نتایج جستجو برای: shirin and sangak
تعداد نتایج: 16827186 فیلتر نتایج به سال:
Fatigue in adults with traumatic brain injury: predictors and consequences: a systematic review of longitudinal study protocols. Systematic Reviews 2013, 2:57 doi:10.1186/2046-4053-2-57 Tatyana Mollayeva ([email protected]) Tetyana Kendzerska ([email protected]) Shirin Mollayeva ([email protected]) Colin Shapiro ([email protected]) Angela Colantoni...
Zahra Shahrivar, Maryam Kousha, Shirin Moallemi, Mehdi Tehrani-Doost & Javad Alaghband-Rad Department of Psychiatry, Roozbeh Hospital, Tehran University of Medical Sciences, Tehran, Iran. E-mail: [email protected] Psychiatry and Psychology Research Center, Tehran University of Medical Sciences, Tehran, Iran Dalhousie University, Halifax, Canada Department of Psychiatry, Gillan University...
Abstract This article takes up the short work of fiction Salam , written in Japanese 2006 by Shirin Nezammafi, and deploys it as a primary source history present. tells tale Layla, an Afghan migrant detained then expelled from Japan 2001. The argues that exposes unmaking postcolonial Japan: if meant territorial, sovereign nation-state built on hegemonic national myths, now is unsustainable. cal...
Wheat flour, bread, and bakery products are an important source of macronutrients, micronutrients, dietary fibers, antioxidants. Considering that Iran’s bread industry is the second highest bread-consuming in world, this research focused on main operations production chain (wheat cultivation, milling, dough processing, production). Investigating sustainability improvement strategies farm-to-for...
Background and Objectives: Nowadays, reducing sodium intake is one of the most important goals of global and national programs for decreasing of non-communicable diseases such as hypertension and cardiovascular disease and salt is the most important source of sodium intake in the diet. Bread has remained one of the staple food in many cultures and societies in different parts of the world. Desp...
Bread, the main staple food of Iran, imparts a major portion of energy and protein to urban and rural diets. Due to the use of flour with high extraction rate and improper fermentation of the corresponding dough, traditional breads have a rather high level of phytic acid. This has a detrimental effect on absorption and availability of minerals (Ca, Fe, Zn, Mg, Cr, Cu, etc.), carbohydrates, prot...
Background: Bakers, due to the nature of their jobs, are at risk of musculoskeletal disorders (MSDs) caused by ergonomic factors. The purpose of this study was to evaluate the biomechanical risk factors for MSDs in bakers. Materials and Methods: In the current study, all Sangak, Taftoon, and Lavash bread bakeries in Gonabad, Iran, were selected based on census method. Then, hierarchical task...
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...
background: bakers, due to the nature of their jobs, are at risk of musculoskeletal disorders (msds) caused by ergonomic factors. the purpose of this study was to evaluate the biomechanical risk factors for msds in bakers. materials and methods: in the current study, all sangak, taftoon, and lavash bread bakeries in gonabad, iran, were selected based on census method. then, hierarchical task an...
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...
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