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Showing 3 results for Labbafi


Volume 5, Issue 1 (4-2015)
Abstract

In recent years, Transmit and distribute organizational knowledge among employees which leads to functional synergistic in organizations, has found particular importance. Managers also have shown further interest in this subject, so more research has been leaning to the field. Reviewing literature showed that most research has been done on the subject of knowledge-sharing in organizations and there is no research has been done in Iran with the approach of knowledge hiding. Therefore the main issues of this study are factors causing the phenomenon of knowledge hidingin in organizations based on solutions. Software companies and professionals formed the research population. Grounded theory used based on 17 categories which formed a conceptual model which is presented in the paper.

Volume 15, Issue 7 (Supplementary Issue - 2013)
Abstract

Ultrafiltration (UF) was used for decolorization of an industrial Iranian date syrup. Experimental results were obtained by using two different concentrations of the date syrup (40 and 50 °Brix) and two different membrane pore sizes (15-20 and 30-50 kDa molecular weight cut-off values) under different trans-membrane pressures (TMP: 40, 70, 110 and 150 psi). The membrane with a pore size of 15-20 kDa resulted in average decolorization of 56% and turbidity reduction of 90%. Increasing TMP from 40 to 150 psi led to the decolorization and turbidity reduction of 48 and 82%, respectively. When the concentration of date syrup was increased from 40 to 50 °Brix, the levels of decolorization and turbidity reductions reached 47 and 78%, respectively. Reduction in the turbidity of date syrup was correlated with increases in the lightness (L*) and yellowness (b*), while the redness (a*) was decreased. Changes in the fructose and glucose levels due to the UF operation were much less than those of color and turbidity.

Volume 18, Issue 7 (Supplementary Issue - 2016)
Abstract

Acrylamide as a possible carcinogenic compound is known to produce in heated carbohydrate-rich food such as bread. In this study, the effect of the fermentation process by four Lactic Acid Bacteria (LAB) and yeaston an industrial scale, was studied on acrylamide reduction in bread. Results showed that the flour specifications and the kind of microorganisms in the fermentation process are important factors for acrylamide formation in bread. Acrylamide content in control bread which is fermented by yeast, containing the highest amount of reducing saccharides was found to be the highest (239.12 µg kg-1). Fermentation by LAB and yeast reduced acrylamide formation. Fermented bread with Lactobacillus paracasei showed the lowest amount of acrylamide (131.06 µg kg-1) due to its lower pH of sourdough (3.51) and glucose content (5.44 mg g-1). Bread leavened with lactic acid bacteria starters had the softest texture to yeast starter. The addition of sourdough starters with mean pH 3.56 decreased the pH of bread, causing enhancement of the texture and sensory properties, as well as reduction of acrylamide. The sourdough bread, especially fermented bread by L. paracasei had the lowest amount of acrylamide and softest texture during three days.

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