assessment of salt and sodium in processed foods, iran 2011-2013 sajjadi f1 (bsc), maghroun m2 (bsc), sarhanghpor mr3 (msc, phd student), nouri f4 (msc), shriatifar m5 (msc), mohammadifard n4* (msc, phd student) 1 hypertension research center, cardiovascular research institute, isfahan university of medical sciences, isfahan, iran 2 cardiac rehabilitation research center, cardiovascular researc...

background: nowadays, there is an increase of meat and animal carcass consumption worldwide. due to the economic value of meat, the likelihood of using unauthorized tissue is possible in meat products. based on these observations, the aim of the present study was to apply morphological method for detection of unauthorized tissues in processed meat products.  methods: in this study, a total of 2...

The effects of friction stir processing (FSP) on the microstructure and mechanical properties of aluminum powder metallurgy (PM) parts was investigated. PM parts were then subjected to FSP at advancing speeds (v) of 40-200 mm/min and tool rotational speeds (ω) of 800-1600 rpm. Microhardness (HV) and tensile tests at room temperature were used to evaluate the mechanical properties of the frictio...

Thermal stability and the kinetics of the grain growth of nano-crystalline Mg-6Al-1Zn-1Si alloy prepared via mechanical alloying (MA) were investigated. It started with elemental powders, using a variety of analytical techniques including differential scanning calorimetry (DSC), X-ray diffraction method (XRD), and scanning electron microscopy (SEM) coupled with energy dispersive spectrometry (E...

Salt is a requirement material for human body but should be regulated as its excessive consumption might lead to heart disease and blood pressure. Processed foods due to high salt content might include about three quarter of the daily salt intake therefore many people consume more than their recommended allowances. Processed foods contain added salt for varieties of reasons namely to enhance th...