and Methods: In this study, sampling from a numb...
[ 2 ] - Effect of dietary supplementation of nanocurcumin on oxidant stability of broiler chicken breast meat infected with Eimeria species
Poultry meat is very susceptible to oxidation because of the high concentration of polyunsaturated fatty acids, which negatively affects the quality and nutritional values of chicken meat. Coccidiosis is the most common parasitic disease of poultry. Intending to limit anti-parasites usage in poultry feed and also because of the concerns about antibiotic resistance and residues in poultry produc...
نویسندگان همکار