Zobrazeno 1 - 10
of 42
pro vyhledávání: '"S.M Razavi Rohani"'
Validation of histamine determination Method in yoghurt using High Performance Liquid Chromatography
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 3, Iss 4 (12) زمستان, Pp 23-29 (2014)
Biogenic amines are organic, basic nitrogenous compounds of low molecular weight that are mainly generated by the enzymatic decarboxylation of amino acids by microorganisms. Dairy products are among the foods with the highest amine content. A wide va
Externí odkaz:
https://doaj.org/article/2a809f5a52d34444995da69c07cbb246
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 3, Iss 1 (9) بهار, Pp 1-9 (2013)
Histamine as a primary heterocyclic amine has an important role in human physiology particularly in nervous system as a chemical mediator and neurotransmitter that was found in many foods such as cheese, milk, meat, fish, beer, wine and vegetables. I
Externí odkaz:
https://doaj.org/article/abf0d98accf548be8003b042109f14e7
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 3, Iss 1 (9) بهار, Pp 45-64 (2013)
In this study, the contamination of poultry meat and eggs to pathogenic bacteria was investigated in Iran, for over three decades. Health assessment of these two products is highly important due to their high level of consumption and consequent healt
Externí odkaz:
https://doaj.org/article/3e4ef2212a6d4b56aa3437fd2d4185a0
Study on the overview on food borne bacteria in food with animal origin in Iran; Part three: seafood
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 2, Iss 4 (8) زمستان, Pp 15-32 (2013)
The current retrospective study was focused on the contamination of seafood in Iran during the years 1999 to 2012. The isolates were Clostridium botulinum, Clostridium perferingense, Escherichia coli, Listeria monocytogenes, Salmonella, Shigella, Sta
Externí odkaz:
https://doaj.org/article/cf6263ff2a0a4c288a860ae2a169259b
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 2, Iss 3 (7) پاییز, Pp 1-14 (2012)
The present study was aimed to review the contamination of meat and meat products with pathogenic bacteria in Iran. Little information is available about the contamination of meat and meat products with Bacillus cereus, because of the low contaminati
Externí odkaz:
https://doaj.org/article/2c839c81775449ca96919be04882bbb2
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 2, Iss 2 (6) تابستان, Pp 1-30 (2012)
In this study contamination of milk and dairy products with pathogenic bacteria in Iran has been reviewed. There are many surveys in some cases, while there is no information about some pathogenic bacteria in milk or very few data is available. It sh
Externí odkaz:
https://doaj.org/article/72fdaaf0cb034cbe9464807d569ae2f7
Publikováno v:
Journal of Medicinal Plants, Vol 11, Iss 42, Pp 43-52 (2012)
Background: The application of antioxidant films is a promising strategy for controlling chemical spoilage of food. Objectives: Antioxidant chitosan films incorporated with grape seed extract (GSE) were developed with the objectives of investigation
Externí odkaz:
https://doaj.org/article/abb24dfe71d4486a8b40da59dc91cbb4
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 1, Iss 3 پاییز, Pp 25-33 (2011)
In the present study, the anti-listeria activity of onion (Allium cepa L.) essential oil (EO), nisin as well as their combination at various pH values (4.8, 5.8 and 6.8) and different NaCl concentrations (0, 0.5, 2.5 and 4.5%) was investigated agains
Externí odkaz:
https://doaj.org/article/b537f12caa8e4154a1b70fbffd52b0f7
Publikováno v:
Āsīb/shināsī-i Darmāngāhī-i Dāmpizishkī, Vol 3, Iss 4 (12) زمستان, Pp 657-666 (2010)
Monolaurin, pennyroyal (Mentha pulegium L., Labiatae) and spearmint (Mentha spicata L.) essential oils have various antibacterial activities on microorganisms. Enhancement of antibacterial activity and detection of their combined effects on B.cereus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::eacd2a431f70929ec43486c5558a4631
http://jvcp.iaut.ac.ir/article_518281_4ff79a55f2abc284f8c1302172df6d25.pdf
http://jvcp.iaut.ac.ir/article_518281_4ff79a55f2abc284f8c1302172df6d25.pdf
Publikováno v:
Journal of Food Safety. 19:109-120
The effect of pH (7, 5.6, 3.5), NaCl concentration (3 to 20% w/v) and EDTA on the antifungal activity of sorbic acid and propionic acid (Ca salt) against Candida spp., Sporothrix sp., Fusarium sp., Penicillium spp., Paecilomyces sp. and Aspergillus s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c0a5849a35efcacf9179ab61079022e
https://doi.org/10.1111/j.1745-4565.1999.tb00238.x
https://doi.org/10.1111/j.1745-4565.1999.tb00238.x