نتایج جستجو برای: sangak b read
تعداد نتایج: 961421 فیلتر نتایج به سال:
سخن سردبیر Editorial مجله دانشگاه علوم پزشکی رفسنجان دوره نوزدهم، دی 1399، 1014-1013 مقالات منتشر شده خودتان را بخوانید Read Your Published Papers محسن رضائیان[1] M. Rezaeian تا کنون در مجله دانشگاه، پیرامون مطالعه مستمر یک مقاله قبل از چاپ آن توسط نویسندگان، نکات مهمی را به رشته تحریر در آوردهایم [3-1]. مطالعهی چند باره یک مقاله، قبل از آن که مقاله منتشر گردد،...
The symbol-pair codes over finite fields have been raised for symbol-pair read channels and motivated by application of high-density data storage technologies [1, 2]. Their generalization is the code for b-symbol read channels (b > 2). Many MDS codes for b-symbol read channels have been constructed which meet the Singleton-like bound ([3, 4, 10] for b = 2 and [11] for b > 2). In this paper we s...
background & aims of the study: wheat flour makes the basic component of bread. thus, evaluating its quality plays an important role in public health. this paper focused on the physicochemical and microbial analysis of all bread flour types, used in the bakeries of hamedan, iran during 2015-2016. materials & methods: all bread flour types such as barbari, lavash, sangak and tafton bread flours ...
Bread, the main staple food of Iran, imparts a major portion of energy and protein to urban and rural diets. Due to the use of flour with high extraction rate and improper fermentation of the corresponding dough, traditional breads have a rather high level of phytic acid. This has a detrimental effect on absorption and availability of minerals (Ca, Fe, Zn, Mg, Cr, Cu, etc.), carbohydrates, prot...
Background: Salt content and pH degree are the quality indicators of bread which their unauthorized levels may have harmful effects on body health. Accordingly, this survey was carried out to evaluate pH and salt contents in bread samples produced in Mashhad, Iran. Methods: Totally 708 bread samples (340 loaves of Lavash, 183 loaves of Taftun, 139 loaves of Barbari and 46 loaves of Sangak br...
Background: Bakers, due to the nature of their jobs, are at risk of musculoskeletal disorders (MSDs) caused by ergonomic factors. The purpose of this study was to evaluate the biomechanical risk factors for MSDs in bakers. Materials and Methods: In the current study, all Sangak, Taftoon, and Lavash bread bakeries in Gonabad, Iran, were selected based on census method. Then, hierarchical task...
Background & Aims of the Study: Wheat flour makes the basic component of bread. Thus, evaluating its quality plays an important role in public health. This paper focused on the physicochemical and microbial analysis of all bread flour types, used in the bakeries of Hamedan, Iran during 2015-2016. Materials & Methods: All bread flour types such as Barbari, Lavash, Sangak a...
Background and Objectives: Nowadays, reducing sodium intake is one of the most important goals of global and national programs for decreasing of non-communicable diseases such as hypertension and cardiovascular disease and salt is the most important source of sodium intake in the diet. Bread has remained one of the staple food in many cultures and societies in different parts of the world. Desp...
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