Zahra Esfandiari
Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
[ 1 ] - The Knowledge, Attitudes, and Practices toward Food Additives in Personnel of Isfahan University of Medical Sciences in Iran
Background: Use of additives in food industry is of specific importance. Currently, more than 2,500 additives are added to foods to achieve the desired goals or to extend the product’s shelf life. However, application of these substances has raised concerns about the consumers’ health. Since public information on these substances is inadequate, promoting people’s knowledge can play a key rol...
[ 2 ] - Controlling and prevention of novel coronavirus through health and safety protocols in food: review article
The development of industry and technology, changes in agriculture, trade and global travel, and the adaptation of microorganisms are important factors in the occurrence of emerging diseases. Currently, the world is facing a pandemic caused by an emerging virus called the novel coronavirus (Covid 19) in 2020. This disease led to infect more than one million people worldwide and the death of mor...
[ 3 ] - A comparison of fatty acid profiles in highly-demanded traditional and fA Comparison of Fatty Acid Profiles in Highly Demanded Traditional and Fast Foods in Isfahan, Irands in Isfahan, Iran
Background: High consumption of fatty acids is known as a dietary risk factor for cardiovascular diseases. The aim of study was to survey of fatty acid profiles in the traditional/fast foods commonly consumed in Iran. Methods: Gas chromatography was used in the present study to determine the composition of fatty acids in 40 most popular traditional/fast foods consumed in Isfahan, Iran. The f...
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