نتایج جستجو برای: lavash
تعداد نتایج: 43 فیلتر نتایج به سال:
background: heat stress is one of the harmful factors present in many workplaces. it can lead to performance loss and low functionality of the labor force. therefore, the aim of this study was to evaluate exposure to heat stress and its consequent performance loss among workers functioning in indoor high-temperature workplaces. materials and methods: this descriptive, analytical study was condu...
Consumption of bread made from flours with high extraction rates is fairly common in western countries and has recently become widespread in Iran. Such breads contain relatively high levels of phytic acid. Phytic acid is present in the aleurone layer of wheat in the form of potassium-magnesium salts. It is carried over to wheat flour and to bread. Phytic acid is known to have chelating properti...
Introduction: Considering that the dietary intake analyses conducts using software that designed in foreign countries, based on foreign food composition tables, the present study aimed to compare the amounts of calcium, Iron, phosphorus and zinc in some native food items with Nutritionist IV software values. Methods: 15 food items from 22 areas of Tehran city were analyzed chemically and compar...
Background: Heat stress is one of the harmful factors present in many workplaces. It can lead to performance loss and low functionality of the labor force. Therefore, the aim of this study was to evaluate exposure to heat stress and its consequent performance loss among workers functioning in indoor high-temperature workplaces. Materials and Methods: This descriptive, analytical study was co...
Consumption of bread made from flours with high extraction rates is fairly common in western countries and has recently become widespread in Iran. Such breads contain relatively high levels of phytic acid. Phytic acid is present in the aleurone layer of wheat in the form of potassium-magnesium salts. It is carried over to wheat flour and to bread. Phytic acid is known to have chelating properti...
Background and Aim: Adding salt to foods including bread along with improving its taste can cause problems such as high blood pressure; therefore, considering the importance of the presence of salt in bread, the purpose of this study was to investigate the amount of bread salt in bakeries in South Khorasan province in 2014-2018. Materials and Methods: This descriptive-analytical and retrospec...
Background and Objectives: Using additives such as Balnkit, to increasing the quality color of food and for the fermentation and early preparation of bread dough, has increased in recent years. The purpose of this study was to investigate the concentration of Blankit in Hamadan breads production and risk assessment of food consumption during 2016. Materials and Methods: In this descriptive-ana...
Introduction: Bread made from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. This survey aimed to determine phytic acid content in different types of bread and dough consumed in Yazd, Iran. Materials and methods: A descriptive, cross-sectional study was carrie...
salt and sodium content in iranian breads maghroun m1 (bsc), sajjadi f2 (bsc), sarhanghpour mr3 (msc), nouri f4 (msc), shriatifar m5 (msc), mohammadifard n4* (msc), nilforoushzadeh f2 (bsc) 1 cardiac rehabilitation research center, cardiovascular research institute, isfahan university of medical science, isfahan, iran 2 hypertension research center, cardiovascular research institute, isfahan un...
introduction: bread made from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. this survey aimed to determine phytic acid content in different types of bread and dough consumed in yazd, iran. materials and methods: a descriptive, cross-sectional study was carried ou...
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