in spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. according to the united nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. the desire of most countries to make food safer for consumption requires better food preservation and production techniques. in this regard,...

background: emulsions are thermodynamically unstable systems that can be kinetically stable by adding substances known as emulsifiers and/or thickening agents. by respect to the functional properties of gum tragacanth (gt), and its breakage probability during irradiation treatment, the major aim of this study was to investigate the stability of oil in water emulsion in the presence of different...

several common approaches are used for disinfection of water in this section, but using the approaches (e.g. chlorination) are accompanied with hazardous by-products and also lead to notable changes in odor and flavor of water. gamma irradiation as an emerging method has been encouraged currently by fao/who for water, wastewater and food treatment. coliform bacteria belong to common contaminant...

In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...

In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...

In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...

In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...

background: ghrelin is a hormone related to food intake in rodents and humans, mainly produced in stomach. this study aimed to determine the effect of irradiation on ghrelin concentration in the gastric mucosa of rats. materials and methods : twenty-five rats were exposed to 15 gy of whole-abdominal irradiation. gastric tissue samples were obtained 1, 3, 7, 30, and 90 days after irradiation. fi...

Background: Ghrelin is a hormone related to food intake in rodents and humans, mainly produced in stomach. This study aimed to determine the effect of irradiation on ghrelin concentration in the gastric mucosa of rats. Materials and Methods : Twenty-five rats were exposed to 15 Gy of whole-abdominal irradiation. Gastric tissue samples were obtained 1, 3, 7, 30, and 90 days after irradiation. Fi...