abstract in 2004 and 2005 growing seasons, 260 bean leaf samples with mosaic, vein-banding, and leaf-rolling symptoms were collected from bean fields of fars, kohgiluye va boyer-ahmad, isfahan and tehran provinces. elisa test (das-elisa and indirect-elisa), using bcmv antiserum, confirmed infection of 110 samples to bcmv. a selected isolate of bcmv from fars province was inoculated on three bea...

The primary objective of this study was to evaluate oxidation and firmness of butter and ice cream made with modified milkfat containing enhanced amounts of linoleic acid or oleic acid. The influence of the fatty acid profile of the HO milkfat relating to product properties as compared with the influence the fatty acid profile of the HL milkfat was the main focus of the research. Altering the d...

seasonal variation of fatty acids composition of milk and various milk products have been subjected to many investigations.however ,most of the researches are concerned with a single product and apparantly there is no inforation about the extent and the factors which contribute to changes in fatty acids composition of lipids in the process of ghee-making by the  traditional methods.thus compara...

Pistachio butter (semi solid paste), which is made from roasted pistachio kernels, is an appropriate alternative to work on because of its high nutritional and economical values. In this study, timedependent flow properties of pistachio butter were determined at two different temperatures (25˚C and 45˚C) for five different formulations (with different levels of emulsifying agents). Forward a...

BACKGROUND Dietary guidelines recommend avoiding foods high in saturated fat. Yet, emerging evidence suggests cardiometabolic benefits of dairy products and dairy fat. Evidence on the role of butter, with high saturated dairy fat content, for total mortality, cardiovascular disease, and type 2 diabetes remains unclear. We aimed to systematically review and meta-analyze the association of butter...

antioxidant active packaging is one of the active packaging that prevents of lipid oxidation by releasing antioxidant during storage of food. in recent years the use of natural antioxidant instead of the synthetic variety in these packaging has been considered. the aim of this study was evaluating the performance of polymeric film coated with natural antioxidant (rosemary extract) to prevent li...

There are many types of butter, soft margarine, and blends, e.g., a mixture butter vegetable fats, on the market as bread spreads. Among these, blends with fats very popular. The consumer’s choice product is often determined by functional properties, such texture, physicochemical composition substitutes. aim this study was to compare sixteen samples substitutes in terms spreadability other sele...

Streptococcus paracitrovorus (Hammer, 1920) is a heterofermentative lactic acid organism associated with Streptococcus lactis in butter cultures. In milk culture it is known to ferment citric acid with the subsequent production of diacetyl, the principal flavor and aroma constituent of cultured butter. The breakdown of citrates in milk by Streptococcus citrovorus and Streptococcus paracitrovoru...