Showing 4 results for hariri
Volume 6, Issue 20 (6-2018)
Abstract
Most of the images on the ancient antiques and objects have their root in the folkloric and ancient beliefs, myths, anecdotes and faith of the nations. Thus by referring to the folkloric and anthropologic studies on the one hand and investigation and research on the oral literature and folk literature, local myths and legends on the other hand, we can explore the mysterious world of these images. Following the discovery of a gunmetal belt from the first millennium B.C. in Piranshahr; city located in southern part of Urmiah lake, related to the Mannai art and culture and investigating its images, some tracks of an ancient Kurdish folkloric story called “Beyeti goat and the lion” which is narrated in the traditional Kurdish circles has been found. It is possible that these images have historic roots of this folkloric story from the first and second millennium B.C. In this paper the author seeks to determine the relation between the images of this historic object and the story of “Beyeti goat and the lion” by adopting comparative approach and interdisciplinary studies.
Volume 17, Issue 108 (February 2021)
Abstract
The aim of this study was to investigate the properties of polyethylene antimicrobial film containing niacin and limonene microcapsules in cheese process packaging. In this study microcapsules containing nisin (0.5, 1, 1.5, 2 and 2.5) and limonene (5, 7, 10, 14, 21 and 28 µg / mg) were prepared by gelation method. . After optimization, niacin and limonene microcapsules were used in polyethylene film based film formulation. After packaging cheese cheese in the film containing optimized microcapsules containing concentrations (1, 1.5 and 2 µg / mg nisin and 5, 7 and 10 µg / mg limonene), total microbial populations, mold and Yeast, Staphylococcus coagulase positive, Escherichia coli were examined on the first days of production, 20th, 40th, and 60th storage.
The results were analyzed by two-way ANOVA and Duncan tests at the significant level of 0.05. During 60 days of storage, total microbial indices, mildew and yeast, Staphylococcus coagulas positive and Escherichia coli significantly decreased (p≤0.05).
The results showed that treatment with Nisin containing 2 IU / mg concentration and limonene with concentration of 10 µg / mg resulted in higher quality of processed cheese during storage period and were selected as optimal treatment.
Volume 18, Issue 115 (September 2021)
Abstract
The aim of this study was to investigate the effect of natural antioxidant properties of crocetin and bixin on nanoparticle formulation of cheddar cheese. In this study, chitosan / alginate nanoparticles containing bixin (14, 16 and 18 μg / ml) and crocetin (0.01, 0.03 and 0.05 μg / ml) were prepared by gelation method. After preparation of cheddar cheese and addition of nanoparticles, total microbial population test was evaluated on the 1st day of production, 20th, 40th and 60th storage. The results were analyzed by two-way ANOVA and Duncan tests at the significant level of 0.05. The results showed that the total microbial population increased significantly during storage, but the total microbial population index decreased significantly with increasing levels of Bixin and Crocetin nanoparticles. Evaluation of sensory evaluation results showed a decrease in sensory evaluation scores over 60 days of storage. However, in the treatments with 18 μg / ml Bixin and Crocetin the sensory index changes were less than the other treatments. Finally, the treatment with 16 µg / ml bauxin and 0.05 µg / ml crocetin was selected as the optimal treatment.
Volume 19, Issue 122 (April 2022)
Abstract
Food additives such as enzymes and hydrocolloids are widely used to improve bakery products. By setting a goal to increase crop volume and increase flour strength, in this study, along with a control sample, Sodium alginate and alpha-amylase enzyme during 8 samples (in different amounts, respectively, alpha-amylase and sodium alginate 75-0, 150-0, 0-150, 0-300, 75-150, 75-300, 150 150, 300-150 mg) were added to the bread dough and then rheological properties were investigated by farinograph and extensograph devices. The results showed that among all treatments, treatment 5 (containing 300 mg of sodium alginate) was the best treatment in the studied factors such as development time, consistency, water absorption, stability, degree of softening, farinograph quality number and tensile strength. Therefore, it is recommended to use 300 mg of sodium alginate hydrocolloid to increase the volume and strength of the flour
