SARS-CoV-2 and food hygiene

Mahdieh Raoofi Asl Soofiani; Negin Noori

Volume 4, Issue 1 , March 2021, Pages 1-4

  The coronavirus disease (COVID-19), caused by SARS-CoV 2, is an acute respiratory syndrome and is easily transmitted between people. The disease first started in Wuhan, Hubei Province, China, and then quickly spread to more than 200 countries. In March 2020, the World Health Organization announced the ...  Read More

Investigation the impact of Ag nanoparticles of orange fruit’s peel, chitosan and silamol treatment on tomato nutritional health content

Saeideh Bagheri; Pezhman Moradi; Fereshteh Nematolahi; Vahid Zarinnia; Vahid Abdossi

Volume 4, Issue 1 , March 2021, Pages 5-9

  Chemical methods to grow and improve plants threaten the health of the environment. In a previous study, factors assuming that flavonoids properties for instance pH, temperature, time, and plant extract content were assayed. Tomato (Solanum lycopersicum) is the second most important vegetable in the ...  Read More

Effects of synbiotic consumption on lipid profile in diabetic patients

Jafar Aldaghi; Ariyo Movahedi

Volume 4, Issue 1 , March 2021, Pages 10-16

  One of the most worldwide chronic diseases is diabetes which has affected a large population worldwide and it is predicted that 649 million adults will be diabetic by 2040. Many foods and ingredients were tested to combat diabetes. Both probiotics and prebiotics which are known as synbiotic have shown ...  Read More

Feasibility study of reducing histamine and heavy metal in Iranian fermented fish sauce by adding Mahdavi wheat bran

Nargess Mooraki; Marjaneh Sedaghati

Volume 4, Issue 1 , March 2021, Pages 17-23

  Mahyaveh is a traditional fish sauce that is produced in the southern part of Iran and main problem related to this product is the very high histamine content. This study investigated the chemical properties of mahyaveh, in the presence of wheat bran. The effects of Mahdavi wheat bran investigated on ...  Read More

Strategies to reduce microbial contaminations and increase the shelf life of pistachio fruit: a review

Edris Arjeh; Ali Masoumi; Mohsen Barzegar; Hamid-Reza Akhavan

Volume 4, Issue 1 , March 2021, Pages 24-37

  Pistachios are good sources of some functional compounds that are essential for human health. In addition to consuming dried pistachios (salted/roasted) or used as ingredients in a variety of confectionery and cookery products, consuming fresh pistachios is also gaining a foothold in the market. This ...  Read More

The survival of probiotic Bifidobacterium bifidum and Lactobacillus acidophilus in synbiotic yogurt enriched with Agave tequilana aqueous extract

Melika Farzaneh; Vajiheh Fadaei-Noghani; Hassan Gandomi

Volume 4, Issue 1 , March 2021, Pages 38-41

  In this study the effect of incorporation of aqueous extract of Agave tequilana (AEAT) on viability of Bifidobacterium bifidum and Lactobacillus acidophilus was investigated. No reduction of cell viability was seen in any treatment groups of L. acidophilus during the storage time. A statistically significant ...  Read More