Mohammad Reza Pajohi-Alamoti
Department of Food Hygiene, Faculty of Para-Veterinary Science, Bu-Ali Sina University, Hamedan, Iran
[ 1 ] - Occurrence of aflatoxin B1 in pistachio nuts during various preparing processes: tracing from Iran
Aflatoxin B1 (AFB1) is a secondary metabolite produced by some Aspergillus species, which haveharmful impacts on human health such as carcinogenicity, teratogenicity, acute and chronic toxicity.In this study, the occurrence of AFB1 in pistachio nuts during various preparing processes wasinvestigated in two pistachio farms from Qazvin province, Iran, from September to November 2012.High Performa...
[ 2 ] - بررسی اثرات ضدباکتریایی عصاره الکلی گیاه چویر
مقدمه:گیاه چویر بومی ایران و خاص منطقه غرب است. از دیرباز به صورت سنتی و با افزودن به مواد لبنی به خصوص روغن، با ایجاد طعم بسیار مطبوع از فاسد شدن آن جلوگیری کرده است. به همین جهت مطالعه حاضر با هدف بررسی اثر ضدباکتریایی این گیاه بر چهار نوع باکتری پاتوژن انجام گرفت. مواد و روش ها: جهت بررسی فعالیت های ضد میکروبی، غلظت های مختلف عصاره mg/ml) 400، 200، 100، 50، 25 و 5/12) بر دو نوع باکتری گر...
[ 3 ] - Antioxidant Effects of Aromatic Plant Essential Oils on Oxidative Stability of Ghee
Aim of the Study: The study was aimed to assess the antioxidant properties of four plants native EO in comparison with synthetic antioxidants during storage of ghee as a food model. Materials and Methods: The essential oils (EOs) were prepared and analyzed to total phenol content, DPPH, reducing power assay and also their effect on the oxidative stability of ghee during the accelerated storage...
[ 4 ] - Estimating Proportion of Meat and Validating Results of Meat Products Using Histochemistry and Image Analysis in Meat Products of Hamadan City, Iran
Background and Objectives: Meat products are rich sources of proteins. Due to the high prices of raw meats, there is a possibility of fraud in these products. The objectives of this study were to assess chemical characteristics and estimate proportion of skeletal muscle in meat products using histology and image analysis. Materials and Methods: Totally, 50 sausage samples (27 sausages and 23 B...
[ 5 ] - Use of Aloe Vera-based Edible Coating Containing Nanoemulsion of Ginger Essential Oil to Extend Trout Fillet Shelf-life
Background and Objectives: Edible coatings containing natural antimicrobial compounds are appropriate approaches to control the microbial growth and thus improve the quality and shelf-life of fresh, frozen and processed fish products. The aim of this study was to assess effects of aloe vera gel coating containing nanoemulsion of ginger essential oil to extend the shelf life of trout fillets du...
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