Amir Mohammad Mortazavian

Bio: Amir Mohammad Mortazavian is an academic researcher from Shahid Beheshti University of Medical Sciences and Health Services. The author has contributed to research in topics: Probiotic & Lactobacillus acidophilus. The author has an hindex of 41, co-authored 215 publications receiving 4899 citations. Previous affiliations of Amir Mohammad Mortazavian include Shahid Beheshti University & Tabriz University of Medical Sciences.

Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development

Abstract: Sheep milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to the milks of other domestic species. The physicochemical and nutritional characteristics of sheep milk can be advantageous for the manufacture of products containing prebiotic ingredients and/or probiotic bacteria, which are major categories in the functional food market. Following this technological trend, this review will address the characteristics and advantages of sheep milk as a potentially functional food, as well as the development of sheep milk dairy products containing prebiotics and/or probiotics.

Probiotic: conceptualization from a new approach

Abstract: According to the proposed definition by FAO/WHO, probiotics must be alive and abundant once ingested. However, during recent years, new definitions are added to the probiotic terminology such as ‘paraprobiotics’ (dead/inactive cells of probiotics) and ‘postbiotics’ (healthful metabolites of probiotics), because findings have shown that dead cells (intact or ruptured) could also show significant health impacts on human. However, mentioned terms are not accurate and impressive enough to reflect the intended meanings regarding all states of probiotic benefits and it seems that a disturbance and confusion in probiotic glossary has been occurred. As a result, a new terminology based on a new efficient approach and conceptualization is needed for a global agreement and usage. In the present paper, we are honored to propose such terminology to provide mentioned comprehensive approach and terminology for all aspects of probiotic benefits. We are proposing three main classes of probiotic including ‘true probiotic’ (TP) referring to viable and active probiotic cell, ‘pseudo-probiotic’ (PP) referring to viable and inactive cell, in the forms of vegetative or spore (PPV or PPS) and ‘ghost probiotic’ (GP) referring to dead/nonviable cell, in the forms of intact or ruptured (GPI or GPR). Each of these classes are classified into two groups based on their site of action/impact: internal (in vivo) or external (in vitro).

Principles and methods of microencapsulation of probiotic microorganisms

Abstract: Worldwide popularity of probiotic- microorganisms and their products on the one hand, and their general weak viability in food products (especially fermented types) as well as gastrointestinal conditions on the other hand, has encouraged researchers to innovate different methods of probiotics viability improvement. Microencapsulation of the probiotic cells is one of the newest and highly efficient methods, which is now under the especial attention and is being developed by various researchers. This article reviews the principles

Viability of probiotic microorganisms in cheese during production and storage: a review

Abstract: Cheese is a dairy product which has a good potential for delivery of probiotic microorganisms into the human intestine due to its specific chemical and physical characteristics compared to fermented milks (higher pH value and lower titrable acidity, higher buffering capacity, greater fat content, higher nutrient availability, lower oxygen content, and denser matrix of the texture). In addition, a large variety of cheese types all over the world, consumption of cheese by everybody in their long-term diet, as well as the nutritional value of cheese have resulted in regular market growth for probiotic cheeses. To be considered to offer probiotic health benefits, probiotics must remain viable in food products above a threshold level (e.g., 106 cfu g−1) until the time of consumption, without adversely altering sensory attributes. Therefore, incorporation of probiotic cells into different cheese matrices and studying the influences of different compositional and process factors affecting the viability of probiotics in this product as well as its sensory properties have been the subject of numerous studies. Factor influencing the stability of probiotics in cheese can be categorized into three areas including formulation factors (strains of probiotic bacteria and microbial interactions, pH and titrable acidity, hydrogen peroxide, molecular oxygen, growth promoters and food additives, salt, microencapsulation, and ripening factors), process factors (incubation temperature, heat treatment, types of inoculation, and storage temperature), and packaging materials and systems. This article reviews the viability of probiotic organisms in cheese as well as the main factors influencing their stability during processing and storage.

Potential application of essential oils as antimicrobial preservatives in cheese

Abstract: Increasing demand of consumers to use food products without preservatives or natural preservatives as possible has compelled the food industries for utilization of preservatives with herbal and microbial origins instead of artificial preservatives in their production. Essential oils are volatile, natural plant-derived substances that are used in medicine, food flavoring and food preservation. These diverse compounds represent considerable potential antioxidant, antibacterial and antifungal activities via various mechanisms. This review represents an overview on the impact of essential oils and their constituents as natural antimicrobials versus common pathogenic and spoilage microorganisms in cheese along with the related mechanisms of actions. Industrial relevance Natural preservatives have proven popularity such that interest continues in substituting artificial additives with natural. Therefore, production of safe food without or with low amounts of synthetic preservatives is one of the most important challenges in the food industry. This review, introduces the potential application of essential oils as natural antimicrobial agents for reduction of common spoilage and pathogenic bacteria as well as molds and yeasts in cheese-making industry.

Kirk-Othmer Encyclopedia of Chemical Technology数据库介绍及实例

Abstract: 介绍了Kirk—Othmer Encyclopedia of Chemical Technology（化工技术百科全书）（第五版）电子图书网络版数据库，并对该数据库使用方法和检索途径作出了说明，且结合实例简单地介绍了该数据库的检索方法。

Food, Nutrition, Physical Activity, and the Prevention of Cancer : a Global Perspective : 食物、栄養、身体活動とがんの予防 : 世界的展望(後篇)

Abstract: physical activity and cancer fact sheet national cancer on this page what is physical activity what is known about the relationship between physical activity and cancer risk how might physical activity be, diet and cancer report american institute for cancer the american institute for cancer research aicr is the cancer charity that fosters research on diet and cancer prevention and educates the public about the results, download resources and toolkits world cancer research downloads for scientists from the wcrf aicr third expert report diet nutrition physical activity and cancer a global perspective, nutritional science university of washington school of public health school of public health nutritional science detailed course offerings time schedule are available for spring quarter 2019, 2019 aicr research conference american institute for about aicr we fund cutting edge research and give people practical tools and information to help them prevent and survive cancer more about aicr, agence fruits et l gumes frais aprifel the global fruit and veg newsletter is a monthly newsletter distributing to 29 countries involved in the promotion of the consumption of fruit and vegetable worldwide, world cancer research fund international we are experts in cancer prevention we analyse global research on diet nutrition physical activity cancer and make public health policy recommendations, the fractions of cancer attributable sciencedirect com a proportion of cancers at many body sites are attributable to potentially modifiable factors no global summaries of the preventable cancer burden have been, who controlling the global obesity epidemic more information obesity and overweight fact sheet who global strategy on diet physical activity and health who global database on body mass index, espen guidelines on nutrition in cancer patients gl nutrition in cancer patients outline o methods o1 basic information o2 methods o3 post publication impact a background a1 catabolic alterations in, un news global perspective human stories un news produces daily news content in arabic chinese english french kiswahili portuguese russian and spanish and weekly programmes in hindi urdu and bangla, recommended community strategies and measurements to table continued summary of recommended community strategies and measurements to prevent obesity in the united states strategies to encourage physical, food as medicine preventing treating the most dreaded food as medicine preventing treating the most dreaded diseases with diet, video resources bc cancer these videos help patients learn about their cancer and its treatment, prostate cancer nutrition and dietary supplements pdq nutrition methods and dietary supplements have been studied for prostate cancer prevention or treatment read about the history of research laboratory, who europe food safety food safety ingestion and handling of contaminated food causes significant illness and death worldwide across the who european region foodborne diseases, creating healthy food and eating environments policy and food and eating environments likely contribute to the increasing epidemic of obesity and chronic diseases over and above individual factors such as knowledge skills, health risks obesity prevention source harvard t h obesity and reproduction obesity can influence various aspects of reproduction from sexual activity to conception among women the association between, top nutrition schools undergraduate degree programs ncr want to know the top nutrition schools and best undergraduate degree programs here we review analyze rank rate them figure out which is best for you , overeating caloric restriction and breast cancer risk by this study analyzes the association of excessive energy intake and caloric restriction with breast cancer bc risk taking into account the individual, calcium what s best for your bones and health the possible increased risk of ovarian cancer high levels of galactose a sugar released by the digestion of lactose in milk have been studied as being, cancer protocol nutrition supplements cancer protocol nutrition supplements herbs enzymes note do not email me unless you would like a personalized protocol free with a suggested donation of 250

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Abstract: 目的 探讨CD25单抗在无血缘关系造血干细胞移植（UHSCT）中对干细胞植入和移植物抗宿主病（GVHD）的作用。方法 27例UHCST中，移植后1、4d给予CD25单抗1mg/kg。结果 27例中，除1例早期死亡外，26例患者造血全部重建。17例发生急性GVHD，其中Ⅱ度以上急性GVHD6例（23％）。复发3例，严重感染3例。26例可评价患者中，19例无病生存（73％）。结论 CD25单抗在UHSCT中对保证干细胞植入和预防GVHD有肯定的作用，白血病复发并不增加。此研究为UHCST和HLA不合的造血干细胞移植提供一个可选择的途径。