Search results for: Hesari J.

Authors: Seyed Moslemi S. A. , Hesari J., Valizadeh H., Rezaiee-Mokaram R.

Abstract:

Nanotechnology and nanoscience and related fields in this area, will impact on daily human life in the not too distant future. The basic materials of liposomes are lipids. Lipids that can be used to build liposomes can be provided from variety of sources. In this research, lecithin and cholesterol were used to prepare liposomes. Probe sonicator was used to minimize the particles of liposome and make nanoliposomes. Encapsulation efficiency were analyzed with pyrogallol red indicator and autoanalizer equipment. The smallest particle size was 220 nanometer( 100 mg lecithin, 50 mg cholestrol, 12 min and amplitude of 90%). The highest encapsulation efficiency was 13.5%( 120 mg lecithin,45 mg cholestrol, 12 min and ampilitude of 92%).

Keywords: optimizing, nanoliposome, nisin, cheese

Procedia PDF Downloads 451

Authors: Javad Hesari, Tahereh Donyatalab, Sodeif Azadmard Damirchi, Reza Rezaii Mokaram, Abbas Rafat

Abstract:

The main objective of this research was to increase shelf life of stirred yoghurt by adding chitosan as a naturally antimicrobial compound. Chitosan were added at different concentrations (0.1, 0.3 and 0.6%) to the stirred yoghurt. Samples were stored at refrigerator and room temperature for 3 weeks and tested with respect of microbial properties (counts of starter bacteria, mold and yeast, coliforms and E. coli). Starter bacteria and yeast counts in samples containing chitosan was significantly (p<0.05) lower than those in control samples and its antibacterial and anti-yeast effects increased with increasing concentration of chitosan. The lowest counts of starter bacteria and yeast were observed at samples whit 0.6% of chitosan. The Results showed Chitosan had a positive effect on increasing shelf life and controlling of yeasts and therefore can be used as a natural preservative in stirred yogurt.

Keywords: chitosan, natural preservative, stirred yoghurt, self-life

Procedia PDF Downloads 436

Authors: Mahnaz Manafi Dizaj Yekan, Mostafa Mazaheri Tehrani, Javad Hesari

Abstract:

Physicochemical properties of Ultrafiltered White cheese analogues made with substituting 1/3 and 2/3 of the dairy fat with vegetable fat, margarine, were studied during ripening. Results showed replacement of milk fat by margarine made to more hardness and springiness in cheese samples and overcome to softening of texture as one of the main defects of UF white cheeses. Analysis of Fatty acids Profiles of samples fat by Gas Chromatography revealed cheese analogues samples had higher ratio of unsaturated to saturated fatty acids and can led to improve nutritional quality of product. Sensorial characteristics of analogue cheeses were similar to control samples with respect to color but better than control samples in stiffness, while overall acceptance of analogues with 1/3 fat replacement was similar to control cheeses and better than analogue cheeses with 2/3 fat replacement.

Keywords: analogue cheese, uf white cheese, margarine, stiffness, springiness, fatty acids profiles

Procedia PDF Downloads 421

Authors: Ahmad Shahfarhat, Ashraf Mohammadzade, Reza Saeedi, Hadi Hesari

Abstract:

Background: Mothers of infants admitted at NICU are vulnerable to depression (affecting 10 to 20% of mothers during the first year after delivery) As you know, about half of women with prominent postpartum depression (PPD) symptoms are not diagnosed. The Edinburgh Postnatal Depression Scale (EPDS) is the most widely used screening instrument for PPD. In this study, we checked EPDS score of 12 or more on the second day (D2), discharge, day 28(D28), and day42 (D42) postpartum to determine the risk factors as well as the prevalence of PPD in a sample of mothers of NICU admitted neonates. Methods: A sample of 682 women used the EPDS on admission and at discharge. An assessment for PPD was performed on D28 and D42 by a telephone interview. Results: On admission, the average score on EPDS was 9.72 (SD = 4.4), and 27.4% of women (187) had an EPDS score ≥12. On Discharge, 4weeks and 6weeks postpartum the average score was ordinary 9.34 (SD = 3.8), 9.12 (SD = 3.7), 8.52(SD = 3.36), and (173)25.4 %,( 141)23.3 %,( 88)15.3% of women presented with PPD. a positive correlation was found between scores on EPDS on admission and D42 (P = 0.001). An analysis shows that mothers of twins (P = 0.001) and higher age mothers (P=0.001) are significantly associated with PPD. Conclusion: Women with EPDS score more than 12 and/or older will benefit from a closer follow-up during the rest of the post-partum period, and it is better to be under psychological support.

Keywords: NICU, depression, pregnancy, mothers

Procedia PDF Downloads 80

Authors: Ali Hesari, Arezoo Esmaeeli

Abstract:

Regarding to dramatic changes of fertility and higher order births during recent decades in Iran, access to knowledge about affecting factors on different birth orders has crucial importance. In this study, According to hierarchical structure of many of social sciences data and the effect of variables of different levels of social phenomena that determine different birth orders in 365 days ending to 1390 census have been explored by multilevel approach. In this paper, 2% individual row data for 1390 census is analyzed by HLM software. Three different hierarchical linear regression models are estimated for data analysis of the first and second, third, fourth and more birth order. Research results displays different outcomes for three models. Individual level variables entered in equation are; region of residence (rural/urban), age, educational level and labor participation status and province level variable is GDP per capita. Results show that individual level variables have different effects in these three models and in second level we have different random and fixed effects in these models.

Keywords: fertility, birth order, hierarchical approach, fixe effects, random effects

Procedia PDF Downloads 315

Authors: Kazem Alirezalu, Javad Hesari, Zabihollah Nemati, Boukaga Farmani

Abstract:

The application of natural plant extracts which are rich in promising antioxidants and antimicrobial ingredients in the production of frankfurter-type sausages addresses consumer demands for healthier, more functional meat products. The effects of olive leaves, green tea and Urtica dioica L. extracts on physicochemical, microbiological and sensory characteristic of frankfurter-type sausage were investigated during 45 days of storage at 4 °C. The results revealed that pH and phenolic compounds decreased significantly (P < 0.05) in all samples during storage. Sausages containing 500 ppm green tea extract (1.78 mg/kg) showed the lowest TBARS values compared to olive leaves (2.01 mg/kg), Urtica dioica L. (2.26 mg/kg) extracts and control (2.74 mg/kg). Plant extracts significantly (P < 0.05) reduced the count of total mesophilic bacteria, yeast and mold by at least 2 log cycles (CFU/g) than those of control samples. Sensory characteristics of texture showed no difference (P > 0.05) between sausage samples, but sausage containing Urtica dioica L. extract had the highest score regarding flavor, freshness odor, and overall acceptability. Based on the results, sausage containing plant extracts could have a significant impact on antimicrobial activity, antioxidant capacity, sensory score, and shelf life stability of frankfurter-type sausage.

Keywords: antimicrobial, antioxidant, frankfurter-type sausage, green tea, olive oil, shelf life, Urtica dioica L.

Procedia PDF Downloads 163