خلاصه ماشینی:
"5 1- Assistant Professor, Department of Food Hygiene, College of Veterinary Medicine, Karaj Branch, Islamic Azad University, Karaj, Iran.
3- Assistant Professor, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.
Regarding the results of sensory assays, no significant difference was observed between the samples containing 1% thyme extract and control group.
Key words: Thyme, Sausage, Natural preservatives, Shelf-life Evaluation of aflatoxin B1 in different parts of pistachio fruit and effects of processing stages Dargahi, R.
Distribution of aflatoxin in different pistachio samples collected pre- (early splitting and healthy pistachios in orchards) and post-harvest (steps in processing plants) was evaluated.
Key words: Heavy metals, Canned, Tuna fish, Khoozestan Province, Iran Determination of neomycin residues in pasteurized milks produced in some dairy processing establishments in East-Azarbaijan Province, Iran Movassagh, M.
R. 2 1- Assistant Professor, Faculty of Veterinary Medicine, Department of Food Hygiene, Shabestar Branch, Islamic Azad University, Shabestar, Iran.
Key words: Pasteurized milk, Neomycin, ELISA, Iran Effect of different processing stages of commercial fruit leather on patulin reduction Eskandari, M.
The objective of this study was to determine the effect of industrial processing stages of leather production (including pre-heating, filtration, evaporation, formulation and final heat boiling and drying) on reduction of patulin level.
Key words: Patulin, Fruit leather (Lavashak), HPLC, Processing stages Seroprevalence of Escherichia coli in traditional cheeses manufactured in Maragheh rural Mahdavi, S.
Key words: Escherichia coli, Farmhouse cheese, Maragheh Epidemiological study of acute food poisoning recorded at Imam Khomeini Hospital of Kermanshah during 4 years period (2008-2011) Sharafi, K."