Industrial treatments of commercial honeys during extraction and storage affect the quality honey. One most common in honey industry is thermal treatment which could make some changes physicochemical antioxidant properties This study was conducted to determine effect at 63 °C for 10, 20 30 min on lotus, thyme, multifloral honeys. Samples were analyzed pH, free acidity, moisture, hydroxymethylfurfural (HMF), color, total phenolic content, DPPH° radical-scavenging activity ferric reducing...

Many studies have shown that grape seed oil (GSO) is one of the vegetable fats are plentiful in essential fatty acids and can be used as a fat substitute or to modify food products reduce saturated acids. However, due its low solubility high sensitivity oxidation, it necessary develop delivery systems distribute GSO more effectively. Recently, preparation emulsions using layer-by-layer (LBL) method has many advantages delivering lipid-soluble functional compounds. This research was check...

Nitrites are mainly used in food preservation. These materials could change to nitrosamine due the effect of heat and gastric acid. Nitrosamine is absorbed intestine enters liver hepatocytes by portal venous system, hampers detoxification system interfering cytochrome P450 enzymes, so, gently proceeds cirrhosis cancer.The current study aimed investigate hepatic renal protective effects aerial parts Echinacea purpurea extract (EPE) on injury induced diethylnitrosamine (DEN).Twenty Wistar rats...

Background Despite having a lot of information about the physicochemical and antioxidant properties honeys from different geographical regions, there is only limited changes in these characteristics during long-term storage honey. Hence, this study was conducted to evaluate five types honey, including alfalfa, milkvetch, lotus, thyme, multifloral honeys, one year at room temperature.MethodsSamples were analyzed for pH, free acidity, Ash, moisture, electrical conductivity,...

In view of the effect water quality on poultry performance, from May to July 2005, drinking (source water, pipe and drinker water) 40 broiler farms in rural area Ahvaz (a city southwestern Iran) was sampled determine extent Salmonella & coliform contamination. For isolation, 25 ml cultured 225 lactose broth at 37 C. After 24 hr, samples o were first subcultured TT SC broths (1:9), then plated both BG SS agars. purified blood agar, suspected colonies confirmed by usual biochemical serological...

A solution containing 2% chitosan, 1% cumin seeds' essential oils and acetic acid was applied for the coating preparation. In all of treatments total viable counts psychrophilic bacteria decreased significantly compared to control through storage time. The pH, volatile basic nitrogen (TVB-N), peroxide value (PV) sensory attributes in were detected lower than same parameters controls. results our investigation revealed that chitosan+cumin ascorbic retarded spoilage oxidative changes...

Background: Nitrites are mainly used in food preservation. These materials could change to nitrosamine due the effect of heat and gastric acid. Nitrosamine is absorbed intestine enters liver hepatocytes by portal venous system, hampers detoxification system interfering cytochrome P450 enzymes, so, gently proceeds cirrhosis cancer. Objectives: The current study aimed investigate hepatic renal protective effects aerial parts Echinacea purpurea extract (EPE) on injury induced diethylnitrosamine...

Investigation were carried out to compare the efficiency of three plant essential oils; Zataria multiflora, Carum carvi and Mentha piperita as natural food preservatives. The effect these oils at concentrations 0.0, 0.3, 0.6 1% was studied against inoculated Escherichia coli O157:H7 (10(5) cfu mL(-1)) in prepared commercial chicken soup stored 8 35 degrees C over seven (168 h) (72 days, respectively by plate count technique on CT-SMAC agar. multiflora most effective oil bacterium all...

Antioxidants have been widely used as additives to provide protection against oxidative degradation of foods by free radicals. The effect thyme essence (Zataria multiflora Boiss) on the rancidity development in cobia (Rachycentron canadum) fillets during frozen storage was studied. Cobia were treated with (250 and 500 ppm) then stored at −18°C for up 6 months. Rancidity measured several biochemical indices including fatty acids (FFA), peroxide value (PV), thiobarbituric acid (TBA),...

The present research focuses on the nutritional value of lipid retention associated with frozen cobia (Rachycentron canadum). effect a previous soaking in an aqueous ascorbic acid (AA) solution fatty profile fish fillets during further storage period (–18 °C) was investigated. Two different AA concentrations were tested (0.25% and 0.50%) compared to control conditions. As result (up 6 months), marked decreases found contents groups such as monounsaturated, polyunsaturated n-3...

Abstract Shigella species and Acanthamoeba castellanii share the same ecological niches, their interaction has been addressed in a limited number of research. However, there are still uncertain aspects discrepant findings this interaction. In present study, effects bacterial growth phase, cocultivation temperature type culture media on A. with dysenteriae , sonnei flexneri were evaluated. nutrient‐poor page's amoeba saline (PAS) medium, recovered bacteria uptake rates significantly higher...