Search results: 20 results (approx.)

1. Applying modern technique of qPCR coupling with Propidium monoazide to detect enterotoxigenic Staphylococcus aureus in cream pastry products.

BACKGROUND: Staphylococcus aureus is one of the most important human pathogens that cause infection and also food intoxication by secreting various enterotoxins. Conventional culturing methods to detect S. aureus have some limitations such as being time-consuming due to bacterial growth and low...

Author(s) : Azizkhani, M.; Tooryan, F.

Publisher : Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Journal article : Journal of Veterinary Research 2020 Vol.75 No.1 pp.Fa57-Fa64 ref.22

2. Detection of enterotoxin coding genes of Staphylococcus aureus strains isolated from ground meat in retail shops in Mazandaran.

BACKGROUND: Staphylococcus aureus is one of the most important pathogenic bacteria for human that is easily transferred during slaughtering, processing, packaging, storage and handling of meat and meat products as a result of poor hygienic principles, and causes staphylococcal food poisoning....

Author(s) : Azizkhani, M.; Tooryan, F.

Publisher : Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Journal article : Journal of Veterinary Research 2019 Vol.74 No.1 pp.Pe65-Pe72 ref.28

3. Evaluation of antioxidant properties of Carum copticum fruit essential oil (EOs) and its effect on the oxidative stability of canola oil.

BACKGROUND: Oxidation of lipids results in changes that may affect the nutritional quality, wholesomeness, colour, flavour and texture of food. Canola oil is prone to oxidation because of high unsaturated fatty acids. Using synthetic antioxidant due to the possibility of toxic and carcinogenic...

Author(s) : Tooryan, F.; Azizkhani, M.

Publisher : Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Journal article : Journal of Veterinary Research 2019 Vol.74 No.2 pp.Pe187-Pe197 ref.many

4. Evaluation of chemical and microbial spoilage of chicken fillet coated with chitosan, ginger essential oil (Zingiber officinale) and medlar concentrate (Mespilus germanica L.) during refrigerated storage.

Lipid oxidation and microbial growth are the most important factors affecting the quality and Spoilage of the meat in refrigerated storage conditions. In this study, the effect of using chitosan, Medlar concentrate, ginger essential oil alone and in combination with each other on improving the...

Author(s) : Tooryan, F.; Amiri, M. R.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2019 Vol.8 No.4 pp.391-404 ref.many

5. Effect of orange (Citrus aurantium) juice concentrate and chitosan coating enriched with fenugreek (Trigonella foenum-graecum) essential oil on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) fillet during storage in a refrigerator.

BACKGROUND: Many herbs such as fenugreek and orange have compounds with antioxidant properties, which can increase the shelf life of foods. Considering that fish are a popular food among consumers, they are susceptible to rapid corruption. OBJECTIVES: In this study, to improve rainbow trout (...

Author(s) : Tooryan, F.; Azizkhani, M.

Publisher : Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Journal article : Journal of Veterinary Research 2020 Vol.75 No.2 pp.fa173-fa185 ref.38

6. Contamination of traditional cheese in Mazandaran Province to methicillin-resistant Staphylococcus aureus.

Background and purpose: Prevalence of antibiotic resistant Staphylococcus aureus strains in foodstuff is becoming a serious health problem, especially in developing countries. This research was conducted to investigate the prevalence of methicillin-resistant Staphylococcus aureus (MRSA) in...

Author(s) : Azizkhani, M.; Tooryan, F.

Publisher : Mazandaran University of Medical Sciences, Sari, Iran

Journal article : Journal of Mazandaran University of Medical Sciences 2018 Vol.28 No.163 pp.Pe48-Pe56, En47 ref.31

7. Improvement of the oxidative stability of canola oil using Carum copticum fruit extracts as a natural antioxidant.

Introduction: Lipids are valuable foods that operate as the medium of heat transfer to the food and susceptible to oxidation on storage and frying processes. Lipid oxidation is one of the major cause of food quality deterioration during storage for vegetable oils, fats and other food systems. The...

Author(s) : Tooryan, F.; Azizkhani, M.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2019 Vol.15 No.1 pp.13-24 ref.38

8. Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet.

Introduction: Nowadays, consumers are applicant to usage of natural replacements causing to side effects of synthetic preservatives such as carcinogenicity and teratogenicity. The tendency to use natural preservatives and replacing them with chemical preservatives has led to various studies of...

Author(s) : Tooryan, F.; Azizkhani, M.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2019 Vol.15 No.2 pp.381-394 ref.39

9. Study of lipid oxidation parameters on pre-cooked rainbow trout (Oncorhynchus mykiss) fillets treated with Cumin (Cuminum cyminum) at temperatures - 18°C.

BACKGROUND: Nowadays essential oils with antioxidant properties are used in order to increase the shelf life of pre-cooked food. OBJECTIVES: This study was carried out to compare the effect of Cumin and three methods of cooking, frying, oven baking and steaming on oxidative changes of pre-cooked...

Author(s) : Tooryan, F.; Reyhani, M.; Shiravani, Z.

Publisher : Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Journal article : Journal of Veterinary Research 2019 Vol.73 No.4 pp.Pe435-Pe446 ref.48

10. Comparing inhibitory potential of Eugenia caryophyllus and Origanum compactum against the growth and gene expression of enterotoxins in Staphylococcus aureus ATCC 29213.

BACKGROUND: Bacterial resistance to antibiotics is a crucial public health problem. Essential oils (EOs) possess antimicrobial effects and have been screened as potential natural antimicrobial compounds. OBJECTIVES: This study was conducted to compare the effects of Eugenia caryophyllus (clove) and ...

Author(s) : Azizkhani, M.; Basti, A. A.; Tooryan, F.

Publisher : Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Journal article : Iranian Journal of Veterinary Medicine 2017 Vol.11 No.4 pp.En299-En310, Pe32 ref.many

11. Methicillin resistant Staphylococcus aureus (MRSA) in pastry cream products sold in Amol (Iran).

BACKGROUND: Methicillin-resistant Staphylococcus aureus (MRSA) has been recognized as a matter of antibiotic resistance that is largely developed amongst common foodborne pathogens. MRSA is being considered as an important worldwide health threat and causes considerable concern to clinicians, food...

Author(s) : Azizkhani, M.; Tooryan, F.

Publisher : Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Journal article : Iranian Journal of Veterinary Medicine 2018 Vol.12 No.2 pp.167-173 ref.23

12. Improving oxidative stability of ready-to-eat shrimp (Metapenaeus stebbingi) by using Tarragon and Savory essential oils at frozen storage.

In this study, the effects of Tarragon and Savory essential oils on oxidative stability of ready-to-eat shrimp (Metapenaeus stebbingi) during three months at frozen storage were investigated. Samples were treated with Tarragon and Savory essential oils and cooked by different cooking methods...

Author(s) : Azizkhani, M.; Tooryan, F.

Publisher : Iranian Fisheries Science Research Institute, Tehran, Iran

Journal article : Iranian Scientific Fisheries Journal 2018 Vol.27 No.3 pp.51-63 ref.30

13. Effect of cinnamon, rosemary and zataria essential oils on food-borne gastroenteritis viruses.

Background and purpose: Since long time ago herbal products and spices have been used as powders, essential oils (EOs), and extracts. They consist of antimicrobial components and could be applied as natural food preservatives. In the present work, the antiviral effect of cinnamon, rosemary, and...

Author(s) : Azizkhani, M.; Tooryan, F.

Publisher : Mazandaran University of Medical Sciences, Sari, Iran

Journal article : Journal of Mazandaran University of Medical Sciences 2016 Vol.26 No.141 pp.Pe9-Pe15, En8 ref.22

14. Search results

Search results: 20 results (approx.)

1. Applying modern technique of qPCR coupling with Propidium monoazide to detect enterotoxigenic Staphylococcus aureus in cream pastry products.

BACKGROUND: Staphylococcus aureus is one of the most important human pathogens that cause infection and also food intoxication by secreting various enterotoxins. Conventional culturing methods to detect S. aureus have some limitations such as being time-consuming due to bacterial growth and low...

Author(s) : Azizkhani, M.; Tooryan, F.

Publisher : Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Journal article : Journal of Veterinary Research 2020 Vol.75 No.1 pp.Fa57-Fa64 ref.22

2. Detection of enterotoxin coding genes of Staphylococcus aureus strains isolated from ground meat in retail shops in Mazandaran.

BACKGROUND: Staphylococcus aureus is one of the most important pathogenic bacteria for human that is easily transferred during slaughtering, processing, packaging, storage and handling of meat and meat products as a result of poor hygienic principles, and causes staphylococcal food poisoning....

Author(s) : Azizkhani, M.; Tooryan, F.

Publisher : Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Journal article : Journal of Veterinary Research 2019 Vol.74 No.1 pp.Pe65-Pe72 ref.28

3. Evaluation of antioxidant properties of Carum copticum fruit essential oil (EOs) and its effect on the oxidative stability of canola oil.

BACKGROUND: Oxidation of lipids results in changes that may affect the nutritional quality, wholesomeness, colour, flavour and texture of food. Canola oil is prone to oxidation because of high unsaturated fatty acids. Using synthetic antioxidant due to the possibility of toxic and carcinogenic...

Author(s) : Tooryan, F.; Azizkhani, M.

Publisher : Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Journal article : Journal of Veterinary Research 2019 Vol.74 No.2 pp.Pe187-Pe197 ref.many

4. Evaluation of chemical and microbial spoilage of chicken fillet coated with chitosan, ginger essential oil (Zingiber officinale) and medlar concentrate (Mespilus germanica L.) during refrigerated storage.

Lipid oxidation and microbial growth are the most important factors affecting the quality and Spoilage of the meat in refrigerated storage conditions. In this study, the effect of using chitosan, Medlar concentrate, ginger essential oil alone and in combination with each other on improving the...

Author(s) : Tooryan, F.; Amiri, M. R.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2019 Vol.8 No.4 pp.391-404 ref.many

5. Effect of orange (Citrus aurantium) juice concentrate and chitosan coating enriched with fenugreek (Trigonella foenum-graecum) essential oil on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) fillet during storage in a refrigerator.

BACKGROUND: Many herbs such as fenugreek and orange have compounds with antioxidant properties, which can increase the shelf life of foods. Considering that fish are a popular food among consumers, they are susceptible to rapid corruption. OBJECTIVES: In this study, to improve rainbow trout (...

Author(s) : Tooryan, F.; Azizkhani, M.

Publisher : Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Journal article : Journal of Veterinary Research 2020 Vol.75 No.2 pp.fa173-fa185 ref.38

6. Contamination of traditional cheese in Mazandaran Province to methicillin-resistant Staphylococcus aureus.

Background and purpose: Prevalence of antibiotic resistant Staphylococcus aureus strains in foodstuff is becoming a serious health problem, especially in developing countries. This research was conducted to investigate the prevalence of methicillin-resistant Staphylococcus aureus (MRSA) in...

Author(s) : Azizkhani, M.; Tooryan, F.

Publisher : Mazandaran University of Medical Sciences, Sari, Iran

Journal article : Journal of Mazandaran University of Medical Sciences 2018 Vol.28 No.163 pp.Pe48-Pe56, En47 ref.31

7. Improvement of the oxidative stability of canola oil using Carum copticum fruit extracts as a natural antioxidant.

Introduction: Lipids are valuable foods that operate as the medium of heat transfer to the food and susceptible to oxidation on storage and frying processes. Lipid oxidation is one of the major cause of food quality deterioration during storage for vegetable oils, fats and other food systems. The...

Author(s) : Tooryan, F.; Azizkhani, M.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2019 Vol.15 No.1 pp.13-24 ref.38

8. Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet.

Introduction: Nowadays, consumers are applicant to usage of natural replacements causing to side effects of synthetic preservatives such as carcinogenicity and teratogenicity. The tendency to use natural preservatives and replacing them with chemical preservatives has led to various studies of...

Author(s) : Tooryan, F.; Azizkhani, M.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2019 Vol.15 No.2 pp.381-394 ref.39

9. Study of lipid oxidation parameters on pre-cooked rainbow trout (Oncorhynchus mykiss) fillets treated with Cumin (Cuminum cyminum) at temperatures - 18°C.

BACKGROUND: Nowadays essential oils with antioxidant properties are used in order to increase the shelf life of pre-cooked food. OBJECTIVES: This study was carried out to compare the effect of Cumin and three methods of cooking, frying, oven baking and steaming on oxidative changes of pre-cooked...

Author(s) : Tooryan, F.; Reyhani, M.; Shiravani, Z.

Publisher : Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Journal article : Journal of Veterinary Research 2019 Vol.73 No.4 pp.Pe435-Pe446 ref.48

10. Comparing inhibitory potential of Eugenia caryophyllus and Origanum compactum against the growth and gene expression of enterotoxins in Staphylococcus aureus ATCC 29213.

BACKGROUND: Bacterial resistance to antibiotics is a crucial public health problem. Essential oils (EOs) possess antimicrobial effects and have been screened as potential natural antimicrobial compounds. OBJECTIVES: This study was conducted to compare the effects of Eugenia caryophyllus (clove) and ...

Author(s) : Azizkhani, M.; Basti, A. A.; Tooryan, F.

Publisher : Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Journal article : Iranian Journal of Veterinary Medicine 2017 Vol.11 No.4 pp.En299-En310, Pe32 ref.many

11. Methicillin resistant Staphylococcus aureus (MRSA) in pastry cream products sold in Amol (Iran).

BACKGROUND: Methicillin-resistant Staphylococcus aureus (MRSA) has been recognized as a matter of antibiotic resistance that is largely developed amongst common foodborne pathogens. MRSA is being considered as an important worldwide health threat and causes considerable concern to clinicians, food...

Author(s) : Azizkhani, M.; Tooryan, F.

Publisher : Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Journal article : Iranian Journal of Veterinary Medicine 2018 Vol.12 No.2 pp.167-173 ref.23

12. Improving oxidative stability of ready-to-eat shrimp (Metapenaeus stebbingi) by using Tarragon and Savory essential oils at frozen storage.

In this study, the effects of Tarragon and Savory essential oils on oxidative stability of ready-to-eat shrimp (Metapenaeus stebbingi) during three months at frozen storage were investigated. Samples were treated with Tarragon and Savory essential oils and cooked by different cooking methods...

Author(s) : Azizkhani, M.; Tooryan, F.

Publisher : Iranian Fisheries Science Research Institute, Tehran, Iran

Journal article : Iranian Scientific Fisheries Journal 2018 Vol.27 No.3 pp.51-63 ref.30

13. Effect of cinnamon, rosemary and zataria essential oils on food-borne gastroenteritis viruses.

Background and purpose: Since long time ago herbal products and spices have been used as powders, essential oils (EOs), and extracts. They consist of antimicrobial components and could be applied as natural food preservatives. In the present work, the antiviral effect of cinnamon, rosemary, and...

Author(s) : Azizkhani, M.; Tooryan, F.

Publisher : Mazandaran University of Medical Sciences, Sari, Iran

Journal article : Journal of Mazandaran University of Medical Sciences 2016 Vol.26 No.141 pp.Pe9-Pe15, En8 ref.22

14. Inhibitory potential of Salvia sclarea and Ocimum basilicum against chemical and microbial spoilage in cheese.

The inhibitory activities of salvia and basil essential oils (EOs) against chemical and microbial spoilage in Iranian white cheese were investigated. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration obtained for salvia against Listeria monocytogenes were 0.015 and...

Author(s) : Azizkhani, M.; Tooryan, F.; Azizkhani, M.

Publisher : Wiley-Blackwell, Boston, USA

Journal article : Journal of Food Safety 2016 Vol.36 No.1 pp.109-119 ref.48

15. Antioxidant and antimicrobial activities of rosemary extract, mint extract and a mixture of tocopherols in beef sausage during storage at 4C.

The effects of extracts of Rosmarinus officinalis (RE), Mentha longifolia (L.) Hudson (ME) and a mixture of tocopherols (Toc) on microbiological parameters and lipid oxidation were investigated in beef sausages stored for 25 days at 4C. The addition of RE resulted in significant (P≤0.05) inhibition ...

Author(s) : Azizkhani, M.; Tooryan, F.

Publisher : Wiley-Blackwell, Boston, USA

Journal article : Journal of Food Safety 2015 Vol.35 No.1 pp.128-136 ref.many

16. Antioxidant effect of the aerial parts of basil (Ocimum basilicum) and clary sage (Salvia sclarea) essential oils in Iranian white cheese.

Introduction: There have been great efforts to find safe and potent natural antioxidants from various plant sources. There is, at present, increasing interest both in the industry and scientific research for spices and aromatic herbs because of their strong antioxidant and antimicrobial properties, ...

Author(s) : Tooryan, F.; Azizkhani, M.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2017 Vol.13 No.2 pp.Pe346-Pe362 ref.48

17. Effects of Ocimum basilicum and Salvia sclarea essential oils on Listeria monocytogenes and Aspergillus flavus in Iranian white cheese.

In this research, the effect of salvia and basil essential oils (EOs) on Listeria monocytogenes and Aspergillus flavus in Iranian white cheese was investigated. EOs were analysed by gas chromatography mass spectrometry (GC-MS). A broth microdilution assay was employed to determine the lowest...

Author(s) : Azizkhani, M.; Tooryan, F.; Boreiry, M.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2016 Vol.12 No.2 pp.286-295

18. Stabilization of soybean oil by Rosmarinus officinalis L. extracts during accelerated storage.

Some of the plants and their extracts are added to the diet not only aromatic but also as a preservative. This research was performed to determine antioxidant activity of ethanolic and water extract Rosmarinus officinalis on soybean oil. Antioxidant capacity of extracts of Rosmarinus officinalis...

Author(s) : Shariatifar, N.; Jahed, G. R.; Tooryan, F.; Rezaei, M.

Publisher : Sphinx Knowledge House, Mumbai, India

Journal article : International Journal of PharmTech Research 2014 Vol.6 No.5 pp.1724-1730 ref.24

19. Chemical composition of summer savory (Satureja hortensis L.) essential oil and comparison of antioxidant activity with aqueous and alcoholic extracts.

BACKGROUND: Reducing the detrimental effects of free radicals, in biological and food systems by antioxidants, is important, thus providing antioxidants is necessary issue in community health and food safety. OBJECTIVES: The aim of the present study was to determine antioxidant properties of the...

Author(s) : Kamkar, A.; Tooryan, F.; Basti, A. A.; Misaghi, A.; Shariatifar, N.

Publisher : Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Journal article : Journal of Veterinary Research 2013 Vol.68 No.2 pp.183-190 ref.37

20. Effects of Zataria multiflora Boiss., Rosmarinus officinalis L. and Mentha longifolia L. essential oils on growth and gene expression of enterotoxins C and E in Staphylococcus aureus ATCC 29213.

Given the side effects associated with the use of synthetic preservatives, an attractive alternative may reside in the evaluation of the antimicrobial effects of herbal essential oils (EOs) for use in the food industry. This study was conducted to determine the minimum inhibitory concentration...

Author(s) : Azizkhani, M.; Basti, A. A.; Misaghi, A.; Tooryan, F.

Publisher : Wiley-Blackwell, Boston, USA

Journal article : Journal of Food Safety 2012 Vol.32 No.4 pp.508-516 ref.many