Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Fateme Akrami"'
Autor:
Fatemeh Sadat Khanagaei, Fateme Akrami Mohajeri, Elaheh Askari, Hossein Fallahzadeh, Elham Khalili Sadrabad
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 5, Pp 533-545 (2024)
Introduction Canola oil with high unsaturated fatty acids and nutritional value is susceptible to oxidation due to lipid oxidation. Lipid oxidation leads to a reduction of nutritional quality, sensory and safety characteristics of the vegetable oils.
Externí odkaz:
https://doaj.org/article/8bb78b1ee0f04f1e8850e85e895b77b6
Autor:
Samira Sarrami, Fateme Akrami Mohajeri, Jalal Sadeghizadeh-Yazdi, Sara Jambarsang, Elham Khalili Sadrabad
Publikováno v:
Journal of Nutrition and Food Security, Vol 8, Iss 3, Pp 343-352 (2023)
Recently due to adverse effects of synthetic antioxidants, there has been a growing interest in the application of natural essential oil in vegetable oils. The present study investigated the chemical composition and antioxidant activity of clove esse
Externí odkaz:
https://doaj.org/article/8d157d79c9ea4a8786501dd459de6929
Autor:
Azar Alipour, Fateme Akrami Mohajeri, Gholamali Javdan, Fatemeh Pourramezani, Hossein Fallahzadeh, Elham Khalili Sadrabad
Publikováno v:
Veterinary Medicine and Science, Vol 9, Iss 4, Pp 1592-1598 (2023)
Abstract Background In recent years, the mare's milk has been introduced as a rich source of nutrients with hypoallergic characteristics which is widely used for Iranian infants. Objectives The present study aimed to investigate the heavy metal conce
Externí odkaz:
https://doaj.org/article/03ec0b20dd0b423f9665bf73262f43e4
Publikováno v:
Osong Public Health and Research Perspectives, Vol 13, Iss 5, Pp 341-351 (2022)
Zika virus (ZIKV) was identified in 1947 in a rhesus monkey during an investigation of the yellow fever virus in the Zika Forest of Uganda; it was also isolated later from humans in Nigeria. The main distribution areas of ZIKV were the African mainla
Externí odkaz:
https://doaj.org/article/b5e22c5d8d074383b4ee9163656d3629
Autor:
Rayeheh Ghasemi, Fateme Akrami Mohajeri, Ali heydari, Seyed Ali Yasini, Arefeh Dehghani Tafti, Elham Khalili Sadrabad
Publikováno v:
International Journal of Food Science, Vol 2023 (2023)
The pomegranate peel, an agricultural by-product or waste, is a rich source of bioactive compounds. In the current study, the addition of different concentrations of pomegranate peel hydromethanolic extract (PPE) into tahini was investigated. The hyd
Externí odkaz:
https://doaj.org/article/6bfd4423187b4bb3ab4ad969bf091a9a
Autor:
Maryam Mobininejad, Elham Khalili Sadrabad, Seyed Hossein Hekmatimoghaddam, Ali Jebali, Aziz A. Fallah, Fateme Akrami Mohajeri
Publikováno v:
Journal of Environmental Health and Sustainable Development, Vol 6, Iss 3, Pp 1376-87 (2021)
Introduction: The post-harvest damage to fruits is estimated to be about 10-30% of the total products, which reaches up to 30-50% in some perishable fruits. About 25 species of fungi and bacteria including Botrytis spp. and in particular Botrytis cin
Externí odkaz:
https://doaj.org/article/248aa0a29f3540d59b7f30f73ed79db8
Autor:
Razieh Eshaghi, Elham khalili Sadrabad, Ali Jebali, Seyedhossein Hekmatimoghaddam, Fateme Akrami Mohajeri
Publikováno v:
Journal of Environmental Health and Sustainable Development, Vol 5, Iss 3, Pp 1053-1062 (2020)
Introduction: Applying of a new indicator in food packaging can be effective to inform consumers about the freshness and quality of the products. Materials and Methods: In the current study, a new milk freshness label was investigated containing beet
Externí odkaz:
https://doaj.org/article/c3fbe36e5f2c4fcba4c6aab3e444b392
Autor:
Narjes Khalili, Fateme Akrami Mohajeri, Fereshteh Ramroudi, Fatemeh Mojaver, Fatemeh Hakimi, Maryam Sardari, Mahboubeh Khebri, Elham Khalili Sadrabad
Publikováno v:
Journal of Nutrition and Food Security, Vol 5, Iss 3, Pp 201-208 (2020)
Background: Oils and fats are among the important constituents of foods. Lipid oxidation can cause changes in taste, flavor, smell, color, texture, and nutritional value of the foods. Deep-fat frying (temperatures of 150 to 200 °C) leads to a series
Externí odkaz:
https://doaj.org/article/f562f89c939d4b0c8110d6e3fc1e9a0d
Autor:
Narjes Khalili, Fateme Akrami Mohajeri, Elaheh Askari, Seyedeh Saba Hashemi, Farkhondeh Banihashemi, Samira Sarrami, Fatemeh Pourramezani, Elham Khalili Sadrabad
Publikováno v:
Journal of Environmental Health and Sustainable Development, Vol 5, Iss 2, Pp 1010-1015 (2020)
Introduction: In recent years, the contamination of food with heavy metals has received much attention. Plants can absorb metal pollutants through contaminated water, soil, and air. Materials and Methods: In the current study, accumulation of mineral
Externí odkaz:
https://doaj.org/article/ce0d7d9409fb46db865d67755688dec1
Autor:
Meysam Soleimani, Elham Khalili Sadrabad, Negar Hamidian, Ali Heydari, Fateme Akrami Mohajeri
Publikováno v:
Journal of Environmental Health and Sustainable Development, Vol 4, Iss 4, Pp 895-902 (2019)
Introduction: Listeria monocytogenes is a pathogen bacteria transmitted by food stuffs. Due to the lack of information about contamination of retail chicken meat to Listeria monocytogenes in Iran, this study aimed to determine the prevalence and anti
Externí odkaz:
https://doaj.org/article/7287032b352840ba8c344f0be7272ae7