نتایج جستجو برای: traditional products
تعداد نتایج: 570699 فیلتر نتایج به سال:
Background and Objective: Dairy fermented foods such as yogurt, cheese, fermented milk, butter milk, curd, butter and ghee are used as major diet ingredients in west of IRAN, such as Kermanshah province. Ghee (Kermanshahi traditional oil or roghan-e heiwâni) is traditionally produced from butter milk of yoghurt after fermentation. Review of the literature yielded no study on isolating probiotic...
Introduction: Shiga toxin-producing Escherichia coli (STEC) strains are one of the main causes of food poisoning and diseases such as hemorrhagic colitis and hemolytic uremic syndrome. Food contamination mainly occurs through food of animal origin such as meat and dairy products. The aim of this study was to investigate prevalence and distribution of virulence genes in Escherichia coli isolate...
Objectives: Considering the positive effects of certain nutrients on depression, increasingly prevalent in the contemporary societies, we investigated the nutritional content of prescribed and prohibited foodstuffs for depressed patients in Iranian Traditional Medicine resources. Materials and Methods: In order to conduct the study, credible sources of Iranian Traditional Medicine were primaril...
Background: Butter is one of the oldest dairy products known in the world and plays an important role in human nutrition. The aim of this study was evaluating of the microbial quality of traditional and industrial butter marketed in Zanjan. Methods: In this descriptive cross-sectional study, a total of 29 samples of butter were investigated in 2 groups which 24 samples were of trad...
UNLABELLED This study investigated the capability of three rapid microbiological methods to detect microorganisms in aseptically prepared pharmacy preparations at National Health Service hospitals in the United Kingdom. BacT/ALERT 3D (bioMerieux), AKuScreen (Celsis), and BactiFlow ALS (AES Chemunex) technologies were used to detect levels of microorganisms in pharmaceutical products. Four produ...
Background and Aim: Dairy products, especially cheese, are a suitable environment for the growth of pathogenic bacteria that cause disease after being transmitted to humans. Escherichia coli is one of the microbial agents in traditional cheese that causes human disease. The aim of this study was to evaluate the contamination rate of traditional cheeses with E.coli and to determine their antibio...
Nowadays, there is increasing interest in the production of functional foods, particularly probiotic foods. Lactic acid bacteria (LAB) particularly strains of Lactobacillus are important bacteria in food microbiology and human nutrition due to their ability to fermented food production and have received considerable attention as probiotics. The traditional fermented dairy foods as a rich source...
The traditional waterfall life cycle has been the mainstay for software developers for many years. For software products that do not change very much once they are specified, the waterfall model is still viable. However, for software products that have their feature sets redefined during development because of user feedback and other factors, the traditional waterfall model is no longer appropr...
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