مریم مصلحی شاد
گروه علوم و صنایع غذایی، واحد صفادشت، دانشگاه آزاد اسلامی، تهران، ایران
[ 1 ] - بررسی اثر پلاسمای تخلیه سد دی الکتریک تک قطبی در میکروب زدائی و کیفیت پودر سیر
در این تحقیق اثرات آلودگی زدایی پلاسمای تخلیه سد الکتریکی(DBD) تک قطبی بر روی پودر سیر مورد بررسی قرار گرفت. به این منظور ابتدا اثر پلاسمایDBD تک قطبی بر روی اشرشیاکلی و آسپرژیلوس فلاووس به عنوان باکتری های موجود در پودر سیر مورد مطالعه قرار گرفت و زمان بهینه تابش توسط پلاسما برای از بین بردن میکروارگانیسم ها به دست آمد و سپس پودر سیر تحت تابش پلاسما قرار گرفت. دستگاه مورد استفاده برای تولید پل...
[ 2 ] - Comparison the effect of carboxymethyle cellulose films containing Thymus vulgaris and Zataria multiflura on shelf life of chicken meat
Poultry meat is one of the perishable foods. The growth of pathogenic microorganisms may occur in chicken meat during refrigerated storage. Microbial growth causes serious hazard in food safety consumer. The aim of this study was to compare antimicrobial properties of Thymus vulgaris (TEO) and Zataria multiflora essential oil (ZEO) and the effect of carboxymethyl cellulose (CMC) films containin...
[ 3 ] - Fermented Camel Milk (Chal): Chemical, Microbial and Functional Properties
The aim of this study was to determine physicochemical, microbial properties and antioxidant activity of fermented camel milk (Chal) and introduce it as a functional food. The protein content of the samples was determined using Kjeldahl method and total dry matter using oven drying method. The amount of fat content with Gerber method and pH was measured using a pH meter. Antioxidant activity wa...
[ 4 ] - بررسی ویژگی‌های فیزیکی و شیمیایی دو رقم زیتون زرد و روغنی شهرهای شیراز و کازرون
سابقه و هدف: ترکیب روغن زیتون در ارقام و شرایط مختلف کاشت متفاوت است. با توجه به این که استان فارس مناطق مستعد کشت زیتون به شمار می‌آید؛ این پژوهش با هدف بررسی ویژگی‌های دو رقم اصلی زیتون (زرد و روغنی) شهرهای شیراز و کازرون صورت گرفت. مواد و روشها: نمونه برداری از دو رقم زیتون زرد و روغنی در دو شهر شیراز و کازرون انجام شد و پس از تعیین ویژگی‌های فیزیکی، میوه‌های زیتون تحت استخراج مکانیکی قرار...
[ 5 ] - Detection of Coxiella burnetii by Real-Time PCR in Raw Milk and Traditional Cheese Distributed in Tehran Province
Coxiella burnetii is common causative agent of Q fever in humans and animals. Although the main route of human infection is through inhalation of contaminated aerosols (dust), but oral transmission through contaminated raw milk and dairy products are also possible routes of infection. The aim of this study was to identify and determine the extent of contamination and prevalence of Coxiella burn...
[ 6 ] - Evaluation of Antioxidant, Alpha-Glucosidase Enzyme Inhibitory and Antimicrobial Activities of Anthraquinone and Aloe-emodin
Background and Objectives: Aloe-vera is one of the most valuable medicinal plants in the world. The aim of this study was to evaluate the antioxidant, alpha-glucosidase inhibitory and antimicrobial properties of aloe-vera derivatives including aloe-emodin and anthraquinone. Materials & Methods: Antioxidant activity of aloe-emodin and anthraquinone was determined using ABTS method. Antimicrobi...
[ 7 ] - Advantages of thermal stability of virgin olive oil over canola and frying oil
The aim of this study is to evaluate the effects of thermal processing of virgin olive oil, canola and frying oil on chemical oxidative indices (peroxide, p-anisidin value and oxidative stability), acid value and fatty acid compositions. The oil samples were exposed to heat treatment at 180 °C and qualitative parameters were determined at 0, 60, and 90 min after thermal processing. The...
[ 8 ] - Effects of Replacing Breadcrumbs and Soy Protein with Teff (Eragrostis tef) Flour on Physicochemical and Sensory Characteristics of Typical Hamburgers
Background and Objectives: Nowadays, interests in ready-to-eat foods, especially ordinary burgers, have increased. To produce typical burgers, breadcrumbs and soybean meals are commonly used as fillers. Use of breadcrumbs and soybean meals in regular burgers limits choice of consumers with allergies. The aim of this study was to produce typical hamburger products by replacing breadcrumbs and so...
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