چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | علوم پزشکی کرمانشاه |
| کد مقاله | 12532 |
| عنوان فارسی مقاله | |
| عنوان لاتین مقاله | Kermanshahi roghan and yoghurt: Comparison of fatty acid profiles and lipid qualities |
| نوع مقاله | مقاله اصیل (پژوهشی، Original) |
| بالاترین نمایه نامه بینالمللی | ISI |
| سطح مقاله | هیچکدام |
| IF | 1.225 |
| عنوان نشریه | International Journal of Dairy Technology |
| نوع نشریه | خارجی ایندکس شده |
| شماره نشریه | 4 |
| دوره | 71 |
| تاریخ انتشار شمسی | 1397/08/10 |
| تاریخ انتشار میلادی | |
| آدرس لینک مقاله/ همایش در شبکه اینترنت | https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12541 |
| DOI | |
| آدرس علمی (Affiliation) نویسنده متقاضی | Medical Biology Research Center, Kermanshah University of Medical Sciences |
| The aim of the study was to compare the fatty acid composition and lipid quality of roghan with that of yoghurt in order to obtain information about their fat nutritional quality. Our findings showed that, after fermentation, roghan short-chain fatty acid levels increased compared with milk and yoghurt. Saturated fatty acid levels in roghan and yoghurt decreased, while unsaturated fatty acids in both products increased compared with milk. The atherogenic and thrombogenic indices of both products were lower than those for milk. The roghan omega-6/omega-3 and monounsaturated fatty acid to polyunsaturated fatty acid ratios were lower than those of yoghurt. There was no difference between the polyunsaturated to saturated fatty acid ratios of the two products. Collectively, our study suggests that roghan is a product with an appropriate lipid quality index |
| نویسنده | نفر چندم مقاله | نویسنده مسئول |
|---|---|---|
| علی مصطفایی | سوم | خير |
| غلامرضا بهرامی | دوم | خير |
| مریم چلبی حاج کریم | اول | بلي |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| IDT12541_final.pdf | 1397/06/13 | 105222 | دانلود |
