Showing 4 results for Mazloomi
Volume 3, Issue 1 (6-2013)
Abstract
Studying language, text and discourse in micro, native and local domains is one of the emphasized streams of research in the newest paradigm of strategy research, namely, “strategy as practice”. This critical study seeks to derive the “what” and “why” of the pattern of Iranian sport mangers decisions from the text of Iranian sport management using qualitative research and drawing on social constructivism philosophy. Accordingly, this study uses grounded analysis and induction-based coding approach through Atlas.ti – specific explorative analysis software. The conclusions are emerged from 12 semi-structured field interviews and 19 secondary documents. The samples result from a combination of purposeful, snowball, convenience, and theoretical sampling methods. Finally, it is discovered that the causal conditions of “economic uncertainty, managerial uncertainty, uncertainty of orientations ambiguity and uncertainty of politicized management” along with the intervening conditions of “past success, background, anxiety-relieving, power structure, and media role” shape the phenomenon of “certainty-demanding discourse” in the context of “stakeholders myopia and lack of independence”. These factors altogether construct the “legitimating strategy” and decisional consequences of tendency to “science, coalition, ethic, promotion, and adaptation”.
Volume 3, Issue 2 (6-2015)
Abstract
Aim: Cardiovascular diseases (CVDs) are the main contributor to disability and the leading cause of death in Iran and worldwide. This study was done to determine the effect of education on behaviors related to CVDs among Yazd city restaurants` chefs.
Method: In an experimental study, the intervention factor for case group was education through lectures, pamphlets, and videos. All the restaurant and hotel chefs of Yazd were divided into two groups: intervention and control (each group 39). Data were gathered through a researcher-made questionnaire with confirmed validity and reliability. All registered data were transformed to the SPSS program and analyzed under Mann-Whitney's U, Wilcoxon's, McNemar's, Marginal homogeneity, Spearman's correlation, and Chi-square tests.
Findings: Before training, the average scores of knowledge, attitude and practice had no significant differences between the case and control groups (p≥0/05), but this difference was significant immediately and three months after education (p>0/05). Significant differences were observed in the scores of the knowledge and attitude of the intervention group between prior and immediately and three months after education (p>0/05). Also three months after the intervention, the mean score of practice was increased in the intervention group. The main information source of the subjects was media (63.5%) with physicians being their preferred source (62.2%).
Conclusion: According to the average knowledge of chefs before the intervention and significant role of chefs on cardiovascular health, improving their information through regular training programs (in consultation and health education centers), posters, pamphlets, and media is suggested.
Volume 16, Issue 88 (6-2019)
Abstract
The use of enzymes for hydrolysis of protein sources is one of the common methods in the food processing. A hydrolysed protein is a complex mixture of peptides and amino acids that are obtained from hydrolysis by various enzymes, acids or alkali. These peptides play important biological role in the body. The orange seed is largely available from the orange juice industries wastes, and its defatted flour contains about 26% protein and can be used as a rich and cost-effective source for production of proteins and peptides of plant sources. In the present study, a protein isolate with high purity was extracted from defatted orange seed flour and then the protein was hydrolysed by using Alcalase enzyme in concentrations of 1, 1.5 and 3% and the hydrolysis time of 2-5 hours at temperature of 45-55 ° C at suitable pH for enzyme activity. Then the optimal conditions for the production of hydrolysed proteins with the highest antioxidant properties (DPPH radical scavenging activity, radical OH scavenging activity, ferric reducing activity and total antioxidant) were determined. Optimum treatment at determined conditions (temperature 54.8 °C, time 3.35 hr and ration of the enzyme to the substrate 1.7 % v/w) with antioxidant properties (DPPH radical scavenging activity (45.85%), radical OH scavenging activity (91.82%), ferric reducing activity (89.35%) and total antioxidant (39.68%) was obtained and antioxidant tests were performed on the optimal treatment for confirmation of the proposed values by software. The results showed that the hydrolysed protein derived from orange seed could be used in the foods formulation as a natural additive and also it can be used as a nutraceutical with high antioxidant ability.
Volume 21, Issue 148 (June 2024)
Abstract
AbstractPeptides obtained from protein hydrolysis have many bioactive properties and have strong antioxidant activity against free radicals and prevent oxidation processes that cause damage to biological macromolecules and degradation and loss of food quality. Due to the large amount of rice production in the world, a large amount of rice bran is produced and available. As a suitable and cheap protein source, rice bran can be used for the production of plant-derived peptides. Optimizing conditions of enzymatic hydrolysis of rice bran protein by alcalase enzyme was done with the aim of achieving maximum antioxidant properties. In order to check the antioxidant activity of the obtained peptides, iron 3 reduction power tests and DPPH free radical inhibitory activity and total antioxidant activity were used. In order to optimize the process, Design Expert software and response surface method were used with three independent variables: enzyme concentration to substrate 1-3%, temperature 40-55 degrees Celsius and hydrolysis time 30-210 minutes. The optimal treatment was obtained under the determined conditions including temperature of 51.5 degrees Celsius, time of 131.5 minutes and concentration of enzyme to substrate of 3%, which has maximum DPPH free radical inhibition of 37.172%, total antioxidant activity of 1.109% and reductiveness of 2.084%. The obtained results showed that the hydrolysis process of rice bran protein by alkalase enzyme has led to the production of peptides with high and significant antioxidant properties that can be used in the production of useful foods and pharmaceutical industries and can also replace synthetic antioxidants.
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