نتایج جستجو برای: shirin and sangak
تعداد نتایج: 16827186 فیلتر نتایج به سال:
BACKGROUND This study was conducted to explain the trend of Cutaneous Leishmaniasis (CL) in Kermanshah Province, western Iran from 1991-2012. METHODS In this analytical-descriptive study, all of the patients suspected to CL in Kermanshah Province were studied. Smears were prepared from most of them, stained with Giemsa, and examined microscopically for Leishman bodies. A few of the patients w...
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...
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/m...
In every culture and civilization, there is a fundamental, basic art medium on which other arts would be created. Different arts are produced for different purposes. Some could be considered as the origin, and some derived from and influenced by others. In Iran the foundation of many arts is known as poetry and this realm plays the role of the basic art in the creation of other fields and media...
soil erosion is the most important threat to the soil and water resources among the soil degradation processes in arid and semi-arid regions. this study was conducted in shirin-darreh basin, a semi-arid region in north-eastern iran, to evaluate the performance of erosion potential method (epm) and hydro-physical method (csy) in generating erosion potential and sediment load maps via geographic ...
This study aims to find out how the characteristic steps of sarong based science learning media (SBSLM) improve entrepreunership inorganic chemistry materials, feasibility and effectiveness materials for students. The type research used is Research Development (R&D). model consists (Analysis, design, development, implementation, evaluation). results are from characteristics by 78.13% 92% wi...
Whey powder, due to its lactose and protein contents, can be used as an important flour improver to decrease the rate of staling. In the present investigation, whey powder was added at 5 levels (zero to 5%, W/W) to the flour of Sangak bread. Bread was baked according to the formula and procedure used by traditional Sangak bakeries. Bread samples were kept at room temperature or under refrigerat...
Whey powder, due to its lactose and protein contents, can be used as an important flour improver to decrease the rate of staling. In the present investigation, whey powder was added at 5 levels (zero to 5%, W/W) to the flour of Sangak bread. Bread was baked according to the formula and procedure used by traditional Sangak bakeries. Bread samples were kept at room temperature or under refrigerat...
Background and aimsthe musculoskeletal disorders over a large percent of occupational diseases therefore, in order to protect workers from such disorders, there is a need to evaluate workers positions at work in different jobs. There are several methods to evaluate risk factors causing work - related musculoskeletal disorders. this study perform on bakers population of four different types of...
Background : An increase in blood sugar levels after meals is the most common disorder in diabetes. Since bread is one of the main sources of food in Iran, we aimed to assesses the effect of five types of Iranian bread (Baguette, Lavash, Tafton, Sangak and Barley) on blood glucose level of type 2 diabetes patients and healthy subjects. Materials and Methods: In this study, 150 participants i...
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