khosrow va shirin is the best romantic mathnavi of nizami and the old persian literature. the kind of nizami's use of story elements in this work is one of its triumph secrets. if we compare this book with the other romantic mathnavis, the value of nizami's work will be appreciated. the relevant use of the tone element is one of the positive features of using the story elements. using...

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 and tafton bread flours ...

OBJECTIVE: Since bread is the main source of food in Iran, we aimed to assess the effect of four types of Iranian breads on metabolic and cardiovascular responses before and during 15, 30, 60, 90, 120 and 180 minutes of consumption in type 2 diabetic patients. MATERIALS AND METHODS: Ten type 2 diabetic patients (6 women and 4 men) with mean age of 51 ± 9.8 years and mean BMI of 31.9 ± 1.19 kg/...

This article aims to study the significant language and expression methods of Abbas Kiarostami’s cinema by analyzing context structure a movie titled Shirin, focusing on its narrative internal elements in deconstructive manner .The is masterpiece which life’s passion intermingled with death, nothingness, despair. Analyzing Shirin an attempt rediscover human nature relation truth beneath life. T...

background: consistency, backing process and content differences could influence cariogenic potential of foods. the aim was to compare plaque ph changes following consumption of two types of bread with different physical characteristics. methods: in this clinical trial, interproximal plaque ph of 10 volunteers with high risk of dental caries (saliva streptococcus mutans > 10 5 , high dental car...

the mode of heat and mass transfer during baking of bakery products is an important factor determining the quality of the final product. the heating rate could alter the starch properties during gelatinization and affect the quality of products after baking and during aging. sangak is a kind of iranian flat bread baked on the hot pebble gravels. the aim of this study was to evaluate the impacts...

a fast and simple modified quechers extraction method was developed for determination of benzo[a]pyrene (bap) in 137 traditional (sangak), semi-industrial (sangak) and industrial bread samples using spiked calibration curves by gc/ms. sample preparation includes extraction of bap into acetone followed by cleanup with dispersive solid phase extraction. the limit of detection and limit of quantif...

A fast and simple modified QuEChERS (quick, easy, cheap, rugged and safe) extraction method based on spiked calibration curves and direct sample introduction was developed for determination of benzo[a]pyrene (BaP) in bread by gas chromatography-mass spectrometry single quadrupole selected ion monitoring (GC/MS-SQ-SIM). Sample preparation includes extraction of BaP into acetone followed by clean...