Effects of sesame dehulling on physicochemical and sensorial properties of its oil.

At present, sesame oil is extracted from un-hulled white sesame seeds by using cold press lubrication machines in local stores in Iran. This study aimed to evaluate the physicochemical properties and safety parameters of the hulled and un-hulled white sesame oils. The fatty acid composition, antioxidant activity, oxalates content, total phenolic content, carotenoid content, acid value, peroxide value, p-anisidine value, value total oxidation value (TOTOX), aflatoxins and pesticides residue, smoke point, color, relative density, and refractive index of oil sample were examined immediately after extracting the oil.

A combination of modified atmosphere packaging and two chemical disinfectants: Effects on microbial, sensory, and physicochemical properties of raw ready-to-eat leek.

In the present study, the effect of modified atmosphere packaging (MAP) on microbial (total aerobic count, yeasts and molds, Enterobacteriaceae, psychrotrophic bacteria, and lactic acid bacteria), physicochemical (pH, moisture content, and color), and sensory properties of raw ready-to-eat leek was investigated after disinfection using Percidin-Nanosil disinfectants. There were six different treatments, of which four samples were packaged as MAP (T to T) and two samples were packaged as non-MAP (T and T). The highest and the lowest reduction in the number of microorganisms after disinfection was observed in psychrotrophic bacteria and total aerobic count, respectively.

The residual nitrate and nitrite levels in meat products in Iran: A systematic review, meta-analysis and health risk assessment.

This study was designed to investigate the mean residual nitrite and nitrate levels in meat products, in Iran and to evaluate their health-related risks. After reviewing 799 studies, 15 were finally selected, their information was recorded and examined using Stata software. The results of the present study show that the mean residual nitrite and nitrate levels in meat products was about 55.

Prevalence of contamination in consumed eggs in Iran: A systematic review and meta-analysis study on published studies from 1996 to 2018.

Background And Aim: Food poisoning caused by is among the most common gastrointestinal discomfort resulted from egg consumption which can produce various syndromes. The present study is a systematic review and meta-analysis investigation on the published studies about the prevalence of contamination in the consumed eggs in Iran.

Materials And Methods: The data were collected and analyzed from four international search databases, including PubMed, Scopus, Science Direct, and Google Scholar and four Iranian databases comprising SID, MagIran, Civilica, and IranDoc.