Publications by authors named "Rezgar Faraji Sarabmirza"

In this study, physicochemical and quality properties, fatty acid composition, and triglyceride composition of Iranian Kurdish butter oil (IKBO) obtained from yogurt drink (doogh) butter were investigated. Local doogh butter, prepared from cow's (CIKBO) and ewe's milk (EIKBO), was utilized as the raw material for this purpose. The free fatty acids (FFA) and peroxide values of IKBOs of the cow (CIKBO) and ewe (EIKBO) were obtained at 0.

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Background: Recently, methods have been developed for the better quality control, fraud detection and analytical investigation of olive oil. Magnetic graphene oxide (GO) material is known for its reusability, high adsorption capability and stability in food sample preparation. Monopalmitine or 2-glycerol monopalmitate (2-GMP) is one of the main parameters in the quality assay and classification of olive oil, which can be classified as extra virgin ≤ 0.

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